Chocolate Fudge Brownies Salted (Printable)
Rich chocolate brownies blended with luscious salted caramel for a decadent indulgence.
# What You Need:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ tsp sea salt
09 - 3.5 oz dark chocolate, chopped
→ Salted Caramel
10 - ½ cup granulated sugar
11 - 3 tbsp unsalted butter, cubed
12 - ¼ cup heavy cream
13 - ½ tsp flaky sea salt
# Steps:
01 - Heat oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving overhangs for easy removal.
02 - In a medium saucepan over medium heat, melt granulated sugar, stirring continuously until amber in color. Incorporate cubed butter, whisking until melted. Remove from heat and carefully whisk in heavy cream; it will bubble. Stir in flaky sea salt and let cool to room temperature.
03 - Combine melted butter, granulated sugar, and brown sugar in a large bowl, whisking until smooth. Beat in eggs and vanilla extract until mixture is glossy.
04 - Sift together flour, cocoa powder, and sea salt; fold into the wet mixture until just combined. Stir in chopped dark chocolate.
05 - Transfer batter to the prepared pan and smooth surface. Drizzle cooled salted caramel over the batter and gently swirl using a knife or skewer to create a marbled effect.
06 - Bake for 28 to 32 minutes, testing doneness with a toothpick which should come out with a few moist crumbs.
07 - Allow brownies to cool completely in the pan before removing and cutting into 12 squares.
# Expert Hints:
01 -
- The caramel sinks and pools in the pan, creating pockets of salty-sweet surprise in every bite.
- Medium difficulty means you'll feel genuinely accomplished without spending your whole evening in the kitchen.
- They bridge that perfect gap between fudgy and set, never dry or overly dense.
02 -
- Caramel can burn fast once it hits that amber stage; if it smells burnt or turns nearly black, start over because bitterness can't be fixed in the oven.
- Cooling the caramel completely is non-negotiable—hot caramel seeps to the bottom and creates a separate layer instead of that beautiful swirl pattern.
- Underbaking is your friend here; they firm up as they cool, and five minutes too long turns fudgy perfection into cake-like dryness.
03 -
- Invest in an instant-read thermometer and pull your caramel at 170°C for consistency; this removes the guesswork entirely.
- Chopping your chocolate roughly rather than using chips keeps the texture interesting and prevents the brownie from becoming overly rich in any one bite.