Salted Caramel Brownies
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INGREDIENTS
Brownie layer:
- 1½ cups/250 grams dark chocolate, chopped
- ¾ cup/200 grams unsalted butter
- ¾ cup/150 grams sugar
- 3 large eggs
- 1½ cups/200 grams all-purpose flour
- A pinch of salt
Caramel topping:
- ⅔ cup/140 grams sugar
- ⅓ cup/100 grams glucose syrup
- ⅔ cup/150 grams heavy cream
- ⅓ cup/80 grams sweetened condensed milk
- A pinch of salt
- 14 tablespoons/200 grams unsalted butter, at room temperature
INSTRUCTIONS
- Preheat the oven to 320°F (160°C) convection. Line a 9-by-9-inch/24-by-24 cm square baking pan with parchment paper and lightly grease it with oil spray.
- In a medium heatproof bowl set over a saucepan of gently simmering water, melt the chocolate and butter, stirring until smooth and fully combined. (Alternatively, melt them in a microwave in 30-second intervals, stirring between each.)
- Remove the bowl from the heat. Add the sugar and eggs to the chocolate mixture and whisk until smooth and glossy. Stir in the flour and salt until the batter is evenly mixed and no streaks remain. Pour the batter into the prepared pan and smooth the top.
- Bake for 12 to 15 minutes, until the edges are set but the center remains slightly jiggly. Transfer the pan to a wire rack and let the brownies cool completely, about 1 hour.
- Combine the sugar and glucose syrup in a medium saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the mixture turns a light golden color.
- In a separate microwave-safe bowl or measuring cup, warm the heavy cream and sweetened condensed milk until hot but not boiling. Carefully and gradually pour the warm cream mixture into the caramel, stirring constantly. Be cautious—it will bubble vigorously.
- Return the caramel to the heat and cook for 2 to 3 minutes over medium, stirring frequently, until slightly thickened. Remove from the heat and gradually whisk in the butter and salt. Blend the caramel with an immersion blender until silky and smooth. Let cool slightly at room temperature.
- Pour the caramel over the cooled brownie base and spread it evenly. Refrigerate for at least 2 hours, or until the caramel is fully set.
- Sprinkle with flaky sea salt, cut into squares, and serve chilled or at room temperature.
MY NOTES
FAQ
Can I freeze salted caramel brownies for later?
To freeze them, first chill the brownies until the caramel layer is fully set. Then, cut them into squares and place them in a single layer on a parchment-lined baking sheet. Freeze until solid, about 1 to 2 hours. Once frozen, wrap each piece tightly in plastic wrap and transfer to an airtight container or freezer bag. They will keep in the freezer for up to 2 months. To serve, thaw the brownies in the refrigerator overnight or at room temperature for 1 to 2 hours.
What type of chocolate works best in salted caramel brownies?
It’s best to use high-quality dark chocolate with a cocoa content between 60% and 70%. This range provides a deep, rich flavor that balances the sweetness of the caramel. Avoid using chocolate chips, as they contain stabilizers that prevent them from melting smoothly. Couverture chocolate or finely chopped chocolate bars are ideal for achieving a smooth, glossy brownie batter. Additionally, using unsweetened or overly bitter chocolate (above 75% cocoa) may create a brownie that is too intense or dry when paired with the caramel topping, which is already rich and sweet.
How do I prevent the caramel layer from being too runny?
Ensure the caramel reaches the correct consistency during cooking. After adding cream and sweetened condensed milk, simmer the caramel over medium heat for 2 to 3 minutes until slightly thickened. If it’s too thin at this stage, continue cooking, stirring frequently, until it thickens enough to coat a spoon. Avoid adding butter too early, as it can interfere with proper emulsification. Blending the final mixture with an immersion blender helps stabilize it. Let the caramel cool slightly before pouring it over the brownies, and refrigerate until fully set before slicing.
How long do the brownies stay fresh at room temperature?
Salted caramel brownies stay fresh at room temperature for up to 2 days, provided they are stored properly. Keep them in an airtight container in a cool, dry place away from direct sunlight. If your kitchen is particularly warm or humid, refrigerate them to prevent the caramel from softening too much or becoming sticky. For optimal freshness and texture, especially for the caramel layer, salted caramel brownies are best enjoyed within 24 to 48 hours. If storing longer, refrigeration is recommended. Bring the brownies to room temperature before serving to restore their full flavor and soft, fudgy texture.
Why is glucose syrup used in this recipe?
Glucose syrup is used in the caramel for salted caramel brownies to help prevent crystallization and ensure a smooth, stable texture. It interferes with the formation of sugar crystals, resulting in a caramel that remains glossy and creamy instead of grainy or brittle. This is especially important when the caramel is used as a topping, as it needs to set firmly while remaining soft enough to slice. Glucose also helps the caramel retain moisture, extending its shelf life. If glucose syrup is unavailable, corn syrup can be used as a substitute, though it may result in a slightly different flavor.
What is the best way to cut salted caramel brownies cleanly?
To cut salted caramel brownies cleanly, first chill them thoroughly in the refrigerator until the caramel layer is fully set—at least 2 hours. Use a sharp knife, preferably a chef’s knife, and wipe it clean between each cut to prevent caramel buildup. For extra precision, dip the knife in hot water and dry it before slicing; the heat will glide through the sticky caramel more easily. Avoid using serrated knives, which can drag and tear the layers. For even portions, measure and mark the cuts lightly before slicing. Store leftover portions cut and wrapped individually for easier handling.
How do I fix caramel that split or became grainy?
If your caramel splits or becomes grainy while making salted caramel brownies, it can often be rescued with a few simple steps. First, remove it from the heat and try whisking vigorously to re-emulsify the mixture. If that doesn’t work, blend it with an immersion blender until smooth. Graininess is usually due to sugar crystals forming; to avoid this, ensure the sides of the pan are clean during cooking by brushing with a damp pastry brush. Stir gently only after the sugar has fully melted. If the caramel is irreparably grainy or greasy, it’s best to start over for optimal results.
