These salted caramel brownies are fudgey, chewy, rich, and gooey, also the perfect mix
of sweet and salty, everything you could ever ask for from a brownie. Welcome to recipes
by Carina where I share with you how to make classic and simply delicious recipes, make
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To get started on these brownies you’ll need some salted caramel sauce. I’ve got
a recipe video on how you can make your own but I’ll also have the written recipe in
the description box below. It’s incredibly easy and only requires 4 ingredients but if
you would prefer you can also buy ready made. I prefer salted caramel to regular caramel
here as it helps cut through the sweetness of the brownies. If your caramel sauce isn’t
salted start by adding a teaspoon of flaky salt and mixing that in, give it a taste test
and if you want it salter add a little more. If you have made your own salted caramel sauce
like I have it will last in the fridge for a couple of weeks, so just place any left
over you have from this recipe in an airtight container.
For the brownies in a heat proof bowl add in your butter. I’ve cubed it up just so
it will melt easier but it really doesn’t matter if you just get it straight out of
the fridge. You’ll need one cup, 2 sticks, or 225grams worth which may seem like a lot
but that’s the secret to getting the best brownies, they need a lot of fat.
Add the butter to the bowl followed by the chocolate. I recommend dark chocolate here,
mine is 50% but 70 would work just as well. Use a good quality chocolate here, one that
you would eat by itself not one marked for baking, the quality and flavours just don’t
compare.
Place the bowl over a simmering pot of water and stir occasionally until the butter and
chocolate have completely melted.
You’ll notice I give the recipe amount in metric and imperial so not matter where in
the world you’re from it should be easy to follow. If you would like the full recipe
for these salted caramel brownies it will be in the description bow below as well as
the printable recipe on my website. I also have a section which links all of my favourite
kitchen equipment so if you’re ever looking for something you see in my recipe videos
you should find it there.
Measure out 400g or 2 cups of white sugar and add it to the hot melted butter and chocolate.
Give it a stir and the sugar should start to dissolve in a little. Leave it for a few
minutes just to cool down before we start adding in the eggs as we don’t won’t those
to scramble.
You’ll need three medium room temperature eggs for this recipe. Add them one at a time,
giving the brownie batter a really good mix in between each addition just to make sure
each egg is fully incorporated. I’ll usually switch to a whisk at this point as it work
so much faster.
Let me know in the comments below if you’ve made my chocolate brownies before, they’re
a great classic but I think salted caramel brownies might just be my favourite. These
just have that added touch of flavour and the salty sweet combo just works perfectly.
By the third egg your batter should have thickened up quite a bit and become very glossy. At
this point add about a teaspoon of vanilla essence or extract. I’ll always add this
to chocolate flavoured baked goods as it really enhances the flavour. Give it another stir
and remove the whisk before adding the dry ingredients.
You’ll need one cup or 125g of flour for these brownies, not too much as we want them
to have that fudgey texture. Adding more will just turn them into a chocolate cake.
Measure out your flour an pour it into the bowl, I don’t find theres any need to sieve
it but you can if you prefer. Use a wooden spoon to fold the brownie batter together
until you have incorporated all of the flour. Be careful not to over mix here as we don’t
want to turn them tough, just stop as soon as you no longer see any dry flour.
At this point you can also add in any extras like chocolate chips, nuts, or even dried
or frozen fruit. I’m going to leave these as is and let the salted caramel shine through
but I also think they work great with chocolate chunks.
Pour your brownies batter into a square lined and greased tin and use the back of the spoon
to spread it out to the edges.
Take your salted caramel sauce, make sure it’s at the right consistency, spoonable
so not straight out of the fridge but also not pourable either or else it will just absorb
into the brownie batter while baking. I recommend taking it out of the fridge an hour or so
before you are going to use it.
Spoon the sauce over the brownie, you don’t need to be careful at all here. We’ll need
about a third of a cups worth. Once you have enough sauce take a tooth pick and start to
swirl it around, incorporating the brownie and caramel sauce together. You don’t want
to completely mix but just spread it around.
Bake your brownie in a 180C|350F oven for 35-40 minutes of until the top has cracked
and the caramel is bubbling. Leave it to cool completely if you want pretty slices, or serve
it warm topped with more salted caramel sauce.
I would love to see a picture if you do make these salted caramel brownies, thank you for
watching, don’t forget to subscribe for more delicious baking and I will see you in
my next video