Brownie Goodness Recipe

Preheat and prepare pan

Preheat the oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal. Grease the parchment with 1 tablespoon vegetable oil or melted butter.

Melt chocolate and butter

In a heatproof bowl set over a saucepan of barely simmering water (double boiler), combine 115 g butter and 120 g chopped bittersweet chocolate. Stir occasionally until fully melted and smooth. Alternatively, microwave in 20-second bursts, stirring between, until melted. Remove from heat and let cool for 3–5 minutes.

Mix sugars and eggs

In a medium bowl, whisk together 150 g granulated sugar and 50 g light brown sugar. Add 2 large eggs one at a time, whisking or beating for about 20–30 seconds after each addition until mixture is glossy and slightly thickened. Stir in 1 tsp vanilla extract.

Combine chocolate with egg mixture

Pour the melted chocolate and butter mixture into the sugar-and-egg mixture and fold gently with a spatula until combined and slightly glossy.

Add dry ingredients

Sift together 75 g all-purpose flour, 20 g unsweetened cocoa powder, and 1 tsp fine salt into the chocolate mixture. Fold just until no streaks of flour remain. If using nuts, fold in 60 g chopped toasted walnuts or pecans now. Do not overmix.

Bake

Scrape the batter into the prepared pan, smoothing the top with an offset spatula. Bake in the preheated oven for 22–28 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (for fudgy brownies). Rotate the pan halfway through if your oven bakes unevenly.

Cool in pan

Remove brownies from the oven and allow them to cool in the pan on a wire rack for 20–30 minutes. The brownies should be warm but stable before applying the caramel so the caramel sets evenly.

Prepare cream and butter

Measure 90 ml heavy cream and 30 g unsalted butter. Warm the cream in a small saucepan or in the microwave until just warm (do not boil). This prevents the caramel from seizing when the cream is added.

Make caramel

In a heavy-bottomed saucepan, combine 150 g granulated sugar and 60 ml water. Stir gently just to moisten the sugar. Cook over medium heat without stirring (you may gently swirl the pan) until the sugar dissolves and turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning.

Finish caramel

Remove the pan from heat and carefully pour in the warm cream — the mixture will bubble vigorously. Stir with a heatproof spatula until smooth. Stir in 30 g butter, 1 tsp sea salt, and 0.5 tsp vanilla extract until fully combined. If any sugar crystals remain on the pan sides, you can wash them down with a wet pastry brush while cooking.

Cool slightly

Allow the caramel to cool for 5–7 minutes until it thickens but is still pourable. It should coat the back of a spoon. If it thickens too much, gently warm it over very low heat while stirring.

Apply caramel to brownies

Using the parchment overhang, lift the cooled brownies out of the pan and place them on a wire rack set over a baking sheet to catch drips. Pour the warm caramel evenly over the top, using a spatula to spread to the edges. Sprinkle optional 0.5 tsp coarse sea salt across the top while the caramel is still warm for a salted-caramel finish.

Set

Let the caramel-topped brownies sit at room temperature for at least 30–45 minutes to allow the caramel to set. For quicker setting, place them in the refrigerator for 15–20 minutes, but bring back to near room temperature before serving for best texture.

Once the caramel has set, transfer the brownies to a cutting board. Use a sharp knife warmed under hot water and wiped dry between cuts to make clean slices. Serve room temperature or slightly chilled.

Store: Keep leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 8–10 seconds per piece if you prefer a softer caramel before serving.