Salted Caramel Brownies
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These Salted Caramel Brownies are made with a gooey caramel layer on top of a fudgy chocolate espresso brownie. The caramel is cooked to 175℉ for a soft caramel that's firm enough to slice.
Servings: 16
Calories: 271kcal
Equipment
- 1 8 or 9 inch square baking pan
- parchment paper or foil
Ingredients
Espresso brownies
- 5 ounces (142 grams) bittersweet or semisweet chocolate I recommend Ghirardelli chocolate
- 8 tablespoons (113 grams) unsalted butter plus more for greasing the lined baking pan
- 1 cup (125 grams) all-purpose flour
- ¼ cup (20 grams) cocoa powder
- 1 tablespoon instant espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cup (250 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet or bittersweet chocolate chips
Salted caramel sauce
- ½ cup heavy cream
- 2 tablespoons bourbon whiskey optional
- 1 teaspoon vanilla extract
- 1 cup (200 grams) granulated sugar
- 4 tablespoons (57 grams) unsalted butter cut into ½ inch cubes and softened
- 1 teaspoon salt
Instructions
Espresso brownies
- Heat your oven to 350℉.
- Coarsely chop the chocolate and butter and melt them together in a double boiler or a bowl over a small pot of simmering water. Once nearly melted, remove the bowl from the heat and stir to combine. Set aside briefly to cool.5 ounces (142 grams) bittersweet or semisweet chocolate, 8 tablespoons (113 grams) unsalted butter
- Line an 8 or 9 inch square baking pan with parchment or aluminum foil, then lightly butter the parchment or foil. Set aside.
- Whisk the dry ingredients (flour, cocoa, espresso powder, baking powder, and salt) together in a small bowl.1 cup (125 grams) all-purpose flour, ¼ cup (20 grams) cocoa powder, 1 tablespoon instant espresso powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Combine the sugar and eggs in the bowl of your stand mixer (or in a large mixing bowl if using a hand mixer or beating by hand). Beat on medium speed until lightened, about 2 to 3 minutes.1¼ cup (250 grams) granulated sugar, 2 large eggs
- Add the vanilla extract and beat another minute.1 teaspoon vanilla extract
- Slowly beat in the melted chocolate and butter. Then add the dry ingredients and mix on low.
- Stir in the chocolate chips by hand, then turn the espresso brownie batter out into your prepared pan. Use a spatula to get the brownie batter into the edges and corners of the baking pan, but don't worry about making it perfectly smooth.½ cup semisweet or bittersweet chocolate chips
- Bake the espresso brownies for 28 to 30 minutes until the top is slightly firm and a toothpick inserted into the center comes with just a few moist crumbs. Make the salted caramel sauce while the brownies are baking.
Salted caramel sauce
- Combine the heavy cream, bourbon (if using), and vanilla in a small pot and heat on low just to warm.½ cup heavy cream, 2 tablespoons bourbon whiskey, 1 teaspoon vanilla extract
- Add a ¼ cup of water to the sugar in a wide, flat-bottomed pan, and stir until the sugar is moistened. Heat the sugar on medium-low, swirling the pan around but do not stir, until the sugar melts and the caramel turns a deep amber, the color of a copper penny.1 cup (200 grams) granulated sugar
- Remove the pan from the heat and add the softened cubes of butter, a few at a time, stirring constantly but carefully. The caramel will bubble vigorously.4 tablespoons (57 grams) unsalted butter
- Add the warmed cream and vanilla from the pan and stir until mixed well. Do not worry if the caramel temporarily seizes or forms hard pieces.
- Return the pan to medium-low heat and cook, stirring gently, until the caramel reaches 175℉ on an instant-read thermometer.
- Add the salt and stir to mix. Then set the pan aside until the brownies are done.1 teaspoon salt
Putting it together
- When the brownies are done, remove the pan from the oven and put the pan of brownies on a cooling rack. While both the espresso brownies and salted caramel are still warm, pour the caramel over the brownies and use a spatula to spread it evenly to the edges of the pan.
- Let the caramel brownies cool in the pan. Once the pan is no longer hot to touch, chill the pan in the fridge or freezer until ready to serve.
- To cut, lift the brownies out of the pan and peel away the parchment paper or foil. Cut away the raised edge of the brownies if you like, then cut the brownies into 16 equal squares.
Notes
I find parchment easier to use to line the pan because it doesn't tear or get stuck. You can use binder clips to help secure the parchment, but make sure to remove them before baking.
If you are comfortable making caramel, you can make the salted caramel sauce using either the wet caramel or dry caramel technique. The wet caramel technique is easier but it will take longer.
The 175 degree temperature is the target is AFTER you have caramelized the sugar and added the butter and cream. It is not the temperature for the initial caramelization of the sugar!
Chilling makes these caramel brownies easier to cut.
Store the caramel brownies in an airtight container in the refrigerator, but let them sit briefly at room temperature before serving.
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 171mg | Potassium: 115mg | Fiber: 1g | Sugar: 27g | Vitamin A: 328IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg