OK, guys and gals. Mostly gals. This is a pretty important post. Broma Bakery’s November Giveaway is officially on. At stake? A $40 Amazon Gift Card! I suggest you read on if you know what’s best for ya.
But first, brownies.
For those of you who don’t know me, allow me to introduce myself. My name is Sarah, and I am obsessed with brownies. If it were up to me, Broma Bakery would be a brownie baking blog. All brownies, all the time. Brownies are the perfect dessert. Everyone loves chocolate. Everyone. And what’s better than a fudgy, chocolatey square of goodness than a brownie? The only thing I can think of is a brownie plus something else. Like cheesecake. Or peanut butter.
Or salted caramel.
Here’s some describing words for these salted caramel brownies: rich, gooey, fudgy, melt-in-your-mouth-y, chewy, molten, sweet-and-salt-tastic, and perfect in every way. One bite and you’re in brownie heaven. And they’re really quite simple. The brownies themselves take 5 minutes or less to whip up (#onebowlwonder), and the salted caramel sauce is remarkably easy! And if you reaaaally don’t feel like caramel, you can easily use the brownie batter as a base and add any other ingredients you’d like (I’m looking at you, pumpkin).
How to make caramel sauce
I know homemade caramel sounds like a daunting task, but it’s a fairly straightforward process. My top tips are to use a heavy-bottomed pot to prevent the caramel from getting burnt, and to be patient. You can’t rush the caramel making process, sorry! To make the salted caramel sauce, you first need to heat the sugar over medium-high heat for a few minutes. The sugar will clump up, and then turn a lovely brown color.
Once the sugar is brown, remove it from the heat and immediately stir in the butter. The mixture will start to bubble like crazy, but that’s what you want! Once the butter has been incorporated, add the sea salt and heavy cream. Mix thoroughly until everything is combined, then return the caramel to the heat for a few seconds. Then, set the caramel sauce to the side and let it cool.
Be really careful when you’re handling the hot caramel, as it’ll give you a nasty burn if you touch it!
Giveaway details
Now onto this giveaway. A little drumroll please. Cue trumpets. Ahem.
The Time Has Come, Dessert Lovers! Come One Come All To Broma Bakery’s November Giveaway! One Lucky Winner Will Receive A $40 Amazon Gift Card!
Did anyone else picture an announcer voice saying all that? That was my goal.
Plus, with holiday season coming up, a little extra cash in your stash is super helpful if you ask me. So go on, scroll down to the end of the post to enter Broma Bakery’s November Giveaway! The winner will have 72 hours to claim their prize, so keep an eye out come November 20th.
6 tablespoons unsalted butter, room temp, cut into tablespoons
1/2 cup heavy cream, room temp
1 to 1 1/2 teaspoons sea salt (I used a finely-crushed pink Himalayan sea salt and it was fantastic!)
Instructions
Make the caramel
In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.
Make the brownies
While the caramel is cooling, preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. If using, toss in bittersweet chocolate disks. It’s that easy, can you believe it?!
Pour a little over half the brownie batter into the baking dish, spreading evenly to the edges. Pour ¾ of a cup salted caramel over the brownie batter, again spreading evenly but not quite to the edges. Spoon the rest of the brownie batter over the top, sealing as much of the caramel in as you can! If a little pops out, that’s OK.
Bake for roughly 40 minutes or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool completely (about 1 hour). Cut into 9 squares and eat your little hearts out!
I am making this recipe as we speak. the first round of the caramel turned out bitter and dark. The second round turned into hard candy, I think the third round will be OK, but there is some lump of candy in the bottom of it that I cannot get to melt to save my life. I will NOT be making this recipe again!
Update: our brownies beautifully lost the extra bit of oiliness overnight–so other bakers should please be patient in that regard.
I used a 4-teaspoon cookie scoop to apply the top layer of batter. While squeezing the handle, I slowly stretched the soft batter over the carmel as much as possible, then touched up areas with a mini scraper. This worked perfectly!
We had a little leftover salted caramel. I stored it at room temp (paper towel over a ramekin) and used smears the next few days on odds and ends–on Danish butter cookies, on mall chocolate chip cookies, and drizzled into lattes. Sheesh!
Holy mackerel, these salted caramel molten brownies are without a doubt the best we’ve ever made. We used Hershey cocoa (I know, I know) and chopped Scharffen Berger chocolate squares (70%) and baked in a glass pan 5 extra minutes. Once cooled, I sprinkled maybe 1/8 t Maldon sea salt flakes (pinched first to make the flakes smaller).
These taste really good by they are extremely extremely oily. I cannot stress how oily they are enough, It is like I took a brownie and soaked it in melted butter. I’m thinking that I did something wrong? I followed all the instructions and measured the butter. Anyone have any idea why this happened or had the same thing happened to them.
Hi there, I have a question or comment. The batter is fairly thick, is this consistency correct? I had a very hard time spreading it on the parchment lined glass dish, do you have any suggestions with how to tackle that? Tried using an offset spatula, but it kept moving on the parchments and couldn’t get it pressed enough. And lastly, when I measured the 3/4 cup caramel sauce I found it was too much for the inside layer, and even though I only used 1/2 cup it found it’s way to the corners. I reserved the rest (not for the top to bake) but for a syrupy topping once baked. I haven’t tried it yet, it smells fabulous but I’m worried it will fall apart once cut. I baked it for an extra 15 minutes (beyond the 40 minutes recommended) as the knife kept coming out sticky and dark.
Leave a comment and rate this recipe!
I am making this recipe as we speak. the first round of the caramel turned out bitter and dark. The second round turned into hard candy, I think the third round will be OK, but there is some lump of candy in the bottom of it that I cannot get to melt to save my life. I will NOT be making this recipe again!
★★
Update: our brownies beautifully lost the extra bit of oiliness overnight–so other bakers should please be patient in that regard.
I used a 4-teaspoon cookie scoop to apply the top layer of batter. While squeezing the handle, I slowly stretched the soft batter over the carmel as much as possible, then touched up areas with a mini scraper. This worked perfectly!
We had a little leftover salted caramel. I stored it at room temp (paper towel over a ramekin) and used smears the next few days on odds and ends–on Danish butter cookies, on mall chocolate chip cookies, and drizzled into lattes. Sheesh!
★★★★★
Holy mackerel, these salted caramel molten brownies are without a doubt the best we’ve ever made. We used Hershey cocoa (I know, I know) and chopped Scharffen Berger chocolate squares (70%) and baked in a glass pan 5 extra minutes. Once cooled, I sprinkled maybe 1/8 t Maldon sea salt flakes (pinched first to make the flakes smaller).
I fully expect to find these in Heaven. ☺️
★★★★★
These taste really good by they are extremely extremely oily. I cannot stress how oily they are enough, It is like I took a brownie and soaked it in melted butter. I’m thinking that I did something wrong? I followed all the instructions and measured the butter. Anyone have any idea why this happened or had the same thing happened to them.
★★★★
Hi Sam! It sounds like your bater may have split–sometimes with chocolate this can happen because tempering chocolate can be super finicky!
Hi there, I have a question or comment. The batter is fairly thick, is this consistency correct? I had a very hard time spreading it on the parchment lined glass dish, do you have any suggestions with how to tackle that? Tried using an offset spatula, but it kept moving on the parchments and couldn’t get it pressed enough. And lastly, when I measured the 3/4 cup caramel sauce I found it was too much for the inside layer, and even though I only used 1/2 cup it found it’s way to the corners. I reserved the rest (not for the top to bake) but for a syrupy topping once baked. I haven’t tried it yet, it smells fabulous but I’m worried it will fall apart once cut. I baked it for an extra 15 minutes (beyond the 40 minutes recommended) as the knife kept coming out sticky and dark.
Hi Terri! It’s definitely a thick batter, but you should be able to spread it! what kind of chocolate did you use?