Caramel-Topped Fudgy Chocolate Brownies with Flaky Salt Recipe
Decadent caramel brownies featuring a fudgy, dark chocolate base topped with smooth, whipped caramel and a sprinkle of flaky sea salt for a perfect balance of sweet and salty.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Brownies & Bars
- Method: Baking
- Cuisine: American
Ingredients
Whipped Caramel
- 1 cup granulated sugar (200g)
- 6 Tbsp unsalted butter, room temperature (85g)
- 1/2 cup heavy whipping cream, room temperature (120g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1/2 tsp fine salt (3g)
Brownie Batter
- 1 1/2 cups granulated sugar (300g)
- 3/4 cup all-purpose flour (95g)
- 2/3 cup unsweetened cocoa powder, sifted (65g)
- 1/2 cup powdered sugar (65g)
- 1/2 cup dark chocolate chips, chopped (90g)
- 1/2 tsp fine salt (3g)
- 2 large eggs, room temperature (112g)
- 1/4 cup vegetable or canola oil (55g)
- 1/4 cup unsalted butter, melted (55g)
- 2 Tbsp water (30g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
Garnish - Optional
- Flaky sea salt
Instructions
- Make the Whipped Caramel: Begin by preparing the caramel. Heat a heavy-bottomed saucepan over medium to medium-high heat. Gradually pour in 1 cup of granulated sugar, adding about 1/4 cup at a time, stirring occasionally with a rubber spatula until the sugar dissolves and turns an amber color. Once fully melted and caramelized, turn off the heat.
- Incorporate Butter and Cream: Slowly add 6 tablespoons of butter in batches of 2 tablespoons, stirring well after each addition. Next, stir in 1/2 cup of heavy whipping cream, 1 teaspoon of vanilla extract or paste, and 1/2 teaspoon of fine salt. The mixture will be thin but will thicken as it cools. Transfer to a container and refrigerate to cool faster.
- Whip the Caramel: When the caramel reaches room temperature, whip it using a hand or stand mixer on medium-high speed for 1 to 2 minutes until it lightens in color and thickens. Set aside.
- Prepare the Brownie Batter: Preheat the oven to 325°F (163°C). Line and grease an 8×8-inch square metal pan with parchment paper. In a medium bowl, combine 1 1/2 cups granulated sugar, 3/4 cup flour, 2/3 cup sifted cocoa powder, 1/2 cup powdered sugar, 1/2 cup chopped dark chocolate chips, and 1/2 teaspoon salt.
- Mix Wet Ingredients: In a separate large bowl, whisk 2 large eggs with 1/4 cup vegetable or canola oil, 1/4 cup melted unsalted butter, 2 tablespoons water, and 1 teaspoon vanilla extract until smooth.
- Combine Dry and Wet Ingredients: Pour the dry mixture into the wet ingredients and stir just until combined. The batter will be thick, which is expected.
- Bake the Brownies: Pour the batter into the prepared pan, smoothing it out evenly. Bake for 40 to 45 minutes at 325°F (163°C), or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Brownies: Transfer the pan to a wire rack and let the brownies cool completely. To speed cooling, place the pan in the freezer for 30 minutes.
- Top with Whipped Caramel: Once cooled, spread the whipped caramel evenly over the brownies.
- Garnish and Slice: Sprinkle flaky sea salt on top. Use a sharp, warm knife to cut into the brownies, cleaning the knife between cuts to ensure clean slices.
- Store Leftovers: Store leftover brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Notes
- The whipped caramel can be made up to 2 weeks in advance and stored in the fridge in an airtight container.
- Use a heavy-bottomed saucepan to evenly caramelize the sugar and prevent burning.
- Be careful when adding butter and cream to hot caramel, as the mixture may bubble vigorously.
- For perfect brownie slices, warm your knife before cutting and wipe clean after each cut.
- If you don’t have an 8x8-inch pan, an 8- or 9-inch round metal pan can be used instead.
- Cooling the brownies fully before topping with caramel is essential for neat layering.
