You all know I can somehow incorporate salted caramel into anything I bake, whether it be cookies, pie or squares. But then today I realized I had yet to add it to brownies! Lucky for me, I had a jar of caramel sauce in my fridge (Bonne Maman makes a fabulous one if you’re too lazy to make your own) that I was able to put to work. These definitely cured my chocolate craving.
The amount of caramel you pour on top is totally up to you, I used about 1/4 of a cup and it created a chewy glaze, but you could definitely use more to up the gooey factor.
I also cannot stress the importance of buttering your pan and potentially lining with foil or parchment, brownies stick y’all!
- 1/2 cup salted butter
- 4 oz semi sweet chocolate
- 1 1/3 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp sea salt, plus more for sprinkling
- 2/3 cup flour
- 1 tbsp cocoa powder
- Caramel sauce
Preheat oven to 350F and line an 8×8 pan with parchment or foil, greasing the bottom and sides with butter.
Fill a small pot with 1-2 inches of water and bring to a simmer. Place butter and chocolate in a medium metal bowl and place over the pot like a double boiler, stirring constantly until melted. Whisk in sugar until incorporated. Add eggs one at a time, whisking well between each addition, stir in salt and vanilla.
Stir in flour and cocoa with a spatula until there are no streaks of flour (don’t overmix!). Pour batter into prepared pan.
Pour caramel all over the top of the batter (if it’s thick from the fridge, pop it in the microwave for 10 seconds so its pourable) and swirl around with a butter knife.
Bake for 30 minutes until the edges are set and puffed and a toothpick in the middle comes out with no batter (crumbs are fine). Sprinkle with sea salt and allow to cool slightly before cutting.