Description
A luxurious dessert featuring a fudgy dark chocolate brownie base, a layer of gooey salted caramel, and a spicy chili-infused chocolate ganache topping.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 cup dark brown sugar, packed
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch-process recommended)
- ½ cup cocoa nibs (optional)
- 1 teaspoon salt
- 1 cup heavy cream, warmed
- ½ cup unsalted butter, cubed
- 1 teaspoon flaky sea salt
- 1 ½ cups dark chocolate chips (at least 60% cocoa)
- ½ to 1 teaspoon cayenne pepper
- ½ teaspoon smoked paprika
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Sift dry ingredients into the wet mixture and fold gently until just combined. Fold in cocoa nibs if using.
- Pour batter into prepared pan and bake for 20-25 minutes until edges are set but center is soft. Cool completely in the pan on a wire rack.
- While brownies cool, combine sugar and ¼ cup water in a heavy-bottomed saucepan. Cook over medium heat without stirring until amber colored (5-7 minutes).
- Remove from heat and carefully add warm heavy cream (mixture will bubble). Stir over low heat until smooth.
- Add cubed butter and stir until melted. Remove from heat and stir in flaky sea salt.
- Pour caramel over cooled brownies and spread evenly. Refrigerate for at least 30 minutes to set.
- Heat heavy cream in a small saucepan until it just starts to simmer. Remove from heat and add dark chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Whisk in cayenne pepper and smoked paprika. Pour ganache over the set caramel layer and spread to edges.
- Let set at room temperature or in the fridge for 1 hour. Cut into squares and serve.
Notes
Ensure brownies are completely cool before adding caramel to prevent melting. Use warm cream for caramel to prevent seizing. Start with less cayenne pepper if sensitive to spice. For clean cuts, use a sharp knife wiped with a warm cloth between slices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 38
- Sodium: 250
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 48
- Fiber: 3
- Protein: 5
Keywords: millionaire brownies, spicy brownies, chili chocolate, salted caramel brownies, fudgy brownies, dessert recipe, sweet and spicy