Salted Caramel Brownies Recipe (2024)

Why is sour cream added to the caramel?

How do you cut a 13x9 pan of brownies into 22 pieces? That's what the nutrition information is based upon. Wouldn't it make more sense to figure out how most people would ACTUALLY cut up a 13x9 pan of baked goods and then base the calorie count upon that? The only way I can figure 22 evenly sized pieces is 1 vertical cut and then cutting horizontally into 11 very thin strips. 20 or 24 pieces would make more sense (3 vertical cuts and 4 or 5 horizontal ones).

I have two questions about the dark chocolate. Is it unsweetened or sweetened? And can you give a cup-measurement for it instead of ounces? Thanks.

Does "dark chocolate" mean bittersweet or semisweet chocolate? This is what I see in my supermarket with the right cacao content. Or do I look for an "eating" chocolate outside the baking section?

For 1st time caramel makers, I'd add a note of caution about stirring. Stirring can cause sugar crystals to collect on the sides of the pan, so have a pastry brush and cold water nearby to wash down the crystals. Or just put a lid on the pan for a bit & let the condensation wash down the sides of the pan for the smoothest caramel sauce.

Let me help. The total calories for the pan is 315 x 22 = 6930 calories. For 20 servings (5.85 sq. in) = 6930/20 = 346 calories. For 24 servings (4.875 sq. in.) = 289 calories.

I live in Italy and have no access to corn syrup. How can i substitute?

You can use the same amount of sugar. Corn syrup just makes it easier to cook the caramel without risk of crystallization.

I just wanted to comment that the editing and music on this is just delightful. I enjoyed this production, thank you Jason and Devon.

For thickening and the slight tanginess it adds. But if you don't have any, just use extra heavy cream.

These are unreal. I've made them three times: have also used golden syrup instead of light corn syrup (perhaps would work for those in the UK?). For a readily available chocolate, Baker's semi-sweet worked well (with the semi-sweet chocolate I used a cup of sugar instead of 1.5 cups...). Thank you for this awesome recipe!

As the accompanying article states,
"[a]dding a dairy product quickly stops the cooking and makes the mixture thick and creamy."

Did not get done after 50 minutes. Like eating raw batter, which some people do like, but this was extreme.

I have made this recipe numerous times and every time, they are delicious. There is always a battle as to who gets to take home leftovers. My favorite is to freeze some of the leftover brownies and eat them when they are super cold. The brownies have the consistency of fudge, and the salt balances the sweetness nicely. I love this recipe. It is my go to dessert.

These are the best but a LOT of work.I used 85% cacao (easily found at Sprout's) and the second time I made it I cut the white sugar down to 1 cup. Excellent both ways.When I watch the video I see it pixelated and completely illegible at points. I wrote to the Times about this and got a quick response: the video is fine. Is it? I see it this way on multiple browsers and on my phone.

350° C = 176,5° F

Could someone help me with this brownie recipe? I’ve made it several times following the instructions and my brownies come out raw every time. What am I doing wrong??? TIA

I always make the mistake of cooking too long when it comes to cake and brownies - take out of the oven when it’s still looking a bit gooey! It will harden up as it cools. I had them in the oven for around 43 minutes, this was too long. I’ll try 35 minutes next time.

This did not work for me at all. The caramel had a strange aftertaste (from the sour cream?). One of the few NYTimes recipes I would not recommend.

3 tries to make the caramel. Did anyone mention that the temperature for the caramel must be wrong - 350? Did not know that sugar continues to cook after taken off the heat. Six minutes on high - "dark amber" burned black and nearly ruined the pan. Second batch - took off when light amber, still burned. Third batch ignored instructions completely and just watched it. Took it off when barely colored and almost too dark. Caramel soaked into brownies. Don't know how there could be extra caramel.

In my house, we have some problems digesting milk, so I used homemade cashew cream. It was delicious.

Super buttery- any tips to fix this?

I would like to make these and overnight them in the mail. The recipe says "refrigerate until ready to serve" curious if I could get away with it.

For me, the caramel tasted better and I might've done something wrong who knows, I used a different recipe anyways. I would also recommend baking it for about 50 minutes because it's super super gooey in the middle. It was really sweet but in a good way. I don't know if I would make it again though.

These were way too sweet for me - and I love sweet. Wouldn’t make again.

I halved the recipe (and made it—gasp—in a round tin; 3 eggs, 26 minutes baking time, metric measurements) and the brownies lasted no longer than three days around two adults. A marvel. Decadent, satisfying, toothy, rich. Why would you settle for a regular brownie after this?

These were delicious. After 30 minutes they had the texture of a lava cake. They would have been good like that, but I put them in for another 10 minutes. I thought it would make too many, but they barely lasted 3 days.