Festive Salted Caramel Chocolate Brownie Recipe

Prepare pan and preheat

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 1–2 inch overhang for easy removal. Lightly butter the parchment.

Melt butter and chocolate: In a heatproof bowl set over (but not touching) simmering water or in short bursts in the microwave (30 seconds, stir, repeat), melt 0.75 cups unsalted butter and 6 oz chopped bittersweet chocolate until smooth. Remove from heat and let cool 2–3 minutes.

Whisk sugars into chocolate: Whisk in 1 cup granulated sugar and 0.25 cup packed light brown sugar into the warm chocolate mixture until fully incorporated and glossy. The mixture will be thick.

Incorporate eggs and vanilla: Add 2 large eggs, one at a time, whisking briskly until each is fully incorporated and the batter is smooth. Stir in 1 tsp vanilla extract.

Combine dry ingredients: Sift together 0.75 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, and 0.5 tsp fine sea salt into a bowl. Fold the dry mix into the chocolate mixture with a flexible spatula just until no streaks of flour remain. Do not overmix.

Fold in optional chips: Gently fold in 0.5 cup chocolate chips or chunks if using. The batter should be thick and fudgy.

Transfer to pan: Spread about two-thirds of the brownie batter evenly into the prepared 8x8 pan, smoothing the top with an offset spatula.

Make caramel: In a medium heavy-bottomed saucepan over medium heat, add 0.5 cup granulated sugar and swirl (do not stir with a spoon initially) until it melts and turns an amber color, 5–8 minutes. If small unmelted crystals form on the sides, brush them down with a damp pastry brush.

Finish caramel: As soon as sugar reaches a deep amber, remove from heat and carefully whisk in 3 tbs unsalted butter pieces until melted and combined (mixture will bubble vigorously). Slowly whisk in 0.25 cup warm heavy cream until smooth. Stir in 0.5 tsp fine sea salt. Let cool 4–6 minutes so it thickens but is still pourable.

Swirl into batter: Drop tablespoonfuls of the salted caramel over the spread brownie batter in the pan. Dollop the remaining batter over the caramel and use a knife or skewer to swirl the caramel through the top layer, creating a marbled pattern. Aim to leave visible caramel ribbons on the surface.

Bake: Bake in the preheated 350°F (175°C) oven for 25–30 minutes, rotating the pan halfway through for even baking. The brownies are done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) — you want fudgy, not cakey, brownies.

Cool before slicing: Remove pan from oven and set on a wire rack. Immediately sprinkle the surface with 0.5 tsp coarse sea salt or Maldon flakes so the flakes stick to the warm caramel. Allow brownies to cool completely in the pan (1.5–2 hours) to let the caramel and chocolate set; chilling for 30 minutes in the fridge will speed this up and make cleaner slices.

Make the Belgian chocolate sauce: Place 4 oz finely chopped Belgian dark chocolate in a heatproof bowl. In a small saucepan, heat 0.5 cup heavy cream just until it begins to steam and small bubbles form at the edge (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute, then stir gently until smooth and glossy. Stir in 1 tsp light corn syrup and 1 tbs unsalted butter (optional) for extra shine. If the sauce is thick, stir in up to 1–2 tsp warm water to reach a pourable consistency. Keep warm or reheat gently before using.

Slice and plate: Using the parchment overhang, lift the cooled brownie slab from the pan and transfer to a cutting board. Trim edges if desired. Using a sharp knife warmed under hot water and wiped dry between cuts, slice into 9 squares (3x3) or 12 smaller pieces.

Garnish each piece: To serve, place a brownie on a plate, drizzle about 1–2 tbs Belgian chocolate sauce over each piece (more if desired). Sprinkle each with about 1 tsp crushed freeze-dried raspberries (total 0.75 cup divided across servings) and, if desired, a light dusting of powdered sugar. Finish with an extra pinch of flaky sea salt on top of each slice to enhance the salted caramel flavor.