Ingredients
Scale
- 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, firmly packed
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup salted caramel sauce, divided
- Flaky sea salt, to taste
Instructions
- Melt chocolate chips and butter in a double boiler, stir occasionally until combined.
- Whisk in both sugars and cool the mixture to room temperature for about 30 minutes.
- Preheat oven to 350°F and grease a 9×13 baking pan, lining with parchment paper.
- Whisk in eggs and vanilla to the cooled chocolate mixture gently.
- Incorporate flour, cocoa powder, and salt, folding until no dry spots remain.
- Pour half the batter into the pan, drizzle ½ cup of salted caramel on top, keeping a border around the edges.
- Top with remaining batter, drizzle with more caramel, and sprinkle with flaky sea salt.
- Bake for 30-35 minutes, rotating the pan halfway through, and check for doneness with a toothpick.
- Let brownies cool in the pan before cutting into squares.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality chocolate for the best flavor.
Ensure eggs are at room temperature for a smoother batter.
Store leftovers in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 24
- Sodium: 230
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 80