Layers of soft caramel and chocolate ganache sit atop a chocolate brownie base creating an incredibly dreamy dessert bar everyone will rave about, no doubt about it.
6Tablespoonsunsalted buttermelted and cooled slightly
1teaspoonvanilla extract
2largeeggs
1largeegg yolk
Caramel
1cupunsalted buttersoftened
1cuplight brown sugarpacked
14ouncessweetened condensed milk1 can
1/4cuplight corn syrup
1teaspoonvanilla extract
1/2teaspoonsalt
Ganache
2cupssemi-sweet chocolate chips
1/2cupheavy whipping cream
flakey sea saltoptional as garnish
Instructions
For The Brownies
Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides for easy removal.
Whisk together the flour, cocoa powder, and salt in a medium bowl.
Use a handheld electric mixer to beat together the granulated sugar, brown sugar, oil, butter, and vanilla in a large bowl until it thickens slightly, and looks like fluffy wet sand. Add the eggs and egg yolk, and beat until the mixture is thick, fluffy, and turns paler (about 6 to 8 minutes using a handheld electric mixer).
Add the dry ingredients and beat just to combine, being careful not to over-mix.
Pour the batter into the prepared pan, and spread it out evenly.
Bake until the brownies are set along the outside and the top starts to crackle, about 20 to 25 minutes, being careful not to over-bake. Cool completely.
For The Caramel
Meanwhile, prepare the caramel by placing all ingredients in a saucepan over medium heat.
Whisk constantly until the mixture is fully melted and comes to a boil (do not increase the temperature.) *Be sure to stir the caramel constantly and keep the heat at or just below medium so that the caramel doesn’t burn on the bottom of the pan.
Fit the saucepan with a candy thermometer and continue whisking and cooking until the caramel reaches the soft ball stage, 225°F. This process can take 20-30 minutes.
Remove the caramel from the heat and pour over the baked brownies, spreading it smooth to the edges.
Chill for at least 30 minutes to firm up the caramel so that it does not displace when the ganache is added.
For The Ganache
To make the ganache, combine the chocolate chips and heavy cream in a microwave-safe bowl.
Heat in 30-second intervals, stirring/whisking between intervals until the chocolate melts and the ganache comes together in a thick, smooth mixture.
Spread the ganache over the caramel.
For the finishing touches, sprinkle flaky sea salt over the top of the ganache and place in the refrigerator to chill for at least 30 minutes or until the ganache is set.
Lift the dessert from the pan and cut into bars with a sharp knife.
Video
Notes
You can also use a 9 by 9-inch pan to cook the brownies, just note that they may bake a little faster.
You can optionally add 1 cup of chocolate chips to the brownie batter to make it even more decadent or feel free to add in some of your favorite nuts for texture.
I highly suggest making your caramel from scratch for this recipe. It's specifically made to be a little thicker than your average jar of caramel you buy from the store so that you can easily cut/bite into it without it spilling out the sides.
Store the brownies in an air-tight container kept at room temperature for up to 5 days.
To Freeze - Once the brownies are fully cooled, wrap them individually in plastic wrap a couple of times then place them in an air-tight container or large zip top bag. You can also freeze the entire slab of brownies after removing them from the pan. Optionally flash freeze them on a baking tray until solid to prevent the ganache layer from sticking. Wrap the slab of brownies in plastic wrap followed by a layer of aluminum foil then pop them into a large zip top bag. Freeze for up to 3 months. Thaw at room temperature.