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Close up image of salted caramel brownies with caramel drip

Salted Caramel Brownies


  • Author: Kim | kickassbaker.com
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 brownies 1x

Description

The marriage of these easy, yet decadent homemade brownies and salted caramel is truly a match made in flavor heaven.


Scale

Ingredients

For the Salted Caramel:

For the Brownies:


Instructions

  1. Make the Salted Caramel: Line an 8×8 inch baking pan with parchment paper. Set aside. In medium saucepan, heat sugar over medium heat, stirring constantly. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber colored liquid as you continue to heat and stir it. Keep an eye on it, as you don’t want it to burn. Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated. Slowly drizzle in the heavy cream while stirring the mixture. Boil for one minute then remove from the heat and stir in the salt. Pour into prepared pan and place in freezer to firm up, about 20-30 minutes. Make the brownies while the caramel is setting up
  2. Make the Brownies: Preheat oven to 350°F and line a second 8×8 baking pan (see note) with parchment paper. Set aside. Melt the chocolate and butter in a saucepan over medium low heat until pieces are melted. Meanwhile, in the bowl of a stand mixer, beat the eggs on medium speed until light yellow (~ 5 minutes). Add sugar and blend on low until combined. Add vanilla and melted chocolate to the egg sugar mixture then add flour and beat until smooth. Stir in caramel chips. Pour batter into prepared pan. Remove caramel from the freezer and lift parchment out of the pan. Place on a cutting board and, using a sharp knife, cut caramel into squares. Place caramel squares on top of brownie batter, spreading evenly over surface. (You will not use all of them)
  3. Bake Brownies: Bake for about 45-55 minutes (toothpick inserted into center should come out clean when done – do not overbake). Cool to room temperature then cover and refrigerate for at least one hour. Spread top with the remaining salted caramel (warmed so it’ll spread evenly), sprinkle with flaky sea salt, and cut into 16 squares

Notes

  • 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
  • Store leftover caramel in a jar with a tight fitting lid. This will keep in the fridge for a few weeks. Warm the salted caramel in the microwave prior to spreading on the top of the brownies
  • Store baked brownies in the fridge, wrapped tightly in plastic wrap, for up to one week
  • Baked brownies may be frozen. I like to cut them into squares and wrap individually in plastic wrap, then place in a freezer-safe bag. They’ll keep this way for up to 6 months. You can defrost one at a time in the microwave on 50% until warmed throughout
  • Salted caramel technique inspired by Pinch of Yum
  • Category: Brownies
  • Method: Bake
  • Cuisine: American

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