Have you ever noticed how similar the food world is to the fashion world? Certain foods become really trendy just like certain designs and patterns. For example, cupcakes were all the rage several years ago and bacon desserts were pretty hot for a while. I remember a few years ago, salted caramel was super popular. All over the food blogosphere, you’d see recipes for salted caramel ice cream, salted caramel cupcakes, and of course, salted caramels. However, I distinctly remember seeing recipes for salted caramel brownies pop up the most (or maybe I just gravitated to brownie recipes back then).
After making the Salted Caramel Chocolate Ganache cake, I had a LOT of salted caramel leftover. To use it up, I decided to finally follow the trend and make those salted caramel brownies that I’d seen so many times before on food blogs. I saw this recipe from She Makes, She Bakes and loved how chockfull of caramel the brownies are. Apparently, the trick to getting a thick layer of caramel is to partly bake half of the batter first, then top it with caramel and the rest of the brownie batter, and bake the brownies again.
I had a little difficulty spreading the rest of the brownie batter on top of the caramel, so some caramel was peeking out from the edges. While the brownies were baking, I noticed the exposed caramel bubbled up a bit. Fortunately, it didn’t burn… although apparently, burnt caramel is rather popular too (or at least, it’s a popular ice cream flavor in the Bay Area). I also lucked out with putting parchment paper on the bottom of the pan, which made clean up much easier.
My brownies didn’t have as thick of a layer of caramel as I’d like, but they still tasted delicious. They were fairly rich, but not so rich that you had to eat them with a glass of milk (though, washing them down with milk was definitely satisfying). A quick tip: topping the brownies with sea salt helped bring out the flavors of the caramel and chocolate.
Also, these brownies were a bit more fudgy than I’d like. This might have been due to me using buttermilk in the place of eggs since we had run out… oops! But nonetheless, they were extremely delicious. In fact, they were so good that a whole plate of brownies was completely gone after only a few hours. So make sure you eat one because these brownies will disappear super fast!
This is a bit off-topic, but look how awesome these brownies look in natural light! I baked them at night, but didn’t photograph them until the next morning. The natural lighting made a huge difference. If you haven’t noticed already, I’m guilty of using instagram for a lot of my photos (don’t judge me too harshly… I just really like some of the filters!) since I think instagram makes them look better. However, with this natural lighting, the filters didn’t really make much of a difference because the pictures were already so beautiful. For instance, take the photo above. The rays of sunlight peeking through my kitchen window add a nice vintage-y feel to it, don’t you think?
Salted Caramel Brownies
Adapted from She Makes, She Bakes
1/2 cup butter
6 ounces bittersweet chocolate chips or coarsely chopped
3/4 cups sugar
2 eggs (or 1 cup of buttermilk/milk if you run out of eggs like I did!)
1/2 tablespoon vanilla
1/2 cup + 2 tablespoons all-purpose flour
1/4 teaspoon table salt
Salted Caramel (leftover from this recipe or just follow the original recipe)
1. Melt the stick of butter in the microwave and add the chocolate. Stir the chocolate and butter together. Microwave the mixture for another 30 seconds and stir. Repeat until fully melted.
2. In a large bowl, mix together the sugar, eggs, and vanilla until incorporated. Add in the butter and chocolate mixture and mix until thick and glossy (about a minute). Stir in the flour and table salt until just combined.
3. Line a 9×9 pan with aluminum foil (I used parchment paper), leaving a few inches hanging over the sides (this foil will turn into handles to lift the brownies out of the pan later). Spray the foil generously with nonstick spray, paying special attention to the corners and sides. (This isn’t needed if you use parchment paper.)
4. Pour half of the brownie mixture into the pan and spread to corners. Bake for 20 minutes and let cool for 20 minutes.
5. Pour the caramel over the cooked brownies and spread to the corners.
6. Pour the rest of the brownie mixture evenly over the caramel (be careful not to just dump all of the batter in the center) and spread to the corners.
7. Sprinkle 1/4-1/2 teaspoon of sea salt on top of the brownie batter.
8. Bake for 18-20 minutes or until the center is set.
9. Cool completely before lifting the foil out of the pan.
10. Top the cooled brownies with coarse sea salt and devour!