At last- the recipe you have been waiting for! It’s the final dessert recipe from my family’s Fourth of July Party, the salted caramel brownies. I have been waiting to post this recipe because I wanted to bake them again for a baby shower that I was going to. Let me tell you, these brownies are to die for! At both parties these brownies went very quickly and everyone who got to try them loved them. One of my good friends I work with told me that she wants me to make these for her birthday next year. I am totally okay with is because I would love another excuse to make these brownies again.
I am starting to wonder what world was like before this whole salted caramel thing came around. I hope it is here to stay because I love love love it!! The combination of the salt and sweet caramel is so amazing. I assure you there will be plenty more salted caramel recipes to come on this blog because this girl can’t get enough.
- For the caramel sauce: 1 cup granulated sugar
- ¼ cup water
- 2 tbsp. corn syrup
- ½ cup heavy cream, warmed in microwave for 15 seconds
- 1 tsp. fleur de sel or kosher salt
- ¼ cup sour cream
- For the brownies: 1¼ cups AP flour
- 1 tsp. kosher salt
- 2 tbsp. cocoa powder (preferably Dutch-process)
- 11 oz. bittersweet chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 1½ cups sugar
- ½ cup brown sugar, packed
- 5 large eggs, at room temperature
- 2 tsp. vanilla extract
- For topping: 1 tsp. granulated sugar
- 1 tsp. fleur de sel or kosher salt
- To make caramel sauce- mix sugar, corn syrup and water in a sauce pan. Heat on stove top over medium high heat, stirring frequently until the mixture reaches 350 degrees on a candy thermometer. The mixture should be deep gold in color. Remove from heat and slowly whisk in heavy cream. Once the cream is all mixed in add in salt and sour cream and stir until smooth. Set caramel aside while making brownie batter.
- For brownies- Preheat oven to 350 degrees and line a 9X13 inch baking pan with aluminum foil and spray with cooking spray.
- In a small bowl whisk together flour, salt and cocoa powder and set aside.
- In a large microwavable bowl, add in chopped bittersweet chocolate and butter cup up into 1 inch chunks. Microwave in 30 second intervals, stirring with a spatula in-between until the chocolate and butter are melted together and smooth.
- Whisk sugar and eggs into the melted chocolate mixture until smooth.
- Next whisk in vanilla extract.
- Mix in dry ingredients until just combined.
- Spread half the brownie batter into the lined baking pan. Smooth with a spatula so that the batter is evenly spread in the pan.
- Pour the caramel sauce over the first layer of brownie batter in an even layer.
- Top the caramel sauce with the remaining half of brownie batter making sure to cover then caramel layer completely.
- Bake for 30-38 minutes, turning the pan half way.
- Remove from over and place on cooling rack.
- Combine 1 tsp. sugar with 1 tsp. fleur de sel and sprinkle on top of warm brownies to your liking.
- Allow brownies to cool completely before cutting.
Source– adapted slightly from Annie’s Eats
