Fudge Brownies with Caramel and Sea Salt
I love my husband. I really do. But I'd leave him for these brownies.
Brownie-gasm. I felt these brownies everywhere. Weak in the knees, toes tingling, taste buds swimming in ecstasy. So overwhelming I had to sit down. I think I'm in love. They're luxurious, provocative, and rousing. Yes, I'm getting this carried away by a brownie. You should follow.
Allow me to walk you through this. It starts with a smooth, deep chocolate flavor. Then a hint of coffee kicks in, intensifying the chocolate, almost making it too much. The caramel hits you next, buttery and rich. It compliments the chocolate perfectly. It finishes with an unexpected, savory burst of flaked sea salt, which once again, brings you back to the chocolate. It's a full circle of sweet, decadent, buttery, caramel drizzled, salty bliss. They'll make you spin.
The texture is seductive. Heavy and layered; weighted with chocolate chunks and lightened by golden caramel and sea salt. The outer edges become crispy; crumbly. The interior is fudge like, melt in your mouth chocolate. If you're looking for the ultimate indulgence, this is it.
Salted Caramel Brownies
Makes about 12 brownies
You’ll need:
1 cup unsalted butter
2 cups semisweet chocolate chips (I use Ghirardelli), divided
3 ounces unsweetened chocolate
1 cup sugar
3 eggs, lightly beaten
1 1/2 tablespoons instant coffee granules
1 tablespoon pure vanilla extract
1/2 cup plus 2 tablespoons all purpose flour, divided
1 1/2 teaspoons baking powder (if at high altitude decrease by 1/4 teaspoon)
1/2 teaspoon kosher salt
1 cup homemade caramel sauce (see recipe here) or good quality store bought, warmed up
3 teaspoons of flaked sea salt
Make the brownies:
Preheat your oven to 350°F (if at high altitude 375°F). Butter and flour a 9x12x2 inch baking pan.
In a double broiler, melt the butter, 1 cup of semisweet chocolate chips, and unsweetened chocolate together, stirring until smooth. Set aside to cool to room temperature.
In a large bowl, mix the eggs, sugar, coffee, and vanilla. Be careful not to over mix.
Add the chocolate mixture, stirring slowly.
In a medium bowl, sift 1/2 cup of flour, baking powder and salt. Slowly add to the chocolate mixture.
In a small bowl, mix the remaining 1 cup of chocolate chips and 2 tablespoons of flour. This stops the chocolate chips from sinking to the bottom. Stir into the chocolate mixture.
Spread brownie batter into prepared pan. Bake for 30-35 minutes until tester comes out clean.
While brownies are cooling, drizzle generously with warm caramel and flaked sea salt. Allow to cool completely before cutting into squares.