Hey there, sweet tooth squad! If you’re hunting for that show-stopping centerpiece among your Thanksgiving Desserts, you’ve hit the jackpot. I’m talking about **Molten Salted Caramel Brownies**—a mind-blowing mashup of fudgy chocolate, oozy caramel, and a sprinkle of sea salt to keep things interesting. Ever wondered why molten centers make everything feel so epic? Trust me, this recipe nails the balance between **rich chocolate** and that sneaky hint of saltiness. FYI, these brownies double as both a dessert and a reason for your guests to cheer. They’re the ultimate Thanksgiving Treats and a killer addition to any Thanksgiving Food Ideas lineup.
As someone who’s devoured their fair share of Thanksgiving Baking Recipes, I declare this one a winner. IMO, nothing beats the drama of pulling a warm, gooey brownie out of the oven—your crowd will thank you (and probably beg for the recipe). Whether you’re pairing them with Thanksgiving Appetizers or stacking them next to Thanksgiving Side Dishes, these brownies steal the show. Ready to wow? Let’s get this party started! 🙂
Table of Contents
Molten Salted Caramel Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.
- In a medium saucepan, melt the butter and chopped chocolate over medium-low heat, stirring constantly until smooth. Remove from heat.
- Whisk in the granulated sugar and brown sugar until glossy and thick.
- Add the eggs one at a time, whisking well after each. Stir in vanilla extract.
- Sift in flour, cocoa powder, and kosher salt. Stir until smooth.
- Pour half the batter into the pan and spread evenly. Drizzle half the caramel sauce on top and sprinkle with flaky sea salt.
- Pour the remaining batter over and smooth. Swirl in the rest of the caramel with a knife or skewer.
- Bake for 25–30 minutes, until edges are set and top forms a crust but center remains soft. Broil for 30 seconds if a crackly top is desired.
- Let brownies cool for at least 20 minutes before lifting from pan and slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- ½ cup (115g) unsalted butter, cubed
- 1 cup (175g) semisweet chocolate chips
- 2 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (65g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon fine sea salt (plus extra for sprinkling)
- 8 soft caramel candies or ½ cup homemade salted caramel sauce
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Generously butter or spray six 6-ounce ramekins, then dust lightly with cocoa powder. This step ensures your molten brownies pop out cleanly.
- Melt Butter & Chocolate: In a heatproof bowl over simmering water (double boiler style), combine butter and chocolate chips. Stir until smooth and glossy, then remove from heat. That sheen? It’s your brownie’s best friend.
- Mix Wet Ingredients: Whisk eggs, sugar, and vanilla in a medium bowl until pale and slightly thick. You’re basically creating a fluffy base that gives lift to the fudginess.
- Combine: Gently fold melted chocolate mixture into the egg mixture. Keep it light—folding preserves volume so your edges get that perfect crust.
- Add Dry Ingredients: Sift flour, cocoa powder, and salt over the mixture. Fold until just combined—overmixing kills tenderness. Ever wondered why overmixing is a no-go? Trust me, it’s a textural crime.
- Assemble Ramekins: Spoon about 2 tablespoons of batter into each ramekin. Add 1 tablespoon of caramel in the center, then top with remaining batter to seal that gooey core.
- Bake: Place ramekins on a baking sheet and bake 12–14 minutes. You want edges set but centers still jiggly. This timing is key for that signature molten effect.
- Cool & Serve: Let brownies rest 5 minutes. Run a knife around edges, invert onto plates, and sprinkle with flaky sea salt. Serve immediately for the ultimate indulgence.
Variations
Spice things up or dial them back—this recipe loves creativity. Here are a few twists to make the brownies uniquely yours:
- Pumpkin Spice Kick: Swap 1 teaspoon cinnamon and a pinch of nutmeg for part of the cocoa powder to give a nod to classic Thanksgiving Baking Recipes.
- Nutty Crunch: Fold in ¼ cup chopped pecans or walnuts for texture and a rustic vibe—perfect for those who adore Thanksgiving Side Dishes with a twist.
- Espresso Infusion: Dissolve 1 teaspoon instant espresso powder in your melted chocolate for a mocha makeover that wakes up your taste buds.
Serving & Tips
Serving Ideas
Pair these molten wonders with a scoop of vanilla ice cream or a dollop of whipped cream to contrast hot and cold. Feeling fancy? Drizzle extra salted caramel sauce on top. IMO, these brownies also make killer Thanksgiving Food Recipes when you need a compact dessert that still feels extravagant.
Storage Tips
These brownies taste best fresh, but leftovers are a-ok. Store cooled brownies in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10–15 seconds to revive that gooey center. Planning ahead? Assemble the ramekins, cover tightly, and refrigerate for up to 24 hours before baking.
Final Thoughts
I still remember the first time I pulled these Molten Salted Caramel Brownies out of the oven—my kitchen looked like a scene from a dessert commercial. 😉 They instantly became my go-to for any gathering, from casual Friendsgiving to full-on Thanksgiving feasts. If you’re looking for Fun Thanksgiving Desserts or quick Thanksgiving Desserts Easy enough for last-minute prep, this recipe’s your best friend. Seriously, who wouldn’t want ooey-gooey caramel at the heart of their brownie? Go ahead, give it a whirl and watch your guests rave.
FAQs
How do I prevent the brownies from overcooking?
Timing is everything here. Keep a close eye at the 12-minute mark—edges should look set but centers still jiggle. Remember, they’ll continue to cook slightly once you remove them from the oven.
Can I use dark chocolate instead of semisweet?
Absolutely! Swap to a 60–70% dark chocolate bar for a deeper cocoa punch. Just note that darker chocolate yields less sweetness, so you might add an extra tablespoon of sugar if you’ve got a major sweet tooth.
What’s the best way to make homemade salted caramel?
Combine ½ cup sugar and 2 tablespoons water in a saucepan over medium heat. Stir until sugar dissolves, then let it bubble to a deep amber color. Carefully whisk in 4 tablespoons butter, then ¼ cup heavy cream and a pinch of sea salt. Cool before using.
Can I double this recipe for a crowd?
For sure! Just double all ingredients and divide batter into two baking dishes or a large, deep 9×13-inch pan. You may need an extra 5–8 minutes of baking time—watch for that perfect jiggle.
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