Salted Caramel Brownies
Intensely fudgy brownies with a swirl of thick caramel and a sprinkle of coarse sea salt. Inspired by Erin McDowell's Basic Fudgy Brownie recipe found on Food52.com.
Servings: 12 brownies
Ingredients
- 1/2 c butter
- 8 oz bittersweet or semisweet chocolate
- 1/4 c sugar
- 1/2 c brown sugar
- 2 eggs
- 2 tsp vanilla
- 1/3 c cocoa powder
- 1/2 tsp salt
- 1/3 c flour
- 1 c chocolate chips
- 1/2 c dulce de leche or thick caramel sauce
- coarse sea salt to sprinkle
Instructions
- Grease a 9x9 pan and line with parchment paper so the paper hangs over the edge a bit. Preheat the oven to 350°F.
- In a double boiler or a heat-proof bowl over a pot of simmering water, melt the butter and 8 oz chocolate, stirring occasionally, until melted and mixed well.
- Remove from heat and whisk in the sugars, then the eggs one at a time. Mix well in between.
- Stir in vanilla, cocoa powder, and salt.
- Add flour and stir until just mixed in.
- Fold in chocolate chips.
- Pour half of the batter into the pan and spread to cover the bottom. Dollop on caramel, then the rest of the brownie batter. Use a butter knife to create a swirly pattern. Sprinkle some coarse sea salt on top.
- Bake 20-30 minutes until set and a toothpick in the center comes out with moist crumbs.
- Move to a cooling rack and allow to cool completely, or until you can't take it anymore and need to dig in (be careful not to burn your mouth).