Dessert
Salted Caramel Brownies
Salted Caramel Brownies are the ultimate chewy dessert with a rich chocolate base and gooey caramel center that you need to try. This recipe takes late-night cravings to a new level with a rich chocolate base and gooey Werther's caramel center. Thanks to you guys, my best brownies ever just got an upgrade!
Dessert
Salted Caramel Brownies
Salted Caramel Brownies are the ultimate chewy dessert with a rich chocolate base and gooey caramel center that you need to try. This recipe takes late-night cravings to a new level with a rich chocolate base and gooey Werther's caramel center. Thanks to you guys, my best brownies ever just got an upgrade!
The Recipe
Ingredients
Brownie Base
- 5 tbsp unsalted butter
- 1 1/4 cups sugar
- 2 large eggs + 1 yolk (cold)
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 3/4 cup unsweetened Dutch processed cocoa powder
- 1/2 cup all purpose flour
- 1/4 + 1/8 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 cup semisweet chocolate chips
Caramel Sauce
- 40 Werther's soft caramel candies
- 2-3 tbsp whole milk
- Sea salt
- Toffee bits
Instructions
- 1
Preheat the oven to 325°F. Line an 8x8 inch baking tray with greased parchment paper.
- 2
In a large bowl, microwave the butter and sugar for about 1 minute or until butter is melted. Whisk in the eggs and vanilla extract, then mix in the oil and cocoa powder.
- 3
Using a spatula, stir in the remaining dry ingredients (flour, baking powder, cornstarch, and salt), then stir in the chocolate chips.
- 4
For the caramel sauce: In a saucepan, heat 40 Werther's soft caramel candies on low heat. Once they start to melt, mix in 1 tbsp of whole milk. Once that’s fully mixed in, add another tbsp of milk and mix. If needed, add a 3rd tbsp of milk.
- 5
Pour half the brownie mixture into the 8x8 pan and spread evenly. Pour the caramel sauce on top in an even, generous layer, then sprinkle with sea salt. Let this set in the fridge for 20 minutes.
- 6
Pour the remaining brownie mix on top and spread evenly. Drizzle a little more caramel on top if desired, then sprinkle some toffee bits on top. Bake for 26-30 minutes. Let it cool completely before cutting, then sprinkle more sea salt flakes on top.
Helpful Notes
- ◈Check the brownies at 26 minutes with a toothpick; it should come out clean with moist crumbs.
- ◈Adjust the amount of milk in the caramel sauce based on desired consistency.
The Recipe
Instructions
- 1
Preheat the oven to 325°F. Line an 8x8 inch baking tray with greased parchment paper.
- 2
In a large bowl, microwave the butter and sugar for about 1 minute or until butter is melted. Whisk in the eggs and vanilla extract, then mix in the oil and cocoa powder.
- 3
Using a spatula, stir in the remaining dry ingredients (flour, baking powder, cornstarch, and salt), then stir in the chocolate chips.
- 4
For the caramel sauce: In a saucepan, heat 40 Werther's soft caramel candies on low heat. Once they start to melt, mix in 1 tbsp of whole milk. Once that’s fully mixed in, add another tbsp of milk and mix. If needed, add a 3rd tbsp of milk.
- 5
Pour half the brownie mixture into the 8x8 pan and spread evenly. Pour the caramel sauce on top in an even, generous layer, then sprinkle with sea salt. Let this set in the fridge for 20 minutes.
- 6
Pour the remaining brownie mix on top and spread evenly. Drizzle a little more caramel on top if desired, then sprinkle some toffee bits on top. Bake for 26-30 minutes. Let it cool completely before cutting, then sprinkle more sea salt flakes on top.
Helpful Notes
- ◈Check the brownies at 26 minutes with a toothpick; it should come out clean with moist crumbs.
- ◈Adjust the amount of milk in the caramel sauce based on desired consistency.