Salted Caramel Brownies Recipe
Fudgy, sweet & just a tad salty these brownies are sure to please all your tastebuds!
How to Make the Best Salted Caramel Brownies
Rich, fudgy brownies elevated with swirls of homemade salted caramel make these salted caramel brownies an irresistible dessert. The contrast between the sweet chocolate and the buttery, salty caramel creates a flavor combination that’s absolutely heavenly. With just the right amount of chewiness and a hint of sea salt on top, these brownies deliver café-quality results from your own kitchen.
Making your own caramel from scratch might seem intimidating, but the reward is well worth it. The homemade version has a rich, complex flavor that store-bought versions simply can’t match. The key is taking the caramel to a deep amber color before adding the cream—this develops those deep, toasted notes that make these brownies so special.
These brownies are perfect for special occasions, potlucks, or whenever you need a show-stopping dessert. They pair beautifully with a glass of milk or a scoop of vanilla ice cream, and they’re sure to impress anyone lucky enough to get a taste.
Salted Caramel Brownies
Fudgy, sweet & just a tad salty these brownies are sure to please all your tastebuds!
Ingredients
Brownies
Caramel
Instructions
Caramel
- In a heavy-bottomed saucepan, melt the sugar over medium-high heat, stirring frequently until it reaches a deep amber color.
- Remove from heat and carefully add the butter, stirring until combined.
- Slowly pour in the heavy cream, stirring constantly to combine.
- Stir in the salt and allow to cool slightly before using.
Brownies
- Preheat oven to 350°F. Melt the chocolate and butter together in a double boiler or microwave.
- In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined.
- Stir in the melted chocolate mixture and vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, and salt.
- Fold the dry ingredients into the chocolate mixture until just combined.
- Spread half of the brownie batter into a greased 8x8 inch pan.
- Drizzle half of the caramel over the batter and swirl gently.
- Top with the remaining brownie batter and smooth the surface.
- Drizzle with remaining caramel and swirl if desired.
- Sprinkle with coarse sea salt.
- Bake for 35-37 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely before slicing and serving.
Notes
- Be careful when making the caramel—the sugar will be extremely hot. Never touch it directly.
- These brownies are best enjoyed within 2-3 days of baking.
- For extra fudgy brownies, slightly underbake them.