Salted Caramel Brownies
Time to bring out the vanilla ice cream! These salted caramel brownies will be your next go-to-dessert. I love a good brownie, and when I say good, I mean rich and fudgey. None of this cakey brownie stuff. I will just never fully understand why you would want a cake like brownie. Are you a fan of the sweet and salty combination? Its never been a thing for me until I made this salted caramel sauce. It goes well with so many desserts and is perfect with these brownies. I suggest you read through the steps for salted caramel sauce because it requires a lot of hands on time at the stove top. Its not asking for a day or anything but you need to watch carefully so you don't burn the sugar. It is worth it!!! I made my brownies in a 9 x 13
- 05/27/2021
- 12-16 bars
- 40 min
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Ingredients
- Brownies
- 3 cold eggs, whipped
- ½ cup plus 2 tablespoons of melted unsalted butter
- 4 oz chopped semi- sweet chocolate
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 tablespoon vanilla
- ¾ cup of all purpose flour
- 2 tbsp. Cocoa powder
- Salted caramel sauce:
- 1 cup granulated sugar
- 6 tbsp butter
- ½ cup heavy cream
- 1 tsp salt
Directions
- Step 1
- Prepare salted caramel sauce.
- Step 2
- Set out the butter and heavy cream and bring to room temperature. In a medium size saucepan, turn heat to medium heat and pour in sugar. Stir continually with a rubber spatula until sugar has dissolved and turned an amber colour.
- Step 3
- Cut up the butter and add to the dissolved sugar and whisk vigorously. You need to keep whisking until butter and sugar are completely combined.
- Step 4
- Slowly pour in the heavy cream and gently stir. Let the mixture bubble and do not stir for about 1 minute.
- Step 5
- Remove from the heat and stir in the salt. Sauce should be nice and thick. Let cool for 5 minutes before using.
- Step 6
- Pour into a sealed container or jar with a lid and store in the refrigerator for up to 1 month. Reheat in the microwave for about 20 seconds to get pouring consistency.
- Step 7
- Recipe for salted caramel from Sallys Baking Addiction
- Step 8
- Brownies
- Step 9
- Preheat oven to 350 degree F
- Step 10
- Use a 9 x13 parchment paper lined baking pan
- Step 11
- For thicker brownies, use a 9×9 lined baking dish
- Step 12
- In a microwavable dish, heat chocolate and butter for 30 second increments until melted. (or use stovetop in double boiler to melt chocolate)
- Step 13
- Add in both sugars. Set aside and let cool for a few minutes so you don’t scramble the eggs. In a separate bowl, whip cold eggs until frothy. Slowly stir in the eggs and mix until blended. Now add the flour and sifted cocoa powder and stir until just combined.
- Step 14
- Pour brownie batter into the baking pan. Use1/4 cup prepared salted caramel sauce and pour over the top of the brownie batter. Use a butter knife or toothpick to swirl the caramel sauce through the brownie batter.
- Step 15
- Bake for 21 minutes. Remove from the oven and cool but do not take out of the pan. Set aside
- Step 16
- When you are ready to serve, heat salted caramel and spoon the desired amount over the top of brownies (a little goes a long way)
- Step 17
- Store salted caramel in a sealed container in the refrigerator for up to 1 month. Brownies should be stored in an airtight container for up to 5 days at room temperature or freeze for up to 3 months. Enjoy!
