Salted Caramel Brownies


It’s Monday, which means it’s a baking day. Fort Worth is starting to feel like fall, and I’ve been in a mood for pumpkin and/or salted caramel. I made pumpkin bread last week, so today was a caramel type of day. This recipe is pretty darn easy, but I do have a couple caveats:

-Make the caramel first. It can be tempting to just make it while the brownies are baking, but making it first gives the sugars time to rest and thicken. It’ll work either way, but I think it’s better with a firmer caramel.

-I’m a double the recipe type of guy, so if you aren’t in to sharing, cut the brownie recipe in half. The caramel can just be put in a container for more fun later (like dipping apples in), so I’d still make the same amount.

The Caramel Sauce

Don’t buy this in the store. It’s so easy to make. Here’s what you need:

-1/4 cup water
-1 cup sugar
-2/3 or 3/4 cup heavy cream (depending on how much you want to make)
-1 tsp vanilla
-1 tsp sea salt
  1. Whisk together the water and sugar on medium heat. Keep whisking until the sugar dissolves and you start to see some bubbles.
  2. When you see bubbles, turn to high heat and stop stirring. Just stand there and look at it. Sounds dumb, but it’s cool to watch.
  3. When you see your mixture turn amber, take off heat. PAY CLOSE ATTENTION, because if you let it go too long, it’ll burn real quick. Eyes on the prize people. Whisk in heavy cream, vanilla, and sea salt one at a time, and stir until your hand gets tired (or it looks like caramel).
  4. Eat with spoon, then repeat steps to make sauce for brownies 😀.

The Brownies

Preheat oven to 350 degrees and spray baking pan(s).

Here what you need (remember, this is enough for two pans of these bad boys):

-3 sticks of butter (1 1/2 cups)
-8 ounces semi-sweet chocolate (2 Ghirardelli chocolate bars)
-3 cups sugar
-6 eggs
-2 1/2 cups of flour
-1/2 cup cocoa powder (not dark chocolate; just normal chocolate – don’t get too crazy)
-1 tsp salt
-1 cup semi-sweet chocolate chips
-Caramel sauce

Melt together your butter, semi-sweet chocolate, and half of your chocolate chips. For a little bit softer brownies, also add 1/4 cup of heavy cream (you should do this, but you do do).

Combine sugar and eggs in mixing bowl, then start to pour in your chocolate mixture. Once they’ve co-mingled enough, add in the flour and cocoa powder. Wait until you can’t see any more white, then add the salt and fold in the chocolate chips.

Bake for 25 minutes. Do the toothpick test – for a deeper pan, you will need to bake for 5 more minutes.

Take the goodies out the oven and let cool for 5 minutes. Pour on your nice thick caramel sauce, let sit for 5 minutes, then stick in the fridge to cool (not totally necessary, but if you’ve got the time, let that caramel sauce seep in to the brownies).

Invite friends over, or don’t and eat them all yourself. Look at the pretty gloss. My wife just got a new mirror, but I’ll just stare in to this glass instead.