Salted Caramel Ganache Brownies
To take these brownies over the top, we coat them with rich chocolate ganache and add swirls of salted caramel. You’ll be tempted to dig right in, but be patient—the ganache needs to set in the refrigerator for about an hour before slicing and serving the brownies. When you share these mouthwatering treats at parties and potlucks, everyone will be begging for the recipe!
Ingredients:
- For the brownies:
- 10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces
- 1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar
- 2 eggs, at room temperature
- 3/4 cup (2 1/4 oz./62 g) cocoa powder
- 6 Tbs. (1 1/2 oz./45 g) all-purpose flour
- 3/4 tsp. kosher salt
- 2 tsp. vanilla extract
For the chocolate ganache:- 1 cup (6 oz./170 g) dark chocolate chips
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1/2 tsp. vanilla extract
Salted caramel sauce or dulce de leche sauce as needed- Flaky sea salt
Directions:
To make the brownies, preheat an oven to 350°F (180°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with nonstick cooking spray.
In a large microwave-safe bowl, combine the butter and brown sugar. Microwave in 30-second increments, stirring with a whisk in between, until the butter is melted and the mixture is cohesive and shiny. Remove the bowl from the microwave, add the eggs and whisk until the mixture lightens in color slightly and is smooth. Add the cocoa powder, flour, salt and vanilla and fold just until combined. Transfer the batter to the prepared pan.
Bake until the edges are set and a toothpick inserted into the center comes out with a bit of brownie batter on it, 15 to 20 minutes. Transfer the pan to a wire rack and let cool completely.
To make the ganache, in a medium microwave-safe bowl, combine the chocolate chips and cream. Microwave in 15-second increments, stirring with a whisk in between, until the ganache is smooth and shiny. Stir in the vanilla. Let cool slightly.
Spread the ganache evenly over the brownies. Dollop with the desired amount of caramel sauce, then use the tip of a sharp knife to artfully swirl the caramel into the ganache. Sprinkle with flaky sea salt.
Refrigerate the brownies until the ganache is set, about 1 hour. Cut into slices and serve. Makes 15 brownies.
Williams Sonoma Test Kitchen
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