Fudgy Brownies with Salted Caramel Brandy Glaze

Fudgy Brownies with Salted Caramel Brandy Glaze

Dense, super-chocolate brownies with an oozing brandy caramel glaze.
See original post here: http://indigoscones.blogspot.com/2013/03/fudgy-brownies-with-salted-caramel.html

Ellen B.


  1. 12 Tablespoons butter , unsalted
  2. 1 1/2 Cups sugar
  3. 1 Teaspoon vanilla extract
  4. 2/3 Cup cocoa powder
  5. 3 eggs large
  6. 1 Cup flour
  7. 1/4 Teaspoon salt
  8. 1/2 Cup chocolate chips
  9. 1/2 Cup sugar
  10. 2 Tablespoons water
  11. 1 1/2 Tablespoons butter , unsalted
  12. 1/4 Cup brandy
  13. 3/4 Cup sugar powdered
  14. half-and-half 1 1/2 Tablespoon heavy cream of
  15. 1/2 Teaspoon salt


90 mins
  1. Add Photo

    To make the brownies, preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. Set aside.

  2. Add Photo

    In a medium-sized saucepan over medium heat, melt the butter. Add the sugar and vanilla and whisk thoroughly to combine. Remove from heat and whisk in the cocoa powder.

  3. Add Photo

    In a medium bowl, lightly beat the eggs together. Pour in the chocolate mixture and whisk until well combined. Stir in the flour, salt, and chocolate chips with a rubber spatula.

  4. Add Photo

    Pour batter into prepared pan and bake for 30-45 minutes, or until the surface begins to crack and a tester inserted into the middle comes out with just a few moist crumbs attached. Transfer to a wire rack to cool completely.

  5. Add Photo

    To make the glaze, combine the sugar and water in a dry, 2-quart saucepan over medium-high heat. Stir together the sugar and water just so the sugar dissolves, then leave it alone. Allow the sugar to bubble and cook, swirling the pan occasionally, until it is a deep amber color.

  6. Add Photo

    Remove from the heat and carefully add the butter, whisking constantly. When the butter is combined, add the brandy and salt. Caramel will bubble and likely seize up, creating hard chunks. Place over medium-low heat and whisk until smooth again. Cool the sauce to warm.

  7. Add Photo

    With an electric mixer, add the powdered sugar and mix until thick and creamy. Gradually add the heavy cream to thin slightly, if desired. Pour the glaze over the cooled brownies and let set in the fridge for 30 minutes.

  8. Add Photo

    Cut into bars and serve. The bars are best at room temperature, in my opinion. But store them in whatever way you're comfortable with.

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