Salted Caramel Brownies
The key to these brownies is the thick layer of homemade salted caramel that's baked right into the center of a super fudgy brownie. The brownie batter gets its texture from whipping eggs until they're pale and foamy, which helps create a dense, rich base. You'll pour more of that caramel right on top after they bake.
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 9x9 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
Top with flaky sea salt if desired. Store in airtight container up to 5 days.
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