A rich, dark and chocolatey brownie with a gloriously chewy texture and a hint of crunch from a scattering of Maldon sea salt.
Salted Caramel Brownies
one 8" x 8" pan
1/3 cup butter, melted
1 cup granulated sugar
1 tbsp vanilla extract
1 cup sifted cocoa powder
1/4 cup ground almonds or almond flour
1/4 tsp baking soda
3/4 cup sea salt caramel baking chips, such as Chipits brand (Available in the aisle with the chocolate chips)
Maldon sea salt or another large flake crunchy sea salt, for sprinkling (do not use regular table salt). Maldon salt is sold in most grocery stores in the spice section.
Preheat oven to 350°F. Grease an 8" x 8" (or equivalent) pan. If desired, line the pan with two strips of parchment, handy if you want to remove the brownies to present as a dessert.
In a large bow, whisk together the melted butter, sugar and vanilla until well combined. Add the eggs, one at a time, whisking well after each addition. Remove the whisk.
Sift in the cocoa directly into the bowl together with the baking soda. Add the ground almonds. Using a spatula, slowly stir in the dry ingredients (careful, the cocoa will fly if you stir too quickly.)
Stir in the sea salt caramel chips. Transfer to the prepared pan. Bake for about 35 minutes. The baking time will vary depending on whether you are using a metal or glass pan. Start checking for doneness at about 30 minutes. The brownies are done when a toothpick inserted into the centre comes out with some chocolate crumbs on it. The toothpick should not be clean. If it is clean, the brownies are overbaked.