I am sorry. I truly am. Deep down from the bottom of my heart. I’m sorry if you’ve never had this recipe in your life. I’m also sorry you will have an entire pan of these irresistible, decadent, mind-blowing brownies in front of you. Just know there is no judgement here for however many you eat. Ice cold milk recommended.
There are a few schools of thought on brownies. There are the more cake-like brownies, light and crumbly and tasty. Fudgy brownies, rich and dense with melt-in-your-mouth chocolate flavors. And chewy brownies marrying both of those worlds. There are brownies with nuts, brownies with frosting, brownies with peanut butter…well, you get my drift. There are a lot of ways to bake a brownie – even out of a box! After this recipe, you’ll never want to go back to the box again and though there are just a few additional steps than the boxed mix, it truly is very simple.
Before we get into the nitty gritty can we talk about salted caramel??? If I had a spirit food (as opposed to a spirit animal) it would be caramel. I have always loved caramel, pretty much since birth, and that love has never wavered. There may have been a few engagements with chocolate sauce or raspberry puree over the years, but caramel is still my favorite topping.
AND THEN THEY MADE IT SALTED AND I DIED.
Whaaaat?? The ultimate of delicious savory sweetness in a gooey, drippy, golden food lava. So if my math is correct, Brownies + Salted Caramel = Heaven? I’m already convinced but you can be the judge.
- 1 12-ounce bag semi-sweet chocolate (good quality)
- 4 tablespoons unsalted butter (1/2 stick)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- ½ cup salted caramel
- ¼ teaspoon coarse sea salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut in cubes
- 1 cup heavy cream
- ½ teaspoon salt
- good silicone spatula
- In a heavy bottom saucepan over low-medium heat, add the sugar. Continually stir the sugar with the spatula until completely melted. Sugar will clump, but eventually will melt completely.
- Once sugar is melted, continue to stir until the liquid reaches a medium-amber color. If using a candy thermometer, the temp should be between 245F and 250F.
- Working quickly before the liquid turns to a dark amber color, add the heavy cream. !Be careful - Mixture will bubble.
- Remove from heat and stir in salt. Stir in the butter, one piece at a time, stirring until each piece is completely incorporated before adding the next.
- Allow to cool completely before using in the brownie recipe.
- Line the bottom and sides of a 9x9 baking pan with parchment paper or aluminum foil. If using parchment paper, a little cold butter on the pan will help keep the parchment paper in place. Preheat your oven to 350F.
- In a double boiler (heatproof bowl set over a sauce pan with barely simmering water) melt the entire bag of chocolate and the butter, stirring frequently to incorporate. Let cool slightly, about 3 or 4 minutes, enough time to get the remaining ingredients ready.
- Using a whisk, add granulated and brown sugars to the melted chocolate.
- Whisk in eggs, one egg at a time. Add vanilla extract.
- Add flour, cocoa powder and salt. Using a spatula, fold the dry ingredients into the chocolate/sugar mixture.
- Pour the batter into the 9x9 pan. Drizzle caramel over batter in rows. Drag a knife or toothpick across the rows, swirling the caramel.
- Bake for 35-37 minutes until a toothpick inserted in the center comes out clean. Garnish with coarse natural sea salt.