No other dessert will ever divide people more than the brownie. In high school my friends and I pulled out a box mix on a Saturday night. Everything was going great as we mixed the sweet chocolate smelling mix. Then my friend glanced at the back of the box and said, oh we need to add an egg for the cake-like variation.
What?? Cake-like brownies? I silently watched in horror as he added the extra egg. The brownies went in the oven and I waited impatiently for the result. I took a bite and oh it was awful. Everyone else loved the cake-like brownies. To this day I still don’t understand the appeal of cake like brownies.
But I am still in the minority. Most people love ooey gooey brownies. Centers that are almost raw and oozing with chocolate. I thought I was this person. I thought I was in the oozy brownie crowd. But for me, ice cream is higher in my ranks of favorite dessert. Now what kind of brownie goes well with ice cream?
The fudgey brownie. Thick, firm, strong. It can hold its weight against ice cream. You need to put in effort to chew on that thick, chewy brownie. You’ve gotta want that brownie. And as you taste the brownie and ice cream combination, you’ll be thankful for the combination of textures. Smooth creamy ice cream paired with chewy-ness.
I’m a normal person when I’m not talking about dessert I swear. Anywayyyy! Brownies are always better with salted caramel. So here are some fudgey brownies with salted caramel!
Looking for more brownies recipes?
Try my matcha brownies!
Salted Caramel Fudge Brownies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 6 oz chocolate* ,roughly chopped
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (85 g) cocoa powder
- 1 cup (125 g) all-purpose flour
- 1 teaspoon salt
- 1 cup chocolate chips
Salted Caramel
- 1 cup sugar
- 6 tbs salted butter room temperature and cut up into 6 pieces
- 1/2 cup heavy cream
- 1 tsp salt
Instructions
- Preheat oven to 350°F. Line a 9×13" baking dish with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together flour, cocoa powder, and salt until combined.
- In a small saucepan on medium heat, melt the butter. Turn the heat to low and add the chocolate. Remove from heat.
- Using an electric mixer, beat the sugar, brown sugar, eggs, and vanilla on medium speed until fluffy, about 3 minutes.
- Switch the mixer to low, and keep it running while slowly streaming in the butter and chocolate mixture.
- Sift in the cocoa powder, flour, and salt mixture. Mix on low until combined. Stir in the chocolate chips.
- Bake for 18 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Let sit in pan for 10 minutes. Remove from pan and let cool on a cooling rack for 30 minutes before adding caramel.
Salted caramel
- Heat sugar in a small sauce pan over medium heat. Using a heat resistant rubber spatula or wooden spoon, stir constantly until the mixture becomes melted and amber in color.
- Add the butter while continuing to stir. Mixture will bubble. Once butter has melted, slowly pour in the heavy cream. The mixture will continue to bubble. Boil for 1 minute.
- Remove from heat and add salt. Let cool until caramel has thickened slightly. Drizzle over brownies.
