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Salted caramel brownies

Posted in Food & Entertaining

Salted caramel choc browniesSometimes plain just won’t do. Sometimes tried and true is not what we crave. And, sometimes, we need new ideas to dress up our staples.

That was the case a few days ago, when a friend texted me she would come over, unexpectedly, to spend the afternoon. I had no time to go out and no nice treats at home, only a box of Girls’ Scout Cookies in the freezer, bought out of the kindness of my heart from a neighborhood child. I haven’t had a cookie since last October and, as nice as thin mints are, they did not fit the occasion.

I had all the ingredients for a pan of brownies but brownies also seemed a bit too boring. I made them anyway. Then I put some sugar on the stove and made caramel sauce, to which I added some flaky salt because salt, let’s face it, makes everything taste better.

I swirled the sauce over the brownies and baked them. They were a hit, way more complex than a plain chocolate brownie and enough to feed an army: a small bite is so rich, it goes a long way. Perfect with a cup of black tea or your favorite coffee. Or, in the words of a nurse who got to taste the leftovers “this is the best thing I have ever tasted.”

You can use your go-to brownie recipe – even one from a box. At work I use a sturdy recipe that produces brownies that can be cut into neat squares but, at home, I like something fudgier and crumblier and my favorites are the brownies from the Paris Rose Bakery cookbook.

A cup of sugar makes more caramel sauce than you will need for the brownies but you can store the leftover and use it over ice-cream, cookies or anything else your heart desires.

salted caramel chocolate browniesRECIPE

Caramel Sauce

1 C Sugar
2 T Corn Syrup
1/2 C Heavy Cream
1 T Flaky salt

  • Put the sugar and corn syrup (which will prevent the sugar from crystallizing) in a heavy pan. Add enough water to make the sugar look like wet sand. Place on medium/high heat and leave it to boil, undisturbed, until the caramel reaches a deep amber color. Do not stir.
  • Remove from the heat and add the cream. Stay back as it will splatter. Whisk until smoothly combined. Add the salt and stir. Let cool.

Brownies

250 g Butter
250 g Semi-sweet chocolate, roughly chopped
6 Eggs
380 g Sugar
1 ts Vanilla extract
150 g Flour
Pinch of salt

  • Butter or spray a baking tin (8 x 11 inch or 20 x 28 cm) and line it with parchment paper.
  • Melt the chocolate and butter in a bowl over a saucepan of simmering water. Remove from heat and cool slightly.
  • In another bowl, beat the eggs with the sugar and add the vanilla extract. Beat only for a few minutes until beginning to froth.
  • Pour in the melted chocolate and butter mixture, and fold in the flour and salt.
  • Pour the batter in the baking tin, and drizzle the caramel sauce on top, swirling it with the tip of a knife.
  • Bake at 350F (180C) for about 25 minutes. Brownies need to remain moist in the center.

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8 Comments

  1. Oh. my. god. Now I have to clean the laptop screen because I *think* I licked it. Brilliant-your friend is one lucky beneficiary.

    August 4, 2016
    |Reply
    • camparigirl
      camparigirl

      And once you finished licking the screen, take out the Windex!

      August 4, 2016
      |Reply
  2. Ellie
    Ellie

    Just saying the words ‘salted caramel’ gets my taste buds going !!!!!!

    August 4, 2016
    |Reply
    • camparigirl
      camparigirl

      Do you like salt water taffy?

      August 4, 2016
      |Reply
  3. I will definitely try this! It sounds great and I also like the technique you use to make the caramel sauce. Is this browny recipe the sturdy or the fudgy one?

    August 4, 2016
    |Reply
    • camparigirl
      camparigirl

      It’s the fudgy one or, rather, the moist and crumbly one. The brownies I make at work contain more flour and cocoa powder – and they make for a much cleaner presentation.

      August 4, 2016
      |Reply
  4. Sounds deliciously decadent!
    And salted caramel makes everything taste better😀

    August 4, 2016
    |Reply
    • camparigirl
      camparigirl

      Extremely!

      August 4, 2016
      |Reply

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