Saturday, May 28, 2011

Dark Chocolate Walnut Brownies with Salted Caramel

I'm beginning to realize that the insane chocolate cravings hit at least once a week.  At least they provide me with an excuse to seek out new chocolate recipes, right?

I spotted these brownies (Dark Chocolate Brownies with Toasted Walnuts and Salted Caramel Glaze) over on Creative Culinary and figured it was time to give this salted caramel thing a try.  I believe Barbara originally found this recipe in a Food and Wine magazine, but then amped it up with the addition of Kahlua and salted caramel, and man am I glad she did!

I halved this recipe because I was afraid of having an entire pan of this in my house! It was definitely a good decision as I couldn't stop eating them.

Dark Chocolate Walnut Brownies with Salted Caramel

  • 1/2 lb butter (unsalted)
  • 3/4 pounds bittersweet chocolate, chopped
  • 1/2 cup flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/4 cups sugar
  • 1 tbsp vanilla
  • 50 mL Kahlua (I used one of those mini bottles)
  • 1 tbsp strong coffee
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup walnuts, roughly chopped and toasted
  • Caramel Topping
    • 1/4 cu p whipping cream
    • 1 cup sugar
    • 1/4 cup water
    • 2 tbsp butter, cubed
    • 1/4 tsp salt
    • sea salt for sprinkling
  1. Preheat your oven to 350 F and spray a 9" x 9" pan with baking spray
  2. In a small saucepan melt the butter and chocolate together over low heat, set aside
  3. In a bowl whisk the eggs and sugar together until very pale and thick
  4. In a second small bowl, whisk together the flour, baking powder, and salt
  5. Add the Kahlua, vanilla, and expresso to the sugar mixture and mix well
  6. Add the flour mixture to the wet ingredients and again mix well
  7. Pour the chocolate into the rest of the ingredients and mix until well incorporated
  8. Fold in the chocolate chips and toasted walnuts
  9. Pour into the dish, and bake for 45 min to 1 hour (until the edges are set)
  10. While the brownies are cooling, prepare the caramel
  11. In a small microwave-safe dish heat the cream until warm (do not boil)
  12. In a small saucepan add the sugar and water and allow it to come to a boil (without stirring)
  13. Let the water and sugar boil until it turns a beautiful amber
  14. When the sugar has reached the desired colour, remove the saucepan from the burner and pour in the cream and salt
  15. Whisk until smooth and then pour over the cooled brownies
  16. Sprinkle with sea salt
  17. Enjoy!


  1. I didn't lie did I? I just loved these brownies and I did make the whole pan. But that's OK cause now I remember I froze half of them...I might have to sneak over and have one now and I can totally blame you! So glad you enjoyed them.

  2. Oh, my! I adore the look of your marquise, but these devils really caught my attention! That caramel topping is divine...copying to try. Thank you!