Description
These Salted Caramel Brownies combine rich, fudgy chocolate with luscious swirls of salted caramel for an irresistible treat. With a perfect balance of sweet and salty flavors and a moist, tender crumb, these brownies are an indulgent dessert that’s easy to make and sure to impress.
Ingredients
Scale
Brownie Batter
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Caramel & Topping
- 1/3 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted salted butter, granulated sugar, and light brown sugar until the mixture becomes smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar and butter mixture, whisking thoroughly until fully blended.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture using a spatula until just combined, careful not to overmix.
- Layer Batter and Caramel (First Layer): Spread half of the brownie batter evenly in the prepared baking pan, creating a flat, smooth layer.
- Add Caramel Swirl: Drizzle half of the caramel sauce over the first layer of batter. Using a knife, gently swirl the caramel into the batter to create a marbled pattern.
- Layer Batter and Caramel (Second Layer): Carefully spread the remaining brownie batter over the caramel layer. Then drizzle the remaining caramel sauce on top and swirl it again with a knife for a beautiful marbled effect.
- Add Salt Topping: Sprinkle the sea salt flakes evenly over the surface of the batter and caramel.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to keep brownies fudgy.
- Cool and Serve: Remove from oven and allow brownies to cool completely in the pan. Use the parchment paper overhang to lift the brownies out of the pan easily. Slice into 12 squares and serve.
Notes
- For extra gooeyness, use a homemade caramel sauce that can tolerate heat well.
- Ensure not to overbake to maintain a fudgy texture in the brownies.
- You can substitute sea salt flakes with coarse kosher salt if desired.
- Allow brownies to cool completely before slicing to achieve clean cuts.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
