NOTE : You can make the caramel sauce up to two weeks in advance or use store bought caramel. This recipe only uses about a 1/3 cup of caramel, which means you’ll have leftover caramel sauce to make sundaes!
- 1/3 cup caramel sauce, plus more for drizzling
- 1 1/4 cup (168 g) all-purpose flour
- 1/4 cup (24 g) Dutch process cocoa powder
- 3/4 cup (168 g) unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 1 1/4 cups (260 g) granulated sugar
- 1/4 cup (46 g) brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 to 3/4 teaspoon flake salt, for topping (optional)
- 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.
- Prepare the pan:Preheat the oven to 325°F degrees. 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.
- Prep dry ingredients:In a small bowl whisk flour and cocoa to break up any cocoa clumps and set aside.
- Melt 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.
- Add sugar, salt, and vanilla
- Add eggs:Add eggs one at a time and stir vigorously after each addition until fully incorporated. The batter will become smooth and shiny.
- Finish 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.
- Transfer the batter and add the caramel
- Swirl in caramel
- Bake:Bake for 35-40 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.
- Drizzle with more caramel and enjoy