Description
Indulge in rich and fudgy Salted Caramel Brownies that combine deep chocolate flavor with luscious swirls of caramel and a touch of sea salt for the perfect balance of sweet and salty. These moist brownies are easy to make and bake to perfection in just 45 minutes, making them an irresistible dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Caramel and Topping
- 1/3 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the brownies.
- Mix Wet Ingredients: In a large bowl, whisk together the melted salted butter, granulated sugar, and light brown sugar until smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, followed by the vanilla extract, whisking thoroughly until the mixture is smooth and homogenous.
- Combine Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure no lumps and even distribution.
- Fold Dry into Wet: Gently fold the sifted dry ingredients into the wet mixture using a spatula, mixing just until there are no streaks of flour visible to avoid overworking the batter.
- Layer Batter and Caramel: Spread half of the brownie batter evenly into the prepared pan. Drizzle half of the caramel sauce over this layer and use a knife to swirl it gently through the batter.
- Add Second Layer and Caramel: Spread the remaining batter carefully over the caramel layer. Drizzle the remaining caramel sauce on top and swirl again to create a beautiful marbled effect.
- Add Sea Salt: Sprinkle the sea salt flakes evenly over the top of the batter to enhance the flavor with a salty crunch.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center— it should come out with moist crumbs but not wet batter. Avoid overbaking to keep the brownies fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan so they set properly. Use the parchment paper overhang to gently lift them out, slice into 12 squares, and serve.
Notes
- Use high-quality cocoa powder for a richer chocolate flavor.
- Ensure butter is melted but not too hot when mixing to avoid cooking the eggs.
- Swirling the caramel carefully ensures a marbled look and prevents it from sinking too much.
- Do not overbake; brownies should be moist and fudgy rather than dry.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For a homemade caramel option, consider making a simple salted caramel sauce with sugar, cream, and butter.
