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–+ servings

Eggless Salted Caramel Brownies

This eggless recipe yields wonderfully rich and fudgy brownies. The sweet and salty combination makes it an irresistible, crowd-pleasing treat.
Eggless Salted Caramel Brownies
Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings 16 squares
Calories 255 kcal
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Ingredients
  

For the Salted Caramel

  • 1/2 cup Packed Brown Sugar
  • 4 tbsp Unsalted Butter
  • 1/3 cup Heavy Cream
  • 1/2 tsp Fine Sea Salt
  • 1/2 tsp Vanilla Extract

For the Brownies

  • 1/2 cup Unsalted Butter
  • 4 oz Dark Chocolate (60-70%), Chopped
  • 3/4 cup Granulated Sugar
  • 1/4 cup Packed Brown Sugar
  • 1/2 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 3/4 cup All Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Flaky Sea Salt, For Topping

Instructions
 

  • Make the caramel first. In a small saucepan over medium heat, melt the butter with the brown sugar, stirring, until it bubbles and looks smooth, about 2 minutes.
    Carefully pour in the heavy cream (it will bubble up) and simmer for 3 to 4 minutes, stirring often, until slightly thickened. Remove from the heat, stir in the fine sea salt and vanilla, and let it cool for 20 minutes to thicken.
  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  • Melt the butter and dark chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time. Whisk in both sugars, let cool for 5 minutes, then whisk in the sour cream and vanilla until glossy.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold into the chocolate mixture just until combined, then spread the batter evenly into the pan.
  • Drizzle about half of the caramel over the batter in lines, then drag a toothpick through it to swirl it slightly. Save the rest of the caramel for the topping.
  • Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan, about 2 hours.
  • Rewarm the remaining caramel for a few seconds if it has become too thick, then drizzle it over the brownies. Sprinkle with flaky sea salt, let set for 10 minutes and cut into 16 squares.

Nutrition

Serving: 1servingCalories: 255kcalCarbohydrates: 28gProtein: 2gFat: 15g
Course Dessert
Cuisine American
Keyword eggless, eggless baking, salted caramel brownies
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