These Salted Caramel Brownies with Double Chocolate Ganache are a decadent treat. Two layers of chocolate hug your homemade salted caramel. One batch is perfect for a crowd or to store in your freezer for later!
Are you ready for a bold statement? Brownies are the best kind of non-ice cream cake.
I grew up on Duncan Hines boxed brownies topped with mini marshmallows that melted into a sticky sweet layer every Shabbat. They’d get all toasty in the oven and you never had to worry about them catching fire! Once we got braces, though, my dad stopped putting on marshmallows. It was back to basics for us. He was clearly better at following the orthodontist’s rules than we were.
Even without those mini marshmallows, the brownies were fantastic. Who could turn down a pan of dense, fudgy chocolate? (Because obviously you’re smart enough to know that you should never make cakey brownies.) These are the type of brownies with the shiny crackled top inviting you to sink your teeth in. The kind where the edges are equally as good as the center. The kind that I baked four batches of in three days, yet no one minded when I made more for Shabbat.
Old habits die hard. Shabbat and brownies are forever intertwined in my heart.
I thought I couldn’t love them more, but then I spread salted caramel sauce and swirled dark and white chocolate ganache on top. It hides the crackly top, although you and I both know it’s there; the thought is what counts. And the thought of these salted caramel brownies is making me feel all kinds of happy. They’re anything but basic.
Take note, sandwiching salted caramel between chocolate is not for the faint of heart. This is indulgence dressed to the nines. There’s a lot going on in every bite, so I recommend a dose of one square as needed. You can store the salted caramel brownies in the freezer after cutting them up. Just make sure to let them thaw for a few minutes, unless you’re fine with chomping into a very hard piece of chocolate.
If you made a batch of salted caramel sauce last week, then you don’t have to worry. Otherwise, make that first so that it has enough time to cool before pouring it on top of the brownies. The brownies are ridiculously easy. Melt chocolate, butter, and oil in a large pan. Vigorously whisk the eggs and sugar, which is key to achieving those crackly top goals. Then simply add the remaining ingredients into the melted chocolate and gently mix it together into a smooth batter that’s a beautiful sight to behold as you pour it into your prepared pan.
You get that unbelievably fudgy texture from a combination of melted chocolate and cocoa powder. I know there’s more flour than your typical brownie recipe. That’s because 1) there is nothing typical about salted caramel brownies with double chocolate ganache and 2) we’re making a 9×13 pan of brownies. Bigger pans equal more brownies, which means more surface area for salted caramel.
See? Math. That must mean these brownies are good for you.
- 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
- Preheat the oven to 350ºF. Line a 9x13 inch metal pan with parchment paper, leaving a 1-inch overhang on the sides.
- 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.
- 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.
- 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.
- 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.
- 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.