Salted Caramel Brownies
This is my go-to brownie recipe from Martha Stewart, it is so yummy, especially when topped with homemade caramel.
I only do the caramel, though, if I have it on hand already. Which isn’t very often because if my husband sees it he will literally eat the entire jar. Well, at least half the jar and if my kids see him eating it they think they need some and they all end up in a mad caramel eating frenzy and it all disappears in seconds.
Super annoying.
But I try to keep the caramel hidden from everyone most of the time.
Salted Caramel Brownies
Recipe By: Megan
Recipe type: Dessert
Serves: makes 1 8x8 pan
Ingredients
- ¾ cup all-purpose flour
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, plus more for pan
- 5 ounces semisweet chocolate, finely chopped
- 1 teaspoon instant coffee granules
- ¾ cup granulated sugar
- ¼ cup light-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup (4½ ounces) semisweet chocolate chips, optional
FOR THE CARAMEL GLAZE: - 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy cream, room temperature
- ¼ teaspoon sea salt
Preparation Instructions
- Preheat oven to 350 degrees.
- Butter an 8-by-8-inch square baking pan. Line with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
- In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
- Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy.
- Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
- Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack.
TO MAKE THE CARAMEL - Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
- Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
- Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
- Add the salt and whisk again a couple times just to incorporate.
- Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven't tested that since it never lasts more than 24 hours in my house.
- Once the caramel is mostly cooled to room temperature but still pourable, pour about ¾ cup over the brownies.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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