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Last time I posted about caramel sea salt brownies, I was naive. Clueless. A brownie amateur. I was just lucky enough to happen upon a delicious recipe. Things are different now. These brownies are a part of my life. They are a part of who I am as a human being. I've made this recipe more times than I can count, tweaking a a little each time, and they have finally achieved brownie perfection (if you like your brownies rich, dense, fudgey, sweet, and salty).
brownie batter
In a sauce pan over medium heat, mix:
-3/4 cup vegetable oil
-1/4 cup water
-2 cups brown sugar
-a heaping 3/4 cup of dark chocolate unsweetened cocoa
-2 cups all purpose flour
-1 heaping teaspoon of coarse sea salt
-1 tablespoon vanilla extract
(Add ingredients in that order. Remove from heat after flour.)
caramel
In a saucepan over high heat, mix:
-8 tablespoons butter
-2 tablespoons half & half, heavy cream or whole milk
-1 1/2 to 2 cups of brown sugar
-1 or 2 teaspoons coarse sea salt
-1 tablespoon vanilla extract
(Bring to a boil, stir vigorously until it thickens.)
directions
-Layer the brownie batter and caramel in a parchment paper-lined pan (i.e. Pour half the brownie batter, then pour half of the caramel, then the rest of the brownie batter, than the rest of the caramel.) Sprinkle coarse sea salt over the top layer. Bake for about 20-25 minutes in a 350 degree oven (but make sure you keep an eye on them, all ovens are different).
notes
-It's better to take them out of the oven too early rather than too late. They probably won't look done when they are done, so the knife test is a must.
-Let cool and refrigerate for a few hours or even overnight before cutting (I like storing them in the fridge too).
-This recipe is easily made vegan by using Earth Balance instead of butter and adding a few extra tablespoons to the caramel sauce instead of cream cream.
-The measurements for caramel are approximate. It always turns out delicious as long as you stir enough and allow it to thicken. If the caramel isn't thick enough it will just melt into the batter (which still tastes amazing but isn't quite as pretty).
Happy brownie-ing!
37 comments:
I've made this recipe several times...but I think the caramel was too thin. Oh! Now I can try it this way!
Holy cow. They look so good.
this is sinful!... gonna have to try this..
i'm totally into this
Olivia....Thanks to your experimenting all summer on these delectable treats, they are also "part of my life" too, most noticeably my waistline! It's worth it, though:)
Wow, those sound and look heavenly! I love the combination of chocolate, caramel, fleur de sel.
thanks olivia! i haven't made them yet, but now that you've gotten the recipe down to perfection, maybe i will!!!
oh these sound fantastic. do you *have* to use vegetable oil? do you have any recommendations for a substitute?
this sounds amazing. I am going to make these soon!
These are sounding so delicious right now. I've got to give this a try.
oh my God...those look amazing
You are a brownie goddess! Can't wait to try these.
great tips! can't wait to try them out...when it's a bit cooler, for some reason baking is horrendous in my apartment in the summer. oh fall, please hurry.
oh they looks so delicious! must try the recipe some time:)
Haha..I'm glad you've mastered the craft! ;)
I'll so have to try these! Can't wait til you have your own bakery :)
Thank you for reminding me of these! I must try!
Side note: Guy and I decided to use Cupcake cupcakes for our wedding instead of a cake. So excited! :)
Oh yum!! Definitely going to give these a try - thanks for including the vegan variation! Have a beautiful day, Olivia! xxoo :)
Oooh thanks for the recipe! This will keep me busy! ;)
oh my heavens.
I definitely need to make these as soon as I start exercising again...way too many sweets lately and not moving my body. They look DELICIOUS, though!
This sounds oh so indulgent! I simply love the salty sweet combo and this looks like it is simply a perfect combo! Thanks so much!
Liesl :)
heaven in a blogspot. Nice work!
wow those look so good!
BAKING THESE RIGHT NOW!
somehow i ended up with a lot of extra caramel - maybe i didn't spread out the brownie batter thinly enough?
from my sampling of the batter & caramel - i think these are going to be AMMMMMMMMAZING!
These look delicious, Olivia!
what great timing! i was just thinking about these brownies earlier today and how i needed to dig up the recipe from your blog. and now you've perfected it! can't wait to try it!!
Honestly ... we have the same taste in sweets!! Can't wait to make these and love that you included the vegan adaptation. Sending you a sweet hug and so happy you posted this recipe!!! XO
wow. yum.
ohhh and thanks for including the vegan bit, i'm gluten and dairy free so now i only have to change the flour
xx
My life has not been the same since I discovered the combination of caramel and sea salt. These brownies look fantastic!
I've never tried making brownies from scratch, but this looks completely doable. I'm adding this to my bookmarks to try later!
I just made these! They look delicious :) Thanks for sharing!
I made these again over the weekend and thanks to your tips, they turned out AMAZING. :)
Hey Olivia! I just made these brownies and they are currently cooling. Can you describe what the brownie batter should have been like? I was unable to "pour" my batter and instead had to press it into the brownie pan. However, even after 35 minutes in the oven they are SUPER goey. Will they harden up in the fridge? I'm wondering if I put in too much oil - I might have to cut it down next time. Can't wait to taste them once they harden up a bit, or try again if I have to. They seem like they will be totally worth it once I get it right! Thanks!
These look great! What size pan did you use for this recipe?
These look heavenly. I dedicated an entire blog post to them and plan on making them this weekend.
thisfarfromhome.blogspot.com
These didn't work for me, such a pity. The caramel was grainy as I wasn't sure how long to cook it. It was, however, very thick so I'm not sure what went wrong. Exact times and descriptions would help. Thanks anyway!
Waiting for the final verdict out of the oven but I'm not sure about this one. The caramel came out fine (might have thickened it a bit too much but oh well) but the batter was very firm/crumbly. Like another commenter said, I had to press it down into the pan rather than pouring it.
A little more detail in the instructions would be great :)
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