Everyone loves a good brownie. And there's something to be said for the classic, old-fashioned chocolate brownie. But every now and then you crave something sweeter ... something saltier ... something unforgettable.
This chewy, gooey, sweet and salty brownie is mixed with a middle layer of salty caramel that creates a naughty sensation. Beware: It's not the most diet-friendly dessert we've come across, but it's one of those recipes that's worth the splurge.
Chewy, Gooey, Sweet and Salty Brownies
- 1 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces quality dark chocolate (60-72 percent), coarsely chopped
- 1 cup unsalted butter, cut into 1-inch cubes
- 1 1/2 cups sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sugar (for the caramel filling)
- 2 tablespoons light corn syrup (for the caramel filling)
- 1/2 cup heavy cream (for the caramel filling)
- 1 teaspoon fleur de sel or sea salt (for the caramel filling)
- 1/4 cup Greek yogurt (for the caramel filling)
- Start by preparing the caramel filling. In a medium saucepan, combine the sugar and corn syrup with 1/4 cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 F, or until the mixture is dark amber in color (beware: it will go from golden brown to burnt very quickly). Remove from heat and slowly add the cream (be careful, it will bubble up) and then add the fleur de sel. Whisk in the Greek yogurt. Set aside to cool.
- Preheat oven to 350 F.
- Butter the sides and bottom of a 9x13 inch glass or light-colored metal pan. Line the bottom with a sheet of parchment paper and butter the parchment paper.
- In a medium bowl, whisk together the flour, salt and cocoa powder.
- Place the chocolate and butter in a metal bowl. Set over a pan of simmering water (basically, a double boiler) and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from the pan. Let sit until it's at room temperature.
- Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat, as this will make the brownies cake-like.
- Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until only a trace amount of flour is visible.
- Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel over the brownie layer in a zigzag pattern, making sure the caramel does not come in contact with the edges of the pan. Use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
- Bake the brownies for 30 minutes, rotating the pan halfway through. Check to make sure the brownies are completely done by sticking a toothpick in the center of the pan. The brownies are done when the toothpick comes out with only a few moist crumbs.
- Remove the brownies from the oven. Cool completely before cutting and serving.