Fudgy Chocolate Caramel Brownies (Print Version)
# Ingredients:
→ Whipped Caramel
01 -
1 cup granulated sugar (200g)
02 -
6 Tbsp unsalted butter, room temperature (85g)
03 -
1/2 cup heavy cream, room temperature (120g)
04 -
1 tsp vanilla extract or vanilla bean paste (5g)
05 -
1/2 tsp fine salt (3g)
→ Brownie Batter
06 -
1 1/2 cups granulated sugar (300g)
07 -
3/4 cup all-purpose flour (95g)
08 -
2/3 cup unsweetened cocoa powder (65g)
09 -
1/2 cup powdered sugar (65g)
10 -
1/2 cup dark chocolate chips, chopped (90g)
11 -
1/2 tsp fine salt (3g)
12 -
2 large eggs, room temperature (112g)
13 -
1/4 cup vegetable or canola oil (55g)
14 -
1/4 cup unsalted butter, melted (55g)
15 -
2 Tbsp water (30g)
16 -
1 tsp vanilla extract or vanilla bean paste (5g)
→ Garnish - Optional
17 -
Flakey Sea Salt
# Instructions:
01 -
Make the caramel first so it has time to cool. Place a medium saucepan over medium heat and gradually add 1 cup of sugar, 1/4 cup at a time, stirring occasionally. Allow the sugar to melt and deepen in color before adding the next portion. Once fully melted and amber-colored, turn off the heat and mix in 6 Tbsp butter, 1/2 cup heavy cream, 1 tsp vanilla extract, and 1/2 tsp salt. Transfer to a container, cool in the fridge, and whip with a mixer for 1-2 minutes until lighter in color and thicker.
02 -
Preheat the oven to 162 C (325 F). Line and grease an 8x8-inch square metal pan with parchment paper. If unavailable, use an 8- or 9-inch round metal pan.
03 -
In a medium bowl, mix 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.
04 -
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 extract.
05 -
Add the dry mixture to the wet ingredients and stir until just combined. The batter will be thick.
06 -
Pour the batter into the prepared pan and smooth it out. Bake at 162 C (325 F) for 40-45 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool completely on a wire rack. For faster cooling, place the pan in the freezer for 30 minutes.
07 -
Spread the whipped caramel onto the cooled brownies, top with flakey sea salt, then chill. Use a sharp, warm knife to cut into slices, cleaning the blade after each cut.
# Notes:
01 -
For best results, bake in a metal pan, measure flour correctly, and do not over-bake. Fully chill brownies before cutting.
02 -
Keep leftover brownies in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.