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How to Make Barefoot Contessa's Salted Caramel Brownies
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped chocolate chips.
- In a small saucepan, combine the heavy cream and granulated sugar. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved.
- Remove from heat and stir in the butter and sea salt until smooth.
- Pour half of the brownie batter into the prepared pan. Dollop spoonfuls of the caramel sauce over the batter and swirl gently with a knife or toothpick.
- Pour the remaining brownie batter over the caramel and swirl again.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
148g
Fat
91g
Carbs
18g
