I’ve come to the conclusion that if you aren’t making your brownies with salted caramel, you’re doing it wrong.
Don’t get me wrong, a good ol’ fudge brownie is delicious. But add in some salted caramel? Your tastebuds and heart will thank you.
I made these for my friend’s birthday and a Super Bowl party and everyone loved them. If you make these for your valentine, they’ll love them (and you), too. I can pretty much guarantee it 😉
The base brownie recipe is based off my girl, Joy the Baker’s, brownie recipe from her first cookbook because she’s basically a baking genius and it’s so deliciously chocolatey.
The salted butter caramel is the same caramel recipe that’ made an appearance in a variety of recipes over the last year because it is just that good! Sometimes I just want to eat it with a spoon…
Notes
Brownie recipe adapted from Joy the Baker Cookbook
Ingredients
For the brownies:
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter
- 3 oz. unsweetened chocolate
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 egg yolk
- 1 tsp. vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 cup salted butter caramel
For the Salted Butter Caramel:
- 250g sugar
- 2 1/2 fl. oz. water
- 4 oz. heavy cream
- 7 oz. salted butter
Instructions
To make the caramel:
- Heat sugar and water over medium heat - do not stir. Watch until it becomes a light golden-brown colour.
- Next, slowly and carefully add the cream, stirring with a spatula. The caramel will bubble and foam a lot.
- Once cream has been incorporated into the caramel, monitor the temperature. Once it hits 225°F, remove from heat and whisk in butter until smooth.
- Pour into a container and refrigerate for at least 1 1/2 hours.
To make the brownies:
- Preheat oven to 350°F. Butter an 8" square baking pan and line with parchment paper, letting it hang over the edges. Butter the parchment paper and set aside.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- Bring some water to a simmer in a medium saucepan. Place the butter and unsweetened chocolate in a heatproof bowl and put on top of simmering pan, making sure the bowl doesn't touch the water. Stir occasionally until the butter and chocolate have completely melted. Remove bowl from saucepan and whisk in both sugars. Once combined, whisk in both eggs, the egg yolk and vanilla extract.
- Add flour mixture and fold it into the chocolate mixture using a rubber spatula. Fold in the chocolate chips.
- Pour half the batter into your prepared pan. Drizzle the salted butter caramel over batter, then top with remaining brownie batter. Bake for 30 minutes.
- Allow to cool completely before cutting; caramel may ooze out when cutting, that's okay 🙂
