Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ¾ cup salted caramel sauce (store-bought or homemade)
- ½ teaspoon coarse sea salt (for sprinkling)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment with butter or non-stick cooking spray. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition. Stir in the vanilla extract until the mixture looks smooth and slightly glossy.
- Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Fold the dry ingredients in gently using a spatula—do not overmix, as this introduces too much air and makes the brownies cakey. Fold in the chocolate chips. Pour about two-thirds of the batter into the prepared pan and smooth it out. Drizzle the salted caramel sauce over the batter, then drop spoonfuls of the remaining brownie batter on top. Use a knife to gently swirl the caramel and batter together. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Remove the pan from the oven and immediately sprinkle the coarse sea salt over the top. Allow the brownies to cool completely in the pan for at least 2 hours; this is crucial for the caramel to set and the fudgy texture to develop. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and use a sharp, warm knife to slice them into 16 even squares. Serve at room temperature or slightly warmed for an extra gooey experience.
- Cook Time: 55 minutes