Baking has always been one of my favourite ways to unwind and treat myself. There’s something so rewarding about baking up a storm and then getting to enjoy a tasty treat at the end. Recently, I learned that most people actually go for the edge pieces of brownies instead of the gooey centers. As someone who always reaches for a soft center square first, I couldn’t help but wonder if I was missing out on something special by skipping the edges.
Inspired, I decided it was time to bake a batch of brownies and have my own taste test. But regular brownies weren’t going to cut it. I happened to have some extra caramel and flaky sea salt on hand, so I whipped up a batch of salted caramel brownies. They turned out deliciously rich and just the right mix of sweet and salty. After trying both the chewy edges and the soft centers, I get why people love those edges, but the fudgy center will always be my favourite. Obviously I couldn’t eat the entire pan myself, so I did bring the leftovers into the station. Whichever piece you pick, there’s nothing like homemade brownies to make a day a little sweeter!
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Salted Caramel Sheet Pan Brownies
Ingredients:
- 1 cup butter
- 1 – 270g pkg. semi-sweet chocolate chips
- 4 eggs
- 1 2/3 cups sugar
- 3/4 tsp. salt
- 1 Tbsp. vanilla extract
- 2 1/2 Tbsp. canola oil
- 1 cup flour
- 2/3 cup cocoa powder
- Caramel dip (you can usually find this with the fruit in a grocery store)
- Flaky sea salt
Directions:
- Preheat oven to 350°F. Grease or line a 10×15-inch baking pan with parchment paper.
- Pour water into a medium pot, fill about half-full. Put over medium-low heat. Put a medium or large heat-proof bowl on top of the pot. Put butter and chocolate chips in the bowl. Stir until chocolate is almost completely melted. Remove from heat. Set the bowl on a towel and stir until chips are completely melted. Set aside.
- In a large bowl, add eggs, sugar, salt and vanilla extract. Using a handheld mixer, beat on medium high until the mixture has lightened in colour and increased in volume, about 5 to 7 minutes. (You can whisk by hand but it’s going to take at least 11 to 12 minutes.)
- Add oil to the chocolate mixture and stir until combined. Gently fold the chocolate mixture into the egg mixture until halfway mixed through.
- Sift in the flour and cocoa powder to the chocolate-egg mixture, then fold to combine. Pour batter into prepared baking pan and smooth the top so the batter is even in the pan.
- Bake for 25 minutes or until toothpick inserted into the center comes out with a few crumbs attached. Cool in pan completely.
- Remove brownies from pan to cutting board. Warm up caramel dip in a microwave safe dish for about 30 seconds. Spread on top of cooled brownies. Garnish with flaky sea salt.
- Cut brownies into squares. Store in an airtight container.
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