Fudgy Salted Caramel Brownies baked for about 30-minutes at 350F then topped with a generous amount of melted caramel layer and a final dash of salt sprinkled on top is all that it takes to make them. Talking about Salted Caramel, have you tried my - Salted Caramel Apple Crisp Bars with Maple Glaze or Salted Caramel Apple Spice Cupcakes or Delicious Salted Caramel Apple Pie Bars
Who needs some fudgy Salted Caramel Brownies? Well, these Brownies are so GOOD that they would not last long enough. I made these Brownies after my bud Alyssa told me that she'd be coming over to my place for dinner. Alyssa went head over heels for these brownies.
One bite of these Salted Caramel Brownies and she was like - "Umm! These are SOOO GOOD!, How'd you make 'em?" After getting such a great response from my food connoisseur friend, I figured I should share this recipe with the readers of my blog.
So, here's how the recipe goes.
What are the things that I love about this Brownie:
- Salty Caramelized Top
How to Make Salted Caramel Brownies: Overview
- Making the Brownie Batter: First, we melt dark chocolate in the oven or a double boiler along with some butter. I prefer salted butter. Into this goes a cup of brown sugar, 2 eggs, and One Teaspoon of Vanilla Extract. I generally use Brown Sugar while making these brownies because it makes the brownies moist. Now I sift in the flour, cocoa powder, and chocolate chip and fold it in. That's it. Our brownie Batter will be ready. It will be sort of dull to look at and extremely thick.
1) Baking the Brownies: I prefer baking the Brownies at 350F or 177C for about 30-minutes or until a toothpick inserted at the center comes out with few moist crumbs. If it comes out clean then your brownies are overbooked. If it comes out wet then it needs few more minutes of baking. Keep an eye on your brownies and not on your clock. Do Check at the 30-minute mark with a toothpick.
2. Salted Caramel Topping: Drizzle melted caramel syrup (store-bought/homemade) over your warm brownies the moment you take them out from the oven. Sprinkle some salt over them. Let them cool down completely before you cut your brownies. I know you don't feel like waiting now but trust me its worth it.
3. Cooling down the Brownies: After they've come down to the room temperature I put them in the refrigerator (not freezer) for about 3 hours. Once your brownies have cooled down completely, cutting them will become a breeze.
4. Cutting the Brownies: I would suggest you use a plastic knife while cutting your brownie squares. Why? Well, because as per my experience they cut out the best pieces. In case you haven't got one you should use a very sharp knife and clean it with a paper towel after every use.
Some Success Tips:
- Melting Chocolate and Butter - While Melting them in the oven, keep stirring after every 20-second interval or else they might get burnt. If you are melting them in a double boiler then keep stirring constantly. Don't allow it to stick to the bottom of the pan.
- Sifting Cocoa Powder and Flour - I would always recommend doing this step because sifting incorporates air in our brownies and also ensure that there are no lumps.
- Thick, Dense, Dull Brownie Batter - We want out brownie batter to look kind of full but it should be really thick and dense.
- Toothpick Test - Don't keep an eye on the clock. Rather focus on your brownies. They might take 30 minutes or 31 minutes or 32 minutes or sometimes 40 minutes. I really vary from oven to oven. So, insert a toothpick at the center of the brownie. If it comes out wet - it is not Done, yet (gotta wait some more). If it comes out with few moist crumbs - it is DONE! PERFECT! If it comes out clean - Oh no, It's Overdone!
- Chilling the Brownies - When I say chilling I do not mean keep them in the freezer. The cold air of the freezer will soak up the moisture of our brownies making it dull and dry. The caramel is anyway sticky and when you add that on your warm brownies they are going to stick. But, just to make them set we will allow them to chill in the fridge for 3 complete hours. And, let's not forget that chilled brownies will help us cut out neat brownie squares
What Else Can I Add in this?
- Pecans - The sweetish nutty texture of pecans would make it taste so much like turtle candies.
- Walnuts - Walnut and Chocolate is an excellent combination therefore you can easily add walnuts. See my this Chocolate Walnut Brownie Recipe for a visual.
Salted Caramel Brownies
- ¼ Cup Salted Butter
- 3.5 Oz Dark Chocolate or 100gm
- 1 Cup Brown Sugar
- 2 Whole Eggs they must be cold
- 1 tablespoon Vanilla Essence
- ½ Cup All-Purpose Flour or 75gm
- ¼ Cup Cocoa Powder or 4 Tablespoon
- ½ Cup Chocolate Chips Dark unsweetened
- ½ teaspoon Salt
- ½ Cup Caramel or 8 US Tablespoons
- ½ teaspoon Salt or as per taste
- Preheat oven to 350F or 177C and line a 9x9 inch baking tray with parchment paper with a little paper overflowing from the sides so that it's easier for you to pick up.
- Melt Dark Chocolate and Butter either in a double boiler or an oven. If you are melting in an oven then take a medium-sized micro oven safe bowl. Pop Butter and Chocolate in the oven. Keep stirring after every 20-second interval until smooth. In case you are melting in a double boiler keep stirring constantly and don't let it stick to the bottom of the pan.
- Pour the melted chocolate and butter in a bowl. Add brown sugar, eggs, and Vanilla Essence into that. Mix Well.
- Sift Cocoa Powder, Flour, salt, and Chocolate Chips. Fold it in. The Batter should be dull and thick. Pour it in the baking tray lined with parchment paper. Pat the baking tray on the table so that all the air bubbles come down.
- Bake at 350F or 177C for 30 minutes or until a toothpick inserted at the center comes out with few moist crumbs.
- When the brownie is hot add the caramel sauce and sprinkle some salt. Let it come down to room temperature. Keep it in the fridge for 3 hours then cut out the squares with a plastic knife or a very sharp knife.