Salted Caramel Hot Fudge Brownies
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 cup all-purpose flour
  • 11 cup unsweeteend cocoa powder
  • 11/4 teaspoon salt
  • 11/2 teaspoon. baking powder
  • 18 ounces unsalted butter, melted
  • 11.5 cups sugar
  • 12 teaspoons. pure vanilla extract
  • 14 whole eggs
  • 11 cup hot fudge sauce
  • 11/2 cup heavy cream
  • 12 cups sugar
  • 11/2 cup water
  • 12 ounces unsalted butter, cut into pieces
  • 11 teaspoon kosher salt, dividedHeat oven to 350 degrees. Grease a 9.5 x 11 pan (or line with foil or parchment paper and then grease, if desired - This will make it easier to remove the brownies from the pan.)In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.In large microwavable bowl, melt butter in 30 second intervals, stirring after each until smooth. Add sugar & vanilla, and whisk until well-combined. Add eggs, one at a time, whisking well after each addition. Add cocoa mixture and whisk until fully combined.In a small microwave-safe bowl, melt the hot fudge until it's smooth and a pourable consistency. Stir into batter. Pour into the prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out with just a few crumbs. (If you like your brownies really fudgy, slightly underbake them) Allow them to cool completely. FOR THE GLAZEIn a small saucepan over low heat, warm the heavy cream - but DO NOT boil! Keep it warm.In a separate medium saucepan, combine sugar & water but DO NOT STIR. Place over medium-high heat & bring to a boil. Cook until mixture turns an amber color (about 5 minutes).Remove from heat and add warm cream, butter, and 1/2 of the salt. Stir gently until smooth & well combined. Pour over the cooked brownies and use an offset spatula to spread it evenly over the surface. Sprinkle with remaining kosher salt.Allow glaze to set before cutting and serving.



Log in or Register to write a comment.