These brownies are rich, decadent, and full of flavor with a gooey caramel center and a touch of sea salt on top.
Ingredients:
For the Brownies:
- 1 1/2 cups (180g) granulated sugar
- 12 tablespoons (170g) unsalted butter
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup (70g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon brewed coffee (optional)
- 1/2 cup semisweet chocolate chips (optional)
For the Salted Caramel:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) heavy cream
- 1/4 teaspoon vanilla extract
- Flaky sea salt, for sprinkling
Instructions:
Make the Salted Caramel:
- In a medium saucepan, melt the butter over medium heat.
- Increase the heat to medium-high and bring the butter to a boil. Be sure to swirl the pan occasionally to prevent burning. The butter will foam and eventually turn a light golden brown (about 5 minutes). This is called beurre noisette (nutty brown butter).
- Remove the pan from the heat and carefully whisk in the sugar. The mixture will bubble vigorously. Be careful of splatters.
- Once the sugar has dissolved, slowly whisk in the heavy cream. The mixture will seize up at first, but continue whisking until it becomes smooth and glossy.
- Stir in the vanilla extract.
- Pour the caramel into a heat-resistant jar and let it cool completely at room temperature (at least 2 hours). The caramel will thicken as it cools.
Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.
Make the Brownies:
- In a large saucepan or heat-resistant bowl, melt the butter over medium heat. Remove from heat and let cool slightly.
- In a large bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy, about 3 minutes.
- Whisk in the cooled melted butter and brewed coffee (if using).
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips (if using).
Assemble and Bake:
- Pour the brownie batter into the prepared pan.
- Dollop spoonfuls of caramel sauce on top of the brownie batter, swirling it gently with a knife to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- The brownies may look slightly underbaked in the center, but that’s okay. They will continue to set as they cool.
Cool, Sprinkle with Salt, and Serve:
- Let the brownies cool completely in the pan on a wire rack before cutting and serving.
- Once cool, sprinkle the top of the brownies with flaky sea salt.
- Cut the brownies into squares and enjoy!
Tips:
- For fudgier brownies, bake for 25 minutes. For brownies with a chewier center, bake for 30 minutes.
- Let the caramel cool completely before adding it to the brownie batter. If the caramel is too warm, it will sink to the bottom of the pan.
- If the caramel is too thick to drizzle, microwave it for a few seconds to loosen it up.
- You can substitute chopped nuts for the chocolate chips, or add a sprinkle of nuts on top of the brownies before baking.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
