Chewy Salted Caramel Brownies

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Chewy Salted Caramel Brownies

These chewy brownies are super chocolaty and make for top-quality lick-the-bowl material. They are great on their own, but when topped with salted caramel icing they become a surefire cure for all that ails you. And yes, you deserve every decadent bite!

Prep Time15

Cook Time30

Total Time45

Course: Chocolate, desserts

Cuisine: American

Servings: brownies

Calories: 366kcal

Author: Kathy Kingsley

Ingredients

Brownies

½ cup butter 1 stick
4 ounces bittersweet chocolate 60%, chopped
2 ounces unsweetened chocolate chopped
⅔ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 large egg yolk
2 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon table salt
¼ teaspoon baking powder
1 cup chopped walnuts

Salted Caramel Icing

¼ cup butter ½ stick
½ cup packed brown sugar
¼ cup cream or whole milk more as necessary
2 cups confectioner's sugar more as necessary

Instructions

Make the brownies: Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment so it extends over two side of the pan.
In a medium saucepan, melt the butter and both chocolates over medium heat, stirring often, until smooth. Remove the pan form the heat. Add both the sugars and stir until blended (the batter will be grainy). Stir in the eggs and yolk, one at at time, and stirring well after each addition. Stir in the vanilla, and then stir vigorously for 1 minute.
Add the flour, salt baking powder, and walnuts, and stir until blended. Scrape the batter into the prepared pan. Bake until the edges are set and a pick inserted in the center comes out with just a few crumbs, about 30 minutes. Set the pan on a wire rack and let the brownies cool.
Meanwhile, make the icing. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cream and cook, stirring constantly, for 1 minute. Transfer to the bowl of a stand mixer and let cool. When cooled, beat in the confectioners' sugar until light and fluffy. Add more milk or confectioners's sugar to achieve desired consistency.
Grab the parchment liner and lift the brownies onto a cutting board. Remove the paper. Spread the icing over the brownies, cut and serve.

Notes

The un-iced brownies will keep for 5 days stored in an airtight container. Iced brownies will keep for 5 days refrigerated in an airtight container.

Need more chocolate? Try out one of these recipes:
Double Chocolate Pudding
Chocolate Earthquake Cookies

Nutrition