Salted Caramel Brownies with Chocolate Drizzle

• 1 cup (226g) unsalted butter
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• 3/4 cup (75g) cocoa powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) heavy cream
• 1 cup (200g) caramel sauce
• 1/2 cup (120ml) semi-sweet chocolate chips

Steps

1. 1 Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
2. 2 In a saucepan, melt butter over medium heat. Remove from heat and stir in sugar until smooth.
3. 3 Beat in eggs one at a time, then stir in vanilla.
4. 4 Combine flour, cocoa powder, and salt in a bowl. Stir into the butter mixture until just combined.
5. 5 Pour batter into prepared pan and bake for 20 minutes.
6. 6 Meanwhile, heat heavy cream in a small saucepan until simmering. Stir into caramel sauce until smooth.
7. 7 Remove brownies from oven and drizzle caramel mixture over the top. Return to oven for 5 more minutes.
8. 8 Let cool completely before drizzling with melted chocolate chips.
9. 9 Cut into squares and enjoy!

Equipment

• 9x13 inch baking pan
• parchment paper
• mixing bowls
• saucepan

Variations

• Add chopped nuts to the batter for a crunchy texture.
• Swap caramel for a layer of peanut butter for a different twist.

Substitutions

• Use salted butter and omit additional salt in the batter.
• Substitute caramel sauce with dulce de leche for a richer flavor.

Pairings

• Vanilla ice cream
• Espresso shot

Nutrition

Tips

• Use high-quality cocoa powder for the best flavor.
• For an extra salty kick, sprinkle coarse sea salt on top before serving.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat individual brownies in the microwave for 10-15 seconds.

Freezing: Freezes well for up to 2 months. Thaw at room temperature and reheat if desired.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for an indulgent treat.
• Serve with a hot cup of coffee for a delightful contrast.

FAQ