Description
These gooey salted caramel brownies feature a crackly top, fudgy center, and rich homemade caramel swirl. They are easier to make than they look and taste better than bakery versions.
Ingredients
Scale
- 1 cup (225g) unsalted butter, melted
- 1 cup (170g) semi-sweet dark chocolate chips or chopped chocolate
- 1 ½ cups (300g) granulated sugar
- 1 cup (200g) packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon salt
- For the Caramel: 1 cup (200g) granulated sugar
- For the Caramel: ¼ cup water
- For the Caramel: ½ cup (120ml) heavy cream
- For the Caramel: 4 tablespoons (60g) unsalted butter
- For the Caramel: ½ teaspoon flaky sea salt
- For the Caramel: 1 teaspoon vanilla extract (optional)
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- Make the caramel: In a medium saucepan, combine sugar and ¼ cup water. Swirl to wet sugar (do not stir). Boil over medium-high heat until deep amber color (5-7 minutes).
- Remove caramel from heat. Carefully stir in heavy cream, butter, and salt. Return to low heat until smooth. Pour into a bowl and cool for 10 minutes.
- Melt chocolate and butter together in a microwave-safe bowl or double boiler. Let cool for 5 minutes.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar vigorously for 2-3 minutes until pale and frothy.
- Stir the cooled chocolate-butter mixture and vanilla into the egg mixture. Add flour, cocoa powder, and salt. Fold gently until just combined.
- Pour half the batter into the pan. Drop spoonfuls of cooled caramel over the batter. Top with remaining batter and swirl gently with a knife.
- Bake for 30-35 minutes until edges are set but center jiggles slightly. Cool in pan for at least 30 minutes.
- Lift brownies out using parchment sling. Sprinkle with flaky sea salt while still tacky. Slice into squares.
Notes
Do not overbake; brownies continue to cook in the hot pan. For clean cuts, chill brownies in the fridge for an hour after cooling. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: brownies, salted caramel, dessert, chocolate, homemade caramel, fudgy brownies, easy baking