Give in to your sweet tooth with rich, chocolatey brownies that are baked & drizzled with a creamy caramel sauce and then topped with sea salt.
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About Salted Caramel Chocolate Brownies
Ever have one of those days where a nagging craving for chocolate just won’t leave you alone?
This was the story of my life yesterday.
And faced with this dilemma, I did what any person would do:
I made the best chocolate recipe I know, which just happens to be ultimate brownies, one of the first recipes I featured on this site.
But as I was working up the motivation to get off the couch and get to baking (I was in the middle of a House of Cards marathon, after all) I decided I wanted to do something a little bit different this time around.
Because why make plain ol’ chocolate brownies when you can have something decadent like, say, salted caramel chocolate brownies?
I’ve experimented with salted caramel sauce before (just to see what all the fuss was about – and wow, I should trust you guys more often!) but I never got around to trying it on some of my favorite desserts.
I figured it was high time I corrected that.
The salted caramel sauce is probably the trickiest part of this recipe, but even then it’s not too challenging – it just takes 15 minutes and a little bit of patience.
I tend to like my salted caramel sauce with a little more caramel than salt, but you can adjust the recipe to fit your tastes.
And besides, you can always make up for any missing salty goodness by sprinkling some coarse sea salt on top.
And as for how the brownies turned out?
They were soft and moist and the caramel was perfectly gooey. I had to make a few minor adjustments to the brownie recipe to help fortify it against the onslaught of caramel, but you’d never know the difference – they taste as good as the original recipe.
Just with, you know, all that salted caramel to brighten the deal.
How about you?
What do you like to drizzle with salted caramel?
Salted Caramel Chocolate Brownies
Salted Caramel Sauce
For the Salted Caramel Sauce
- Remove saucepan from heat and add in chopped butter. Mixture will bubble and boil - this is okay. Stir sugar and butter until completely melted and combined, about 2-3 minutes.
- Add cream and salt to saucepan, stir together, then return the saucepan to heat for 30 seconds, stirring constantly.
- Allow sauce to cool for at least 15 minutes. Sauce can also be stored in the refrigerator and warmed up when ready to use.
For the Chocolate Brownies
- Preheat oven to 350 degrees F.
- Add the semi sweet chocolate chips and butter to a microwave safe bowl. Heat bowl in the microwave for 1 minute, then stir. Continue to heat & stir in 30 second increments until chocolate is smooth. Be careful not to burn chocolate. Let chocolate cool for 10 minutes.
- Dropping mixer speed to low, slowly blend in flour, salt, cocoa, and then cooled chocolate. Continue to beat on low until mixture becomes a little thick, roughly 3 minutes.
- Pour a little less than half of the brownie mix in the prepared 8x8 baking dish and smooth out with a spatula. Next, use the spatula to spoon out more brownie mix and press it up against the walls of the baking dish about a 1/2 deep, creating a pool in the center of the batter.
- Pour 1/2 of the caramel sauce in the middle of the brownie batter, stopping when the caramel reaches the top of the ledge you created around the sides.
- Starting at the corners, pour the remaining of the brownie mix on top, using your spatula to spread it evenly so the caramel sauce is mostly covered.
- Place in the oven and cook for 38-40 minutes. The top of the brownie should have delicate cracks across the surface in done. If using a tester, test in an area near the sides.
- Place brownies (still in baking dish) on a wire cooling rack to cool for at least one hour. When ready to serve, use the aluminum foil to lift brownies out of the baking dish, then peel aluminum away from the sides of the brownie. Cut into pieces and serve garnish with more caramel sauce and sprinkled with course sea salt.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.