Traditional recipes

Salted Caramel Brownie Buttons

Salted Caramel Brownie Buttons

We all grew up on those wonderful brownies from a box. The nostalgia of old can tempt us but ultimately a grown-up version of childhood tastes is what we're searching for. Best of all, you can own this deliciousness yourself - no boxed mix required! Depending on your mood, enjoy them with a glass of milk or a glass of wine.

Ingredients

For the Salted Caramel

  • 1 cup sugar
  • 3/4 cups cream
  • 4 tablespoons butter
  • 1 teaspoon sea salt (fine)

For the Chewy Chunky Brownies

  • 1.25 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup olive oil
  • 6 ounces semi-sweet chocolate chopped into chunks

Servings14

Calories Per Serving446

Folate equivalent (total)43µg11%


Salted Caramel Brownie Perfection

With a brownie base, a smooth caramel topping, a chocolate and a sprinkle of sea salt, you really can’t go wrong with these Salted Caramel Brownies made on the lighter side!

Like most people, I am obsessed with salted caramel anything. Salted caramel ice cream, candies, straight from a jar perhaps? Clearly Salted Caramel Brownies were a no brainer! The brownie layer alone was fudgy and delicious. The caramel layer was actually very easy to make, which was nice (and dangerous!). Last, Bittersweet-chocolate ganache (or you could just sprinkle some semi-sweet chocolate chips to simplify things) and a sprinkling of sea salt and the result is Salted Caramel Brownie perfection!


Ingredients
Recipe slightly modified from Firstlookthencook.com
Brownies:

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Caramel:
1 can Dulce de Leche Caramelor Make your own Dulce de leche ( La lechera is in my opinion the best Caramel and cheap)

Bittersweet-chocolate ganache:

  • 2/3 cup heavy whipping cream
  • 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • sprinkle of sea salt

Preparation

For brownies:
Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture whisk until blended. Add cocoa mixture whisk until blended. Transfer brownie batter to prepared baking pan smooth top (layer will be thin).

Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

For caramel:
if you can not get the can of Dulce de Leche at your local store
and decide to make your own link here (it’s very easy and cheap)

For bittersweet-chocolate ganache:
Bring cream to simmer in small saucepan. Remove from heat. Add chocolate whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie spread just to edges. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Using foil as aid, lift brownie out of pan place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 13/4-inch-wide bars. And sprinkle of sea salt


How to Make a Salted Caramel Skillet Brownie

This salted caramel skillet brownie would be perfect for sharing. I think it’s such a fun treat for a Friday night! Whip this skillet of chocolatey goodness up and then get cozy on the couch with a fuzzy blanket and a good movie!

Here’s what you’ll need for this swirled salted caramel skillet brownie:

  • Butter
  • LOTS of dark chocolate – I like extra super dark chocolate
  • Cocoa powder (you can find my all-time favorite here)
  • Sugar
  • Eggs
  • Flour
  • Salted Caramel Sauce (homemade recipe below or store-bought is fine too!)
  • Vanilla bean ice cream (store-bought is totally acceptable, but you can make your own using this recipe!)

Cook this up in a cast iron skillet for that crunchy exterior and gooey, melty center. See? A super simple, extra yummy dessert for cozy nights in! So good.

For other chocolate lover’s recipes, check out these below!

As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.


Salted Caramel Brownies

The richest, chocolatiest brownie that is certainly not for the faint-hearted! Our Salted Caramel Brownies are the ultimate bake that won’t disappoint any chocolate lovers. Fudgy and soft with all the lovely salted caramel oozing out, this gooey chocolate treat is more than a dessert. As someone on the big wide Internet noted: Chocolate is nature’s way of making up for Mondays!

Generally speaking, neither Seb nor myself are a chocolate person. Yes, sure we like chocolate, but we go without having any for months and don’t normally miss it that much. But this brownie dessert is something else. Maybe it’s the caramel that makes this extra rich, extra dark chocolate brownie so irresistible. Or maybe it’s the fact that the caramel is salted and the salt cuts through the richness of it all. I don’t know what it is, but these brownies are amazing!

We make them rarely though! It’s certainly a special treat, so we go all out with extra dark 72% cocoa solid chocolate, all the butter and sugar. And we feel no shame! It’s a perfect dessert for Valentines or a Friday to celebrate the end of a long hard week!

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How to Make the Best Salted Caramel Brownies?

Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with the surface area of approx. 230cm 2 ) with baking parchment. We used a large loaf tin, but you can use a square baking tray. Just make sure your tin is lined well, with baking paper overhanging. This will make it easier to lift the brownie out of the tin when baked, for slicing.

Melt the butter and chocolate together in a bowl set over a pan with simmering water. Make sure the bottom of the bowl doesn’t touch the water though. Alternatively, you can melt butter and chocolate in a microwave. Do it short bursts though and keep checking, so you don’t burn your chocolate. I would recommend using dark chocolate that’s no lower than 70% cocoa solids. I use Dr Oatker 72% Extra Dark Chocolate and have never been disappointed!

Using an electric whisk, beat eggs, caster sugar and 100g of caramel (I used Carnation Caramel) in a large mixing bowl. Once fully incorporated and slightly increased in size (should take about 1 minute), pour in the chocolate and butter and beat again.

Sift in the plain flour and cocoa powder and fold carefully to combine. Don’t overmix, just make sure all the dry ingredients are incorporated, then stop mixing.

In a small bowl, mix the remaining caramel (180g) with salt.

Pour half of the brownie mixture into a lined tin and spread out to the edges with a spatula. Spoon half of the salted caramel on top in stripes. Then add the rest of the brownie mix and smooth it out gently.

Dot the rest of the caramel on top (you can use the end of a knife to create a marble effect if you like). Bake in the oven for 25-30 minutes.

Let it cool for at least 30 minutes in the tin before removing and slicing into pieces.

If you have a sweet tooth and chocolatey treats tickle your fancy, we have you covered. Have a look at our recipes, using all types of chocolate including:


    1. Preheat oven to 325°F. Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir in the chocolate and spoon the mixture into an 8" square cake pan lined with non-stick parchment paper. Sprinkle with the sea salt and bake for 40󈞙 minutes or until just firm around the edges.
    2. Cut into 16 squares and serve warm or cold.

    From The New Easy © 2015 by Donna Hay. Buy the full book from HarperCollins or from Amazon.
    Reprinted with permission from HarperCollins.


    Recipe Summary

    • Caramel Sauce:
    • ¾ cup granulated sugar
    • 2 tablespoons light-colored corn syrup
    • 2 tablespoons water
    • ¼ cup half-and-half
    • 1 teaspoon sea salt
    • Brownie Batter:
    • 2 ⅛ ounces sweet white sorghum flour (about 1/2 cup)
    • 1.3 ounces white rice flour (about 1/4 cup)
    • ½ cup unsweetened cocoa
    • 2 tablespoons potato starch
    • 2 tablespoons tapioca flour
    • ½ teaspoon xanthan gum
    • ½ teaspoon sea salt
    • ⅓ cup butter
    • 2 ounces bittersweet chocolate, chopped
    • ½ cup granulated sugar
    • ½ cup packed brown sugar
    • 6 tablespoons 1% low-fat milk
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • Cooking spray

    To prepare caramel sauce, combine 3/4 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan cook over medium-high heat 7 to 8 minutes or until mixture is amber colored, stirring frequently. Remove from heat add half-and-half, stirring with a whisk until blended (mixture will bubble). Stir in salt.

    To prepare brownie batter, weigh or lightly spoon sorghum flour and rice flour into dry measuring cups level with a knife. Combine sorghum flour, rice flour, cocoa, and next 4 ingredients (through 1/2 teaspoon sea salt) in a medium bowl stir with a whisk.

    Combine butter and bittersweet chocolate in a large microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring every 30 seconds. Add 1/2 cup granulated sugar, brown sugar, milk, vanilla, and eggs, stirring until well blended. Gradually add flour mixture, stirring until moist.

    Spread half of batter in an 8-inch square metal baking pan coated with cooking spray pour caramel sauce over batter in pan. Drop remaining batter by tablespoonfuls onto caramel sauce swirl gently with the tip of a knife. Bake at 350° for 30 minutes or until brownies are set. Cool completely on a wire rack.


    How do you dip truffles in chocolate and have them turn out smooth?

    I’ve been wondering this for YEARS. And by golly, I sure wish I had a silver bullet answer for ya! But since I don’t, I’ve got a few different tips for you to keep in mind that have helped me improve…

    TIP 1: How you melt the chocolate is extremely important. I’ve learned that if you heat it up too quickly, some of the chocolate will burn and although it may not taste any different, it will be much less shiny and smooth. Here are the two fool-proof methods I’ve found.

    1. Melt the chocolate on the “melt chocolate” setting in the microwave. Be sure to stir every 45 seconds or so.
    2. Use a double boiler. Simply fill a medium-sized saucepan with an inch(ish) of water and place it over medium heat. Put a glass or metal bowl on top (making sure it isn’t touching the water) and add the chocolate. Stir frequently until the chocolate is smooth and completely melted.

    TIP 2: Don’t melt a ton of chocolate at a time. I like to melt a few squares of almond bark at a time, then add more when needed. I’ve found that when I use a lot, it gets hard by the time I’m done so they don’t look near as pretty toward the end.

    TIP 3: Move quickly! Take your time, but be ready to go when the chocolate is melted. No dilly-dallying once the chocolate is ready or it’ll start to firm up.

    TIP 4: I like to use a fork to dunk the truffles. I toss the truffle into the chocolate and then use the fork to make sure it’s fully en-robed in chocolate. Then I quickly scoop it out with the fork and tap it so some of the excess chocolate comes off, then carefully dump it onto waxed paper.

    TIP 5: Since mine tend to have some imperfections, I’ll either use some colored sprinkles on top (like in these funfetti truffles!) or drizzle white or milk chocolate over-top (like on my cookie dough truffles). I typically just use the leftover melted chocolate, put it in a resealable baggie, snip one of the corners off and squeeze it over the truffles. Easy peasy!

    And lastly, don’t worry if they don’t look perfect!! They’re still going to taste delicious!


    • 200g unsalted butter, plus a little extra for greasing
    • 100g chocolate, 70% cocoa solids
    • 100g chocolate, 50% cocoa solids
    • 397g can Carnation caramel
    • 1 tsp flaky sea salt, plus a little extra for the top
    • 200g golden caster sugar
    • 4 medium eggs, at room temperature
    • 130g plain flour
    • 50g cocoa powder

    Method

    Heat oven to 180C/160C fan/gas 4.

    Grease then line a 23cm square traybake tin with baking parchment.

    Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.

    In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt – it will loosen up.

    Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.

    In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.

    Pour half the brownie batter into the tin and level it with a spatula.

    Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.

    Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.

    Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.


    How to make salted caramel brownies

    (Ingredient amounts and detailed instructions in the recipe card at the bottom of the post)

    • If you aren’t using a tin of caramel, you’ll need to make the sauce first. You really need to make this sauce the day before to let it thicken up. I always make the sauce, let it completely cool down then place it in the fridge overnight. I remove it from the fridge and let it sit at room temperature for a couple of hours before making the brownies. It might seem like a bit of a hassle, but this will ensure the caramel the perfect consistency for the brownies.
    • I always use this recipe for the caramel – it’s ideal for these brownies. If you don’t want to make your own caramel, I highly recommend using Carnation Caramelwhich is available in most UK supermakets.
    • Obviously you’ll need to add the salt to turn it into salted caramel! Sea salt flakes such as Maldon or Cornish sea salt flakes are perfect.
    • To make the brownie, melt the butter in a medium pan, then add chopped chocolate and allow to melt. Stir in vanilla extract. Set aside to cool slightly
    • Whisk sugar, eggs and a little of the caramel together for at least 5 minutes until the mixture is very thick and pale, then pour in the cooled melted butter/chocolate mixture and gently fold in until the mixture is shiny and glossy.

    • Fold in cocoa powder, plain flour and a good pinch of salt. You should have a shiny, glossy brownie batter. Pour half of the mixture into a greased and lined tin. Add horizontal lines of the salted caramel – don’t worry if they aren’t perfectly straight. Top with the remaining brownie mixture.
    • Top the brownie with more caramel and using the tip of a knife or skewer, make swirly patterns.

    • Sprinkle with sea salt flakes and bake for about 40 minutes or until the brownie is set. The middle should still be quite wobbly – but it will set as the brownie cools.
    • The brownie may look slightly crater like when you remove it from the oven – don’t be alarmed! It will settle down on cooling.

    Preheat the oven to 350°F. Line a 9 x 13–inch baking pan with parchment paper or greased aluminum foil. Cut 24 caramels into small pieces, reserve remaining caramels.

    Microwave chocolate and butter in a medium-sized microwave-safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.

    Stir in the sugar. Add the eggs and vanilla and stir until thoroughly incorporated. Stir in the flour and 1/2 tsp. salt until combined.

    Stir in the cut caramel pieces.

    Pour the batter into the pan and spread with knife to level it. Bake for 25 minutes or until brownies are set and just begin to pull away from the sides of the pan.

    Let cool 1/2 hour. Meanwhile, microwave remaining caramels with 1 tsp. water. Drizzle over top of brownies and sprinkle with remaining 1/4 tsp. salt. Cool completely.

    Use sharp scissors to cut the caramels.
    Substitute brownie mix for scratch brownies to save time.


    Watch the video: brownies με κρέμα καραμέλα (December 2021).