Description
Chewy homemade brownies topped with a homemade caramel glaze, fresh pecans and flakey sea salt.
Ingredients
Units
Scale
- 1 stick butter
- 6 oz chocolate chips, plus 4 oz chocolate chips (for mixing into the batter)
- 1 1/2 cups sugar
- 3 eggs
- 1/4 cup black cocoa powder
- 1/2 tsp salt
- 1/2 cups, 2 tbsp flour
Salted Caramel Glaze
- 1/2 cup butter
- 2–4 tbsp milk
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 –1 cup powered sugar
Instructions
- Preheat oven to 350°F and prep a 11×9 baking pan by buttering the pan and lining the parchment paper.
- In a small saucepan over low heat, melt butter and chocolate chips. Remove sauce pan from heat until it is just melted.
- Remove from heat and whisk in sugar and eggs, one at a time. Pour into a medium bowl and mix in cocoa powder and salt. Next add in flour and fold into the batter with a spatula until the flour is fully mixed in.
- Pour the batter into pan and spread into an even layer.
- Place in the oven and bake for 45-50 minutes until baked through. Use a toothpick or fork to test the doneness of the brownies. If your toothpick removes clean, the brownies are done. If not finished cooking, place back in the oven for 3-5 more minutes increments.
- Remove from oven and let the brownies cool for 10-15 minutes.
- Make the caramel glaze. Start by melting butter in sauce pan over medium heat until it starts to brown and bubble. Careful not to burn the butter.
- Next, whisk in brown sugar and milk. Remove from heat mix in salt and vanilla. Lastly whisk in powdered sugar until you reach a consistency you like.
- When brownies have cooled, pour caramel icing on top. Generously sprinkle chopped pecans on top of icing. Lastly sprinkle top with flakey salt. Let icing set for about 20 minutes before you slice the brownies.