Ultimate Salted Caramel Dark Chocolate Brownie Recipe

Last Updated on 6 months ago by Neha Deshmukh

Ultimate Salted Caramel Dark Chocolate Brownie Recipe

Hey everyone! If you’re anything like me, a good brownie can solve almost any problem. Seriously, is there anything more comforting? I’ve been perfecting this Salted Caramel Dark Chocolate Brownie recipe for ages, and I’m finally ready to share it with you. It’s rich, fudgy, and that sprinkle of sea salt on top? Pure magic. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

These aren’t your average brownies. The dark chocolate is intensely flavorful, the coffee powder deepens the chocolate notes, and the salted caramel takes everything to another level. Plus, they’re surprisingly easy to make – perfect for a weeknight treat or a special occasion. They’re seriously addictive, so consider yourself warned!

Ingredients

Here’s what you’ll need to whip up a batch of these decadent brownies:

• 12 oz Dark Chocolate Chips (about 340g)
• ½ cup (113g) softened butter
• 3 Eggs
• 1 cup (200g) Brown Sugar
• ¾ cup (90g) All-purpose flour
• 2 Tablespoons (14g) Cocoa Powder
• 1 Tablespoon Instant Coffee Powder
• ¾ teaspoon Baking powder
• 2 teaspoons Le Saunier de Camargue Fleur de Sel (or other flaky sea salt)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Dark Chocolate Chips: Choosing quality chocolate really matters here. I prefer using a 70% cacao content for a nice balance of sweetness and bitterness. But feel free to experiment with different percentages to suit your taste.

Butter: The Role of Softened Butter Make sure your butter is properly softened, not melted! It should be soft enough to easily cream with the sugar, but still hold its shape. This helps create a tender, chewy brownie.

Eggs: Room Temperature Matters Room temperature eggs emulsify better, creating a smoother batter. Take them out of the fridge about 30 minutes before you start baking.

Brown Sugar: Depth of Flavor Brown sugar adds moisture and a lovely caramel flavor. I usually use light brown sugar, but dark brown sugar will give you an even richer taste.

All-Purpose Flour: Measuring Accurately The best way to measure flour is by weight (using a kitchen scale). If you’re using cups, spoon the flour into the measuring cup and level it off with a knife – don’t scoop!

Cocoa Powder: Dutch-Processed vs. Natural I prefer Dutch-processed cocoa powder for its smoother, less acidic flavor. But natural cocoa powder will work too, it might just give the brownies a slightly tangier taste.

Instant Coffee Powder: Enhancing Chocolate Flavor Don’t worry, your brownies won’t taste like coffee! The coffee powder actually enhances the chocolate flavor, making it richer and more complex.

Baking Powder: Ensuring a Light Texture Baking powder gives the brownies a little lift, preventing them from being too dense. Make sure yours is fresh for the best results.

Le Saunier de Camargue Fleur de Sel: A Unique Finishing Salt This flaky sea salt is a game-changer. The delicate crystals provide bursts of salty goodness that perfectly complement the chocolate and caramel. If you can’t find it, any good quality flaky sea salt will do!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch brownie pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a microwave-safe bowl, combine the dark chocolate chips and softened butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Be careful not to overheat!
3. In a separate bowl, whisk together the eggs and brown sugar until well combined. Gradually pour in the melted chocolate mixture, mixing until everything is nicely incorporated.
4. In another bowl, sift together the flour, cocoa powder, instant coffee powder, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix – a few streaks of flour are okay!
5. Add 1 teaspoon of sea salt to the batter and mix.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes. The edges should be set, but the center should still be slightly fudgy.
7. Let the brownies cool in the pan for about 5 minutes before lifting them out using the parchment paper overhang.
8. For clean slices, dip a knife in hot water, wipe it clean, and cut the brownies.
9. Drizzle generously with salted caramel sauce and sprinkle with the remaining sea salt before serving.

Expert Tips

• Don’t overbake! This is the key to fudgy brownies. Start checking for doneness at 25 minutes.
• Use a toothpick test: If a toothpick inserted into the center comes out with a few moist crumbs, they’re perfect.
• Cool completely before cutting: This will help them hold their shape. (But honestly, who can wait?)

Variations

• Vegan Brownies: Substitute the butter with vegan butter and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Gluten-Free Brownies: Use a gluten-free all-purpose flour blend. I’ve had good luck with Bob’s Red Mill 1-to-1 Baking Flour.
• Spice Level (Optional Chili Flake Addition): My friend Priya loves adding a pinch of chili flakes to the batter for a subtle kick. It’s surprisingly delicious!
• Festival Adaptations (Diwali/Christmas Gifting): Package these brownies in pretty boxes with ribbons for a homemade gift. They’re always a hit!

Serving Suggestions

These brownies are amazing on their own, but you can also serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of chopped nuts. A glass of cold milk is also a classic pairing.

Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well – wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

What is the best type of chocolate to use for brownies?

I recommend using a good quality dark chocolate with at least 70% cacao content. But feel free to experiment with different percentages to find your perfect balance of sweetness and bitterness.

How can I prevent my brownies from drying out?

Don’t overbake them! And make sure you’re using enough butter and brown sugar in the recipe.

Can I make this brownie recipe ahead of time?

Yes! You can bake the brownies a day or two in advance and store them in an airtight container.

What does instant coffee powder do in brownies?

It enhances the chocolate flavor, making it richer and more complex. You won’t taste the coffee itself.

Can I substitute the Fleur de Sel with regular sea salt?

Yes, you can! Any good quality flaky sea salt will work. But Fleur de Sel does have a unique flavor and texture that really elevates the brownies.