After a long winter, seeing fresh berries on the grocery store shelves is as much a sign of spring as morning bird songs and the Easter bunny. When this happens, I want to put berries in everything I make. This recipe for Salted Caramel Blackberry Brownies offers all the comforts of a warm gooey homemade brownie with surprising ribbons of tart berries and rich, sweet caramel.
Getting the Salt Right
Getting the “salty” right is key. You’ll want a salty chocolate but not necessarily bursts of salty crunch because that interferes with the tart blackberries. I made the batter with our Pure Ocean Sea Salt. It dissolves quickly thus makes a consistently salty batter. Depending on how salty you like you chocolate, you can alter the amount. Salt is added for flavor only.
Gooey Vs. Cakey
Did I mention these are gooey? Insanely! Add a little more flour or refrigerate the dough if it’s important to you that they can actually come out of the pan in pieces. I brought them in to work and we managed to get along just fine with the gooey mess, but they weren’t exactly finger food.
Now, Make a Mess
At home, I dropped one in a mason jar, added a scoop of Cherry Garcia froyo, more blackberries, and drizzled the mess with hot fudge for an even bigger, more delicious mess. Had I not been in such a heavenly place, I would have taken a photo of that. It was epic and I’m regretful that I didn’t.
Flakey Finish or No?
I don’t recommend finishing this salted brownie with flake salt, which seems counter intuitive, but again, you want a salty chocolate, not salty blackberries.
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 3/4 cup extra dark cocoa powder (I used unsweetened cocoa powder: still good!)
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1 6 oz container blackberries
- 3/4 cup caramel sauce
- Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper
- Place butter, sugars, and cocoa powder in a heat-proof bowl and microwave until butter is melted
- Stir until smooth
- Add eggs and vanilla, incorporating until smooth
- Stir in baking powder, salt, and flour
- Add blackberries to brownie mixture and carefully fold in
- Pour half of the brownie batter into the prepared pan
- Spoon caramel over top in an even layer
- Spread remaining brownie batter on top
- Bake 35-40 minutes until a tester comes out clean.
- Let cool in pan completely
- We have a great caramel recipe here if you want to make it from scratch: http://www.grainofsalt.com/2014/01/sweet-and-salty-dips-for-game-day/