Fudgy, homemade salted caramel brownies with lots of flaky sea salt are as easy as your favorite box-mix, but so much better and richer! Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top.
Why You’ll Love This Salted Caramel Brownies Recipe
- One-Bowl: With an easy homemade brownie base made in just one bowl, these brownies are easy AND require barely any clean-up!
- Sweet & Salty: With a hearty swirl of caramel and lots of flaky sea salt, these caramel and chocolate brownies are a match made in sweet and salty heaven!
- Fudgy: Lots of bittersweet chocolate, cocoa powder and 5 whole eggs make these brownies oh-so-rich and decadent.
- Indulgent: They will absolutely impress your guests when served warm with a scoop of ice cream, or whipped cream, and even more caramel sauce!
Do you love dressed up brownies as much as we do? Then make sure to try out our pecan pie brownies, easy mint brownies, or these gorgeous red velvet cheesecake brownies!
What You’ll Need
You likely have most of the ingredients needed already in your pantry. A hearty sprinkle of salt will keep the sweetness in check! Scroll down to the recipe card for exact amounts.
- Chocolate Chips: You can use any dark or semi sweet chocolate chips. You can use a bar instead, but cut it into small pieces for melting.
- Butter
- Sugar: You will need both granulated sugar and brown sugar.
- Eggs
- Vanilla Extract
- All-Purpose Flour: Don’t use cake flour, because it’ll make the brownies airy instead of dense.
- Cocoa Powder: Make sure it’s unsweetened.
- Salt: You will use both regular salt and flaky sea salt.
- Caramel Sauce: I used homemade caramel sauce, but you can use store-bought caramel sauce. Dulce de leche is also delicious swirled in!
How to Make Salted Caramel Brownies
It’s as easy as a box-mix, but with an indulgent caramel center and top. Scroll to the recipe card at the bottom of this post for full detailed instructions.
- Melt Chocolate: Melt the dark chocolate and butter in a double boiler (read tips below for other options). Turn off the heat and stir in both kinds of sugar until dissolved. Set aside and let it cool for 10 minutes.
- Add Eggs: Stir the eggs and vanilla into the melted chocolate mixture. Mix until fully combined.
- Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt until no large lumps remain.
- Assemble Brownies: Pour half of the batter into a baking pan lined with parchment paper. Drizzle half of the caramel sauce on top of the brownie layer. Top with the remaining batter, then drizzle more caramel on top. Add a sprinkle of flaky sea salt!
- Bake: Pop them into the oven and bake for about 30 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Serve: Remove the brownies from the oven. Let them cool for at least 20 minutes before slicing and serving as desired.
Chef’s Tips & Variations
- Leave An Edge: Don’t get too close to the edges with the caramel sauce. It will burn and stick to the parchment paper. Leave about an inch of space between it and the edges of the batter/pan.
- Don’t Go Overboard: Don’t add more than 3/4 cup caramel in the center to avoid brownie soup. Adding too much will prevent the batter from setting up correctly.
- Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
- Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
- Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
- Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.
How to Store Caramel and Chocolate Brownies
Freshly-baked salted caramel brownies need to be fully cooled before storing. If stored while still warm, they will sweat and become soggy.
- Counter: Place them in an airtight container for up to 4 days.
- Fridge: Store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.
- Freezer: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.
Yield: 12 brownies
Salted Caramel Brownies
This fudgy salted caramel brownies recipe is as easy as a box-mix, but way richer and more chocolatey for an indulgent sweet treat. Serve them warm with whipped cream, or ice cream, and extra caramel sauce to really take them over the top!
Ingredients
- 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, firmly packed
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoons salt
- 1 cup salted caramel sauce, divided
- Flaky sea salt, to taste
Instructions
- In a double boiler, or a glass/metal bowl over a pan of simmering water, melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
- Preheat oven to 350°F. Prepare a 9×13 baking pan by buttering the sides and bottom of the pan. Then lining the bottom with a sheet of parchment paper.
- Add all 5 room temperature eggs and vanilla. Whisk until just combined. Do not overmix, this will ruin your fudgy brownies.
- Sprinkle the flour, cocoa powder, and salt over the chocolate mixture. Using a whisk, gently combine the dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
- Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle 1/2 cup (do not use more than 3/4 cup or your brownies will not bake correctly) caramel sauce evenly over the top of the batter. Don't get too close to the edges with the caramel sauce, leave about an inch around the edges.
- Pour the remaining brownie batter over the caramel layer. Level it out (carefully, so you don't mess up the layer underneath) with a spatula. Drizzle the remaining caramel on top in a design of your choice. Add a hearty sprinkle of flaky sea salt on top, to taste.
- Bake for 30 to 35 minutes, rotating the pan once half way through baking. Check the brownies using the toothpick method. The brownies are done when the toothpick comes out with just a few moist crumbs attached.
- Let brownies cool, before cutting and serving as desired.
Notes
Store: Place them in an airtight container for up to 4 days. Or store them in an airtight container, in the fridge, for up to 7 days. Place them on the counter for 30 minutes to warm to to room temperature, or microwave a brownie for 10 seconds for that just baked feel.
Freeze: Wrap each brownie in plastic wrap twice. Place them in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw them on the counter, unwrapped, for about an hour.
Add Nuts: Fold 1/2 cup chopped pecans, almonds, or walnuts into the batter for a nutty crunch.
Let Them Rest: Never cut into hot brownies despite how tempted you might be. They’ll stick to the knife and fall apart. For perfect cuts, cool completely and then use a plastic knife (seriously!) for super clean cuts.
Don’t Over Mix: Go easy on the stirring and do not over-mix the batter. Incorporating too much air makes cake-like brownies.
Double Broiler: If you do not have a double broiler, you can use a large metal or glass bowl set over a boiling pot of water. In a pinch, melt the butter and chocolate together in the microwave in 30 second intervals, stirring often. Be careful not to overheat, or scorch, the chocolate in the microwave.
Nutrition
Serving: 1 brownie, Calories: 395kcal, Carbohydrates: 55g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 293mg, Potassium: 87mg, Fiber: 1g, Sugar: 45g, Vitamin A: 622IU, Vitamin C: 0.1mg, Calcium: 37mg, Iron: 1mg
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