Salted Caramel Brownies

Taking my favorite brownie from good to great by stacking it with some salted caramel.

Salted Caramel Brownies

Salted Caramel Brownies

Yep, I’m totally stuck in a salted caramel rut, although I warned you there would be a mini-onslaught of them. And since posting took bottom priority last week due to work unexpectedly coming down hard and fast like an avalanche, I’ll be posting the remaining salted caramel recipes this week.

I’m keeping this short since I have a week’s worth of baking to catch up on, and honestly, I’m a little tired and rundown.

A few notes:

  • These will keep for 2-3 days; and, in fact taste even better on the second day.
  • I don’t recommend using store bought caramel since it lacks the deep flavors of homemade caramel and you might end up with an overly sweet Salted Caramel Brownie.
  • The brownie recipe is from Alice Medrich and was made with no adaptations.

Salted Caramel Brownies

Brownie portion from Alice Medrich | Preparation: Heat oven to 400 degrees F. Cover 8×8 pan with bake spray.

Ingredients:

Brownie:

  • 8 tablespoons unsalted butter
  • 4oz. unsweetened chocolate
  • 1 ¼ cups sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup all-purpose flour

Salted Caramel Layer:

  • 1 large egg
  • 8 ounces cream cheese, softened
  • 1/2 cup salted caramel, homemade (recipe follows)
  • 2 tablespoons flour

Homemade Salted Caramel Sauce:

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt

Instructions:

Brownie:

  1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute. Set aside.

Salted Caramel Layer:

  1. Add all ingredients in a bowl and mix to combine.

Assembly:

  1. Measure out ¾ of brownie mixture; set aside. Pour remaining brownie batter into an 11×3 inch pan. Pour salted caramel mixture on top. Pour ¾ cup of brownie on top. Using a skewer softly pull brownie and salted caramel mixture in circular motions throughout the top to create a swirling pattern on top. Bake for 20-25 minutes, or until the brownie starts to pull away from the sides of pan.
  2. While brownies are baking prepare ice bath. Fill a pan with ices cubes and water ¾ inch deep (yes, this really does help the brownie). When the brownies are done baking, remove the pan from the oven and place it in the water bath. Allow brownies too cool completely in the water bath.

Homemade Salted Caramel Sauce:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

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Comments

  1. says

    Oh no…you have a snippet of the snickers cheesecake brownies left in this recipe.

    Reply

    • Naomi replied: — August 17th, 2011 @ 4:28 pm

      Alaina-Thanks! I fixed it. That’s what happens when you post exhausted! :)

      Reply

  2. says

    There are a LOT of brownie recipes on the internet these days, but these are the only ones that are literally pulling me into the kitchen. Also, I don’t think I’ve ever seen a more beautiful photo of brownies! You’re so talented!

    Reply

  3. krzystoff says

    is that salt 1/4 pinch, 1/4 tsp, 1/4 tbs, 1/4 cup ?!?

    Reply

    • Naomi replied: — August 18th, 2011 @ 5:06 pm

      Krzystoff-That’s a 1/4 teaspoon. Thanks for asking I have updated the recipe.

      Reply

  4. Martha says

    These look absolutely delicious!

    Just to confirm, though… At the start of the recipe, it states, “Cover an 8×8″ pan with spray”. Later on in the recipe, it states, “Pour remaining brownie batter into an 11×3 inch pan.”

    Is the 11×3″ pan supposed to be 8×8″? I just want to make sure before I ruin the recipe.

    Thank you!

    Reply

    • Naomi replied: — August 26th, 2011 @ 12:59 am

      Martha-That’s an 11×13 pan not an 8×8 pan. Thanks for asking. I have clarified the recipe.

      Reply

  5. Ali says

    What do you use the sauce for? Is it to go over the brownies? You describe how to make it but then not what to do with it. Also, the pan is still described as 8×8 at the top of the recipe and 11x 13 at the end.

    Reply

  6. JB says

    I made these brownies tonight, and I have some notes.
    First of all, you do still have “Cover 8×8 pan with bake spray.” Also, the instructions say to use an 11×3 pan, not 11×13. I know you said in the comments that the correct pan is 11×13, but the recipe has not been updated to reflect this and it really should be done.
    Second, you stated that the brownie recipe is Alice Medrich’s, and that it “was made with no adaptations.” Well, which recipe is it? You do not link to her recipe so I looked around online and found one that closely resembled this one. It is made in an 8×8 pan. I made my brownies in an 8×8 pan, because there is absolutely not enough batter to cover an 11×3 pan, and certainly not if you want lovely, thick brownies that resemble the ones in the accompanying pictures. Also, the batter is incredibly stiff so I was unable to swirl the cream cheese and brownie layers; instead I just sort of plopped some brownie batter on top of the cream cheese.
    Third, and perhaps most vexing: these are not salted caramel brownies. They are caramel cheesecake brownies. Adding an entire 8 oz. package of cream cheese to the luscious salted caramel sauce dilutes the caramel-y flavor and sort of demotes these brownies (in my eyes, at least.) The cheesecake layer is also too much; I think these would be fine with about half the amount (but they still would very much be cheesecake brownies.) Also, it is not possible to have brownies look like the ones in your picture if you use cream cheese because it lightens the caramel sauce dramatically. These brownies were pretty good, but I wanted ones like those displayed in the pictures.
    I’m new to your site and I’m giving you the benefit of the doubt because this recipe is old. However, I think it is a good idea to occasionally go through your archives and clean up your recipes. Not everyone is just interested in the most recent ones. Thanks!

    Reply

  7. Adri says

    I agree with JB’s comment.
    I just made this recipe right now and my comment is the same as JB’s wrote. Also I was not sure about the temperature because 400°F is too hight for a cheesecake, but I followed directions however and I got a coagulated egg instead a creamy cheesecake. =(

    Reply

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