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3 piece of salted caramel brownie are stacked on top of each other on a white terrazzo plate. Caramel has ran over all the brownies and there is a small pool gathered on the plate. A piece of brownie has broken of one of the pieces and sit on the plate. There is a bottle of milk in the background along with a jar of the caramel sauce.
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Salted Caramel Brownies

Fudgy, sweet & just a tad salty these brownies are sure to please all your tastebuds!
Course Dessert
Cuisine American
Keyword fudgy brownies, homemade brownies, salted caramel, salted caramel brownies
Prep Time 30 minutes
Cook Time 37 minutes
Total Time 1 hour 7 minutes
Servings 16 servings
Calories 248kcal
Author Lauren

Ingredients

For the brownies:

  • 1 12-ounce bag semi-sweet chocolate
  • 4 tablespoons unsalted butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ¼ teaspoon salt
  • ½ cup salted caramel
  • ¼ teaspoon coarse sea salt

For the Salted Caramel - Yields 1 ¼ cups

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut in cubes
  • 1 cup heavy cream
  • ½ teaspoon salt

Instructions

For the caramel:

  • In a heavy bottom saucepan over low-medium heat, add the sugar. Continually stir the sugar with a spatula until completely melted. Sugar will clump, but eventually will melt completely.
  • 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 245°F and 250°F.
  • Working quickly before the liquid turns to a dark amber color, add the heavy cream. Be careful - The mixture will bubble!
  • Remove from heat and stir in salt. Stir in the butter, one piece at a time, stirring until each piece is almost completely incorporated before adding the next.
  • Allow to cool at least 20 minutes before using in the brownie recipe.

For the brownies:

  • Line the bottom and sides of a 9x9 baking pan with parchment paper or aluminum foil. Preheat your oven to 350°F.
  • Melt the chocolate and the butter using a double boiler method by setting a heatproof bowl over a saucepan filled with about 1 inch of simmering water. Stir frequently to incorporate. Once the chocolate is melted let it cool slightly, about 3 or 4 minutes, enough time to get the remaining ingredients ready.
  • Whisk in ¾ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon vanilla extract to the melted chocolate. Add the 3 eggs, whisking in one at a time.
  • In a small bowl combine the ¾ cup flour, 2 tablespoons cocoa powder, and ¼teaspoon salt. Using a spatula, fold the dry ingredients into the wet ingredients.
  • Pour the batter into the 9x9 pan. Drizzle ½ cup caramel over batter in rows. Drag a knife or toothpick across the rows, swirling the caramel.
  • Bake at 350°F for 35-37 minutes until a toothpick inserted in the center comes out clean. Garnish with sea salt flakes.

Notes

  • Store-bought caramel will work just as well as homemade!
  • These brownies can be made in a standing mixer or easily by hand with a whisk and spatula.
  • If using a microwave to melt the chocolate, use a heatproof bowl and microwave at intervals of 10 seconds until melted.
  • Garnish with an extra drizzle of caramel for sticky gooey deliciousness!
  • Brownies will stay fresh for up to 5 days if stored in an air tight container.

Nutrition

Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 112mg | Potassium: 158mg | Fiber: 2g | Sugar: 25g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg