Description

Rich, fudgy chocolate brownies layered with buttery caramel, melty chocolate chips, and a sprinkle of flaky sea salt. These decadent brownies deliver the perfect balance of sweet, salty, and deeply chocolatey flavors.

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine salt

1/2 cup semi-sweet chocolate chips

1/2 cup thick caramel sauce

1 teaspoon flaky sea salt, for topping

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Instructions

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly grease it.
Whisk the melted butter, granulated sugar, and light brown sugar together in a large mixing bowl until smooth and well combined.
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Sift the cocoa powder, all-purpose flour, baking powder, and fine salt into the wet mixture. Gently fold until just combined, taking care not to overmix.
Fold in the semi-sweet chocolate chips, reserving a small handful for the top if desired.
Spread approximately two-thirds of the brownie batter evenly in the prepared pan.
Drizzle the thick caramel sauce evenly over the brownie batter.
Spoon the remaining brownie batter over the caramel, leaving some caramel exposed.
Use a butter knife or skewer to gently swirl the caramel and brownie batter together a few times without over-swirling.
Sprinkle the reserved chocolate chips over the top and bake for 30–35 minutes, until the edges are set and the center remains slightly soft. A toothpick inserted into a brownie section should have a few moist crumbs.
Cool completely in the pan so the brownies and caramel can set. Sprinkle with flaky sea salt, slice into 9 squares, and serve.

Notes

Use a thick caramel sauce rather than a thin caramel syrup for distinct caramel ribbons.

Do not overmix the batter after adding the flour to preserve the dense, fudgy texture.

For extra chocolate, add additional semi-sweet or dark chocolate chips or chopped chocolate.

For salted caramel pecan brownies, fold about 1/2 cup chopped toasted pecans into the batter.

For a deeper chocolate flavor, substitute dark chocolate chips for the semi-sweet chocolate chips.

For espresso brownies, add 1–2 teaspoons instant espresso powder with the cocoa powder.

For caramel-topped brownies, reserve some caramel sauce and drizzle it over the completely cooled brownies before adding the flaky sea salt.

Store cooled brownies in an airtight container at room temperature for about 3 days or refrigerate for up to 5 days.

Freeze individually wrapped brownies in a freezer-safe container for up to 2–3 months and thaw at room temperature.

To serve warm, microwave an individual brownie for about 10–15 seconds.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320 kcal
Sugar: 35 g
Sodium: 230 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 65 mg