Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan with butter, then line it with parchment paper, leaving an overhang on two opposite sides. This creates a sling for easy removal. In a heatproof bowl set over a saucepan of gently simmering water (double boiler), melt the 1 cup of butter with the 8 oz of chopped dark chocolate. Stir until completely smooth, then remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the granulated sugar, room temperature eggs, and 1 tsp vanilla extract until the mixture is pale and slightly thickened, about 2 minutes. Slowly pour the warm (not hot) chocolate mixture into the egg mixture while whisking constantly. This tempers the eggs to prevent scrambling.
- Sift the flour, cocoa powder, and 1/2 tsp fine sea salt directly into the chocolate batter. Use a spatula to fold gently until just combined and no dry streaks remain. Be careful not to overmix. Pour the thick batter into your prepared pan, smoothing it into an even layer.
- Bake for 30-35 minutes. The brownie is done when the top is set and shiny, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Trust me, slightly underbaked is better than overbaked for fudgy texture. Place the pan on a wire rack to cool completely.
- While the brownie cools, make the caramel. In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, brown sugar, 1/2 cup butter, and corn syrup. Cook over medium heat, stirring constantly with a heatproof spatula, until the butter and sugar have melted. Bring to a gentle boil, then reduce heat to low and simmer for 5-7 minutes, stirring continuously, until the mixture thickens slightly and turns a light golden caramel color. Remove from heat, stir in the 1 tsp vanilla, and pour evenly over the completely cooled brownie base. Let set at room temperature for at least 30 minutes.
- For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer (small bubbles around the edges). Pour the hot cream over the 8 oz of chopped chocolate in a bowl. Let it sit for 3 minutes, then whisk slowly from the center outwards until you have a smooth, glossy ganache. Pour over the set caramel layer, tilting the pan to spread it evenly. If desired, sprinkle with flaky sea salt. Refrigerate for at least 1 hour, or until the ganache is fully set, before slicing.
Notes
Chef's Tips:
• For the cleanest slices, use a hot, dry knife. Wipe it clean between each cut.
• The brownie base must be completely cool before adding the warm caramel, or it will melt and create a mess.
• Serve these slightly chilled for the best texture contrast between the layers.
Food Safety:
• Ensure eggs are at room temperature before adding warm chocolate to prevent curdling.
• Caramel is extremely hot; use caution when stirring and pouring.
• Store finished brownies in the refrigerator due to the dairy-based layers.