Salted Caramel Brownies
Dense, fudgy chocolate brownies swirled with gooey caramel and finished with flaky sea salt.
Servings: 16 brownies
Calories: 220kcal
Cost: 2
Equipment
- 8×8 inch baking pan
- parchment paper
- mixing bowls
- whisk
- rubber spatula
- microwave-safe bowl
- knife For swirling the caramel.
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 20 soft caramel candies, unwrapped
- 2 tbsp heavy cream
- 1/2 tsp flaky sea salt, for topping
Instructions
- Preheat oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Whisk the melted butter and sugar together. Whisk in the eggs and vanilla until smooth.
- Fold in the cocoa powder, flour, salt, and baking powder just until combined.
- Melt the caramel candies with the heavy cream in the microwave in 20-second intervals, stirring until smooth.
- Spread half of the brownie batter evenly into the prepared pan.
- Drizzle two-thirds of the caramel over the batter, then dollop the remaining batter over the top.
- Swirl gently with a knife, leaving visible caramel pockets throughout.
- Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool for 30 minutes, sprinkle with flaky sea salt, then refrigerate for 1 hour before slicing into 16 brownies.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Individual brownie squares can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before serving.