What’s the key to creating a made-from-scratch brownie that’s decadent and fudgy and has everyone drooling? The answer, my friends, is baking up a batch of thick, fudgy Kickass Brownies then drizzling loads of Salted Caramel all over them and finishing them off with flakes of sea salt.
The marriage of these easy, yet decadent homemade brownies and salted caramel is truly a match made in flavor heaven.
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It Starts with Fudgy, Decadent Brownies
These amazing homemade brownies all started with my blog’s namesake recipe, the Kickass Brownie. Now these easy, made-from-scratch brownies are not your ordinary brownies.
They are super thick and ultra fudgy. They’re made in an 8×8 inch square baking pan, as opposed to the traditional 9×13 inch rectangular pan. This makes these brownies bake up taller than your average brownie.
No cakey brownies here! There’s just enough flour in these babies to hold them together, making them super fudgy. Let the chocolate flavor and rich texture shine through, I say!
Chocolate plus Salted Caramel equals heaven on earth
Chocolate and caramel are the perfect flavor combination. Add in some sea salt to this combo and you’ve just taken brownies from ordinary to extraordinary.
Using my standby salted caramel recipe, I whipped up a batch using granulated sugar, heavy cream, butter and a dash of salt. The salted caramel spends some time hanging out in the freezer to firm up a bit then gets added to the brownie batter.
While baking, the caramel gets in all those nooks and crannies of the brownies. And when you cut into these salted caramel brownie, the caramel oozes out, making for the ultimate salted caramel brownie bite.
And don’t forget to sprinkle on the flaky sea salt at the end! The contrast of sweet brownie and salty caramel is pure heaven in a chocolatey dessert.
Tips for Making This Recipe
- Making salted caramel takes just a few minutes, but can quickly burn if you don’t pay attention. To make salted caramel, start by melting sugar in a saucepan. Don’t get concerned when the sugar begins to look clumpy and smell like it’s burning. Just keep stirring it around and eventually it’ll all melt into a rich amber color. Just as soon as it’s all melted, very carefully add the butter – it tends to splatter at this point! And if you wait too long, the caramel will begin to burn. Drizzle in the cream then add in the salt. It comes together quickly, so have all your ingredients prepared next to the stovetop before you begin
- Allowing the caramel to set up / firm up a bit before adding to the brownies will prevent it from sinking straight to the bottom of your brownie batter while baking. Be sure to prepare the salted caramel before the brownie batter and allow it to firm up in the freezer while you prepare the batter. This way it’ll be the perfect temperature when you’re ready to add it to the batter and bake. If your caramel does sink during baking, have no fear! You will have extra salted caramel leftover, so add more to the top of the baked brownies once they’re out of the oven
- These brownies are super thick and fudgy, so they require close to an hour to bake. To check if they are done, stick a toothpick into the center of the brownies. If it comes out clean or with just a few crumbs stuck to it, your brownies are done. If you pull them out of the oven too soon, they will surely sink in the middle as well as be raw
- This recipe calls for two 8×8 inch square baking pans. If you do not own two, you can prepare the salted caramel, allow it to set up in the freezer for 20-30 minutes per the recipe, then lift the parchment with the salted caramel out of the pan and use the baking pan for the brownie batter. The caramel will hold it’s shape so you can easily place it back in the freezer without the need for the pan
Useful Kitchen Tools for This Recipe
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If you are a Brownie and/or Blondie lover like me, be sure to check out these recipes:Print
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