Salted Caramel Brownies
These fudgy salted caramel brownies are a perfect indulgence, combining rich chocolate with smooth caramel, topped with a sprinkle of sea salt.
Ingredients
Main Ingredients
- 1 cup unsalted butter Can substitute with coconut oil for a dairy-free option.
- 2 cups granulated sugar Brown sugar can be used for a deeper flavor.
- 4 large eggs Provides structure and moisture.
- 1 cup all-purpose flour Gluten-free flour is a good alternative.
- 1 cup cocoa powder Unsweetened to add a rich chocolate flavor.
- 1 teaspoon vanilla extract Enhances the taste.
- 1 jar ready-made salted caramel sauce Can also make your own.
- to taste sea salt Adds flavor when sprinkled on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
- Melt the butter in a medium saucepan over low heat. Stir in the sugar until well combined.
- Add the eggs one at a time, whisking well after each addition until the mixture is smooth and glossy. Then stir in the vanilla extract.
- Sift together the flour and cocoa powder, then fold it gently into the wet ingredients using a spatula.
Baking
- Pour half of the brownie batter into the prepared pan and spread it evenly.
- Drizzle half of the salted caramel sauce over the batter and swirl it slightly with a knife.
- Pour the remaining brownie batter on top, followed by the rest of the caramel sauce, swirling again gently.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the brownies cool in the pan before drizzling with extra caramel and a sprinkle of sea salt.
Notes
For cleaner cuts, use a sharp knife dipped in hot water. Store brownies tightly wrapped for up to 3 days at room temperature or up to a week in the fridge. Can be frozen for longer storage.