I can never resist brownies this fudgy, especially when silky salted caramel is tucked inside and drizzled over every rich, gooey square.

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I’m obsessed with these Salted Caramel Brownies because they don’t play nice. Every bite is dense, fudgy, and almost ridiculously gooey, with bittersweet chocolate doing the heavy lifting and flaky sea salt cutting through all that sticky caramel drama.

I love the way the caramel sinks into the middle, then shows up again on top like it owns the place. And honestly, it does.

But what really gets me is the mess: shiny edges, thick squares, caramel trails, chocolate everywhere. Extremely rich.

Totally unnecessary. Exactly what I want when I need a brownie that goes way too far fast.

Ingredients

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Butter makes these brownies rich, glossy, and honestly a little dangerous.
Bittersweet chocolate brings that deep, fudgy base you’re actually here for.
Granulated sugar gives sweetness and those shiny, crackly brownie tops.
Brown sugar adds chewiness and a cozy caramel-like vibe.
Eggs hold everything together and help the middle stay thick.
Vanilla makes the chocolate taste warmer, not louder.
Flour gives structure, but not too much cake energy.
Cocoa powder doubles down on the chocolate in the best way.
Fine salt keeps the whole pan from tasting flat.
Chocolate chips melt into little pockets, which you’ll absolutely notice.
Caramel sugar turns sticky, sweet, and just a little dramatic.
Heavy cream makes the caramel smooth instead of tooth-breaking.
Plus flaky sea salt hits last, and basically makes every bite pop.

Ingredient Quantities

1 cup (226 g) unsalted butter

8 ounces (226 g) bittersweet or semisweet chocolate, chopped

1 1/2 cups (300 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup plus 2 tablespoons (130 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon fine salt

1 cup (170 g) semisweet chocolate chips or chopped chocolate, for stuffing

1 cup (200 g) granulated sugar, for caramel

2 tablespoons water, for caramel

6 tablespoons (85 g) unsalted butter, for caramel

1/2 cup plus 2 tablespoons (160 ml) heavy cream, warmed, for caramel

1 teaspoon vanilla extract, for caramel

1 to 1 1/2 teaspoons flaky sea salt, to finish

How to Make this

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1. Preheat oven to 350 F (175 C). Line a 9 by 13 inch pan with parchment, leaving an overhang for easy removal, and lightly grease the parchment.

2. Make the salted caramel: in a medium heavy saucepan combine 1 cup (200 g) granulated sugar and 2 tablespoons water over medium heat. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color, about 6 to 8 minutes. Do not stir with a utensil.

3. Remove the pan from heat and carefully stir in 6 tablespoons (85 g) unsalted butter until melted, then slowly whisk in 1/2 cup plus 2 tablespoons (160 ml) warmed heavy cream until smooth. Stir in 1 teaspoon vanilla extract, let cool slightly, then set aside. Reserve about 1/2 cup of the caramel for drizzling on top.

4. Melt 1 cup (226 g) unsalted butter and 8 ounces (226 g) chopped bittersweet or semisweet chocolate together in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.

5. Whisk together 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar into the chocolate mixture. Add 4 large room temperature eggs one at a time, whisking to combine after each, then stir in 2 teaspoons vanilla extract.

6. Sift together 1 cup plus 2 tablespoons (130 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, and 1 teaspoon fine salt. Fold the dry ingredients into the chocolate mixture until just combined.

7. Fold in 1 cup (170 g) semisweet chocolate chips or chopped chocolate. Spoon about two thirds of the batter into the prepared pan and spread into an even layer.

8. Dollop and gently spread half of the cooled caramel over the batter layer, leaving a small border. Top with the remaining batter and gently spread to cover. Spoon the reserved caramel across the top and use a knife to swirl it into the batter for a marbled effect.

9. Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Cool completely in the pan on a wire rack.

10. When cooled, drizzle additional reserved caramel if desired and sprinkle 1 to 1 1/2 teaspoons flaky sea salt over the top. Use the parchment overhang to lift brownies from the pan, cut into squares, and serve.

Equipment Needed

1. 9 x 13 inch baking pan
2. Parchment paper
3. Medium heavy saucepan
4. Heatproof bowl for melting chocolate (or double boiler)
5. Whisk
6. Silicone spatula or wooden spoon
7. Mixing bowls
8. Measuring cups and spoons
9. Wire cooling rack

FAQ

How long does it take to make these salted caramel brownies? Answer: Active time is about 45 minutes and total time including baking and cooling is 1 hour 30 minutes to 2 hours.

Can I make the caramel ahead of time? Answer: Yes. Cool the caramel to room temperature, refrigerate in an airtight container up to 5 days, and warm gently before using.

My caramel seized or crystallized while cooking. What do I do? Answer: If crystals form on the pan sides, wipe them away with a wet pastry brush and continue to cook. If the caramel becomes grainy, add a tablespoon or two of warm cream and stir over low heat until smooth, or start a new batch and combine if texture cannot be rescued.

How do I get a gooey center without underbaking? Answer: Bake until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. The embedded chocolate and caramel help maintain a fudgy center even when the brownies are fully baked.

Can I substitute the chopped chocolate and chips with all chips or different chocolate types? Answer: Yes. Use all chocolate chips or all chopped chocolate, but keep similar chocolate quality. For a less sweet result choose higher cacao chocolate; for milder flavor choose semisweet or milk chocolate.

How should I store and serve the brownies? Answer: Store at room temperature in a single layer or stacked with parchment between pieces for up to 3 days, or refrigerate up to 5 days. Warm slightly in a low oven or microwave for 10 to 15 seconds before serving for a soft, gooey bite. Sprinkle flaky sea salt just before serving for best texture.

Salted Caramel Brownies Recipe Substitutions and Variations

Unsalted butter: use equal weight of refined coconut oil for dairy free results, or use vegan stick margarine at a 1:1 ratio for texture closest to butter.
All purpose flour: replace with a gluten free 1:1 baking blend (rice starch/xanthan included) at equal weight; expect slightly different crumb and slightly quicker bake.
Unsweetened cocoa powder: swap for 3 ounces (85 g) melted unsweetened chocolate plus omit 1 tablespoon of butter from the batter to keep fat balance, or use Dutch-process cocoa in equal weight but reduce baking soda adjustments if recipe uses it.
Heavy cream (for caramel): use full fat coconut milk warmed for a dairy free caramel, or use an equal volume of half and half for a lighter, less rich caramel.

Pro Tips

– Make the caramel with patience and steady heat. Let the sugar melt and color slowly and resist stirring with a spoon; instead tilt and swirl the pan gently. Once it hits a deep amber, remove from heat immediately before adding the butter and warm cream so it does not seize.

– Warm your eggs to room temperature and add them one at a time to the chocolate so the batter stays glossy and smooth. Cold eggs can cause the chocolate to seize or make the batter look grainy.

– When melting the chocolate and butter, use a double boiler or very short microwave bursts and stir frequently. Aim for a silky texture that is warm but not hot before you add the eggs, so the eggs do not cook.

– Don not overmix after you add the flour and cocoa. Fold until you just cannot see streaks of dry ingredients. Overworking will make the brownies cakier rather than fudgy and dense.

Salted Caramel Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist brownies this fudgy, especially when silky salted caramel is tucked inside and drizzled over every rich, gooey square.

Servings

servings

Calories

508

kcal

Equipment: 1. 9 x 13 inch baking pan
2. Parchment paper
3. Medium heavy saucepan
4. Heatproof bowl for melting chocolate (or double boiler)
5. Whisk
6. Silicone spatula or wooden spoon
7. Mixing bowls
8. Measuring cups and spoons
9. Wire cooling rack

Ingredients

1 cup (226 g) unsalted butter
8 ounces (226 g) bittersweet or semisweet chocolate, chopped
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons (130 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon fine salt
1 cup (170 g) semisweet chocolate chips or chopped chocolate, for stuffing
1 cup (200 g) granulated sugar, for caramel
2 tablespoons water, for caramel
6 tablespoons (85 g) unsalted butter, for caramel
1/2 cup plus 2 tablespoons (160 ml) heavy cream, warmed, for caramel
1 teaspoon vanilla extract, for caramel
1 to 1 1/2 teaspoons flaky sea salt, to finish

Directions

Preheat oven to 350 F (175 C). Line a 9 by 13 inch pan with parchment, leaving an overhang for easy removal, and lightly grease the parchment.
Make the salted caramel: in a medium heavy saucepan combine 1 cup (200 g) granulated sugar and 2 tablespoons water over medium heat. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color, about 6 to 8 minutes. Do not stir with a utensil.
Remove the pan from heat and carefully stir in 6 tablespoons (85 g) unsalted butter until melted, then slowly whisk in 1/2 cup plus 2 tablespoons (160 ml) warmed heavy cream until smooth. Stir in 1 teaspoon vanilla extract, let cool slightly, then set aside. Reserve about 1/2 cup of the caramel for drizzling on top.
Melt 1 cup (226 g) unsalted butter and 8 ounces (226 g) chopped bittersweet or semisweet chocolate together in a heatproof bowl set over barely simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
Whisk together 1 1/2 cups (300 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar into the chocolate mixture. Add 4 large room temperature eggs one at a time, whisking to combine after each, then stir in 2 teaspoons vanilla extract.
Sift together 1 cup plus 2 tablespoons (130 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, and 1 teaspoon fine salt. Fold the dry ingredients into the chocolate mixture until just combined.
Fold in 1 cup (170 g) semisweet chocolate chips or chopped chocolate. Spoon about two thirds of the batter into the prepared pan and spread into an even layer.
Dollop and gently spread half of the cooled caramel over the batter layer, leaving a small border. Top with the remaining batter and gently spread to cover. Spoon the reserved caramel across the top and use a knife to swirl it into the batter for a marbled effect.
Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Cool completely in the pan on a wire rack.
When cooled, drizzle additional reserved caramel if desired and sprinkle 1 to 1 1/2 teaspoons flaky sea salt over the top. Use the parchment overhang to lift brownies from the pan, cut into squares, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.