We, meaning the two of us, ate these Salted Caramel Brownies in two days!! No guilt either! There was just something about the chocolate combined with salted caramel that you just couldn’t stop eating!! Lol! Truth!
Don’t let homemade caramel intimidate you. It is easy and makes such a difference in these brownies. You just want to stay close, not cook on too high of a heat to prevent burning. And the added salt? Addictive! This Carmel starts with melting raw sugar to a brownish color, adding butter, heavy cream and sea salt! That’s all! It’s juat about the technique. Do t let it burn, don’t stir too much, know that’s it’s supposed to bubble when you add the butter.
Decadent Salted Caramel Brownies
I’ve found that it really does make a difference that when a recipe calls for chocolate the better the product, the better your end results. This brownie recipe calls for cocoa powder and I used Ghiradelli 100% baking cocoa https://images.heb.com/is/image/HEBGrocery/prd-small/ghirardelli-100-unsweetened-cocoa-000275471.jpg. There are chocolates even better I’m sure, Ghiradelli is usually my go to and is reasonable for everyday baking.
I love to top these with my Homemade French Vanilla Ice Cream….and if you have extra caramel top the brownie and the ice cream with more! Oh, my Gosh! Here’s the link for my ice cream: https://the2spoons.com/homemade-french-vanilla-ice-cream/
Every bite is oozing caramel, I can’t wait until you try these! Here’s the recipe! Enjoy or I should say indulge in some luscious chocolate and homemade ice cream!
Salted Caramel Brownies
Ingredients
For the Brownies:
- 3/4 cup good cocoa powder
- 1 1/2 cups sugar
- 12 tbsp unsalted butter
- 1/2 cup all purpose flour
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp brewed coffee (optional)
- 1/2 cup bittersweet chocolate disks or chips
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temp, cut into tablespoons
- 1/2 cup heavy cream, room temp
- 1 to 1 1/2 tsp sea salt ( a fine crushed sea salt or flaky seasalt works well)
Instructions
Making the Caramel:
- In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first, the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.
For the Brownies:
- In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.