Ingredients
For the Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons salted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon Diamond Crystal kosher salt
For the Brownies
- 3/4 cup all-purpose flour
- 1 1/2 cups Dutch-processed cocoa powder
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 teaspoon instant espresso powder
- 1 1/4 cups unsalted butter, melted
- 4 1/4 cups organic powdered sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla bean paste
Make the Salted Caramel
First, make the caramel so it has time to cool and thicken. In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into a smooth, amber-colored liquid.
Once the sugar is melted, stir in the cubed butter until it’s completely melted. Be careful, as it will bubble up.
Slowly pour in the heavy cream while stirring. Let the mixture boil for about a minute, then remove it from the heat and stir in the salt. Let the caramel cool while you make the brownie batter.
Make the Brownie Batter
Get your oven preheating to 350F and line an 8×8 or 9×9 inch pan with parchment paper, leaving some overhang on the sides.
In a bowl, whisk together the all-purpose flour, cocoa powder, and kosher salt.
In a separate, microwave-safe bowl, combine the melted butter and powdered sugar. Heat them together in the microwave in 30-second bursts, whisking in between, until the mixture is completely smooth and the sugar has dissolved.
In a large bowl with a hand mixer, or in a stand mixer, whip the room-temperature eggs on medium speed for 4-5 minutes. They should be pale yellow and look foamy.
With the mixer running, pour the hot butter and sugar mixture into the whipped eggs. Mix them together for about two minutes. Add the vanilla bean paste and the espresso powder and mix until combined.
Switch to a spatula and fold in the flour and cocoa powder mixture until a batter just forms.
Assemble and Bake the Brownies
Pour half of the brownie batter into your prepared pan and spread it into an even layer.
Pour about three-quarters of the salted caramel over the batter and spread it out. Top with the remaining brownie batter and spread it gently into an even layer.
Bake for 35-45 minutes. The edges will look set, and a toothpick stuck into the center should come out with a few moist crumbs.
Let the brownies cool completely in the pan. Once they’re cool, you can pour the rest of the caramel over the top. Sprinkle with a little flaky sea salt if you like, then slice and serve.
Salted Caramel Brownies
Ingredients
For the Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons salted butter cubed
- 1/2 cup heavy cream
- 1 teaspoon Diamond Crystal kosher salt
For the Brownies
- 3/4 cup all-purpose flour
- 1 1/2 cups Dutch-processed cocoa powder
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 teaspoon instant espresso powder
- 1 1/4 cups unsalted butter melted
- 4 1/4 cups organic powdered sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla bean paste
Instructions
- Heat sugar over medium heat, stirring until melted and amber colored.
- Stir in butter until melted, then slowly add cream and boil 1 minute.
- Remove from heat, stir in salt, and let caramel cool.
- Preheat oven to 350F. Line 9×9 pan with parchment paper.
- Whisk flour, cocoa powder, and salt in a bowl.
- Microwave butter and powdered sugar in 30-second intervals until smooth.
- Whip eggs 4-5 minutes until pale and foamy.
- Pour hot butter mixture into eggs while mixing. Add vanilla and espresso powder.
- Fold in dry ingredients until just combined.
- Pour half the batter in pan, spread 3/4 of caramel over top.
- Add remaining batter, spread evenly.
- Bake 35-45 minutes until edges set and center has moist crumbs.
- Cool completely, pour remaining caramel on top.
Notes
