Go Back
–+ servings
Salted Caramel Brownies

Salted Caramel Brownies

iamwinfred
These Salted Caramel Brownies bring together fudgy chocolate brownies, a pour of homemade caramel, and a finishing crunch of flaky sea salt. It is the kind of dessert that looks like it took hours, but really only asks for about an hour of your time. What you get is a slightly crisp top over a fudgy, almost gooey center, topped with caramel and salt that plays off the chocolate perfectly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 340 kcal

Equipment

  • 9x13 inch baking pan metal or glass works great
  • Parchment paper or aluminum foil for easy removal
  • Large mixing bowls at least 2
  • Whisk or electric mixer
  • Medium saucepan for caramel
  • Rubber spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Cooling rack

Ingredients
  

For the Brownies

  • 1 cup unsalted butter 2 sticks; 226g
  • 2 cups granulated sugar 400g
  • 4 large eggs at room temperature
  • 1 cup unsweetened cocoa powder 85g
  • 1 cup all-purpose flour 120g
  • 1 teaspoon vanilla extract 5ml
  • 1/2 teaspoon salt 3g
  • 1/2 cup dark chocolate chips optional, for extra richness; 90g

For the Salted Caramel

  • 1 cup granulated sugar 200g
  • 6 tablespoons unsalted butter cut into pieces; 85g
  • 1/2 cup heavy cream at room temperature; 120ml
  • 1 teaspoon flaky sea salt plus more for sprinkling; 5g

Optional Add-ins

  • 1/2 cup chopped pecans or walnuts 60g
  • extra chocolate chips for topping
  • melted chocolate for decoration; a drizzle

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the parchment.
  • Melt 1 cup butter in a large saucepan over medium-low heat. Remove from heat and stir in cocoa powder until smooth and glossy. Let cool slightly for 5 minutes.
  • In a large bowl, whisk granulated sugar and eggs until well combined and slightly fluffy, about 2 to 3 minutes. Add vanilla extract and whisk again.
  • Pour the slightly cooled chocolate mixture into the egg mixture and whisk gently until smooth. Fold in flour and salt with a rubber spatula until just combined. Fold in dark chocolate chips if using.
  • Pour batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a cooling rack.
  • Heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly until melted and golden brown, about 5 to 7 minutes. Carefully add butter pieces and stir until melted. Remove from heat and slowly pour in heavy cream while stirring constantly. Stir in 1 teaspoon flaky sea salt. Let cool for 10 minutes to thicken slightly.
  • Pour salted caramel evenly over cooled brownies and spread across the surface. Sprinkle additional flaky sea salt generously. Let set for at least 30 minutes at room temperature or 15 minutes in the refrigerator. Lift brownies out using parchment overhang and cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

Notes

  • Use room temperature ingredients: eggs and heavy cream at room temperature mix more smoothly and give a better texture.
  • Do not skip the parchment paper: it makes removing the brownies so much easier and keeps them from sticking.
  • Watch the caramel closely: sugar can go from perfect to burnt in seconds, so stay near the stove once it starts melting.
  • Let the brownies cool completely: cutting them warm leads to messy, crumbly squares, so patience pays off here.
  • Use a hot knife for cutting: run your knife under hot water and dry it between cuts for the cleanest edges.
  • Measure your flour correctly: spoon it into the measuring cup and level it off instead of packing it down.
  • Check for doneness carefully: the toothpick should come out with moist crumbs, not wet batter, when the brownies are ready.
  • Store at room temperature in an airtight container for up to 4 days, in the refrigerator for up to 1 week, or freeze individually wrapped for up to 3 months.
  • Reheat an individual brownie in the microwave for 10 to 15 seconds to warm it and make the caramel gooey again.
  • You can substitute store-bought caramel sauce if short on time; look for a thick, high-quality sauce and warm it slightly for easier spreading.
  • For gluten-free version, substitute all-purpose flour with a gluten-free 1 to 1 baking flour blend and ensure cocoa powder and chocolate chips are certified gluten-free.

Nutrition

Serving: 1BrownieCalories: 340kcalCarbohydrates: 43gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 10IUCalcium: 2mgIron: 8mg
Keyword easy brownie recipe, fudgy brownies, homemade caramel brownies, salted caramel brownies, sweet and salty dessert
Tried this recipe?Let us know how it was!