These Salted Caramel Brownies are the perfect mix of rich, fudgy chocolate and gooey homemade caramel, all topped with a touch of sea salt. Whether you’re baking for a crowd or treating yourself, this indulgent dessert hits the sweet-and-salty spot every time.
✨ Why You’ll Love This
✔ 3-texture perfection (crispy top, fudgy center, chewy caramel)
✔ Homemade caramel in 5 mins (no candy thermometer!)
✔ Make-ahead friendly (stores 5 days)
✔ Impressively easy for how decadent it looks
Yields: 16 brownies
Prep time: 30 minutes
Cook time: 30-35 minutes
Ingredients:
For the Brownies:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Salted Caramel:
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, cut into cubes
- ½ cup heavy cream
- ½ teaspoon sea salt, plus more for sprinkling
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Saucepan
- Whisk
- Rubber spatula
Instructions:
Step 1: Prepare the Pan
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the brownies out later.
Step 2: Melt Butter and Sugar
- In a microwave-safe bowl or a saucepan over low heat, melt the butter. Once melted, whisk in the granulated sugar and brown sugar until smooth and mostly combined.
Step 3: Add Vanilla and Eggs
- Stir in the vanilla extract. Beat in the eggs one at a time, mixing well after each addition until the batter is glossy.
Step 4: Whisk Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a rubber spatula until just combined. Be careful not to overmix.
Step 6: Make the Caramel
- In a medium saucepan over medium heat, pour in the granulated sugar and cook, stirring constantly with a wooden spoon or heatproof spatula, until the sugar melts into a golden amber color. This will take about 5-7 minutes. Be patient and watch carefully to prevent burning.
Step 7: Add Butter to Caramel
- Once the sugar is melted and amber, remove the saucepan from the heat and immediately add the cubed butter. Stir vigorously until the butter is completely melted and the mixture is smooth. It may bubble up.
Step 8: Add Cream and Salt to the Caramel
- Slowly pour in the heavy cream while stirring constantly. The caramel may seize up initially, but keep stirring over low heat until it becomes smooth again. Stir in the ½ teaspoon of sea salt. Remove from heat and let cool slightly.
Step 9: Assemble and Bake
- Pour the brownie batter into the prepared baking pan and spread it evenly. Drizzle the slightly cooled caramel sauce over the brownie batter. Use a knife or skewer to gently swirl the caramel into the batter. Sprinkle the top with additional sea salt.
Step 10: Bake the Brownies
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center (avoiding the caramel swirls) comes out with moist crumbs attached.
Step 11: Cool and Serve
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
📊 Nutrition (Per Brownie)
| Calories | 180 |
|---|---|
| Protein | 2g |
| Carbs | 22g |
| Iron | 6% DV |
(With full caramel)
💡 Pro Tips
✅ Clean cuts: Chill 1 hour before slicing
✅ Extra fudgy: Underbake by 2 mins
✅ Caramel hack: Use store-bought if short on time
🍽️ Serving Ideas
- Gourmet Dessert
- Top with vanilla bean ice cream
- Coffee Pairing
- Serve with an espresso martini
- Gift Idea
- Package in cellophane boxes with ribbon
Cut into squares and enjoy!
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