clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Extra Dark Chocolate Chunk Brownies with Tamarind Salted Caramel

  • Author: Sabrina Russo
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x


These dark chocolate chunk brownies are slathered with tamarind salted caramel for a sweet and tangy contrast. Finish it off with a sprinkle of maldon salt.




  • 1 ¼ cup granulated sugar
  • ½ cup + 2 tbsp Dutch process cocoa
  • 2 tbsp black cocoa (or more Dutch process)
  • ¾ tsp kosher salt
  • ½ cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup all-purpose flour
  • 5 oz (1 cup) roughly chopped dark chocolate


  • 1 cup sugar
  • 6 tbsp unsalted butter, at room temperature
  • ½ cup heavy cream, at room temperature
  • 1 tbsp tamarind paste
  • 1 tsp kosher salt
  • Maldon salt or fleur de sel, for sprinkling


  1. Prep: Butter an 8×8 inch baking pan, line with parchment overhanging on edges and butter again. Preheat oven to 350°F.
  2. Mix sugar + cocoa: Shift together sugar, cocoas and salt in a large bowl.
  3. Add wet ingredients: Stream in butter while whisking until incorporated. Whisk in eggs one at a time until fully incorporated. Stir in vanilla.
  4. Add flour + chocolate: Whisk in flour in 2-3 additions until combined. Do not overmix. Fold in chocolate chunks.
  5. Bake: Transfer batter to prepared pan and bake on center rack for 25-30 minutes. Pull when the internal temperature of the center of the brownies reads 185-190°F on your thermometer.  If you insert a toothpick into the center, it should have a few moist crumbs attached.
  6. Cool: Cool in pan for 15 minutes. Lift out of pan by parchment paper and transfer to a wire rack to cool completely.
  7. Caramelize sugar: While brownies cook, start the caramel sauce. Add sugar plus ¼ cup of water to a heavy bottomed sauce pot. Stir to combine, making sure there is no sugar on the sides of the pan. Warm mixture over medium heat. Check to make sure sugar is completely dissolved before mixtures comes up a boil, adjusting heat as needed. I placed a small amount of sugar syrup into a spoon and rubbed it between my fingers to test if the sugar was dissolved. You may increase heat slightly at this point to bring to boil. When sugar syrup starts to boil, wash down sides of pot several times by dipping a pastry brush into water and running it along the inner edges of the pan. This will wash any sugar down into the caramel and prevent crystals from forming. Do NOT stir caramel at this stage. Continue to cook as water evaporates and sugar begins to caramelize.
  8. Finish caramel: When sugar becomes an amber color and reaches 350-360°F, remove from heat and whisk in butter and cream. Stir in tamarind paste and salt. Transfer to a bowl and cool to room temperature.
  9. Serve: Cut brownies into squares. Top with caramel sauce and a sprinkle of maldon salt. Enjoy.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 brownie
  • Calories: 300
  • Sugar: 32g
  • Sodium: 265mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 2g

Keywords: brownies, chocolate chunk, caramel