salted caramel fudge brownies
Ooey gooey fudgy treats loaded with homemade salted caramel. That's what I'm talkin' about.
Ingredients
- 10 tbsp butter
- 1 1/2 cups dark chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 2 tsp instant espresso (optional)
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup salted caramel sauce (recipe below), plus more for drizzling
salted caramel sauce
- 1 cup sugar
- 4 tbsp butter
- 1/2 cup heavy whipping cream
- 1 tsp kosher salt
- 2 tsp vanilla extract
Instructions
- Make the caramel sauce. In a small saucepan, heat the sugar until melted, whisking frequently. Toss in the butter. Let it melt, stirring occasionally – take care, as the liquid will sputter. Slowly stream in the heavy cream, whisking constantly until thickened slightly, about 1-2 minutes. Remove from the heat and stir in the vanilla and salt. Let cool – the sauce will thicken further as it cools.
- Preheat oven to 350 degrees. Line a 9 x 9 inch square pan with parchment, leaving some to overhang the sides.
- In a microwave-safe bowl, melt the butter and 1 cup of chocolate chips for 1 minute. Stir until the bowl is no longer warm. If needed, heat 20-30 seconds longer until the mixture is very smooth. Whisk in the sugar and brown sugar.
- In a separate bowl, beat the eggs until very frothy and bubbly, about 3-4 minutes. Lower the speed and stream in the chocolate mixture. Whip in the instant coffee (if using) and vanilla.
- Add the flour, cocoa powder, baking powder, and salt. Stir until just combined. With a spatula, fold in the remaining 1/2 cup of chocolate chips.
- Spread 1/2 of the brownie batter into the prepared pan. Gently pour the salted caramel sauce overtop (you will not use all of it) and spread from edge to edge. Add the remaining brownie batter on top. Don't worry if some of the salted caramel sauce pokes out.
- Bake for 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Place the pan on a wire rack and let cool at least 30 minutes. Slice into bars and serve, topping with additional salted caramel sauce, as desired.
Notes
*Storing the sauce: The salted caramel keeps in the fridge for up to 2 weeks.