Salted Caramel Brownies | Dzung Duong

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As you can tell, we're obsessed with caramel right now. Dzung makes her favorite chocolate brownie recipe and kicked it up a notch with a salty and creamy caramel sauce.

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For the salted caramel:

1 cup granulated sugar
2 tablespoon water
6 tablespoons unsalted butter, room temp, cut into tablespoons
½ cup heavy cream, room temp
1 to 1½ teaspoons sea salt

For the brownies:

½ c. all-purpose flour
¾ c. unsweetened cocoa
1¼ c. sugar
1 stick unsalted butter
2 eggs, cold
⅛ tsp. baking soda
1 tbsp. cornstarch
¼ tsp. salt
1 tsp. vanilla extract
½ c. chocolate chips, semi-sweet


For the salted caramel:

a medium saucepan, heat sugar and water on medium high heat. Cook until sugar turns into amber hue. DO NOT USE YOUR SPOON TO STIR. This could cause your caramel to crystalize

Quickly add the butter and swirl into the pan until it combine

Then add the cream and sea salt and stir to combine

Let cool completely.

For the brownies:

Preheat oven to 325 degrees. Line a 8×8 inch pan with parchment or foil, set aside.

In a medium saucepan, melt butter and sugar on medium high heat.

Once melted, remove and stir in vanilla extract and cocoa powder. Set aside and let cool for 5 minutes.

To the cooled butter mixture, whisk in at a time, until incorporated.

In a large bowl, whisk flour, baking soda, cornstarch and salt.
Incorporate the butter mixture to the flour mixture and mix until combined.

Fold in chocolate chips, and pour brownie batter over prepared pan.
Next, take salted caramel and drizzle over brownies. Using the back of a spoon, swirl the caramel around.

Bake brownies for 22-25 minutes, or until brownies are set

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