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Salted Caramel Brownie Perfection

Salted Caramel Brownie Perfection.

With a brownie base, a smooth caramel topping, a chocolate and a sprinkle of sea salt, you really can’t go wrong with these Salted Caramel Brownies made on the lighter side!

Like most people, I am obsessed with salted caramel anything. Salted caramel ice cream, candies, straight from a jar perhaps? Clearly Salted Caramel Brownies were a no brainer! The brownie layer alone was fudgy and delicious. The caramel layer was actually very easy to make, which was nice (and dangerous!). Last, Bittersweet-chocolate ganache (or you could just sprinkle some semi-sweet chocolate chips to simplify things) and a sprinkling of sea salt and the result is Salted Caramel Brownie perfection!

Salted Chocolate Caramel Brownies
Ingredients
Recipe slightly modified from Firstlookthencook.com
Brownies:

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Caramel:
1 can Dulce de Leche CaramelSalted Caramel Brownie Perfectionor Make your own Dulce de leche ( La lechera is in my opinion the best Caramel and cheap)

Bittersweet-chocolate ganache:

  • 2/3 cup heavy whipping cream
  • 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • sprinkle of sea salt

Preparation

For brownies:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).

Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

For caramel:
if you can not get the can of Dulce de Leche at your local store
and decide to make your own link here (it’s very easy and cheap)

For bittersweet-chocolate ganache:
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. And sprinkle of sea salt

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