Dark chocolate salted caramel brownies are a delicious, rich dessert your loved ones will devour!
There are few things in the culinary world that I like more than brownies. In fact, I can pretty much resist any treat such as donuts or ice cream…but a well made brownie [especially a dark chocolate brownie] gets me every time!
When I saw this fudge brownie recipe in the America’s Test Kitchen cook book I had to try it. Like all recipes developed by ATK, this brownie concoction was a winner. After some tinkering, I created a healthier version of this chewy classic and topped it with homemade caramel bits and sea salt…it was a hit! Enjoy!Print
dark chocolate salted caramel brownies
- 1 Cup dark chocolate (72% cocoa) – chopped
- 1 stick unsalted butter, cut into cubes
- 3 Tablespoon cocoa powder
- 3 large eggs
- 1/2 Cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 Cup whole wheat flour
- 1/2 cup sugar
- 1/4 cup water
- 2 Tablespoons unsalted butter
- 2 Tablespoons heavy cream
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.
- Line an 8 inch square baking dish with aluminum foil.
- Spray with cooking spray or grease with butter – set aside.
- Combine chocolate and butter in a microwave safe bowl.
- Melt in the microwave for 2 minutes- stop every 30 second and stir.
- Continue until chocolate is completely melted.
- Whisk in the cocoa powder.
- Whisk the eggs, sugar, vanilla, and salt together in a medium bowl.
- Add the chocolate mixture.
- Stir in the flour using a wooden spoon.
- Spread the batter into the prepared dish, top with pieces of caramel, and bake in the oven for 30-40 minutes.
- Check the brownies by inserting a toothpick in the center of the batter, if it comes out clean or with a few crumbs…it’s done!
- Melt sugar and water together in a medium sauce pan over medium heat.
- Cook until the sugar mixture turns light brown – 8-10 minutes
- Sugar will start to crystallize on the sides of the saucepan – use a pastry brush dipped in water to clean off the sides of the pan
- Add the butter and cream and cook for a few more minutes until you get a deep brown color.
- Carefully pour the caramel onto a buttered piece of foil.
- Once the caramel cools, cut it into little pieces.