Salted Caramel Brownies
These rich, fudgy brownies are elevated with a swirl of decadent caramel and a sprinkle of flaked sea salt, creating a delightful balance of flavors.
Ingredients
Brownie Batter
- 1/2 pound unsalted butter adds richness and moisture
- 8 ounces Hershey’s semisweet chocolate chips contributes sweetness and chocolate flavor
- 3 ounces unsweetened chocolate enhances chocolate depth
- 3 extra-large eggs provides structure and moisture
- 1.5 tablespoons instant coffee granules intensifies chocolate flavor
- 1 tablespoon pure vanilla extract adds warmth and complexity
- 1 cup sugar sweetens and aids in texture
- 2 tablespoons additional sugar
- 0.5 cup all-purpose flour provides structure
- 2 tablespoons additional flour
- 1.5 teaspoons baking powder helps with leavening
- 0.5 teaspoon kosher salt balances sweetness
Caramel Layer
- 5 ounces good caramel sauce creates a sweet, gooey layer
- 2 teaspoons flaked sea salt adds a savory contrast
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a saucepan, melt the unsalted butter, semisweet chocolate chips, and unsweetened chocolate over low heat, stirring until smooth.
- Remove from heat and allow to cool slightly (about five minutes).
- Whisk in the eggs, coffee granules, and vanilla extract.
- In a separate bowl, combine the sugar, flour, baking powder, and kosher salt.
- Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
Baking
- Pour half of the brownie batter into the greased pan, drizzle with caramel sauce, then top with the remaining brownie batter.
- Swirl the caramel into the batter with a knife.
- Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Once cool, sprinkle with flaked sea salt before cutting into squares and serving.
Notes
Use high-quality chocolate for richer flavor. Don't rush the cooling period after melting chocolate. Allow brownies to cool completely in the pan for easier slicing.