Salted Caramel Fudge Brownies
These salted caramel fudge brownies are super easy and quick to make. They are made with fresh salted caramel. The brownies are super fudgy, chewy, and full of chocolate chips.
Servings: 16 brownies
Calories: 240kcal
Ingredients
- ½ cup All-purpose flour
- ¾ cup Unsweetened cocoa powder
- ⅛ teaspoon Baking soda
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- 1 ⅓ cup White granulated sugar
- 5 tablespoon Unsalted butter
- 2 Large eggs cold
- 1 Egg yolk cold
- ⅓ cup Oil canola or vegetable
- 1 teaspoon Pure vanilla extract
- ½ cup Semi sweet chocolate chips
- ½ cup Milk chocolate chips
- ⅛ cup Mini chocolate chips
Salted Caramel
- 1 cup White granulated sugar
- 5 tablespoon Unsalted butter room temperature
- ½ cup Heavy cream room temperature
- 1 teaspoon Salt
- ½ teaspoon Pure vanilla extract
Instructions
Salted Caramel
- Before you start making the caramel, cut your room temperature butter into cubes. Make sure you have all of your ingredients ready because sugar will cook fast.
- Using a saucepan over medium heat, heat the sugar. Continuously whisk the sugar. The sugar will start to clump up and then start to brown and caramelize. Keep whisking continuously so it doesn't burn until all sugar crystals have melted.
- Let the caramel sit for less than a minute until it turns into an auburn color. It won't take very long at all to get to the right color. so keep a very close eye on it. Once it gets to the auburn color, take off heat immediately.
- Stir in the cubed butter. Stir in half of the butter at a time and whisk until smooth. It will bubble a lot, but keep whisking. Stir in the heavy cream. Stir in half the heavy cream at a time and whisk until smooth. Add in salt and vanilla and stir again.
- Pour caramel into a glass jar and let sit for at least 30 minutes. If you aren't using right away, you can cover and store at room temperature. If you are using the caramel right away, wait 'til it cools down before using it with the brownies.
Fudge Brownies
- Preheat the oven to 325F and spray an 8X8 pan with non stick baking spray. Line the bottom and 2 of the sides with parchment paper, so that it is easy to remove brownies from pan.
- In a medium bowl, sift together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In a microwave safe bowl, melt the butter and sugar for 1 minute or until butter is melted. Place melted butter and sugar in a separate medium sized bowl. Mix until combined.
- Add in both eggs and egg yolk and whisk until smooth. Add in vanilla and oil and mix again. Add the dry ingredients and whisk until thick and smooth.
- Add in both semi-sweet chocolate chips and mini chocolate chips. Fold them in until thoroughly mixed.
- Pour ⅔rds of the brownie batter into the prepared pan. Spread until smooth and even. Pour ¼ cup of salted caramel over the brownies. Try not to get it too close to the edges. Add the rest of the brownie batter and spread evenly. Try not to mix the caramel into the top layer of the brownie batter.
- Bake for 45-60 minutes, depending on how fudgy you want your brownies to be. The brownies are done baking when the edges are set and the middle is only very slightly underdone.
- Let the brownies sit in pan until cooled completely. They will continue to cook while in the pan. Once cooled completely, place in fridge to chill for 30 mins to 1 hour. If you want it sooner, place in freezer for 10-20 minutes. The brownies should be cold to the touch. Pull the brownies out of the pan and cut them into squares and serve. Store at room temperature.
Notes
For high altitude baking- add an extra ½ tablespoon of flour.
Nutrition
Calories: 240kcal