Fudge Brownies with Salted Caramel Topping
A slice of fudge brownie is the perfect treat for any occasion. These square or rectangular confections are made with chocolate and may be cakey or fudgy, and may have a "skin" of glossy chocolate on the upper crust. The name "fudge" refers to the chocolate-rich filling, which makes these treats even more irresistible. But how can one make fudge brownies?
- 1 cup 2 sticks Butter
- 2 cups Sugar
- 1/4 cup Brown Sugar
- 4 Eggs
- 1 1/4 cup Cocoa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 1/2 cups AP Flour
- 2 cups Dark Chocolate Chips I used Hersheys Special Dark
Salted Caramel Topping
- 1/2 cup 1 stick Butter
- 1 cup Dark Brown Sugar
- 1/4 cup Whole Milk
- 2 cups Powdered Sugar sifted
- Salt for topping
Fudge Brownies with Salted Caramel topping
preheat oven to 350 degrees, prepare 9×13 pan
Melt butter in a sauce pot. Add sugar and stir over medium heat for 3-5 minutes, until sugar has melted slightly and liquid is silky.
Remove from heat and pour into a large bowl. Use a spatula to scrape all butter into bowl.
Add eggs one at a time, stirring between each one. Add cocoa powder and stir until fully combined.
Add baking powder, salt and flour. Stir until just combined, though make sure there are no lumps or ‘pockets’ full of flour in the batter. Add the chocolate chips.
Pour into a prepared 9×13 pan and use the back of a spoon to spread out evenly. Bake for 40 minutes until a toothpick comes out clean. Let cool at least one hour before cutting.
Salted Caramel Topping
In a sauce pot, combine butter and brown sugar and turn heat to medium heat until comes to a slow boil. Add milk and bring back to boil.
Remove from heat and add powdered sugar. Use a wooden spoon to stir until powdered sugar is fully combined and mixture is creamy. If the mixture has some clumps, then strain before using.
Let cool for 2-3 minutes before pouring (all) of the mixture on top of the brownies. Sprinkle immediately with sea salt or kosher salt. Let set up, around 10 minutes, before cutting into squares.
Oh yes! There were two ways I could go with the caramel topping. Either something gooey that doesn’t set, or something that sets up nice and firm. I decided to make a firm topping since I wanted to be able to cut these, and easily bag them up for friends. After a few hours the topping is almost crunchy, and the next day it is reminiscent of praline candy. Which makes sense, since I made the caramel topping with brown sugar and butter. The salt does a great job of surprising your taste buds, and cutting through the intense sweetness of the fudge brownie and caramel topping.
And would you look at that, the perfect little brownie bite.