After making a batch of cocoa brownies, I used the other half of the batter for salted caramel brownies. Inspired by Lulu’s Sweet Shoppe’s salted caramel cupcakes, I made a pot of caramel to add an additional layer of complexity. Laced within and on top of the fudgey chocolate brownie are flecks of salt and the sweetness of the dense caramel sauce. I even prefer the sticky sweet top and the salty sweet combination. The additional sauce yields an even nicer, more satisfying bite.
Little adapted from Brown Eyed Baker
After prepping the cocoa brownies recipe, pour about half into the prepared pan and spread into the corners. Spoon dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don’t do it too much or it will all mix together). After the brownie is baked, add additional caramel sauce on top and let cool.
Salted Caramel Sauce
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon fine sea salt
- 1/3 cup heavy cream, at room temperature
In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks.