Nowadays fall is not only represented by leaves changing colors or the cooling weather, it’s also represented by the reappearance of some of the best seasonal flavors. Amongst pumpkin spice and apple cinnamon, one of my favorites has always been salted caramel. It’s sweet with a dash of salt to balance out the sugar.
Salted caramel is also such a flexible ingredient to work with; you can put it on top of practically anything. I personally recommend using it to create a top layer to your brownies, but you can also drizzle it on or inject it in your brownies as well — the possibilities are endless.
- Two large bowls
- Parchment paper
- Wooden or rubber spatula
- 9 inch by 13 inch baking tray (but really any size works)
- Measuring cups and spoons
- 1 ½ cup white sugar (you can add or subtract ¼ cup depending if you like it sweeter or not)
- 2 sticks unsalted butter, melted
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 4 eggs plus 2 egg yolks
- 1 cup cocoa powder
- ½ cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (can be substituted for table salt or sea salt, just use a little less)
- 6 ounces bittersweet or semisweet chocolate, chopped or chips both work
- 1 ½ cups bread flour
- 1 cup soft caramel candies
- 3 tablespoons of milk or heavy cream
- Line a 9 inch by 13 inch pan with parchment paper and grease the whole thing up with vegetable oil.
- In a large bowl, combine the white sugar, melted butter, espresso powder, and vanilla extract, 4 eggs, and 2 egg yolks.
- Add cocoa powder, vegetable oil, and chopped chocolate.
- In a separate bowl, combine bread flour, salt, and baking powder.
- Combine your wet and dry mixtures.
- Pour batter into prepared pan. Bake at 350 degrees Fahrenheit for 25-35 minutes.
- Allow brownies to cool for 10-15 minutes or until warm.
- Place your caramel candies in a saucepan over medium heat.
- Add milk or heavy cream and stir until all the candies are melted. You can add more or less depending on how thick you want your caramel to be.
- Let your caramel cool slightly before pouring it on top of your brownies.
- Top with sea salt.
- Make sure to let your brownies cool completely before digging in.