Salted Caramel Brownies {Recipe}

ONE and a HALF sticks of butter in this Salted Caramel Brownies recipe from Flavour – restaurant located within Red Bank, NJ’s culinary alliance.  That’s my kind of butter eating, errr, baking.  Chewy brownies, with that salty rich caramel, and this little piggy went yum, yum, yum, all the way home.  If you’re in the Red Bank NJ area, stop by Flavour and eat their desserts first hand.  I’ll be sitting here all jealous-like.

salted caramel brownies recipe


10 Tablespoons (1 1/2 sticks) unsalted butter, cut into pieces

10 Ounces best-quality bittersweet chocolate, broken into pieces

1 Cup granulated sugar

1/2 Cup (firmly packed) light brown sugar

5 Large eggs

1 teaspoon vanilla extract

A few grinds black pepper

1/4 Cup good quality unsweetened cocoa powder

(rupunzel organic cocoa powder found in Deans)

11/2 Cups organic all-purpose flour

1/2 Cup caramel melted

Baleine coarse sea salt (found in Deans)

1. Preheat oven 350 degrees F.  Lightly butter and flour an 8-inch square baking pan.

2. Combine the butter and chocolate in the top of a double boiler and place over gently simmering water.  When the mixture is almost completely melted, remove it from the heat.  Stir with a wooden spoon until both the butter and chocolate are completely melted and blended together.  Pour the mixture into a medium-size bowl and let cool to room temperature.

3. Once the chocolate mixture is cool, add the granulated sugar, brown sugar, eggs, vanilla, and pepper and whisk well to combine.

4. Add the cocoa powder and stir until thoroughly incorporated.  Add the flour 1/2 cup at a time, stirring well after each addition to thoroughly incorporate.  Then pour the batter into the prepared baking pan.  Pour small amounts of caramel onto brownie mixture about 2 inches apart, then drag a tooth pick through the mixture to distribute the caramel throughout the brownies.  Sprinkle desire amount of coarse sea salt over mixture.

5. Bake until a toothpick inserted in the center of the brownies still has a light coating of batter on it when removed, but when inserted near the edge of the brownies comes out dry, 25 to 35 minutes.  Let the brownies cool ( the center will finish cooking to a nice chewiness), then cut them into squares to serve.

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