Salted Caramel Brownies
Fudgy brownies swirled with rich caramel and finished with a crunch of sea salt.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Eggs, Wheat
These brownies bake up dense and fudgy, with ribbons of caramel sauce swirled through the batter and a scattering of flaky sea salt on top. The contrast of sweet caramel and salty finish makes them a standout dessert for potlucks, bake sales, or an evening treat with coffee.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup semisweet chocolate chips
- 3/4 cup caramel sauce
- 1 teaspoon flaky sea salt, for topping
Method
-
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
-
In a large bowl, whisk together the melted butter and sugar until smooth and glossy.
-
Whisk in the eggs one at a time, then stir in the vanilla extract.
-
Sift the cocoa powder, flour, baking powder, and fine sea salt over the wet ingredients, then fold together until just combined and no dry streaks remain.
-
Fold in the chocolate chips until evenly distributed throughout the batter.
-
Pour two-thirds of the batter into the prepared pan and spread into an even layer.
-
Drizzle half of the caramel sauce over the batter, then spoon the remaining batter on top and spread gently to cover.
-
Drizzle the remaining caramel sauce over the top and swirl with a knife in a figure-eight motion to create a marbled pattern.
-
Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
-
Remove from the oven and immediately sprinkle the flaky sea salt evenly over the top.
-
Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.
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Salted Caramel Brownies
These brownies bake up dense and fudgy, with ribbons of caramel sauce swirled through the batter and a scattering of flaky sea salt on top. The contrast of sweet caramel and salty finish makes them a standout dessert for potlucks, bake sales, or an evening treat with coffee.
1 hr 30 min 16 slices 310 cal
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup semisweet chocolate chips
- 3/4 cup caramel sauce
- 1 teaspoon flaky sea salt, for topping
Method
- 1
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a large bowl, whisk together the melted butter and sugar until smooth and glossy.
- 3
Whisk in the eggs one at a time, then stir in the vanilla extract.
- 4
Sift the cocoa powder, flour, baking powder, and fine sea salt over the wet ingredients, then fold together until just combined and no dry streaks remain.
- 5
Fold in the chocolate chips until evenly distributed throughout the batter.
- 6
Pour two-thirds of the batter into the prepared pan and spread into an even layer.
- 7
Drizzle half of the caramel sauce over the batter, then spoon the remaining batter on top and spread gently to cover.
- 8
Drizzle the remaining caramel sauce over the top and swirl with a knife in a figure-eight motion to create a marbled pattern.
- 9
Bake until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- 10
Remove from the oven and immediately sprinkle the flaky sea salt evenly over the top.
- 11
Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.
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