Fudgy Brownies with Caramel & Sea Salt (Print version)
Rich chocolate brownies layered with gooey caramel and finished with flaky sea salt for a bakery-style square at home.
# Ingredients:
For the brownie batter
01 -
1 cup (226 g) unsalted butter, plus more for the pan if needed
02 -
6 oz (170 g) dark chocolate, chopped
03 -
1 cup (200 g) granulated sugar
04 -
1/2 cup (105 g) packed light brown sugar
05 -
3 large eggs, room temperature
06 -
2 teaspoons vanilla extract
07 -
3/4 cup (95 g) all-purpose flour
08 -
1/2 cup (45 g) unsweetened cocoa powder
09 -
3/4 teaspoon fine salt
For the caramel and finish
10 -
3/4 cup (225 g) thick caramel sauce or dulce de leche
11 -
1 to 1 1/2 teaspoons flaky sea salt, divided
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on two sides.
02 -
Melt the butter and chopped chocolate together in a heatproof bowl set over simmering water or in short microwave bursts. Stir until smooth and let it cool for 3 minutes.
03 -
Whisk the granulated sugar and brown sugar into the warm chocolate mixture. Add the eggs one at a time, then whisk in the vanilla until glossy.
04 -
Sift in the flour, cocoa powder, and fine salt. Fold just until the batter is smooth and no dry streaks remain.
05 -
Spread half the batter in the pan. Spoon half the caramel over it in small ribbons. Add the remaining batter, then dot the top with the remaining caramel and gently swirl once or twice.
06 -
Bake for 32-36 minutes, until the edges are set and a toothpick inserted into a chocolate-only spot comes out with moist crumbs. The center should not look liquid.
07 -
Sprinkle the hot brownies with flaky sea salt. Cool completely in the pan, then lift out with the parchment and cut into 16 squares.
# Good to know:
01 -
Cool completely before slicing for the cleanest caramel layers.
02 -
Use thick caramel sauce or dulce de leche rather than thin sundae syrup.
03 -
For neater cuts, chill the cooled brownies for 30-45 minutes before slicing.