I was pregnant when I saw some caramel brownies on a cooking show and needed them so badly. I looked up recipes, but nothing like what I was looking for, so I came up with these!
(Make sure to get all of your ingredients ready before you start this. It goes so fast!)
- ½ cup cane sugar
- 3 tablespoons cold, unsalted butter, diced
- ¼ cup heavy whipping cream, room temperature
- ¾ teaspoon sea salt
Heat sugar in heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until it forms lumps, then melts into an amber-colored liquid.
Quickly add the butter and keep stirring until fully incorporated (you may need to use a whisk). Slowly add in cream and stir/whisk as it boils another minute.
Take off heat and add salt. Let cook while you make brownies.
Preheat oven to 350˚ and grease a 9×13 metal sheet-cake pan
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cup cane sugar
- 1 ½ cups light brown sugar, packed
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder (good quality)
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 6 oz mini semisweet chocolate chips
In a large bowl, beat together butter, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating on low.
In a separate bowl, sift together cocoa, flour, and salt. Slowly add to butter mixture until just combined. (Do not overmix). Gently fold in chips. Spread half the batter into bottom of pan.
Take the caramel and drop dollops over the surface of the batter in the pan. Spoon remaining batter over top. (Don’t smooth over—it will spread out).
Place in oven for 35-40 minutes, or until done to your liking. I like them a little on the gooey side.
If you have any caramel left over, it’s excellent on ice cream.