Last weekend in Charlotte, we went to Amelie’s for a late night dessert run. I had one of their famous salted caramel brownies. Then last week, Jen over at Peanut Butter Runner posted a recipe for salted fudge brownies. I’ve been on the hunt for an amazing brownie recipe for a while, and this one was amazing. Really amazing. It was gooey, rich, chocolatey and absolutely delicious.
The brownie on its own is amazing. But when you spoon this amazing salted caramel sauce from Trader Joe’s over the top, it brings it to a whole new level. I warmed the caramel sauce in the microwave for about 10-15 seconds and then added a sprinkle of sea salt over the top. When we first ate these, the brownies were still warm from being baked, but as we ate them over the weekend, we heated the brownies up, while we were heating the caramel sauce.
Salted Caramel Brownies
- 1 1/2 sticks of unsalted butter
- 1/2 C. of semi sweet chocolate chunks, or 2 oz. of semi sweet chocolate; chopped.
- 1/4 C. + 2 tablespoons unsweetened cocoa powder
- 2 cups sugar
- 3 large eggs
- 1-1/2 teaspoon of vanilla extract
- 1 C all-purpose flour
- 1/4 + 1/2 teaspoon sea salt (plus more for serving)
- Fleur de Sel Caramel Sauce (I used Trader Joe’s brand)
- Preheat the oven to 350°. Spray a square, 8″ baking dish with cooking spray, or for easier removal, line with foil, draping the foil over the edges.
- In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat when melted and smooth, and set aside.
- In a large mixing bowl combine the cocoa, sugar, eggs, vanilla and flour. Stir in the melted butter and chocolate and mix until combined. Pour the batter into the prepared pan. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
- Bake the fudge brownies in the center of the oven for about 45 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then remove from pan and cut into 12-16 pieces.
- Before serving, spoon 1 tablespoon of caramel sauce over each brownie and add an extra sprinkle of sea salt. This makes for a messy, but incredibly delicious dessert.
(The original recipe calls for a 9″ pan and a baking time of 35 minutes. I had an 8″ pan, and mine were the perfect, gooey consistency in 45 minutes.)
(I linked this post up with Celebrate Southern.)