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Salted Caramel Fudge Brownies are the ultimate treat for anyone who loves the combination of chocolate and caramel. These rich and gooey brownies are layered with homemade salted caramel that perfectly balances sweetness with a hint of saltiness. With a luscious texture and deep chocolate flavor, they’re perfect for dessert lovers looking for a little extra indulgence. Whether for a special occasion or a cozy night in, these brownies are a surefire hit!
INGREDIENTS- Granulated sugar: 1 cup, for the salted caramel layer.
- Unsalted butter: 4 tbsp (cubed, for salted caramel) + ½ cup (melted, for brownies), to add richness and texture.
- Heavy cream: ½ cup, to create the silky caramel consistency.
- Vanilla extract: 1 tsp (for caramel) + 1 tsp (for brownies), to enhance the flavor.
- Salt: ½ tsp (for caramel) + 1 tsp (for brownies), to balance the sweetness.
- Granulated sugar: 1½ cups, for the brownie batter.
- Powdered sugar: ½ cup, for a smoother batter texture.
- Eggs: 3 large + 1 egg yolk, to provide structure and moisture.
- Canola or vegetable oil: ½ cup, for added moisture in the brownies.
- All-purpose flour: 1 cup, for the brownie base.
- Unsweetened cocoa powder: 1 cup, for a deep chocolate flavor.
- Cornstarch: 1 tbsp, to make the brownies extra tender.
- Semi-sweet chocolate chips: 1 cup, for bursts of chocolate in every bite.
- Step 1:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until fully melted and smooth.
- Step 2:
- Gradually add cubed butter to the melted sugar, stirring until fully incorporated. Slowly add the heavy cream, mixing until smooth and bubbling.
- Step 3:
- Stir in vanilla extract and salt, then let the caramel cool for at least 30 minutes.
- Step 4:
- Preheat your oven to 350°F. Grease a 9x9-inch pan and line it with parchment paper.
- Step 5:
- In a bowl, whisk together flour, cocoa powder, cornstarch, and salt. Set aside.
- Step 6:
- In another bowl, whisk granulated sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes. Add melted butter, oil, and vanilla extract, mixing until fully combined.
- Step 7:
- Gradually fold the dry ingredients into the wet mixture. Stir in the semi-sweet chocolate chips using a spatula.
- Step 8:
- Spread half the brownie batter into the prepared pan. Pour half the salted caramel over the batter, leaving a 1-inch border. Cover with the remaining batter.
- Step 9:
- Bake for 40-45 minutes. Test with a toothpick; it should come out with moist crumbs but no wet batter.
- Step 10:
- Cool the brownies in the pan. Poke holes with a skewer and pour the remaining salted caramel over the top, allowing it to seep in.
- Step 11:
- Let the brownies rest for 10 minutes before slicing into squares. Serve and enjoy!
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Warm slightly in the microwave before serving for an extra gooey texture.
- Use a candy thermometer to ensure the caramel reaches the right consistency.
- Sprinkle flaky sea salt on top of the brownies for added flavor and a professional finish.
Tips from Well-Known Chefs
- Mix the batter gently to avoid overmixing, which can lead to dense brownies.
- Chill the caramel slightly if it’s too runny for layering.
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