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Salted Caramel Brownies

  • Author: Lauren
  • Prep Time: 30 mins
  • Cook Time: 37 mins
  • Total Time: 1 hour 7 minutes
  • Yield: 16 1x


Fudgy, sweet & just a tad salty these brownies are sure to please all your tastebuds!



For the brownies:

  • 1 12-ounce bag semi-sweet chocolate (good quality)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup salted caramel
  • 1/4 teaspoon coarse sea salt

For the Salted Caramel – Yields 1 1/4 cups

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut in cubes
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • good silicone spatula


For the Caramel:

  1. In a heavy bottom saucepan over low-medium heat, add the sugar. Continually stir the sugar with the spatula until completely melted. Sugar will clump, but eventually will melt completely.
  2. Once sugar is melted, continue to stir until the liquid reaches a medium-amber color. If using a candy thermometer, the temp should be between 245F and 250F.
  3. Working quickly before the liquid turns to a dark amber color, add the heavy cream. !Be careful – Mixture will bubble.
  4. Remove from heat and stir in salt. Stir in the butter, one piece at a time, stirring until each piece is completely incorporated before adding the next.
  5. Allow to cool completely before using in the brownie recipe.

For the brownies:

  1. Line the bottom and sides of a 9×9 baking pan with parchment paper or aluminum foil. If using parchment paper, a little cold butter on the pan will help keep the parchment paper in place. Preheat your oven to 350F.
  2. In a double boiler (heatproof bowl set over a sauce pan with barely simmering water) melt the entire bag of chocolate and the butter, stirring frequently to incorporate. Let cool slightly, about 3 or 4 minutes, enough time to get the remaining ingredients ready.
  3. Using a whisk, add granulated and brown sugars to the melted chocolate.
  4. Whisk in eggs, one egg at a time. Add vanilla extract.
  5. Add flour, cocoa powder and salt. Using a spatula, fold the dry ingredients into the chocolate/sugar mixture.
  6. Pour the batter into the 9×9 pan. Drizzle caramel over batter in rows. Drag a knife or toothpick across the rows, swirling the caramel.
  7. Bake for 35-37 minutes until a toothpick inserted in the center comes out clean. Garnish with coarse natural sea salt.
  • Category: Dessert
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