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Salted Caramel Brownies

There are some baked goodies that I am just too scared to be alone with in my apartment. Like this one. Because the odds are, I will be eating the whole batch myself. Straight from the pan. In 48 hours or less.  

And I don’t even really like chocolate. I know, I’m weird. But it’s just that when it comes to desserts, 3 times out of 4, I will pick the fruit-based over the chocolate. Except if the dessert was THIS. Super-rich and chocolate-y brownies. Smothered in sweet sweet caramel, which would almost be TOO sweet if it weren’t for a generous pinch of salt that pulls the whole brownie out of the “ho hum, I’ve had one of these before” category and into the realm of “OMG HAND ME ANOTHER BEFORE I HURT SOMEONE!!!”

So when my lab planned a BBQ and I offered to bring a dessert… I knew I would be saving myself the guilt by getting my lab to eat the other 15 slices. Muahaha, suckers.

Salted Caramel Brownies

Brownie from Baked: New Frontiers in Baking
Salted Caramel adapted from marthastewart.com

If you’re not sure about the salt and caramel thing, feel free to skip it- these are still rich brownies to die for. Cut the brownies as soon as you remove them from the fridge with a knife dipped in warm/hot water to make cutting through the caramel easier. Once the brownies warm up to room temperature, the caramel will become more of a sauce, so be sure to have a napkin handy… or just be prepared to lick your fingers.

makes 16 awesome brownies

For the brownies

3/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder
5 1/2 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1/2 teaspoon instant espresso powder (I used instant coffee)
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract

  1. Position a rack to the center of the oven and preheat it to 350 degrees. Butter the sides and bottom of an 8x8 inch baking pan (glass or light-colored metal).
  2. In a medium bowl, whisk together the flour, salt and cocoa powder.
  3. In a heatproof medium bowl set over a saucepan of simmering water, melt together the chocolate, butter and espresso powder, stirring until completely melted and smooth. Remove the bowl from the heat and whisk in the sugars. Let cool to room temperature.
  4. Whisk the eggs into the chocolate and butter mixture until smooth, then whisk in the vanilla. Switch to a spatula and gently fold in the dry ingredients until just a few streaks of flour remain—do not overmix. Scrape the batter into the prepared pan and smooth the top evenly.
  5. Bake until a toothpick comes out with moist crumbs, about 30-35 minutes. Cool completely on a wire rack to room temperature, about 30 minutes.
  6. Pour caramel sauce (recipe follows) over cooled brownies. Rotate pan to get the caramel sauce to fully cover the brownies. Cool in fridge for at least an hour.
  7. Cut slices using a knife dipped in warm water. Let slices sit at room temperature (the caramel will become gooey) about 15 minutes before eating serving. 

For the Caramel

1/4 cup water
1 cup sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon salt (or 1/2 teaspoon if you’re anxious about the salt thing… or 1/2 teaspoon plus sprinkling more on top after the caramel has set)

  1. Stir water and sugar in a small saucepan over medium-high heat. Without stirring, continue to cook the mixture until it turns a dark golden/amber color, swirling pan occasionally while cooking, about 10-15 minutes. (Watch out, once the sugar starts to turn color, it turns very quickly!)
  2. Turn the heat down to low and add the cream, stirring slowly. 
  3. Add the vanilla and stir.
  4. Let the mixture cool and thicken a bit, about 2 minutes.
  5. Pour onto cooled brownies.


  1. theyellowpage posted this