Homemade Salted Caramel Brownie Brittle
Homemade Salted Caramel Brownie Brittle takes regular brownies and gives them that delicious combination of crunchy, chewy, cookie-like textures ALL the way through!
Ingredients
- ½ cup unsalted butter, (1 stick)
- 2 ounce unsweetened baking chocolate, cut into small pieces
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon instant espresso powder, (optional)
- ½ teaspoon sea salt, or kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup salted caramel sauce, store-bought or homemade (or more, to taste)
Instructions
- Preheat the oven to 325°F. Line a half sheet pan with an oversized piece of parchment, so it goes up the sides.
- Melt the butter and chopped chocolate together in a microwave safe bowl for 30 seconds; stir, then repeat for another 30 seconds. If it's not close to completely melted at this point, cook again in 15 second increments. Set aside to cool slightly.
- In a bowl, whisk together flour, cocoa powder, baking powder, salt and espresso powder (if using). Set aside.
- In a large bowl, whisk together the sugar, eggs and vanilla extract. Whisk in the melted butter-chocolate mixture. Add the flour mixture and fold together with a silicone spatula until everything is incorporated.
- Using an offset spatula, spread the batter evenly across the parchment getting as close to the edges and corners of the pan. Drizzle the caramel sauce all over, then use the tip of the offset spatula to swirl it into the surface.
- Bake for 26-30 minutes. Allow to cool completely, then break into pieces.
Notes
- If you are not using a salted caramel sauce, you can sprinkle a little sea salt over the brownies before baking.
- If you want pieces all the same size, score the brownie brittle with a knife or pizza wheel as soon as it comes out of the oven to make it easier to break apart after cooling.
- If brittle isn't crispy enough, return pieces to the sheet pan and bake another 5 minutes.
- Store in an airtight container at room temperature for 2 to 3 weeks.
Nutrition
Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 158mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg
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