Sea Salt Caramel Mocha Brownies
How do you solve your problems? I bake, especially when I buy too many dark chocolate sea salt caramels. Fortunately, I turned my problem into Sea Salt Caramel Mocha Brownies.
Over the holidays, the stores were filled with oversize packages of sweet treats. I have a huge weakness for dark chocolate, sea salt and caramels and when I saw a container of Sander’s dark chocolate sea salt caramels, I just had to buy it.
Then I starting eating them….for dinner. As in, those were my dinner. After a couple of days of doing this, I realized that perhaps it was not the healthiest choice so I ate other food and then ate my caramels. Finally, I realized that I had to change this pattern.
I’ve made Rolo Brownies before and since they were such a huge hit, I used that recipe as the guide for Sea Salt Caramel Mocha Brownies. They are a deep dark chocolate brownie thanks to the cocoa powder. I did not make the batter overly sweet since the caramels are sweet on their own.
Two-thirds of the cut up caramels were folded into the batter while the remaining third was placed on top of the batter before it went into the oven. I used the back of a spoon to push them down just a bit so they stayed in place after baking.
Sadly, I now find myself in a bit of a quandry. I used the last of my caramels to bake Sea Salt Caramel Mocha Brownies….so what am I going to have for dinner now?
 
OXO baking pan |
 
Sanders Deep Dark Sea Salt Caramels |
Parchment paper |
 
Cacao Barry Guayaquil |
 
Cacao Barry Cocoa Powder |
 
King Arthur All Purpose Flour |
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Sea Salt Caramel Mocha Brownies
Recipe Type: Dessert
Cuisine: Brownies
Author: Prep time: Cook time: Total time: Serves: 40
If you are not able to find dark chocolate sea salt caramels, use your favorite kind of caramel instead.
- 3.75 ounces (109 grams) unsweetened chocolate
- 1.25 ounces (37 grams) semisweet chocolate
- 16 tablespoons (2 sticks) unsalted butter
- 1 cup (133 grams) all purpose flour
- 1/2 cup (52 grams) cocoa powder
- 1 teaspoon (4 grams) baking powder
- 3 eggs
- 1¾ cups (375 grams) sugar
- 1 teaspoon (4 grams) vanilla extract
- 1 pound (464 grams) dark chocolate sea salt caramels
- Preheat the oven to 350°.
- Line a 9″ x 13″ baking pan with parchment paper and set aside.
- Chop the caramels into medium size pieces and set aside.
- Melt the unsweetened chocolate, semisweet chocolate and butter together. Stir until smooth.
- Whisk together the flour, cocoa and baking powder. Set aside.
- Place the eggs and sugar into a large mixing bowl. Mix until blended.
- Add the melted chocolate/butter and vanilla. Blend in the dry ingredients.
- Fold 2/3 of the chopped caramels into the batter. Transfer the batter to the parchment lined baking pan and use an offset metal spatula or spoon to spread it in the pan. Sprinkle the remaining caramels over the top. Use the back of the spoon to gently press the caramels into the batter and use the batter to ‘glue’ the caramels in place.
- Bake at 350° for 35 minutes. Remove from the oven and cool before cutting into bars.
