Dark Chocolate Brownies With Salted Carmel

My friend Rose made these outstanding dark chocolate brownies a while back, and they were perfect little bites of pure chocolate joy. These brownies were gooey, chocolaty, and moist with a hint of espresso and they were not teeth-tingling sweet. Why am I surprised these brownies were so good? Rose is an amazing baker – just amazing. Her baked goods can win awards. If only she would open a bakeshop, her goodies would sell out for sure. Rose shared her recipe for these gooey brownies, which she got from trEATs by April Carter. Here is the recipe with a few of Rose’s own tweaks.


Dark Chocolate Brownies with Salted Caramel
From trEATS by April Carter, with a few modifications by Rose


  • 1 stick unsalted butter, cubed
  • 6 ozs. Dark chocolate, finely chopped
  • 10 ozs. Granulated sugar
  • 3 1/2 ozs. Dark brown sugar
  • 3 extra large eggs
  • 2 tsp. Vanilla extract
  • 5 ozs. All purpose flour
  • 1/2 tsp. salt
  • 2T salted caramel sauce, warmed


  • Preheat the oven to 325 degrees.  Butter an 8×8 square baking pan and line it with parchment.
  • Melt the butter and chocolate in a glass bowl over a saucepan of simmering water, making sure the bottom is not touching the water.  Stir until the mixture is almost melted, then remove the pan from the heat.  Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated and continue to stir the mixture until the chocolate is completely melted.  Put the bowl to one side and allow it to cool slightly.
  • Meanwhile, using the whisk attachment of an electric mixer, whisk the sugars, eggs, and vanilla until the mixture is light and foamy.
  • Continue to whisk as you add the melted chocolate mixture.
  • In a separate clean bowl, sift the flour and salt, then gradually fold it in to the chocolate mixture until the ingredients are just combined – do not over mix.
  • Pour the mixture into the prepared pan. Drizzle the salted caramel sauce over the top.  Bake in the oven for 30 minutes:  The sides and top should be set and the center still moist.
  • Allow to cool in the pan before cutting into squares.  Store in an airtight container for up to a week.



IMG_1160You can find a copy of April Carter’s book on Amazon.  trEATS: Delicious Food Gifts to Make at Home


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