Creamy Salted Caramel Brownie Bars
Discover the perfect blend of sweet and salty with our Creamy Salted Caramel Brownie Bars recipe. Perfect for any occasion!
Equipment
- 1 9x13-inch baking dish greased
- 1 medium saucepan
- 1 Mixing Bowl large
Ingredients
Brownie Base
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 4 large eggs
- 1/2 tsp baking powder
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a large mixing bowl, whisk together melted butter and sugar until smooth. Add vanilla extract and eggs, one at a time, mixing well after each addition. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared dish.
- In a medium saucepan, heat sugar over medium heat, stirring constantly, until it becomes a thick amber-colored liquid. Add butter and stir until fully melted. Slowly pour in heavy cream while stirring, allowing the mixture to boil for 1 minute. Remove from heat and mix in sea salt.
- Drizzle the caramel sauce over the brownie batter in the baking dish. Use a knife to swirl the caramel into the top layer of the brownie mixture.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan on a wire rack.
Serving
- Once cooled, slice the brownies into bars. For an extra indulgent treat, serve warm with a scoop of vanilla ice cream.
Storage
- Store leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individually and freeze for up to 3 months.
Notes
Pro Tips: Use high-quality cocoa powder for the richest chocolate flavor. Don’t rush the caramel-making process; patience is key to achieving the perfect consistency. Let the brownies cool completely before slicing to prevent them from falling apart. For a decorative touch, sprinkle additional sea salt on top just before serving.
Ingredient Substitutions: You can use salted butter in place of unsalted butter, but reduce the added sea salt by half. For a dairy-free option, substitute coconut cream for the heavy cream.
How to Serve: These bars are best served slightly warm, either on their own or with a scoop of vanilla ice cream for added indulgence.
Storage & Freshness: Store in an airtight container at room temperature for up to 4 days. For longer storage, wrap individually and freeze for up to 3 months.
Make-Ahead Tips: Prepare the brownies a day in advance and allow them to cool completely before storing. Reheat in a warm oven before serving for a freshly baked taste.
Ingredient Substitutions: You can use salted butter in place of unsalted butter, but reduce the added sea salt by half. For a dairy-free option, substitute coconut cream for the heavy cream.
How to Serve: These bars are best served slightly warm, either on their own or with a scoop of vanilla ice cream for added indulgence.
Storage & Freshness: Store in an airtight container at room temperature for up to 4 days. For longer storage, wrap individually and freeze for up to 3 months.
Make-Ahead Tips: Prepare the brownies a day in advance and allow them to cool completely before storing. Reheat in a warm oven before serving for a freshly baked taste.