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Caramel Brownies Recipe

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★★★★★

4.7 from 135 reviews

These decadent caramel brownies combine rich, bittersweet chocolate with a luscious sea salt caramel topping and creamy mascarpone whipped cream. The brownies are fudgy and dense, topped with a luxurious sea salt caramel cream that balances sweetness with a hint of salt, making for the perfect indulgent dessert.

Ingredients

Scale

Sea Salt Caramel:

  • ⅔ cup heavy cream
  • ¼ vanilla bean, split and seeded
  • 1¼ cup granulated sugar
  • ¼ cup water
  • ¼ teaspoon salt
  • 2 tablespoons light corn syrup
  • ¾ teaspoon fresh lemon juice
  • 4 tablespoons unsalted butter, cut into pieces

Topping:

  • 1 recipe sea salt caramel (from above)
  • 16 oz mascarpone cheese
  • 2 cups heavy cream (480 ml)
  • ¼ cup granulated sugar (50 g)
  • ¼ teaspoon salt
  • 2 tablespoons vanilla bean paste

Brownies:

  • 1 cup salted butter (227 g)
  • 14 ounces 70% bittersweet chocolate, coarsely chopped
  • ½ cup unsweetened Dutch cocoa powder (60 g)
  • 1 cup all-purpose flour (120 g)
  • 5 large eggs
  • 1 cup packed dark brown sugar (140 g)
  • 1 cup granulated sugar (200 g)
  • 1 teaspoon salt (½ teaspoon if iodized)
  • 1 tablespoon vanilla extract

Instructions

  1. Make the Caramel: In a medium pot, combine the granulated sugar, water, salt, and light corn syrup in a pan larger than the mixture to accommodate bubbling. Bring to a boil over medium heat, stirring until sugar dissolves. Then cook without stirring until the syrup turns an amber color, about 5-8 minutes. While heating, warm heavy cream with split vanilla bean in a small pot just under a boil, then keep warm over low heat.
  2. Finish Caramel: Slowly pour the warm cream into the amber sugar syrup. The mixture will boil vigorously then simmer down. Whisk smoothly and add lemon juice. Let cool for 10 minutes. Add the butter one tablespoon at a time, whisking constantly until fully incorporated. Let cool and refrigerate if not using immediately. Keeps up to 1 month refrigerated.
  3. Prepare Brownies Pan: Preheat oven to 350°F (175°C). Butter and line a 9×13-inch metal baking dish with parchment paper, allowing excess to overhang for easy removal. Set aside.
  4. Melt Butter and Chocolate: In a small saucepan over low heat, melt the salted butter. Remove from heat and add chopped bittersweet chocolate. Stir until fully melted, gently reheating for short intervals if needed. Let chocolate mixture cool.
  5. Mix Dry Ingredients: Sift together flour and Dutch cocoa powder in a small bowl. Set aside.
  6. Whip Eggs and Sugars: In a medium bowl, combine eggs, dark brown sugar, granulated sugar, salt, and vanilla extract. Using a mixer with a whisk attachment, beat on high speed until the mixture thickens, lightens in color, and ribbons from the beater when lifted, about 4-5 minutes.
  7. Combine Chocolate and Egg Mixture: Using a rubber spatula, fold the cooled chocolate into the whipped egg mixture carefully but thoroughly.
  8. Fold in Dry Ingredients: Add the sifted flour and cocoa powder mixture to the wet ingredients and gently fold in until just combined, taking care not to deflate the batter’s aeration.
  9. Bake Brownies: Pour batter into the prepared baking dish, smoothing the top evenly. Bake in the preheated oven for about 25 minutes or until the top looks slightly cracked but is still soft to the touch.
  10. Cool Brownies: Remove brownies from oven and transfer to a wire rack to cool completely before applying the topping.
  11. Prepare the Cream Topping: In a large bowl, combine mascarpone cheese and heavy cream. Beat on medium speed until blended, about 30 seconds. Add granulated sugar, salt, and vanilla bean paste, beating until soft peaks form, about another 30 seconds. Be careful not to overbeat to avoid graininess.
  12. Incorporate Caramel into Cream: Fold in the prepared sea salt caramel into the mascarpone cream, reserving about ¼ cup for drizzling on top.
  13. Assemble the Brownies: Spread the caramel cream evenly over the cooled brownies using a spatula. Drizzle the reserved caramel over the top.
  14. Chill to Set: Refrigerate the assembled brownies for 1-2 hours until the topping sets and firm.

Notes

  • Use a pan larger than the caramel mixture when boiling as it expands significantly.
  • Be careful when melting chocolate; gentle heat prevents burning.
  • Do not over-mix the mascarpone cream topping to avoid graininess.
  • The caramel can be made ahead and stored refrigerated for up to 1 month.
  • Let brownies cool completely before applying the topping to prevent melting.
  • Using high-quality bittersweet chocolate enhances the flavor depth of the brownies.
  • Line the baking dish with parchment paper extending over edges for easy removal.

Keywords: caramel brownies, sea salt caramel, mascarpone cream, chocolate brownies, dessert, homemade brownies

Find it online: https://liamjayne.com/caramel-brownies-recipe/