These Salted Caramel Brownies are super fudgey and chocolatey. Which means they are delicious. :) I was really worried that because they are so sticky, I would have a hard time getting them out of the pan in one piece. No worries though because doing the extra step of buttering and flouring the pan seemed to work wonders! I know it will be tempting but you must wait until they are totally cool before cutting. I even went so far as to chill them in the fridge to make my life easier. If you do that, zap them in the microwave for 10-15 minutes before eating. Or if you can stand it, let them sit out until they get room temperature.
Salted Caramel Brownies
Keywords: bake dessert caramel chocolate sea salt
- 2 sticks unsalted butter
- 14 oz semisweet chocolate chips, divided
- 3 oz unsweetened chocolate
- 3 large eggs
- 1 tbs instant coffee granules
- 1 tbs vanilla
- 1 c plus 2 tbs sugar
- 1/2 c plus 2 tbs flour, divided
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 5-6 oz caramel sauce
- 2-3 tsp sea salt
Preheat the oven to 350* and butter and flour a 9x13 pan.
Melt the butter, 8 oz chocolate chips and unsweetened chocolate in a double broiler.
Allow the chocolate to cool for 15 minutes.
While the chocolate is cooling, stir (don't beat) the eggs, coffee granules, vanilla and sugar together. It will be thick and syrupy.
Add the chocolate to the egg mixture and allow to cool to room temperature.
In a medium bowl, whisk together the 1/2 c flour, baking powder and salt.
Add the dry mixture to the room temperature chocolate.
Toss the remaining 6 oz chocolate chips with the remaining 2 tbs flour.
Stir the coated chips into the batter.
Spread the batter evenly into the prepared pan and bake for 35 minutes or until a toothpick comes out clean. It took me 41 minutes in a glass casserole.
As soon as the brownies come out, heat up the caramel sauce in the microwave for 15 seconds or until warm.
Pour the caramel evenly over the top of the brownies and allow to seep in.
Sprinkle with sea salt.
Cool completely before cutting.
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