Description
Indulge in these decadent Salted Caramel and Milk Chocolate Brownies, featuring a rich, gooey caramel layer nestled between two fudgy layers of milk chocolate brownie. Enhanced with a hint of coffee and hazelnut liquor for depth of flavor, and finished with a sprinkle of flaky sea salt for the perfect sweet-salty balance.
Ingredients
Caramel
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 4 tablespoons salted butter, at room temperature, cut into chunks
- 2 teaspoons vanilla extract
- pinch of kosher salt
Brownies
- 2 sticks (1 cup) salted butter
- 4 ounces milk chocolate, chopped
- 1 1/2 cups granulated sugar
- 1 tablespoon instant coffee powder
- 1 tablespoon vanilla extract
- 2 tablespoons hazelnut liquor (optional)
- 4 large eggs
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- flaky salt, for sprinkling
Instructions
- Make the caramel: Line an 8×8 inch baking dish with parchment paper. In a large pot, cook the granulated sugar over medium heat, stirring constantly with a heatproof rubber spatula until the sugar melts and turns a golden caramel color, about 8 minutes. Remove from heat and quickly whisk in the butter chunks; the mixture will bubble and harden slightly. Gradually add the heavy cream while whisking until smooth. Return the pot to medium heat and cook, stirring, until the caramel thickens, about 5 minutes. Remove from heat and stir in a pinch of kosher salt and vanilla extract. Pour the caramel into the prepared pan and freeze for 20-30 minutes until firm. Once hardened, cut the caramel into 1/2 inch squares.
- Prepare the brownie batter: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper. In a microwave-safe bowl, combine the butter and chopped milk chocolate. Microwave in 30-second intervals, stirring after each, until smooth and melted. Whisk in the sugar, instant coffee powder, vanilla extract, hazelnut liquor (if using), and eggs until fully blended. Gently fold in the cocoa powder, all-purpose flour, and kosher salt until just combined to avoid overmixing. The batter will be thick.
- Assemble the brownies: Spread half of the brownie batter evenly into the prepared baking dish. Arrange half of the caramel squares evenly over the batter. Spread the remaining brownie batter over the caramel layer with care to cover the pieces well. Bake in the preheated oven for 25-30 minutes, or until the brownies are set on top but still very gooey inside.
- Cool and serve: Remove the brownies from the oven and let them cool completely in the pan for at least 30 minutes to allow the layers to set. Sprinkle flaky sea salt over the top before cutting into squares and serving. Enjoy the perfect balance of sweet, salty, and fudgy chocolate delight.
Notes
- Freezing the caramel before cutting helps create neat squares and prevents melting into the brownie batter.
- Instant coffee powder enhances the chocolate flavor without adding a coffee taste.
- Hazelnut liquor is optional but adds a nice nutty depth to the brownies.
- Ensure not to overmix the batter to keep the brownies fudgy and dense.
- Brownies will be very gooey when fresh; chilling longer will firm them up further if desired.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
