Fleur De Sel Caramel Brownies

15 May

Piece of advice, when you make Fleur De Sel Caramel Brownies don’t butcher them so you can get the perfect caramel to fudgy brownie ratio and then stick them back in the fridge. People will not like you.  But really who cares, you got the perfect bite.  Nothing else matters.

Adapted from here

Serves 12


  • 1 cup (2 sticks) unsalted butter, cut into chunks
  • 6 ounces high-quality unsweetened chocolate, coarsely chopped
  • 4 ounces bittersweet chocolate, coarsely chopped, plus 4 ounces
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup unbleached all-purpose flour
  • caramel (make your own or buy the pre-packaged version)
  • fleur de sel


Pre-heat the oven to 325 degree’s F. Line a 9 by 13 inch baking with foil. Butter and set aside.

Combine the butter, unsweetened chocolate and the four ounces of bittersweet chocolate together in a microwave safe bowl. Heat it up in increments of 35 seconds until melted.  Let cool for about 5 minutes.

In another large bowl, mix together the eggs, both the sugars and the vanilla extract until pale in color. Add in the cooled chocolate mixture.  Beat in the flour in two additions. Scrape half the batter into prepared pan. Drop dollops of caramel and swirl. Add the rest of the batter on top and dollop the remaining caramel. Sprinkle with salt. Bake until the brownies pull away from the edge of the pan about 20 to 25 minutes. Its better for them to be undercooked then overcooked. Let cool and enjoy!


2 Responses to “Fleur De Sel Caramel Brownies”

  1. Mikaela Cowles May 24, 2012 at 7:46 am #

    Truly. Nothing else matters when you’re eating chocolate. Although, I think if I make these there should be people around. I can see myself downing the whole pan.

    • lapetitebaker June 2, 2012 at 1:31 pm #

      Smart move since I did eat almost the whole pan.

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