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Salted Caramel Brownies Adapted from Baked

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I’ve eaten a lot of brownies in my life (is that such a bad thing?) and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Baked brownie, so it’s no wonder they’re delicious! These are super rich, like can’t-drink-without-milk rich, and very moist. I like them because they have a savory chocolate taste and are not overly sweet. I gave them to several friends during Romeo’s play-dates and everyone agreed that the brownies are exceptionally good. The caramel poured on top before they’re baked gives them a gooey texture and adding just a touch of coarse sea salt is a nice addition… if you’re a salted caramel freak like me! Read more for the recipe…

 

Salted Caramel Brownies adapted from Baked
1 1/4 cups all-purpose flour
1 teaspoon salt
4 tablespoon unsweetened cocoa powder
8 ounces chocolate (70-75% dark) chopped
1 cup (two sticks) unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1 1/2 cups sugar
1/2 cup packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla bean paste
3/4 cup caramel sauce (you can make your own or buy it already made)
pinch of coarse sea salt to sprinkle on top of each brownie

 

Directions:
Preheat the oven to 350 degrees. In a bowl, combine the flour, salt and cocoa powder and whisk lightly.
In a double broiler (or heat proof bowl) add the butter, chocolate and espresso powder and place over a pot of simmering water. Stir occasionally until chocolate and butter have melted and are smooth. With the bowl still over the simmering water, turn off the heat and add in the sugars. Whisk until they are combined. Let the mixture cool to room temperature.
Add 3 eggs to the chocolate mixture and whisk until combined, then add the other two eggs and vanilla and whisk. Do not over beat brownie mixture.
In small portions, fold the flour into the chocolate mixture until just a small amount of flour is visible.
Pour batter into a 9x9x3 well-greased pan and then pour the caramel sauce over the top of the brownie batter. Smooth with a spatula.
Bake for about 30 minutes. Do NOT over bake these brownies. Take them out before they’re fully cooked. Sprinkle with a small amount of coarse sea salt while they’re hot. Cut into small squares and  ENJOY!!
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13 responses to Salted Caramel Brownies Adapted from Baked

  1. Zan Passante
    February 11, 2013

    Me wants more 😉 Yum. Love you Sugar and Charm! – The hubby

    1. February 11, 2013

      Awww!!! Thanks babe!! Don’t worry I’ll make you more and some cherry cookies too!! Love you!

    2. Zan
      February 11, 2013

      Thanks E!! Wow – this is fun. Who needs email when you have blog commenting?! Anybody else want some cherry cookies? haha

  2. amy k
    February 11, 2013

    you guys are too cute. we want some! these look fabulous

    1. February 11, 2013

      Haha!! Thanks Amy!!! This is how we communicate while Zan’s at work, ha!! The brownies are delicious, you definitely have to try the recipe!! Thanks for the comment!

  3. February 12, 2013

    These look sooo good! I might just have to try them on Thursday!

  4. February 15, 2013

    Wow this looks fantastic and delicious and definitely I am going to make this during weekend and enjoy that heavenly taste. Yummy.

  5. February 15, 2013

    Oh man, my husband would love these. I’ll have to try them.

  6. Marissa
    June 12, 2013

    Can you use vanilla extract in place of the vanilla bean paste?

    1. Eden
      June 12, 2013

      Yes! That would work fine 🙂

  7. […] For instructions please visit: sugarandcharm.com […]

  8. […] For instructions please visit: sugarandcharm.com […]

  9. […] Recipe adapted from here. […]

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