Decadent Salted Caramel Brownies


nonstick coconut oil spray (or canola)
unsweetened cocoa powder
1 stick unsalted butter, cut into ½-inch pieces
½ cup dark chocolate, chips or chopped
1 / 3 cup bittersweet chocolate, chips or chopped
2 / 3 cup all-purpose flour
1 Tbsp. espresso powder
½ tsp. baking powder
¼ tsp. kosher salt
2 large eggs
1 cup raw or turbinado sugar (or regular sugar)
1 tsp. vanilla
¾ cup (approximately 8) chopped store-bought salty caramel truffles
1 tsp. sea salt flakes or coarse salt
½ cup sugar
2 Tbsp. water
2 Tbsp. unsalted butter
2 Tbsp. heavy cream sea salt, to tas


Make brownies: Spray an 8-inch square baking pan with nonstick spray. Dust with cocoa powder, tap out excess, and set aside. Preheat oven to 350°F. Melt butter and both chocolates in a saucepan on medium heat, set aside, and let cool. Combine dry ingredients and set aside. Whisk eggs and sugar until light and fluffy. Add vanilla. Fold in cooled chocolate mix and then dry ingredients followed by chopped truffles. Pour batter into prepared pan, smooth top, and sprinkle with sea salt flakes. Bake until toothpick comes out clean, 25–30 minutes. Transfer to a wire rack and cool in pan.
Make caramel sauce: In a small saucepan, bring sugar and water to a rolling boil over medium heat until sugar dissolves. Swirl pan gently and brush down sides of pan with a wet pastry brush to keep from sticking. Cook over medium-high heat until sugar is deep amber in color, 8 minutes. Remove pan from heat and add butter, cream, and salt (sauce will bubble up); whisk to combine. Cover and keep at room temperature. Reheat before using. Pour over brownies.


Tasty Tweak: A generous dollop of whipped cream or peanut butter is a great topping alternative. Or spoon some high-quality chocolate sauce over each square for a chocoholic’s delight.

Pair it Like a Pro: Bonny Doon Vin de Glacière Viognier
Freezing the grapes prior to fermentation the sugars and intensity in this wine. Notes of apricot, honey, and exotic tropical fruits make the perfect pairing with this rich dessert.

Cambria Style Shown: Harlech

Recipe courtesy of Cambria. Photography by Steve Henke, Food Styling & Recipes by Lara Miklasevics.


Makes 9 brownies


Friday, May 10, 2019 - 2:20pm


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