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Cocoa Brownies with Salted Caramel frosting on parchment

Salted Caramel Cocoa Brownies

Salted Caramel Cocoa Brownies are fudgy cocoa brownies topped with salted caramel frosting. You'll enjoy every single sweet and salty bite of this highly addictive brownie!
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Ingredients

For the brownies:

  • 10 tablespoons unsalted butter cut into 1" cubes
  • 1 1/4 cups granulated sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso powder optional
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs cold
  • 1/2 cup all purpose flour

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 1 tablespoon water
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter cut into cubes
  • 1 teaspoon fleur de sel I used Maldon salt

For the buttercream:

  • 1 stick unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1/2 teaspoon milk
  • 1/2 cup salted caramel sauce
  • 1 teaspoon fleur de sel
  • 1/2 cup semi-sweet chocolate melted and cooled slightly

Instructions 

Prepare the brownies:

  • Position an oven rack in the lower third of the oven and preheat to 325 degrees. Line an 8x8" pan with parchment paper, leaving an overhang on opposite sides. Set aside.
  • Place the butter, sugar, cocoa, espresso powder, and salt in a medium heatproof bowl and place in large pan of barely simmering water. Stir occasionally until the butter has melted and the mixture is smooth and just hot enough to the point that when you touch it you want to remove your finger quickly. Remove the bowl from the simmering water and set aside briefly until it's no longer hot -- just a bit warm.
  • Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each addition. When the batter is thick, shiny, and well-blended, add the flour and stir it until incorporated. From there, beat it vigorously with the wooden spoon for 40 strokes. Spread evenly in the prepared pan and bake for 20-25 minutes, or until the surface has puffed up evenly and a toothpick inserted into the center comes out with a bit of moist batter. Cool completely on a wire rack.

Prepare the salted caramel sauce:

  • Place the sugar and water in medium saucepan over medium low heat. Cook, stirring, until the sugar has dissolved. Increase the heat to high, and boil the sugar without stirring. If the sugar begins to crystallize on the sides of the pan, carefully use a wet pastry brush to brush it off. Boil until the sugar turns a deep amber color, being careful not to burn, about 5 minutes. Remove from heat and slowly whisk in the cream a bit at a time, as the caramel will bubble over if too much is added at once. Whisk in the butter and fleur de sel. Transfer to a dish to cool.

Prepare the buttercream:

  • Place the butter and powdered sugar in the mixing bowl of a stand mixer fitted with the paddle attachment. Beat on medium until the sugar has been incorporated. Add the milk, caramel sauce and fleur de sel, and beat until combined. Add the melted chocolate, and beat until incorporated. Once incorporated, beat the buttercream at medium high speed for 3 minutes until creamy.
  • When the brownies have cooled, remove from the pan and place on a cutting board. Frost with the salted caramel frosting and cut into 9 large brownies, then cut each brownie in half diagonally. Drizzle with extra salted caramel sauce and Maldon salt, if desired. Enjoy!

Notes

  • Brownies and frosting are best at room temperature, so if you refrigerate them, make sure to leave them out at room temperature at least one hour prior to serving.
  • Cocoa brownie recipe adapted from Alice Medrich's Best Cocoa Brownies.
  • Salted Caramel Sauce adapted from Tante Marie Cooking School, San Francisco, CA.
  • Salted Caramel Chocolate Buttercream recipe from Flavor the Moments.

Nutrition

Serving: 1g, Calories: 414kcal, Carbohydrates: 56g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 77mg, Sodium: 224mg, Potassium: 122mg, Fiber: 2g, Sugar: 45g, Vitamin A: 643IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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