MY OTHER RECIPES
These are the ULTIMATE salted caramel brownie! The batter from the super popular Baked brownie is used, with a layer homemade salted caramel baked right into the middle. Sprinkled with fleur de sel and coarse sugar, it's a sweet/salty lover's dream!
Ingredients:
For the Salted Caramel Filling
- 1cupgranulated sugar
- 2tablespoonslight corn syrup
- ¼cupwater
- ½cupheavy cream
- 1teaspoonfleur de sel
- ¼cupsour cream
For the Brownie Batter
- 1¼cupsall-purpose flour
- 1teaspoontable salt
- 2tablespoonsDutch-process cocoa powder
- 11ouncesdark chocolate(coarsely chopped)
- 1cupunsalted butter, cut into 1-inch cubes
- 1½cupsgranulated sugar
- ½cuplight brown sugar
- 5eggs(at room temperature)
- 2teaspoonsvanilla extract
For the Topping
- 1½teaspoonsfleur de sel
- 1teaspooncoarse sugar
Directions:
- Make the Salted Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
- Make the Brownie Batter: Preheat oven to 350 degrees F.
- Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
- In a medium bowl, whisk together the flour, salt and cocoa powder.
- Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
- Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
- Assemble the Brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn't come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
- Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
- Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar. Cool the brownies completely before cutting and serving. The brownies can be stored in an airtight container at room temperature for up to 4 days. They also freeze extremely well!
Recipe Notes:
- You will not use all of the salted caramel sauce for the brownies; store the remainder in the refrigerator for drizzling on ice cream (or eating with a spoon). Use within 2 weeks.
- You can use your favorite homemade salted caramel sauce, or store-bought, if you'd prefer.
Nutrition:
Calories: 309kcal
Fat: 16g
Saturated fat: 9g
Cholesterol: 62mg
Sodium: 362mg
Potassium: 134mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 30g
Protein: 3g
Vitamin A: 7.6%
Calcium: 2.8%
Iron: 11.7%
sweet and salty is such a great combination…i actually like salted chocolate more than salted caramel! so smooth and delicious!
Bliss….Pure Bliss!!
I didn’t know Williams-Sonoma had an outlet???!!!! Oh my goodness!!!!!
Oh, and your brownies look delicious by the way, Michelle. ;-)
Chocolate goes so well with salt!
I made your Root Beer Float Cake last week and it was a hit, thank you!
I’ve been looking for recipes to bake when I’m on vacation in a few weeks, these just skyrocketed to the top!! :) Thanks!! I’ve already started to drool in anticipation :).
OH my! Those baked brownies were *already* delicious and you dare to try to improve them!?! :) I don’t know if that can be done! :) These look fabulous, by the way. :)
Guess what I’ll be doing today!
I don’t know what kind of syrup you use.
If you haven’t used Lyle’s, try it next time. It has a caramel flavour all it’s own, that will add to the brownie.
Here is Canada you can get it in the grocery store. In the States if not grocery, maybe a specialty store.
Hope you can find it.
In the South (USA) we have our own brand of golden syrup called KING”S. It can be ordered from a company named CARRIAGE HOUSE. My opinion is the flavor of
both golden syrups is a light molasses. Yummy? Oh yes but not really a caramel
flavor.
These brownies look great, but um… WS has an outlet?! Need to get there!
Where is the Williams-Sonoma outlet?
These brownies look yummy!
Hi Lynn, I went to the one in Leesburg, VA. There aren’t many in the country, but here is a list on their website: http://www.williams-sonoma.com/customer-service/outlet-store-list.html. If you can get to one, have fun shopping!!
Caramel filling made with sour cream sounds delightful, and I think that coarse salt should be a required brownie ingredient. Matches the sweet chocolate flavor so nicely.
Yum! Salted caramel brownie sound delicious. I need to get back into baking and this might be my first recipe!
We have got to make these…the name alone is enough to make us drool…not to mention your gorgeous pics!
I love combining sweet and salty! This looks beautiful!
These brownies look delicious!! Def love the sweet and salty combo. Yum!
matt and renato came to a williams-sonoma in toronto as part of their book tour last fall. they made these and we all got to sample them, and i also made them at home. they are honestly the best brownies i’ve ever had!
Great looking brownies and I bet warmed in the microwave and served with ice cream and a root beer is probably the best way to enjoy them!
I love salty and sweet. It may be one of my favorite food pairings!
Wow, that is a great deal on the cookbook! I’ve been seeing those Baked brownies around the blogs and really need to try them soon! Your spin sounds fantastic.
I’ve heard a lot about these brownies, they look fantastic! I recently made the Sweet and Salty Cake from the first Baked book…I think I need to make these next. Yum!
Pennywolf: The Lyle’s is a definite caramel flavour, nothing like molasses.
i LOVE those boys & have been to the bakery in red hook!
i have made several recipes from the “explorations” (the cowboy cookies are always requested from friends) …i like the brownies from their first book..but, since i admire & respect you i am going to bake these!!
LOVE your blog!!