Salted Caramel Chocolate Brownies
These decadent, fudgy brownies offer a sophisticated balance of intense dark cocoa and buttery, golden caramel. Using high-grade Dutch-processed cocoa powder and melted butter, the texture remains perfectly moist and dense. A final sprinkle of flaky sea salt elevates the experience, cutting through the sweetness for a gourmet dessert that is guaranteed to impress chocolate lovers at any gathering.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 16 brownies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, melted and slightly cooled
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1.25 cups all-purpose flour, sifted
0.75 cup unsweetened Dutch-processed cocoa powder
1 cup semi-sweet chocolate chips
0.5 cup thick caramel sauce
1 tsp flaky sea salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8×8 inch metal baking pan with parchment paper.
Whisk the melted butter and granulated sugar in a large mixing bowl until smooth.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Stir in the vanilla extract.
Sift the flour and cocoa powder into the wet ingredients and fold until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan.
Drop spoonfuls of caramel sauce over the top and swirl with a knife to create a marbled effect.
Bake for 35 minutes or until a toothpick comes out with a few moist crumbs.
Remove from the oven, sprinkle immediately with flaky sea salt, and let cool completely before slicing.
Notes
Ensure your eggs are at room temperature to prevent the butter from seizing. For the best result, use a high-quality cocoa powder and flaky sea salt like Maldon. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/salted-caramel-chocolate-brownies/