Caramel Brownies

1. Stage

Make the caramel sauce:  I use this caramel recipe . It comes together in about 10 minutes. Once finished, let cool to room temperature and then place in the fridge to fully chill before making the brownie batter.

2. Stage

Preheat the oven to 325°F degrees.

3. Stage

Prepare the pan: Coat an 8 x 8 square metal baking pan with cooking spray. Make a parchment sling by lining the pan with parchment paper and leaving an inch overhang on either side. This will make it easier to remove the brownies from the pan. Spray parchment and set aside.

4. Stage

Prep the dry ingredients: In a small bowl whisk flour and cocoa to break up any cocoa clumps and set aside.

5. Stage

Melt the butter and chocolate: In a large pot (4 quart), set over medium low heat, add the butter and chocolate. Stir until both are melted and fully combined. Remove from heat.

6. Stage

Add the sugar, salt, and vanilla: To the pot with the chocolate and butter add the granulated sugar, brown sugar, salt, and vanilla. The batter will look grainy. 

7. Stage

Add the eggs: Add eggs one at a time and stir vigorously after each addition until fully incorporated. The batter will become smooth and shiny. 

8. Stage

Finish the batter: Add flour and cocoa mixture to the batter. Use a spatula to stir it all together. The batter will be thick, and shiny like frosting.

9. Stage

Transfer the batter and add the caramel: Scrape batter into the prepared baking dish. Smooth the top with your spatula, if necessary. Measure out about 1/3 cup of caramel sauce into a dish. Your caramel should be able to drizzle off the end of your spoon in thick ribbons. If it’s too cool and thick to drizzle then zap it in the microwave for a few seconds until it is. Using a spoon create nine dollops of caramel evenly over the top of the brownie. I prefer to dip my spoon slightly below the surface of the brownie when adding the caramel just to incorporated it a little better. 

10. Stage

Swirl in the caramel: Use a knife swirl the caramel into “S” shapes throughout the batter. The batter is thick, so you are just swirling the very top layer. Leave some pockets of caramel. Sprinkle with flake salt, if using.

11. Stage

Bake: Bake for 35 to 40 minutes or until the brownies reach an internal temperature of 210°F. A toothpick won’t come out clean because of the caramel that melts into the batter and the fudgy nature of these brownies. When baked, the center stays very soft but shouldn’t be wet to the touch. The caramel will look melted and not very visible, but don’t worry, it will firm up as it cools. If you have a glass baking dish, you may need to add 10 to 15 minute to the cook time.

12. Stage

Drizzle with more caramel and enjoy: Let brownies cool in the pan on a wire cooling rack to until room temperature. Drizzle with 3 to 4 tablespoons of additional caramel and another light sprinkle of sea salt. Serve.