recipe developed for Baker’s Joy
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 Chocolate Brownies
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 16 servings
Ingredients
- 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
Instructions
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Preheat oven to 325°. Spray 8-inch square baking pan with Baker's Joy Spray.
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Combine flour, baking powder and 1/4 teaspoon salt in small bowl; set aside.
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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.
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Bake 35 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool completely on wire rack.
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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
