Salted Caramel Brownies
Updated Dec. 9, 2022
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/200 grams granulated sugar
- 2tablespoons/30 milliliters light corn syrup
- ½cup/120 milliliters heavy cream
- ¾teaspoon salt, plus more to taste
- ¼cup/115 grams sour cream
- 2sticks/225 grams unsalted butter, cut into 1-inch cubes, more for greasing pan
- 1¼cups/150 grams all-purpose flour
- 1teaspoon salt
- 2tablespoons unsweetened cocoa powder
- 11ounces/300 grams dark chocolate (60 to 72 percent cacao), coarsely chopped
- 1½cups/300 grams granulated sugar
- ½cup/105 grams firmly packed light brown sugar
- 5eggs, at room temperature
- 2teaspoons vanilla extract
- Coarse sugar (such as raw or turbinado) and flaky salt, for sprinkling
For the Caramel
For the Brownies
Nutritional analysis per serving (24 servings)
315 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 3 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the caramel: In a medium saucepan, combine sugar and corn syrup with ¼ cup water. Bring to a boil and cook over high heat, stirring gently, until an instant-read thermometer reads 350 degrees or until the mixture is dark amber in color, 6 to 8 minutes. Remove from heat, slowly pour in heavy cream and salt (it will foam up) and whisk. Whisk in sour cream (it may look lumpy at first) and set aside to cool. Taste and add salt if needed to give the caramel a good balance of salty and sweet.
- Step 2
Make the brownies: Heat oven to 350 degrees. Use butter (or baking spray) to lightly grease a 9-x-13-inch baking pan. Line the bottom with a sheet of parchment paper, and butter or spray the parchment.
- Step 3
In a large bowl, whisk together flour, salt and cocoa powder.
- Step 4
Melt chocolate and butter together, either in the top of a double boiler set over simmering water, or in a microwave at low heat, working in 30-second bursts. Stir until chocolate and butter are melted and combined. Whisk in sugars. Set aside to cool to room temperature.
- Step 5
Using a sturdy whisk, add eggs one by one, whisking just until combined. Stir in vanilla.
- Step 6
Gently pour chocolate mixture over flour mixture. Using a spatula, fold together just until few streaks of flour are visible; do not overmix.
- Step 7
Pour batter into the pan and let settle. Drizzle caramel sauce over batter until batter is almost covered. (You may not use all the caramel.) On the surface, use the tip of a butter knife or icing spatula to swirl the batter and caramel together. Don’t worry if it looks messy.
- Step 8
Bake 30 to 40 minutes, rotating the pan halfway through the baking time. At the 30-minute mark, shake the pan gently to test for doneness. When done, the brownies will be barely set in the center and puffed, but not dry, around the edges. Remove from oven and immediately sprinkle with coarse sugar and salt.
- Step 9
Let cool to room temperature before cutting. After cutting, if desired, drizzle any remaining caramel over the top. Keep refrigerated until ready to serve.
Private Notes
Comments
Why is sour cream added to the caramel?
How do you cut a 13x9 pan of brownies into 22 pieces? That's what the nutrition information is based upon. Wouldn't it make more sense to figure out how most people would ACTUALLY cut up a 13x9 pan of baked goods and then base the calorie count upon that? The only way I can figure 22 evenly sized pieces is 1 vertical cut and then cutting horizontally into 11 very thin strips. 20 or 24 pieces would make more sense (3 vertical cuts and 4 or 5 horizontal ones).
I have two questions about the dark chocolate. Is it unsweetened or sweetened? And can you give a cup-measurement for it instead of ounces? Thanks.
I'm not sure what all the complaining is about. I've made these brownies multiple times and I've never had an issue. They are supposed to be on the soft side. Who wants a dry brownie? Everytime I serve these to company they love them (and I've even had requests for "just a little square to take home"). 30 minutes is the perfect time for doneness if you have a constant 350° oven. Perfection every time. Serve with a scoop of high quality vanilla ice cream and your company will love you, guaranteed. Doesn't matter what you make for dinner, the dessert will send them to the moon!
I’ve made this a few times. I love the idea of it! My family likes the actual result better than I do because all of them love really fudgy brownies. As others have commented, it’s hard to get them to cook through. I think it might be an issue of this recipe being called down for home cooks from a professional recipe. This is a pretty good caramel recipe for people just starting out making caramel. I’d suggest going by how dark it looks rather than the temperature. The corn syrup helps make it a bit more forgiving. No matter what, don’t do anything else while you’re making the caramel, and don’t walk away! I would definitely make the caramel sauce again, even if we just use it as a dessert sauce for something else. If we make this recipe again, I’d use my own brownie recipe that’s easier and has fewer ingredients. I might even add the caramel sauce partway through the baking time.
I saw the picture and it had gooey caramel and rich fudge brownies. These brownies were good but I want the caramel gooey and denser brownies