Salted Caramel Brownies

Rich, chocolate brownie topped with salted caramel. The decadent sweet and salty combination make these brownies impossible to resist.

photography by Paul Gelsobello Studio

 Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 16

1 can Baker's Joy¨ non-stick spray with flour

3/4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon sea salt or kosher salt, divided

2 cups bittersweet or semi sweet chocolate chips, divided

1/2 cup plus 2 tablespoons unsalted butter, divided

2 cups granulated sugar, divided

3 large eggs

1 teaspoon vanilla extract

1/3 cup water

1/4 cup heavy cream

 

Preheat oven to 325°. Spray 8-inch square baking pan with Baker's Joy Spray.

Combine flour, baking powder and 1/4 teaspoon salt in small bowl; set aside.

Microwave 1 cup chocolate with ½ cup butter on HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in 1 cup sugar, then eggs and vanilla.  Stir in flour mixture just until combined.  Stir in remaining 1 cup chips.  Spread batter into prepared pan.

Bake 35 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool completely on wire rack.

In small saucepan, bring remaining 1 cup sugar and water to a boil.  Boil over medium high heat until mixture turns to a deep caramel color, about 5 to 8 minutes.  Remove from heat immediately and slowly stir in heavy cream.  Mixture will bubble up.  Stir in remaining 2 tablespoons butter and 1/4 teaspoon salt until smooth.  Pour over brownie; let cool 20 minutes then sprinkle with remaining 1/4 teaspoon salt.  Cool completely in pan before cutting.  

recipe developed for Baker's Joy

food stylist - Catherine Paukner

food stylist assistant - Lauren Dellabella

prop stylist - Heather Bean