Description
A decadent dessert combining rich brownies with a luscious salted caramel layer, perfect for chocolate lovers.
Ingredients
- 1 cup unsalted butter, melted
- 1½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter, cut into pieces (for caramel)
- ½ cup heavy cream
- 1 tsp vanilla extract (for caramel)
- ½ tsp sea salt (for caramel)
- ¼ cup caramel sauce (for topping)
- ½ tsp flaky sea salt (for topping)
- ½ cup chopped pecans, optional (for topping)
- ½ cup chocolate chips, optional (for topping)
Instructions
- Preheat the oven: Heat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the eggs and vanilla and whisk until smooth.
- Add the cocoa powder, flour, and salt. Stir just until combined. Fold in the chocolate chips.
- Prepare the caramel: Place the sugar in a saucepan over medium heat. Cook, stirring occasionally, until it melts and turns a deep amber color.
- Carefully add the butter and whisk until melted. Slowly pour in the heavy cream while whisking continuously. The mixture will bubble vigorously.
- Remove from the heat and stir in the vanilla and sea salt. Let the caramel cool for a few minutes.
- Layer: Spread half of the brownie batter into the prepared pan. Drizzle about half of the salted caramel over the batter. Gently spread the remaining brownie batter on top.
- Drizzle the remaining caramel over the top and use a knife to create gentle swirls.
- Bake: Bake for 28–34 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool: Let the brownies cool completely in the pan before slicing. For cleaner cuts, refrigerate them for 30–60 minutes.
- Finish: Drizzle with additional caramel sauce and sprinkle lightly with flaky sea salt. Add chopped pecans or chocolate chips if desired.
Notes
- For a richer flavor, use dark chocolate chips.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These brownies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg