Salted Caramel Brownies Recipe

Sift in the flour cocoa powder and salt and fold to incorporate.

Salted caramel brownies recipe. Do not over stir because you want the caramel to make visible streaks in the brownies. Add eggs and vanilla extract. Spoon desired amount of salted caramel on top of brownies. Mixture will bubble up so be careful.

Cut into 16 squares. Add butter mixture to flour mixture. Drizzle the caramel sauce over the batter. Bake for 35 to 40 minutes or just until a cake tester comes out clean and the top is set.

Spoon the rest of the brownie batter on top and smooth it out trying not to disturb the caramel beneath. Pour the melted caramel over the warm brownie layer. Directions in a small saucepan over medium heat add sugar and water and stir with a wooden spoon to incorporate. Sprinkle with sea salt if desired.

Brownies can be stored in an airtight container at room temperature up to 3 days. Melt the butter 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set. Let cool slightly in pan until. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife.

Using a teaspoon spoon half of the salted caramel on top of the batter layer in 5 thick evenly spaced stripes. Bake for an additional 35 40 minutes or until toothpick inserted in center comes out clean. Scrape batter into a 9 inch square metal baking pan lightly coated with cooking spray. For the brownies sift the flour cocoa powder and salt into a large bowl and set aside.

Pour half the brownie batter into the tin and level it with a spatula. Whisk until thoroughly combined. Sprinkle coarse sea salt on top. Melt the chocolate and butter in a pan over medium heat remove from the heat and allow to cool slightly.

Bring to a boil. In a large bowl whisk together the melted butter granulated sugar and brown sugar. Combine 6 tablespoons butter eggs and 1 teaspoon vanilla. Allow the caramel sauce to set at least 20.

Butter and flour a 9 x 12 x 1 1 2 inch baking pan. Use a butter knife to lightly swirl the caramel sauce into the batter.