Description
Delight in these decadent Salted Caramel Brownies, featuring a rich, fudgy chocolate base swirled with luscious caramel and topped with a sprinkle of sea salt flakes for the perfect balance of sweet and salty. Ideal for chocolate lovers looking for an indulgent homemade dessert that’s simple to make.
Ingredients
Scale
Brownie Batter
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Caramel & Topping
- 1/3 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring excess paper hangs over the sides to easily lift brownies out after baking.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until the mixture is smooth and combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the sugar mixture, whisking thoroughly until fully blended.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to avoid lumps. Gently fold the sifted dry ingredients into the wet mixture until just combined, careful not to overmix.
- Layer Brownie Batter: Spread half of the brownie batter evenly into the prepared baking pan, smoothing the surface with a spatula.
- Add Caramel Swirl: Drizzle half of the caramel sauce over the spread batter. Using a knife, gently swirl the caramel into the batter to create a marbled effect.
- Top with Remaining Batter and Caramel: Spread the remaining brownie batter over the caramel layer, then drizzle the remaining caramel sauce on top. Swirl again lightly for a beautiful marbled pattern.
- Sprinkle Sea Salt: Evenly sprinkle sea salt flakes over the top of the batter to enhance flavor with a salty contrast.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake to keep the brownies fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift the brownies out, slice into 12 squares, and serve.
Notes
- Use room temperature eggs for better incorporation into the batter.
- Do not overmix the batter to maintain a tender texture.
- For extra gooey caramel, warm the caramel sauce slightly before drizzling.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make homemade caramel sauce, gently melt sugar with butter and cream until smooth.
