Recipe Background
Caramel-Drizzled Brownies–doesn't the name alone just make your sweet tooth start to tingle? Well, just wait until you taste it! These made from scratch brownies are chocolatey, fluffy, and sprinkled with sea salt for that perfect salty-sweet mix. The sugary-sweet homemade caramel sauce drizzled on top takes it to the next level of lusciousness. The ooey-gooey bars that are Caramel-Drizzled Brownies will definitely satisfy your sweetness cravings every time!
Caramel-Drizzled Brownies–doesn't the name alone just make your sweet tooth start to tingle? Well, just wait until you taste it! These made from scratch brownies are chocolatey, fluffy, and sprinkled with sea salt for that perfect salty-sweet mix. The sugary-sweet homemade caramel sauce drizzled on top takes it to the next level of lusciousness. The ooey-gooey bars that are Caramel-Drizzled Brownies will definitely satisfy your sweetness cravings every time!
Ingredients
For the brownies:
- 1 tablespoon unsweetened cocoa powder plus more for dusting the pan
- 1/2 cup unsalted butter cut into 1/2-inch pieces
- 3 ounces unsweetened chocolate chopped
- 2 ounces bittersweet chocolate chopped
- 2/3 cup all-purpose flour
- 1 tablespoon instant espresso powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup bittersweet chocolate chips
For the caramel sauce:
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter cut into 1/2-inch pieces
For topping:
- gray sea salt or flaky sea salt optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Coat an 8x8x2-inch pan with nonstick spray and dust with the extra cocoa powder, tapping out the excess.
- Place 1/2 cup butter, the unsweetened chocolate, and bittersweet chocolate in a medium microwave-safe bowl.
- Heat the chocolate mixture in the microwave in 15-second intervals, stirring occasionally, until melted. Let cool slightly.
- While the chocolate mixture is cooling, in another medium bowl, whisk the flour, espresso powder, salt, and remaining 1 tablespoon of cocoa powder until thoroughly combined. Set aside.
- In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until pale and thick, about 2 minutes.
- Beat the vanilla into the egg mixture until thoroughly combined, for about 30 seconds-1 minute.
- Fold the warm chocolate mixture into the egg mixture using a spatula.
- Fold the flour mixture into the egg mixture, until just combined.
- Fold the chocolate chips into the batter.
- Scrape the batter into the prepared pan and smooth the top until even.
- Bake the brownies until a fork or toothpick inserted into the center comes out with moist crumbs attached, about 25-30 minutes.
- Transfer the brownies to a wire rack to cool in the pan.
- Cut the brownies into 16 squares.
- In a small saucepan, bring the sugar and water to a boil over medium heat, stirring until the sugar dissolves.
- Increase the heat to medium-high and cook without stirring, occasionally swirling the pan and brushing down the sides of the pan with a wet pastry brush, until the sugar is a deep amber color, about 5-8 minutes.
- Transfer the caramel away from the heat.
- Add the heavy cream and butter to the caramel (the mixture will bubble vigorously). Whisk to combine.
- Let the caramel mixture cool slightly in the pan, about 3-5 minutes.
- Drizzle the caramel sauce over the brownies and sprinkle with sea salt.
- Serve.
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