Now who doesnt like a chewy chocolate brownie? Times that flavour by a thousand and you get the salted caramel effect! Its devine! Both sweet, savoury and a littel tartness.. it hits all those notes. Its easy to bake and is perfect for any occasion.
Here’s how you make it!
- 150 g unsalted butter, cut into large pieces
- 6 ounces bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 3 large eggs
- 1/4 cup unsweetened dark cocoa powder
- 1/2 teaspoon coarse salt
- 1/2 cup plus 2 tablespoons all-purpose flour, sifted
- 1/2 cup Caramel bites (Check Caramel Kisses for recipe or any store bought will do)
Salted Caramel Sauce
- 200 g sugar
- 90 g salted butter, room temperature cut up into peices
- 120 ml heavy cream
- 1 tsp sea salt
Preheat oven to 175 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Cut the caramel kisses into small peices and add into the mixture. Dont over mix!
Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift brownies from pan using parchment. Remove parchment and transfer to a wire rack. Let cool completely. Cut into 9 squares.
Salted Caramel Sauce
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
- Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of coarse sea salt. Allow to cool down before using. For en extra taste of saltiness and for texture, sprinkle over the stop with some crushed coarse himalayan sea salt.. trust me it just lifts the whole taste up to anotehr level!
- Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.