Here's something you need in your life, like... ASAP.
I swear some days the only thing I look forward to is something gooey with chocolate, and you know what? That's OK!
This recipe functions as two things: brownie and gooey lava cake.
This recipe serves two purposes: casual sweet snack and fancy guest dessert.
This recipe satisfies two desires: chocolate and caramel!
This recipe is best consumed both ways: cold for the fudgiest texture EVER and hot for a molten center.
Are you convinced that you need to make it yet?
This Molten Salted Caramel Fudge Brownie story starts with a super simple and super chocolatey brownie recipe - big on the bittersweet chocolate, easy on the butter. I use dark brown sugar to bring out more caramel notes and just ¾ cup of it because the added caramel will sweeten it up enough.
Don't skimp on the salt, and just ⅓ cup of flour does the trick.
You'll be tempted to eat all of this brownie batter, and although it will feel so good in the moment, my first-hand advice is to maintain will power! Brownie batter overdose is not pretty...
Molten Salted Caramel Fudge Brownies
Ingredients
Brownie batter:
- 6 oz 170g bittersweet chocolate
- 5 tablespoon 75g salted butter
- 2 large eggs at room temperature
- ¾ cup 165g packed dark brown sugar
- 1 5ml pure vanilla extract
- ¼ teaspoon salt ½ teaspoon was too much!
- ⅓ cup 50g all-purpose flour
Caramel:
- ⅓ cup Easy Salted Caramel Sauce
- 1 ½ teaspoon all-purpose flour
Instructions
- Preheat oven to 350°F. Grease a 12-cup muffin pan with butter.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy; set aside to cool about 5-10 minutes.
- Beat eggs with sugar in a large bowl for 2-3 minutes until pale, thick and fluffy. When you lift up the beaters, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Sprinkle in flour and stir until well incorporated and smooth. Divide batter evenly among greased muffin cups. Make a well in the center of each.
- Stir together caramel and flour then spoon a teaspoon of the caramel into the well in the center of each brownie batter cup and swirl it in with a skewer. Bake for 15-17 minutes until set around the edges but still soft and in the middle. Transfer pan to a wire rack to cool completely before running a knife around the edges and inverting. Serve warm or cold!
Hana
How should I adjust the recipe if I want to bake these in a normal 8x8 or 9x13 pan?
christina.marsigliese
Hi Hana! I wouldn't recommend baking in larger single cavity pan as it will sink in the middle and be difficult to serve and handle.
Brenda
Hi Christina,
Everything's turning out perfect, but I've got one problem: the brownies always separate into top and bottom halves once I run a knife around them and try to invert them. Is it because I'm not waiting til the molten centers are cool enough? Because there's always a sizeable chunk stuck to the bottoms of each cup in the pan.
Marie
Hi Christina,
I am wanting to make these in mini muffin tins (24 muffins), how long do you think I should bake them for to be somewhat gooey? 12 - 13 minutes?
Thanks, I am a huge fan of your recipes & can’t wait to try this one.
christina.marsigliese
Hi Marie, yes 10-13 minutes should do it.
Trish
Delicious! Chewy, gooey brownie - with the caramel sauce surprise. Everyone raved. Thank you, Christina!
christina.marsigliese
You're welcome! Thanks so much Trish! I'm glad you like it.
john talabot
thank you in advance or advanced
john y lorena
thank you uncle in korean