Salted Caramel Brownies
Salted Caramel Brownies…ahhh sweet music to my ears! I love salted caramel; brownies are a close second. Put them together and I’m doing the happy dance!
I know that you all love that combination as well…you send me comments and likes constantly when I post anything with that combo, so you’re welcome!
It’s simple: you’ve got a rich chocolate base, topped with an easy-to-make-caramel sauce that is swirled over and baked. Chocolate chips are melted over that and caramel sauce is drizzled on and sprinkled with sea salt. There you go! Delish!
To begin this brownie recipe, melt the butter. In a separate bowl, whisk the eggs with vanilla. In another bowl, add all the dry ingredients. Stir the egg mixture into the dry ingredients, add the melted butter, and pour into a prepared baking pan.
Make the caramel swirl by melting the caramel bits with the heavy cream. If you can’t find bits, just use Kraft or Werthers soft caramels in their place. Save a couple of tablespoons of the caramel and pour the rest over the brownies. Swirl the caramel sauce into the brownies.
Bake the brownies for 30 or so minutes. Immediately sprinkle the semi-sweet chocolate chips over the top. Let them sit for a minute or so and then spread with an offset spatula.
Top the brownies with the reserved caramel sauce and sprinkle with flaky sea salt. Let the brownies cool a bit and then cut them, serve them, devour them!
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Salted Caramel Brownies
Makes: 16 squares
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Ingredients
Brownies:
- 1/2 cup (1 stick) butter, melted, then cooled
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/3 cup cocoa powder, sifted
- 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp baking powder
Caramel Swirl:
- 1 cup (5.5 ounces) caramel bits
- 1 tbsp heavy cream
Toppings:
- 1/2 cup semi-sweet chocolate chips
- 1 tsp sea salt (or more depending on preference)
Instructions
Brownies:
Preheat oven to 350°F. Spray an 8-inch square pan with nonstick cooking spray. Set aside.
Melt butter and set aside to cool slightly.
In a medium bowl, whisk two eggs with the vanilla.
In a separate medium bowl, add in all dry ingredients. Gently stir the egg mixture into the dry ingredients.
Pour the melted butter into the brownie mixture and mix until the butter is no longer separated and the mix is fully combined.
Spread batter into the prepared 8-inch square pan. Set aside as you melt the caramel.
Caramel Swirl:
In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring after each interval, until smooth.
Reserve 1-2 tablespoons of the caramel. Pour the rest of the caramel evenly over the brownie batter. Use a knife to swirl the caramel into the batter.
Bake the brownies for 30-35 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
Toppings:
After removing the brownies from the oven, immediately sprinkle the chocolate chips on top. Let the chocolate sit for a minute or two to melt. Then, using a knife or offset spatula, spread the chocolate over the brownies.
Top with the reserved caramel sauce and sea salt. (If the caramel has hardened, simply warm it up in the microwave.) Let the brownies cool a bit before cutting into squares.
Recipe by I Am Baker
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