Ingredients
- 1 cup unsalted butter, cut into squares
- 10 ounces dark chocolate, chopped
- 1 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 4 eggs, room temperature
- 2 teaspoons vanilla
- 1 1/8 teaspoon salt
- 1 1/3 cup + 3 tablespoons cake flour
- 1/4 cup caramel sauce
- pinch of coarse salt, like sea or kosher
The Steps
- Preheat oven to 350 degrees F.
- Grease or line a 9×13 inch pan with parchment paper for easy lifting and cutting.
- Using a medium sauce pan, melt the butter and chopped chocolate over medium-low heat until melted and combined.
- Transfer chocolate to a stand mixer fitted with the whisk attachment and let cool for 10 minutes. Whisk in the sugars on medium speed until combined, about 30 seconds.
- Add eggs one at a time, whisking well after each addition. Add the vanilla and salt and mix until combined. Scrape bowl as needed.
- Using a fine mesh sieve, sift the cake flour over the brownie batter, into the mixing bowl. Using a spatula, fold the flour into the batter until just combined.
- Pour batter into the prepared pan, using an offset spatula to spread the batter gently into an even layer.
- Drizzle the caramel on top of the brownie batter, sprinkle with a pinch of the course salt. Set aside.
RECIPE CONTRIBUTED BY @ROSEWIFEBAKES