Salted Butterscotch Caramel Brownies, Sweet & Savory and Totally Addictive

Adjust the servings and the ingredient amounts & nutrition below update automatically.

• 200 grams dark cooking chocolate, chopped into small pieces
• 150 grams unsalted butter
• 180 grams granulated sugar
• 3 eggs
• 120 grams medium-protein all-purpose flour
• 30 grams cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 150 grams granulated sugar, for the caramel
• 120 ml heavy cream (whipping cream/heavy cream)
• 30 grams unsalted butter, for the caramel
• 1 tsp coarse sea salt (for sprinkling)

👩‍🍳 Instructions

1. 1 Make the caramel sauce first: put 150 grams of granulated sugar into a heavy-bottomed saucepan, cook over medium heat without stirring until the sugar melts and turns a golden brown color, occasionally swirling the pan.
2. 2 Once the sugar has melted completely and turned a deep caramel color, remove the pan from the heat, pour in the heavy cream little by little while stirring quickly (be careful, it will bubble up), then add the 30 grams of butter and stir until smooth and thickened. Set aside until it reaches room temperature.
3. 3 Preheat the oven to 170°C (340°F), grease a 20x20 cm (8x8 inch) square baking pan with butter and line it with parchment paper.
4. 4 Melt the 200 grams of dark cooking chocolate together with the 150 grams of butter using a double boiler over low heat, stirring until smooth and fully combined, then remove from heat and let cool slightly until just warm.
5. 5 Whisk the eggs and 180 grams of granulated sugar by hand (not with a mixer) for 2-3 minutes until the sugar dissolves and the mixture becomes slightly fluffy and foamy.
6. 6 Pour the melted chocolate mixture into the egg mixture little by little while stirring evenly with a spatula.
7. 7 Sift the flour, cocoa powder, baking powder, and salt into the batter, gently fold until no flour lumps remain, being careful not to overmix.
8. 8 Pour half of the brownie batter into the pan, spread evenly, drizzle 3-4 tbsp of caramel sauce over it, pour the remaining brownie batter on top to cover the caramel, and smooth the surface.
9. 9 Pour the remaining caramel sauce over the surface of the batter, create a swirl pattern using a toothpick or fork.
10. 10 Bake on the middle rack of the oven at 170°C (340°F) for 30-35 minutes until the edges are set but the center is still slightly moist; test by inserting a toothpick near the center—it should come out with a few moist crumbs attached (fudgy, not runny).
11. 11 Remove from the oven, sprinkle coarse sea salt evenly over the surface while still warm, and let cool completely at room temperature for at least 1 hour before slicing so the texture sets perfectly.
12. 12 Cut the brownies into 16 pieces using a sharp knife dipped in hot water and wiped dry before each cut for neat, clean slices.

💡 Tips

📊 Nutrition Facts / serving

💬 Comments (0)

Log In to leave a comment!

🍽 More Recipes

Cakes & Bread

Chocolate Cashew Ball Cookies (Kue Bola Coklat Mete)

⏱ 45 min 🍽 45 servings ❤️ 1

Cakes & Bread

Kue Semprit Susu (Milk Butter Cookies)

⏱ 50 min 🍽 50 servings

Cakes & Bread

Chocolate Chip Cookies

⏱ 32 min 🍽 30 servings

Cakes & Bread

Kue Sagon Kelapa (Toasted Coconut Sago Cookies)

⏱ 45 min 🍽 20 servings