Brownies with salted caramel, a small variation on the famous chocolate-rich treat, simple and quick to prepare that keeps well for days. Brownies are leaven-free treats made of butter and chocolate that remain very moist inside, giving them a unique and very tasty texture.
We have already seen the version with white chocolate, and since it was very appreciated by the family, we decided to try adding salted caramel before baking, and I must say that the flavor of these brownies has become even more unique.
Salted caramel is a cream based on sugar and cream that, with a pinch of salt, takes on such a distinctive flavor that I love it even slightly spread on toast. It keeps well in a glass jar with a lid in the refrigerator for many days, so once prepared, you will have it available for any occasion.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 20 brownies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 293.71 (Kcal)
- Carbohydrates 29.69 (g) of which sugars 22.12 (g)
- Proteins 3.52 (g)
- Fat 18.65 (g) of which saturated 9.90 (g)of which unsaturated 5.55 (g)
- Fibers 1.53 (g)
- Sodium 40.06 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The ingredients for these brownies are very easy to find.
- 1 cup cup granulated sugar
- 6 tbsp tbsp butter (cold)
- 1/2 cup cup heavy cream (liquid)
- 1 pinch salt
- 3 eggs
- 1/2 cup cup granulated sugar
- 1/3 cup cup brown sugar
- 1 1/4 cups cup all-purpose flour
- 1/4 cup cup unsweetened cocoa powder
- 10 tbsp tbsp butter
- 3.5 oz oz dark chocolate
- 3.5 oz oz milk chocolate
- 1/3 cup cup chocolate chips
Tools
The tools needed to make the brownies with caramel are essentially a saucepan for the caramel, a rectangular baking tray, and a bowl for mixing.
- 1 Baking Tray
- 1 Bowl Pyrex
- 1 Saucepan Alluflon
Preparation
Let’s explain separately the preparation of the salted caramel for those who do not have it ready.
Put all the sugar needed for the caramel in a non-stick saucepan and place the saucepan over medium heat. While the sugar melts, heat the cream on the stove or as I suggest, in the microwave. Heat it until it reaches the boiling point. When the sugar is completely melted and begins to brown, turn off the heat and add the hot cream. You can stir the sugar slightly while it’s melting to prevent it from sticking, but be careful not to stir it vigorously as it cools and thickens. The cream should be very hot when you add it.
After mixing the cream well with the sugar, add the cold butter in pieces and mix with the help of a fork or a whisk. Add the salt and your salted caramel will be ready. I recommend transferring it to a glass container to cool.
In a bowl put the broken dark chocolate and milk chocolate, add the butter and melt everything in a bain-marie or in the microwave. If you use the microwave, remember after about 30 seconds to turn it off, stir the chocolate with a knife, and continue this way until it is completely melted; it should take about a minute or slightly more.
In another bowl put the eggs with all the sugar and start beating them well to whip them; when they are whipped, add the melted chocolate and mix again. Finally, add the flour, cocoa, and chocolate chips, always mixing with the electric whisk.
Pour the obtained mixture into the previously lined baking tray with parchment paper and drizzle about 3.5 oz of salted caramel on the surface irregularly, as you see in the photo. Bake in a preheated oven at 356°F for about 40 minutes, but always do the toothpick test before removing from the oven.
When the cake is well cooled, using the parchment paper, transfer it to a work surface and with a sharp, smooth-edged knife, cut it into about 20 pieces. The number of brownies you obtain obviously depends on the size you cut them. We cut it into 20 pieces.
NOTES
The brownies keep well for a few days at room temperature if kept in containers with a lid.
Before cutting your brownies, I recommend trimming the edges to make them more regular since baking with parchment paper will surely have created folds.
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Frequently Asked Questions
Can I skip the salted caramel?
You can certainly skip the salted caramel, and the dessert will still be delicious, but the caramel gives it a really unique flavor note.
Can I make it with just dark chocolate?
Yes, you can use only dark chocolate to mix; in this case, I suggest not adding the chips.
