Triple Chocolate Gourmet Brownies With Caramel

5 from 4 votes

Triple Chocolate Gourmet Brownies With Caramel

Made with semisweet chocolate, cocoa powder, and milk chocolate chunks, my fudgy Triple Chocolate Gourmet Brownies with Caramel are a chocoholic’s dream come true. These loaded brownies are not only abounding with chocolatey goodness, but they’re also topped with a homemade salted caramel sauce for an exceptionally satisfying treat.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings: Brownies

Calories: 541kcal

Author: Emily Laurae

Equipment

Ingredients

Triple Chocolate Brownies

5 ounces Semisweet chocolate roughly chopped
6 tablespoons Unsalted butter
1 Egg large
2 Egg yolks large
½ cup Neutral oil avocado, canola
¼ cup Greek yogurt
1 teaspoons Vanilla extract
½ cup Granulated sugar
½ cup Brown Sugar packed
1 cup All-purpose flour
¼ cup Black cocoa powder
1 teaspoon Kosher salt
1 cup Milk chocolate coarsely chopped

Homemade Caramel

1 ¼ Cup Granulated Sugar
¾ cup Heavy Cream
4 Tablespoons Unsalted Butter room temperature
Flakey Sea Salt optional

US Customary - Metric

Instructions

Triple Chocolate Brownies

Preheat the oven to 350°F and grease an 8x8 inch pan then line with parchment paper.
Melt the butter and chocolate together in a double boiler over low heat, taking care not to overheat by mixing throughout the process. Once melted, remove from heat and allow the mixture to cool until the temperature is lukewarm.
5 ounces Semisweet chocolate , 6 tablespoons Unsalted butter
Whisk together the egg, egg yolks, oil, greek yogurt, and vanilla extract in a medium bowl. Mix in the chocolate and butter combination then add sugars and whisk to combine.
1 Egg, 2 Egg yolks, ½ cup Neutral oil, ¼ cup Greek yogurt, 1 teaspoons Vanilla extract, ½ cup Granulated sugar, ½ cup Brown Sugar
Sift the all-purpose flour and black cocoa powder into the bowl with wet ingredients and add kosher salt. Fold everything together until the flour has been incorporated before adding chocolate and folding once more with a spatula.
1 cup All-purpose flour, ¼ cup Black cocoa powder, 1 teaspoon Kosher salt, 1 cup Milk chocolate
Bake the brownies for 23-25 minutes - you should see that the tops of the brownies are no longer wet, but still quite soft when you gently press on them.
Remove from the oven and let them cool for about 20 minutes before cutting into squares and enjoying. If you prefer extra sharp edges, allow the brownies to cool further in the fridge for about an hour before cutting!

Homemade Caramel

Pour the sugar into a saucepan, and over medium-high heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color.
1 ¼ Cup Granulated Sugar
Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat.
¾ cup Heavy Cream , 4 Tablespoons Unsalted Butter
Pour caramel into a glass container and allow to cool completely before adding to the top of brownies and top with flakey sea salt!
Flakey Sea Salt

Notes

Frequently Asked Questions

How do I know when these brownies are done? Since these are exceptionally fudgy brownies, the normal wooden toothpick or skewer method will give false results. The tops of the brownies should be set, but still have quite a bit of give underneath. If you’re feeling scientific, shoot for an internal temp of 180-190F with an instant read thermometer.

Can I use regular cocoa powder in place of black cocoa powder? Absolutely, but I always recommend seeking out Dutch-processed cocoa powder no matter what. Black cocoa powder is more of a specialty ingredient that has been extra dutched, but plain Dutch-process cocoas (like Droste) will work perfectly well.

Should I frost my gourmet brownies? Since these triple chocolate bad boys are so dang fudgy, I suggest skipping the frosting and opting for a swipe of Homemade Salted Caramel instead. If you add frosting, I think the texture will be a little too one-note, whereas the salty, sticky punch of the caramel is a welcome addition.

Nutrition