Drizzled twice with salted caramel sauce, these rich, gooey favorites are a luscious marriage of sweet and salty.
You’ll know when your brownies are done when the edges are firm and the center is set, not at all wobbly. You’ll notice a slight crack in the top and it will be a matte brown finish. If the top looks glossy (where there isn’t caramel) bake for 1 or 2 more minutes.
Salted caramel is easy! Be sure to keep an eye on it so it doesn’t burn. Once it becomes amber in color, it will darken quickly.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, bring heavy cream to room temperature. In a medium saucepan over high heat, combine sugar (for caramel) and half a cup of water. After a few minutes, the mixture will come to a furious boil; several minutes later, water will evaporate and sugar will boil intensely, finally starting to brown. Swirl the sugar around the pan to help the sugar brown evenly.
Turn off heat and carefully add the heavy cream to the sugar; it will bubble and steam! Whisk the mixture until it stops bubbling. Remove from the stove, mix in salt (for caramel), and let cool completely. Transfer to a heatproof jar or bowl for storage and set aside.
Make brownies. Remove 3 eggs from your refrigerator. Preheat oven to 350°F. In a large bowl, whisk together the vegetable oil, sugar (for brownies), vanilla extract, and eggs. Add flour, baking powder, cocoa powder, and salt (for brownies). Mix until fully combined.
Grease a 9”x9” baking pan with a few drops of oil or butter from home (avoid using baking spray). Pour brownie batter into the pan and smooth top so that it’s evenly distributed.
Using a third of the cooled salted caramel sauce, dollop about 10 spoonfuls over the brownies. Gently swirl with a spoon, leaving pockets of salted caramel. Bake for 18 to 20 minutes, until the center no longer looks runny.
Remove from oven and let cool on a wire rack. Cut into squares and carefully remove brownies from pan (they’re fragile). Drizzle more caramel sauce on top and sprinkle with flaked sea salt. Enjoy extra caramel sauce on ice cream, toast, or by the spoonful!
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