Caramel Brownies
Fudgy, dark chocolate brownies topped with buttery, whipped caramel and a crunchy sprinkle of flakey salt.
Servings: 16
Calories: 307kcal
Ingredients
Whipped Caramel
- 1 cup granulated sugar 200g
- 6 Tbsp unsalted butter, room temperature 85g
- 1/2 cup heavy whipping cream, room temperature 120g
- 1 tsp vanilla extract or vanilla bean paste 5g
- 1/2 tsp fine salt 3g
Brownie Batter
- 1 1/2 cups granulated sugar 300g
- 3/4 cup all-purpose flour 95g
- 2/3 cup unsweetened cocoa powder, sifted 65g
- 1/2 cup powdered sugar 65g
- 1/2 cup dark chocolate chips, chopped 90g
- 1/2 tsp fine salt 3g
- 2 large eggs, room temperature 112g
- 1/4 cup vegetable or canola oil 55g
- 1/4 cup unsalted butter, melted 55g
- 2 Tbsp water 30g
- 1 tsp vanilla extract or vanilla bean paste 5g
Garnish - Optional
Equipment / Tools Needed
Instructions
Whipped Caramel
- Make the caramel first, so that it has time to cool. If needed, this can be made up to 2 weeks in advance and stored in an airtight container in the fridge.
- Place a heavy bottomed saucepan over medium to medium-high heat. Once the pan has warmed up, pour in 1 cup of sugar gradually, adding 1/4 cup at a time. Stir as needed with a rubber spatula. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts, it will gradually deepen in color.
- Stir occasionally until the sugar is fully dissolved and has become an amber color, then turn off the heat.
- Slowly mix in 6 Tbsp of butter (2 Tbsp at a time), then stir in 1/2 cup of heavy cream, 1 tsp vanilla extract or vanilla bean paste, and 1/2 tsp fine salt. The mixture will be thin but will thicken as it cools. Pour into a separate container, then place in the fridge to speed up the cooling process.
- Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer on a medium-high speed for 1-2 minutes, until it becomes lighter in color and looks thicker. Set aside.
Brownie Batter
- While the caramel cools, make the brownie batter. Preheat the oven to 325 F / 162 C and line and grease an 8x8-inch square metal pan with parchment paper. If you don't have a square pan that size, you can also use a round 8- or 9-inch metal pan. Set aside.
- In a medium bowl, mix together 1 1/2 cups sugar, 3/4 cup flour, 2/3 cup cocoa powder, 1/2 cup powdered sugar, 1/2 cup chocolate chips, and 1/2 tsp salt. Set aside.
- In a large bowl, whisk together 2 large eggs, 1/4 cup vegetable oil, 1/4 cup melted butter, 2 Tbsp water, and 1 tsp vanilla.
- Pour the dry mix into the wet ingredients and stir until just combined. The mixture will be pretty thick, but that's how it's supposed to be!
- Pour the batter into the prepared pan and smooth it into an even layer. Bake at 325 F / 163 C for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
- Set it on a wire rack to cool fully before topping. If you want to accelerate the process, place the pan in the freezer for 30 minutes.
- Once the brownies are fully cooled, scoop the room-temperature caramel on top and spread it into an even layer.
- Add a sprinkle of flaky sea salt, then use a sharp, warm knife to cut into the chilled brownies. Clean the knife after each cut to get perfect slices. Leftover brownies can be kept at room temperature in an airtight container for 2 days, or in the fridge for up to a week.
Video
Notes
Ingredient Swaps & Substitutions
For a detailed list of ingredient swaps and substitutions that can be made in each component of this recipe, please refer to the "swaps and substitutions" section above.Making These Caramel Brownies in Advance
These brownies can be stored at room temperature for up to 2 days, or in the fridge for up to a week. Store slices in an airtight container or cover the pan tightly with plastic wrap and foil to keep it fresh. You can also freeze these brownies for up to 3 months! After they're baked and cooled, remove them from the pan, then freeze the entire sheet of brownies until it's firm to the touch (about 1 hour). Then wrap the brownies in a couple of layers of plastic wrap and foil. When you're ready to enjoy the frozen brownies, place them in the fridge overnight, then unwrap and enjoy them the following day. Wait to add the caramel until you're ready to cut into it.Doubling this Recipe
If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above. Bake a double batch in a 9 x 13-inch pan at 350 F / 175 C for 40-50 minutes.How to Make the Best Caramel Brownies
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- Be sure the ingredients are at room temperature. It helps them mix together better.
- Properly measure your flour! I like to use a scale, but the fluff and level method works great too.
- Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 300 F.
- Don’t over-bake your brownies!! Unlike cake layers, a toothpick inserted into the center won't come out clean when they're done.
- Chill your brownies fully before cutting into them. It will make them much easier to cut.
- Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.
- If the butter doesn't get fully incorporated into the caramel (this can happen if the caramel gets cooked at slightly too high a temperature), don't worry! You can gradually stir the butter into the caramel as it cools, and it will come together once it reaches room temperature. It won't be quite as smooth as normal, but it will still taste great.
Nutrition
Serving: 1 | Calories: 307kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 160mg | Fiber: 1g | Sugar: 37g