Description
These Salted Caramel Brownies are rich, fudgy, and infused with decadent dark chocolate and homemade salted caramel swirls. They strike the perfect balance between bittersweet chocolate and sweet, slightly salty caramel, finished with a sprinkle of flaky sea salt. Perfect for a dessert treat that delights chocolate lovers and caramel fans alike.
Ingredients
Dry Ingredients
- 2/3 cup (86g) all purpose flour
- 1/2 cup (50g) dutch process cocoa powder
- 1/2 tsp salt
Wet Ingredients and Add-ins
- 2 large eggs + 1 egg yolk
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) unsalted butter, melted
- 1 tsp instant coffee granules
- 2 tsp vanilla extract
- 3.5 oz 70% cocoa dark chocolate, chopped
Finishing Touches
- Flaky sea salt for sprinkling
- Homemade salted caramel (recipe included in directions)
Instructions
- Prepare Homemade Salted Caramel: Follow your preferred recipe to make salted caramel. Pour half the caramel onto a small baking pan lined with parchment paper and place the other half into a jar. Freeze the caramel on the baking pan and chill the jar in the refrigerator while preparing the brownies.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking dish and line it thoroughly with two sheets of parchment paper, covering the bottom and all four sides to ensure easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, dutch process cocoa powder, and salt until combined. Set aside.
- Whisk Eggs and Sugars: In a large mixing bowl, vigorously whisk the eggs, egg yolk, light brown sugar, and granulated sugar together for 2-3 minutes until the mixture becomes pale, creamy, and light in texture.
- Add Butter, Coffee, and Vanilla: Stir in the melted unsalted butter, instant coffee granules, and vanilla extract to the egg-sugar mixture, whisking until smooth and combined.
- Combine Batter: Add the dry ingredients to the wet mixture. Using a rubber spatula, gently fold the batter until just combined. Before finishing, fold in the chopped dark chocolate thoroughly.
- Pour Batter into Pan: Transfer the brownie batter to the prepared baking dish and spread it evenly with the spatula.
- Add Caramel Swirls: Remove the caramel sheet from the freezer. It should be firm but still pliable. Use a spoon to dollop the caramel across the surface of the brownie batter. Then, use a butter knife to gently swirl the caramel into the batter creating marbled patterns.
- Bake the Brownies: Place the pan in the oven and bake for 33 to 35 minutes. The caramel will melt leaving holes and crevices on the brownie’s surface. The brownies should be set but still moist inside.
- Cool and Drizzle with Caramel: Let the brownies cool in the pan for about 20 minutes. Then, drizzle the chilled caramel from the jar evenly over the top, filling the caramel-filled crevices for extra richness.
- Chill Before Serving: Chill the brownies in the refrigerator for about 1 hour or until the pan is no longer warm to the touch. This helps the brownies set properly.
- Finish with Sea Salt and Serve: Sprinkle a generous amount of flaky sea salt over the brownies to enhance the salted caramel flavor. Slice into 16 squares and enjoy your decadent salted caramel brownies.
Notes
- For the best texture, ensure you do not overmix the batter once the dry ingredients are added to keep brownies fudgy.
- If you prefer a stronger coffee flavor, increase the instant coffee granules to 1 1/2 teaspoons.
- You can make the homemade salted caramel up to a day in advance and keep it refrigerated.
- Use high-quality dark chocolate for a richer flavor and better melting quality in the brownies.
- Allow the brownies to chill fully before slicing to ensure clean cuts and neat squares.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
