Salted Caramel Brownies with Double Chocolate Ganache
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20-24
Ingredients
  • FOR THE BROWNIES:
  • ¾ cup (1½ sticks) unsalted butter
  • ¼ cup neutral oil
  • 8 oz 72% dark chocolate (~1⅓ cups chocolate chips)
  • 1 cup sugar
  • 3 eggs
  • 1½ cups flour, spooned and leveled
  • ½ cup unsweetened natural cocoa powder
  • ¾ tsp sea salt
  • ½ tsp baking soda
  • ⅔ cups salted caramel sauce
  • FOR THE GANACHE:
  • 8 oz heavy cream, divided
  • 6 oz white chocolate
  • 6 oz 72% dark chocolate
  • flaky sea salt, optional
Instructions
  1. Preheat the oven to 350ºF. Line a 9x13 inch metal pan with parchment paper, leaving a 1-inch overhang on the sides.
  2. Melt the butter in a large saucepan. Once it's mostly melted, remove from the heat and add the oil and chocolate. Stir until completely melted. In a separate bowl whisk the eggs and sugar until pale and increased in volume. Gently mix that into the chocolate, then fold in the dry ingredients until just incorporated.
  3. Pour into the prepared pan, smoothing out the brownie batter with a spatula. Bake for 18-22 minutes. The center should look just set and a toothpick should come out with a few dry crumbs attached when inserted about an inch from the edge. Let cool in the pan for 15 minutes.
  4. While the brownies are in the oven, make the ganache. Heat the heavy cream until it's beginning to simmer. Pour half into a bowl with the white chocolate, adding the dark chocolate to the remaining half. Let them sit for a few minutes, then stir each to fully melt the chocolate. Heat it gently if you're having trouble melting the ganache.
  5. To assemble: spread the salted caramel sauce in an even layer on top of the cooled brownies. If it's too thick to spread, warm it up in the microwave for a few seconds. Cover the pan and put it in the freezer for 10 minutes to set.
  6. Next, pour the dark and white chocolate ganaches in alternating stripes over the brownies. There will be a thick layer of ganache if you use all of it. If you prefer a thinner layer, then store the remaining ganache in the fridge for something else. Run a knife through the ganache layer to create a swirled design. Cover the pan and put the brownies back into the freezer for 30-60 minutes to set completely. Top with flaky sea salt if desired. Cut into squares and store in the fridge for 5 days or in the freezer.
Notes
*The cook time does not include chill time.
Recipe by Lenses and Lentils at https://lensesandlentils.com/salted-caramel-brownies/