Salted Caramel Brownie
These brownies are ultimately fudgy, absolutely dense, rich and decadent with rich cocoa taste. Just make sure not to over bake it!
Servings 18 pieces
- ⅔ cup (4 ounce) bitter sweet chocolate (100 grams)
- ¾ cup unsalted butter (170 grams)
- 1 cup powdered sugar (138 grams)
- 1 cup brown sugar, loosely packed (200 grams )
- 3 egg
- ¾ cup cocoa powder (70 gram)
- 1 cup flour (114 grams)
For Salted Caramel sauce
- ¾ cup granulated sugar
- 4 tablespoon salted butter (60 grams)
- 6 tablespoon cream
- ½ teaspoon salt or less
Preheat oven at 350 F and line a 9 x 9 inch or 8 x 10 inch baking tray with baking paper.
In a heavy bottom pan on low heat, melt butter and chocolate.
Whisk in brown sugar and white sugar.
Transfer the mix to a mixing bowl. Add eggs, salt. Whisk lightly until combined.
Sift flour and cocoa powder in the bowl and incorporate with help of a spatula. The mixture will very thick now.
Transfer the brownie batter to the baking tray.
Bake for 25-30 minutes until center is just set. Test by inserting a toothpick after 25 minutes. If you see liquid batter on it. Cook for another 5 minutes. If you see goey crumbles on toothpick. Immediately remove the brownie from oven and let it cool.
For caramel sauce
In a heavy bottomed pan melt sugar on high heat until melted.
Reduce heat and keep stirring until color changes to light brown.
Immediately add butter. B careful as this can cause splutters.
Keep stirring.As soon as the butter is completely melted add cream and salt.
Turn off heat and keep stirring until the sauce stops bubbling.
Spread warm sauce on the brownie in the tray.
Let the caramel sauce set on the brownie.
Then, remove brownie from tray and slice into 2 x 2 inch squares.
Serving: 1g | Calories: 667kcal