Absolutely decadent, rich chocolate brownies are baked perfectly sweet and salty caramel. Make these and you will be in dessert heaven.
I’ve been keeping this salted caramel brownie recipe all to myself. I am so, so sorry. You deserve better than that, you really do.
Let me clarify… I wasn’t doing it on purpose. I’m actually not quite sure what to say about it. For whatever reason, it just never crossed my mind that this was something I needed to post. In reality, your waistline should be thanking me, but your taste buds should be very, very upset. These brownies are my single most requested recipe / food to bring to a party by my family and friends. Ever. They are mind-bogglingly stupid good, and I’m so excited to finally share the recipe.
These aren’t your average, everyday brownies.
I first discovered these gorgeous, chocolatey nuggets back in 2013 when the recipe appeared on Smitten Kitchen. Deb is like my cooking spirit animal. Almost everything she makes, I want to make, too.
I started bringing these brownies to various gatherings with family and friends. They’re easy to make, portable, and everyone who tries one pauses, closes their eyes and says, “Oh my god. What are these, and who made them?”
They’re. Seriously. So. Good.
The brownie base, on it’s own, without any caramel, is absolute heaven. It’s incredibly rich, dense and fudgy. A good brownie, at least to me, is made with real chocolate, sugar, butter, flour and eggs. Get out of here with all that cocoa powder nonsense. Whenever I see a brownie recipe that uses only cocoa powder and no actual chocolate, I turn my nose up. If you’re a lover of cocoa powder based brownie recipes, I’m very interested to see what you think of this one. In my experience, they’re just never as rich, never as chocolatey and just overall not as good.
This recipe uses unsweetened chocolate, and I love that because it’s a money saver. A bar of unsweetened Ghiradelli chocolate (my preferred baking brand) is the same price as a bar of milk, semisweet or bittersweet chocolate. But, since it contains only chocolate and no sugar, you only need to use a little bit.
When you add buttery, chewy caramel to this already insanely fudgy brownie, it’s just over the top. Then that little sprinkling of flaky sea salt at the end just completely seals the deal. I’m telling you, if you bring a batch of these brownies to your next gathering (and I’m sure there’s one coming up soon), you will immediately become the favorite person in the room, and everyone will want to invite you to their next party. The only thing is you’ll never really know if it’s you they like, or if it’s just the brownies.
I prefer to eat these,and all brownies for that matter, ice cold. It will be hard to resist the temptation of molten, fudgy, caramely brownies straight out of the oven, but I promise, if you practice patience, you will be deliciously rewarded.Print