Double chocolate brownies with salted caramel frosting are a rich, decadent homemade treat that’s perfect for an indulgent dessert or weekend gathering.
One of my favorite ways to show people love and appreciation is through food. I’m sure this is at least partly due to my own love for food, but it’s also because food is universal. You don’t have to know someone’s preferred lotion scent or shirt size to express gratitude with food.
I made these double chocolate brownies with salted caramel frosting a few weeks ago for two special coworkers. The first, a fellow English teacher, is currently fighting cancer. My mother-in-law was planning to bring her family supper one night and asked if I’d like to make something sweet to go with it. Naturally, I jumped on the offer because I’d had this recipe in mind to try and because I wanted to show love to the family.
Also, I’d been planning for quite some time to bake something chocolate for another coworker. His planning period is the last period of the day and he’s always quick to volunteer to cover classes for J and me when we have to leave early (usually for children’s doctor-related reasons). His wife, G’s kindergarten teacher, told me he loves anything chocolate, so I figured I couldn’t go wrong with this recipe.
Like my triple chocolate frosted brownies, this recipe starts with my double chocolate brownies. It’s a homemade brownie recipe that’s thick, fudgy, and ten times better than a boxed mix. While the brownies are cooling, make a simple caramel on the stove, leave it to sit for a couple minutes, and then beat it with powdered sugar for a rich frosting.
Double Chocolate Brownies with Salted Caramel Frosting
For the Brownies
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups flour
1 cup chocolate chips
For the Frosting
1 stick butter
1/2 cup heavy cream
1 tbs vanilla extract
1 cup brown sugar
1 tsp salt
4 cups powdered sugar
sea salt for sprinkling
Preheat oven to 350 degrees. In a large bowl, combine the cocoa powder and baking soda. Mix in half the melted butter, and then the boiling water. When everything is well combined, add the sugar and mix well before adding eggs, vanilla, remaining butter, and salt. Add flour, stir just until combined, and fold in chocolate chips. Transfer to a greased 9 x 13 pan and bake for 30 to 40 minutes.
While brownies are cooling, make the frosting by combining the butter, heavy cream, vanilla extract, brown sugar, and salt in a medium saucepan over medium-high heat. Stir constantly until the butter and sugar have melted and the mixture begins to bubble, about three to five minutes. Turn off the heat and allow the caramel to cool for about three minutes.
Pour the caramel into the bowl of a stand mixer fitted with the whisk attachment. Next, turn the mixture to medium speed and beat caramel until fluffy, about two to three minutes. Add the powdered sugar one cup at a time, mixing thoroughly to combine after each. After all the sugar has been added, whisk the frosting for five minutes more. The mixture will be a little thin, so you’ll want to allow it to set up in the fridge for 10-15 minutes before frosting the brownies. Sprinkle frosted brownies with sea salt.
You’ll want an offset spatula to make spreading the frosting super easy!
I use this cookie/cupcake/brownie carrier all the time. It’s a must if you’re transporting treats.