Salted Caramel Chocolate Brownies
These decadent salted caramel chocolate brownies feature a dense, fudgy cocoa base swirled with ribbons of rich, buttery salted caramel sauce. By using melted butter and premium Dutch-processed cocoa, this recipe achieves a moist, professional-grade texture. The addition of sea salt flakes balances the sweetness of the chocolate, creating a sophisticated treat that is perfect for any occasion. They are easy to prepare and satisfy even the most demanding sweet tooth without any artificial additives or alcohol.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 brownies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated white sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
3/4 cup all-purpose flour
1/2 cup Dutch-processed cocoa powder
1/2 cup semi-sweet chocolate chips
1/3 cup salted caramel sauce
1/2 tsp sea salt flakes
Instructions
Preheat your oven to 350 degrees Fahrenheit and line an eight-inch square pan with parchment paper.
Whisk the melted butter and sugar in a large mixing bowl until smooth.
Add the eggs one at a time, beating thoroughly after each addition to create a stable emulsion.
Stir in the vanilla extract.
Fold in the flour, cocoa powder, and half-teaspoon of salt until just combined.
Gently stir in the chocolate chips.
Spread half of the brownie batter into the prepared pan.
Drizzle half of the salted caramel over the batter and top with the remaining brownie mixture.
Swirl the remaining caramel on top and bake for 25 minutes.
Sprinkle with sea salt flakes before cooling.
Notes
Ensure your eggs are at room temperature to prevent the melted butter from seizing. Do not overmix the batter once you add the flour, as this keeps the brownies fudgy rather than cakey. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/salted-caramel-chocolate-brownies-2/