Salted Caramel Brownies
Fudgy dark chocolate brownies swirled with ribbons of salted caramel and topped with flaky sea salt.
Details
Ingredients
- 1/2 cup (1 stick) butter
- 8 oz dark chocolate (60-70%), chopped
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup salted caramel sauce
- Flaky sea salt, for topping
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment.
- 2
Melt butter and chocolate together over low heat. Cool slightly.
- 3
Whisk in sugar, eggs, and vanilla until smooth and glossy.
- 4
Fold in flour, cocoa powder, and salt until just combined.
- 5
Pour batter into the pan. Dollop salted caramel on top and use a knife to create swirls.
- 6
Bake 28-32 minutes until the top is set but a toothpick comes out with moist crumbs (not wet batter).
- 7
Sprinkle with flaky sea salt while still warm. Cool completely before cutting.
About This Recipe
The classic American brownie, a beloved fudgy delight, finds sophisticated new life with the addition of salted caramel. Originating in the late 19th or early 20th century as a 'small chocolate cake baked in a pan,' the brownie has evolved from a simple chocolate square into an canvas for endless innovation. This particular iteration marries the deep, complex bitterness of dark chocolate with the rich, buttery, and slightly salty notes of caramel, a flavour combination that exploded in popularity in the early 2000s and has since become a staple in gourmet desserts. What makes these brownies truly special is the harmonious interplay of textures and tastes: the dense, moist crumb of the brownie base, the gooey, sweet pockets of caramel, and the delicate crunch of flaky sea salt on top, which elevates the entire experience by sharpening both the chocolate and caramel profiles. Key to achieving that signature fudginess is melting the butter and chocolate together, creating a unified, luscious base. Swirling the caramel gently through the batter, rather than fully incorporating it, ensures those distinct, molten ribbons. Serve these warm with a scoop of vanilla bean ice cream for an indulgent treat, or simply enjoy them chilled alongside a robust espresso for a sophisticated pairing. A touch of espresso powder in the brownie batter (about 1 teaspoon) can further deepen the chocolate flavour without making it taste like coffee, offering a subtle, complex variation.
Tips & Tricks
- • To achieve distinct caramel swirls without them sinking, dollop the salted caramel sauce over the poured brownie batter and then use a knife or skewer to gently swirl, avoiding overmixing which would fully incorporate the caramel.
- • For a richer chocolate flavour, consider adding 1/2 teaspoon of instant espresso powder to the dry ingredients; it enhances the cocoa without imparting a coffee taste. Alternatively, swap 2 tablespoons of flour for almond flour for a slightly denser, chewier texture.
- • These brownies are best stored in an airtight container at room temperature for up to 3 days to maintain their fudgy texture. For longer storage, freeze individual brownies wrapped tightly in plastic wrap for up to 2 months; thaw at room temperature or gently warm in the microwave.
- • Pair these rich brownies with a cold glass of milk for a classic comfort, or elevate the dessert by serving them with a scoop of high-quality coffee ice cream or a dollop of crème fraîche to cut through the sweetness.
Nutrition Facts
Per serving (approximate)