Salted Caramel Browie Recipe
Make Salted Caramel Browie Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Batter
Salted Caramel
Finishing & Optional Mix-ins
Method
Brownie Batter
- 1
Prepare and preheat
Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.
- 2
Melt chocolate and butter
Combine the chopped bittersweet chocolate and 170 g unsalted butter in a heatproof bowl set over a simmering pot of water (double boiler) or microwave in 20–30 second bursts, stirring between, until fully melted and smooth. Remove from heat and let cool slightly for 3–5 minutes.
- 3
Combine sugars and eggs
Whisk together 1 cup granulated sugar and 1/2 cup packed light brown sugar in a medium bowl. Add the 2 large eggs one at a time, whisking vigorously after each until glossy and slightly thickened. Stir in 1 tsp vanilla extract.
- 4
- 5
Add dry ingredients
Sift together 3/4 cup all-purpose flour, 2 tbsp unsweetened cocoa powder, and 1/2 tsp fine sea salt. Fold the dry mixture into the chocolate batter in two additions, mixing just until no streaks of flour remain. If using 3/4 cup chopped nuts, fold them in now.
- 6
Transfer to pan
Spread the brownie batter evenly into the prepared pan, smoothing the top with an offset spatula or back of a spoon.
Salted Caramel
- 7
Make caramel base
In a medium, heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 3 tbsp water. Stir briefly just to moisten the sugar, then set over medium heat without stirring. Swirl the pan occasionally to promote even melting. Watch carefully as the sugar melts and transitions from clear to amber; this should take about 6–9 minutes.
- 8
Finish caramel
When the sugar reaches a deep amber color, remove the pan from heat and immediately add 6 tbsp cut butter pieces, whisking or stirring vigorously (it will bubble). Slowly pour in 1/2 cup warm heavy cream while whisking until smooth. Stir in 3/4 tsp fine sea salt. Return briefly to low heat if needed to fully combine, then remove from heat and let cool for 5–8 minutes until thickened but still pourable. Reserve about 1/4 cup of the caramel for drizzling/finishing.
- 9
Bake & Finish
- 10
Bake
Bake in the preheated 175°C (350°F) oven for 22–28 minutes, rotating halfway through, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking time will vary with ovens and pan thickness.
- 11
Cool and top
Allow the brownies to cool in the pan on a wire rack for at least 30 minutes so the caramel sets. Using the parchment overhang, lift the slab from the pan and place on a cutting board. While still slightly warm, drizzle the reserved 1/4 cup caramel over the top, then sprinkle 1/2 tsp coarse sea salt or flaked Maldon evenly across the surface.
- 12
Slice and serve
Using a sharp knife wiped between cuts for clean slices, cut into 9 or 12 squares as desired. Serve at room temperature. Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days (bring to room temp before serving).