Description
Rich and indulgent brownies are held together with just a bit of flour to stay soft and fudgy. Drizzle with loads of salted caramel sauce and a sprinkle of flaky sea salt for a sophisticated, adult taste.
Ingredients
Scale
- 2 sticks (1/2 pound) butter
- 8 ounces semisweet chocolate, coarsely chopped
- 3 ounces unsweetened chocolate
- 3 large eggs
- 2 teaspoons instant espresso powder
- 1 tablespoon vanilla extract
- 1 cup plus 2 tablespoons (223 grams) granulated sugar
- 1/2 cup plus 2 tablepoons (60 grams + 15 grams) all-purpose flour, divided
- 1–1/2 teaspoons baking powder
- Pinch of kosher salt
- 6 ounces semisweet chocolate chips or chunks
- One jar of high-quality caramel sauce (Trader Joe’s also has an awesome one!)
- 1/4 cup heavy cream
- Flaked sea salt, such as Maldon, for sprinkling
Instructions
- Preheat the oven to 350°. Lightly grease a 9 x 13-inch baking pan and place a piece of parchment paper in the bottom with enough overhang to form handles to lift the brownies out of the pan.
- Using a double boiler or a glass bowl set over a pan of simmering water (not touching the bottom of the pan), melt the butter, 8 ounces of semisweet and 3 ounces of unsweetened chocolate, stirring frequently until smooth and melted. Allow to cool for 15 minutes.
- In a large bowl, gently stir together the eggs, espresso powder, vanilla extract and sugar. Slowly stir the chocolate mixture into the egg mixture, stirring gently but constantly. Do not beat vigorously because the brownies will not be as dense and fudgy as you want them to be!
- In a medium bowl, stir together the 1/2 cup flour, baking powder and a pinch of salt and add to the chocolate mixture. Toss the 6 ounces chocolate chips with the remaining 2 tablespoons of flour to coat and add to the mixture. Gently fold everything together. Pour into the prepared baking pan, using a spatula to spread the batter to the edges.
- In a small saucepan, combine the jar of caramel sauce with the heavy cream and heat until hot and bubbly. Allow to cool slightly. Pour about half the mixture on top of the batter and use a toothpick or wooden skewer to swirl into the batter.
- Bake for 35 minutes, until a toothpick comes out with a few moist crumbs. Don’t overbake the brownies! Allow to cool completely, then transfer the pan to the refrigerator for about 1 hour to set. Remove the brownies from the pan using the parchment handles and transfer to a cutting board. Cut into 12 equal pieces. Drizzle with the remaining caramel sauce and sprinkle with flaky sea salt right before serving.
Notes
Inspiration: Salted Caramel Brownies on foodnetwork.com
- Category: Bars & Brownies, Chocolate