As if these decadent, fudgy, chocolate brownies wouldn’t be good enough on their own, they’re topped with rich, delicious, sweet and buttery caramel and finished with a hint of coarse salt.
The sweet and salty combination make these brownies impossible to resist and will have you reaching for seconds.
Salted Caramel Brownies
Servings: 16 servings
- 1 can Baker's Joy¨ non-stick spray with flour
- 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon sea salt or kosher salt , divided
- 2 cups bittersweet or semi sweet chocolate chips , divided
- 1/2 cup plus 2 tablespoons unsalted butter , divided
- 2 cups granulated sugar , divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup water
- 1/4 cup heavy cream
Preheat oven to 325°. Spray 8-inch square baking pan with Baker's Joy Spray.
Combine flour, baking powder and 1/4 teaspoon salt in small bowl; set aside.
Microwave 1 cup chocolate with ½ cup butter on HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in 1 cup sugar, then eggs and vanilla. Stir in flour mixture just until combined. Stir in remaining 1 cup chips. Spread batter into prepared pan.
Bake 35 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool completely on wire rack.
In small saucepan, bring remaining 1 cup sugar and water to a boil. Boil over medium high heat until mixture turns to a deep caramel color, about 5 to 8 minutes. Remove from heat immediately and slowly stir in heavy cream. Mixture will bubble up. Stir in remaining 2 tablespoons butter and 1/4 teaspoon salt until smooth. Pour over brownie; let cool 20 minutes then sprinkle with remaining 1/4 teaspoon salt. Cool completely in pan before cutting.
photography by Paul Gelsobello Studio
food stylist – Catherine Paukner
food stylist assistant/creative direction – Lauren Dellabella
prop stylist – Heather Bean