Description
Salted caramel fudge brownies deliver pure chocolate bliss with rich layers of sweet and salty indulgence. Chocolate enthusiasts will savor this irresistible dessert that promises decadent satisfaction in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups granulated sugar (for brownies)
- 3 large eggs (room temperature, for brownies)
- 1 cup all-purpose flour (for brownies)
- 1 cup unsweetened cocoa powder (for brownies)
- 1 cup semi-sweet chocolate chips (for brownies)
- 1 cup granulated sugar (for salted caramel)
Wet Ingredients:
- 1/2 cup melted unsalted butter (for brownies)
- 1/2 cup canola or vegetable oil (for brownies)
- 4 tablespoons unsalted butter (room temperature, cubed, for salted caramel)
- 1/2 cup heavy cream (room temperature, for salted caramel)
- 1 egg yolk (for brownies)
Flavor Enhancers and Small Ingredients:
- 1/2 cup powdered sugar (for brownies)
- 2 teaspoons pure vanilla extract (1 for salted caramel, 1 for brownies)
- 1 1/2 teaspoons salt (1/2 teaspoon for salted caramel, 1 teaspoon for brownies)
- 1 tablespoon cornstarch (for brownies)
Instructions
- Caramelize sugar in a medium saucepan over medium heat, stirring until smooth and golden.
- Incorporate cubed butter into melted sugar, stirring until fully combined and bubbly. Gradually blend in heavy cream until silky.
- Infuse caramel with vanilla extract and salt. Allow mixture to cool and stabilize for approximately 30 minutes at room temperature.
- Heat oven to 350°F. Prepare a 9×9-inch baking pan by greasing and lining with parchment paper.
- Combine dry ingredients: whisk flour, cocoa powder, cornstarch, and salt in a separate mixing bowl until uniformly blended.
- Create wet mixture by vigorously whisking granulated sugar, powdered sugar, eggs, and egg yolk for 2 minutes until light and fluffy. Integrate melted butter, oil, and vanilla extract until thoroughly incorporated.
- Gently fold dry ingredients into wet mixture. Delicately fold semi-sweet chocolate chips using a spatula.
- Distribute half the brownie batter evenly across prepared pan. Drizzle half the salted caramel over batter, maintaining a 1-inch border from edges. Layer remaining batter on top.
- Bake for 40-45 minutes until a toothpick inserted reveals moist crumbs without raw batter.
- Once cooled, perforate brownies with a skewer and cascade remaining caramel across surface, allowing it to penetrate.
- Rest brownies for 10 minutes before cutting into elegant squares and serving.
Notes
- Create a smooth, lump-free caramel by continuously stirring sugar and controlling heat to prevent burning.
- Use room temperature eggs for better batter consistency and even mixing with other ingredients.
- Ensure caramel reaches golden amber color without scorching by watching carefully and stirring gently.
- Line pan with parchment paper overhanging edges for easy brownie removal and clean cutting.
- For gluten-free version, replace all-purpose flour with almond or gluten-free flour blend.
- Chill brownies before cutting for cleaner, more precise slices with minimal crumbling.
- Store brownies in airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Enhance flavor by adding a sprinkle of flaky sea salt on top before serving for extra caramel-chocolate contrast.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 309 kcal
- Sugar: 30 g
- Sodium: 121 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 52 mg