Salted Caramel Chocolate Brownie Recipe

Prep

Preheat the oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper leaving an overhang for easy removal; lightly butter the parchment.

Melt butter and chopped dark chocolate together in a heatproof bowl set over (not touching) simmering water (double boiler), stirring until smooth. Alternatively microwave in 20–30 second bursts, stirring between, until melted and smooth. Remove from heat and let cool 3–5 minutes.

In a large bowl, whisk the granulated sugar and eggs until combined; add vanilla extract and whisk gently. Slowly pour the slightly cooled melted chocolate-butter mixture into the egg-sugar mixture while whisking to combine (a rubber spatula works well).

Sift together the all-purpose flour, cocoa powder, baking powder and fine sea salt. Fold the dry ingredients into the chocolate mixture with a spatula just until no dry streaks remain. Do not overmix.

Make the caramel: In a medium heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber. Watch closely; when it reaches a deep golden amber color (about 5–8 minutes), remove from heat.

Carefully and slowly add the warmed heavy cream while whisking (mixture will bubble vigorously). Return briefly to low heat if needed, then whisk in the cubed butter until smooth. Stir in the flaky sea salt. Let the caramel cool until warm but pourable, about 8–10 minutes.

Reserve about 3–4 tablespoons of the caramel for drizzling at service. The remaining caramel will be used for swirling into the batter.

Pour about two-thirds of the brownie batter into the prepared pan and smooth into an even layer with a spatula.

Spoon dollops of salted caramel over the batter (use most of the remaining caramel but keep a little for finishing). Add the remaining brownie batter in dollops over the caramel, then use a skewer or knife to gently swirl the layers to create a marbled pattern — avoid fully blending.

Bake in the preheated oven for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (do not overbake; brownies should be fudgy). Rotate the pan halfway through baking for even cooking.

Remove from oven and immediately sprinkle the reserved caramel dollops across the top if desired and lightly scatter the coarse/flaky sea salt evenly. Let the brownies cool completely in the pan on a wire rack (at least 1.5–2 hours) to set the caramel and make slicing clean.

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer around the edges (do not boil). Remove from heat and pour over the chopped Belgian dark chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Stir in the corn syrup and butter until glossy. Keep warm for drizzling.

Alternatively, microwave the cream briefly then whisk with chocolate; finish with butter and corn syrup for shine.

Lift the cooled brownies from the pan using the parchment overhang and place on a cutting board. Trim edges if desired and cut into 9 or 12 squares with a sharp knife, wiping the blade between cuts for clean edges.

Plate individual brownie squares, warm the reserved Belgian chocolate sauce if needed, and drizzle chocolate sauce over each piece. Optionally spoon additional reserved caramel and finish with a light sprinkle of flaky sea salt and a dusting of cocoa powder.