Put down that box of store-bought mix—the perfect pan of fudgy, gooey, intensely chocolate brownies is just a few steps away. Of course, being drenched in buttery salted caramel sauce doesn’t hurt, but it’s what’s going on inside these brownies that makes all the difference.First, I start with melted chocolate in the batter which makes a moist and gooey brownie. I like to use unsweetened chocolate because it makes it easier to control the amount of sugar in the recipe overall.
Use the best chocolate you can since it’s the main ingredient. I like to splurge on good-quality bars such as Ghirardelli and chop them myself; chocolate chips are often coated with ingredients to keep them from sticking together, which can affect the finished texture of the brownies. The hefty amount of vanilla intensifies the flavor of the chocolate.For the richest flavor, cook the caramel until it’s deep amber in color.
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