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Whomever first thought it was a good idea to marry chocolate, caramel, and sea salt deserves a hug. A HUGE HUG. Even a kiss. And some kind of foodie award. These brownies are amazing! They’re chewy and cakey (think box mix texture), sweet, gooey, and salty. In one word: PERFECT.
Make these now. You won’t regret it!
Note: If you prefer your brownies dense and fudgy, use this recipe and make sure to double the amount of caramel and sea salt.
Photos of the process here.
4 squares unsweetened chocolate (4 ounces)
1 cup unsalted butter
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)
5.5 ounces thick caramel sauce (I used Smuckers hot caramel topping)
3/4 teaspoon flaked sea salt
- Heat oven to 350 degrees. Butter a 9-by-13-inch pan.
- Melt chocolate and butter over low heat in a large saucepan. Beat in sugar and eggs.
- In a small bowl, stir together the flour, baking powder and salt. Stir dry ingredients into the chocolate mixture. Stir in nuts, if using.
- Pour half the brownie batter into the prepared pan. Drop half of the caramel sauce over the batter in dollops.
- Swirl into the batter. Sprinkle with 1/4 teaspoon flaked sea salt. Pour the remaining batter over the caramel and spoon the remaining caramel sauce in dollops over the top. Swirl into the batter and sprinkle the remaining 1/2 teaspoon flaked sea salt over the top.
- Bake 30 to 35 minutes or until the top has a dull crust and a slight imprint remains when touched lightly. Cool slightly and cut into squares.
Recipe adapted from OregonLive.com.