Description
Ingredients
Chocolate Crust:
1 ½ cups chocolate cookie crumbs (use Oreos with filling removed)
5 tbsp unsalted butter, melted
2 tbsp sugar
Fudgy Brownie Layer (from scratch):
½ cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
Homemade Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter (cut into pieces, room temp)
½ cup heavy cream (room temp)
½ tsp vanilla extract
Pinch of salt (for sauce)
Extra flaky sea salt for garnish
Chocolate Ganache Topping:
1 cup semi-sweet or dark chocolate chips/chopped chocolate
½ cup heavy cream
Instructions
Make the Chocolate Crust:
1. Preheat oven to 350°F (175°C).
2. Mix cookie crumbs, sugar, and melted butter in a bowl until fully combined.
3. Press evenly into the bottom and sides of a 9-inch pie dish.
4. Bake 8 minutes, then let cool slightly.
Make the Brownie Batter:
1. Melt butter in a saucepan or microwave-safe bowl.
2. Stir in sugar until glossy.
3. Add eggs and vanilla; whisk until combined.
4. Add cocoa powder, flour, salt, and baking powder. Stir just until smooth.
5. Pour brownie batter into the cooled crust.
Make the Caramel Layer:
> (Do this right before pouring so it’s warm and pourable)
Use caution — hot caramel can burn.
1. In a heavy saucepan over medium heat, melt sugar, stirring occasionally until it fully liquifies and turns a deep amber.
2. Reduce heat to low; add butter carefully (it will bubble). Stir until melted.
3. Slowly pour in heavy cream while stirring constantly.
4. Mix until smooth and glossy; remove from heat.
5. Stir in vanilla and a pinch of salt.
6. Cool 1–2 minutes, then gently pour or drizzle over brownie batter (don’t mix in).
Bake the Pie:
Bake at 350°F for 25–30 minutes, until brownie is set but still slightly fudgy.
Let cool at least 30–45 minutes.
Make the Ganache:
1. Heat heavy cream until just simmering.
2. Pour over chocolate chips in a bowl.
3. Let sit 1 minute, then stir until silky.
4. Pour over cooled pie. Spread evenly.
Garnish & Serve:
Drizzle extra caramel over the ganache.
Sprinkle generously with flaky sea salt.
Chill 1 hour for clean slices OR serve slightly warm for gooey goodness.
Serving Suggestion:
Serve with vanilla bean ice cream or whipped cream for maximum bliss.
Step-by-Step Guide
Follow this detailed sequence for perfect results. First, ensure all ingredients are measured and at the correct temperature. For the crust, process cookies finely for an even texture. When pressing into the pie dish, use a flat-bottomed cup to compact it firmly. For the caramel, have your butter and cream measured and ready before you begin melting the sugar—once it starts to color, the process moves quickly. Pour the warm caramel over the brownie batter in a slow, steady stream, starting from the center. When baking, check at 25 minutes; the pie is done when the edges are set but the center still has a slight jiggle.
Serving Suggestions
This rich pie is best served in modest slices. Accompany with a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream to cut the sweetness. For a festive touch, add a few fresh raspberries or a dusting of cocoa powder. It pairs wonderfully with a strong cup of black coffee or a glass of cold milk.
How-to Summary
In brief: Create a baked chocolate cookie crust. Fill it with a simple, homemade fudgy brownie batter. Carefully prepare a liquid caramel sauce and pour it over the batter. Bake until set, then cool. Top with a silky chocolate ganache, a drizzle of extra caramel, and a generous sprinkle of flaky sea salt before chilling to set.
Frequently Asked Questions
Can I use store-bought caramel sauce?
Yes, for a shortcut, use a high-quality, thick store-bought caramel. Warm it slightly before drizzling over the brownie batter to ensure it spreads easily.
How do I store leftovers?
Cover the pie tightly and refrigerate for up to 4 days. The chilled pie slices cleanly. You can also freeze it for up to 2 months.
My caramel seized or crystallized. What happened?
This often occurs if sugar crystals form on the pan’s sides. To prevent it, brush the sides of the pan with water as the sugar melts to dissolve crystals, and avoid stirring once it begins to liquefy.
Can I make this gluten-free?
Absolutely. Use gluten-free chocolate cookies for the crust and a 1:1 gluten-free flour blend in the brownie layer.
Why is my brownie layer cakey instead of fudgy?
Over-mixing the batter after adding the flour can incorporate too much air, and over-baking is the most common culprit. Ensure you remove the pie from the oven while the center is still slightly soft.
Common Mistakes to Avoid
- Using cold butter or cream for the caramel, which can cause dangerous splattering and hardening.
- Over-baking the pie, resulting in a dry, cakey texture instead of a fudgy one.
- Pouring the ganache onto a hot pie, causing it to melt and slide off.
- Not letting the crust cool slightly before adding the brownie batter, which can begin to cook the batter prematurely.
- Skimping on the flaky sea salt garnish, which is crucial for balancing the sweetness.
Conclusion
This Salted Caramel Brownie Pie is a show-stopping dessert that masterfully combines textures and flavors. While it requires careful attention, particularly with the caramel, the process is straightforward and the result is profoundly rewarding. By following the detailed steps and avoiding common pitfalls, you’ll create a decadent, memorable treat perfect for any special occasion. The contrast of the fudgy brownie, gooey caramel, and crisp salty finish is nothing short of spectacular.