Description

Rich, fudgy chocolate brownies with a homemade salted caramel swirl and flaky sea salt topping. This recipe delivers a dense, moist texture with a crackly top, balancing bitter chocolate with sweet, buttery caramel.

Ingredients

Scale

8 ounces (225g) dark chocolate (semi-sweet or bittersweet, at least 60% cocoa), chopped
½ cup (115g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
¾ cup (95g) all-purpose flour
2 tablespoons (10g) unsweetened Dutch-process cocoa powder
½ teaspoon salt
½ cup (120ml) heavy cream, warmed
1 cup (200g) granulated sugar (for caramel)
¼ cup (55g) unsalted butter (for caramel)
1 teaspoon flaky sea salt (for caramel and topping)
2 tablespoons water (for caramel)
Optional: ½ cup semi-sweet chocolate chips
Optional: ½ cup toasted pecans or walnuts

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
Chop chocolate into small pieces. Place chocolate and ½ cup butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Alternatively, melt using a double boiler. Set aside to cool slightly.
In a large bowl, whisk 3 eggs, 1 cup granulated sugar, and 1 cup brown sugar vigorously for about 2 minutes until pale and glossy.
Pour the melted chocolate and butter mixture into the egg mixture. Stir gently with a spatula until combined. Add vanilla extract.
Sift ¾ cup flour, 2 tablespoons cocoa powder, and ½ teaspoon salt over the batter. Gently fold in until no streaks of flour remain. Do not overmix.
In a medium saucepan, combine 1 cup sugar and 2 tablespoons water. Cook over medium heat without stirring, swirling occasionally, until sugar melts and turns deep golden amber. Carefully add warm heavy cream (it will bubble). Stir constantly until smooth. Remove from heat and whisk in ¼ cup butter and 1 teaspoon flaky sea salt. Let cool for 5 minutes.
Pour half the brownie batter into the prepared pan. Dollop spoonfuls of caramel over the batter. Pour remaining batter on top and gently swirl with a knife to create a marbled effect.
Bake for 30-35 minutes. The center should be slightly soft but not jiggly. A toothpick inserted should come out with moist crumbs.
Let brownies cool in the pan for at least 30 minutes. Lift out using parchment overhang and cool completely on a wire rack. Sprinkle with additional flaky sea salt if desired. Slice into squares.

Notes

Do not overbake; brownies continue to cook as they cool. Cool caramel for 5-10 minutes before adding to batter to prevent sinking. Use room temperature eggs for a smooth batter. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 280
Sugar: 28
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 2
Protein: 3

Keywords: salted caramel brownies, fudgy brownies, homemade caramel, chocolate dessert, easy baking, holiday dessert, gluten-free option