Salted Caramel Brownies Recipe

Introduction

These Salted Caramel Brownies combine rich, fudgy chocolate with luscious salted caramel for an irresistible treat. Perfectly balanced with a sprinkle of flaky sea salt, they offer a decadent dessert experience that’s easy to make at home.

Ingredients

• 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
• 1 cup (2 sticks) unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar (firmly packed)
• 5 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 1/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup salted caramel sauce (divided)
• Flaky sea salt (to taste)

Instructions

1. Step 1: In a double boiler or a glass/metal bowl set over simmering water, melt the chocolate chips and butter together, stirring occasionally until smooth and fully combined. Turn off the heat but keep the bowl over the water, then whisk in both sugars until completely blended. Remove the bowl and let the mixture cool to room temperature, about 30 minutes.
2. Step 2: Preheat your oven to 350°F. Prepare a 9×13-inch baking pan by buttering the sides and bottom, then line the bottom with a sheet of parchment paper for easy removal.
3. Step 3: Add the 5 room temperature eggs and vanilla extract to the chocolate mixture. Whisk gently until just combined, being careful not to overmix to maintain fudgy texture.
4. Step 4: Sprinkle the flour, cocoa powder, and salt evenly over the batter. Use a whisk to fold the dry ingredients into the wet mixture gently until there are no large lumps and no visible flour remains. Avoid overmixing.
5. Step 5: Pour half of the brownie batter into the prepared pan and smooth the surface with a spatula. Drizzle 1/2 cup of salted caramel sauce evenly over this layer, keeping about an inch clear from the edges to prevent spreading.
6. Step 6: Carefully pour the remaining brownie batter over the caramel layer and level the top gently. Drizzle the remaining caramel over the batter in a decorative pattern. Finish with a generous sprinkle of flaky sea salt to enhance the flavors.
7. Step 7: Bake for 30 to 35 minutes, rotating the pan halfway through baking to ensure even cooking. Use the toothpick test: the brownies are done when a toothpick inserted in the center comes out with only a few moist crumbs attached.
8. Step 8: Allow the brownies to cool completely in the pan before cutting into squares. Serve and enjoy your rich, gooey salted caramel brownies.

Tips & Variations

• For extra gooey brownies, slightly underbake by a couple of minutes, but be careful not to leave them too wet.
• Use homemade salted caramel sauce for a more personalized flavor and control over saltiness.
• Substitute the bittersweet chocolate with semisweet if you prefer a sweeter chocolate presence.
• Add chopped nuts like pecans or walnuts for added crunch and texture.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week, or freeze for up to 3 months. When ready to eat, thaw frozen brownies overnight in the fridge and warm slightly in the microwave if desired for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for these brownies?

Yes, you can substitute bittersweet chocolate with semisweet or dark chocolate chips. Just be mindful that sweeter chocolate will alter the balance of flavors slightly.

Do I need to use salted caramel sauce, or can I make my own?

You can definitely make your own salted caramel sauce at home for a fresher taste, or use store-bought if short on time. Just be sure it’s salted to complement the brownies well.

Salted Caramel Brownies Recipe

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★★★★★

4.7 from 145 reviews

These Salted Caramel Brownies combine the rich, fudgy texture of bittersweet chocolate with a luscious layer of salted caramel sauce, finished with a sprinkle of flaky sea salt for the perfect balance of sweet and salty. Ideal for chocolate lovers seeking an indulgent treat with a gooey caramel surprise.

• Author: Lila
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Base

• 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips
• 1 cup (2 sticks) unsalted butter, room temperature

Sugars

• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, firmly packed

Wet Ingredients

• 5 large eggs, room temperature
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 1/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt

Caramel & Finish

• 1 cup salted caramel sauce, divided
• Flaky sea salt, to taste

Instructions

1. Melt Chocolate and Butter: Set up a double boiler by placing a glass or metal bowl over a pan of simmering water. Add the bittersweet chocolate chips and butter to the bowl. Stir occasionally until melted and combined. Turn off the heat but keep the bowl over the water, then stir in both granulated and brown sugars until fully incorporated. Remove from heat and allow the mixture to cool to room temperature, about 30 minutes.
2. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Butter the sides and bottom of a 9×13-inch baking pan, then line the bottom with parchment paper for easier removal.
3. Add Eggs and Vanilla: To the cooled chocolate mixture, add the 5 room temperature eggs and vanilla extract. Whisk gently just until combined to maintain a fudgy texture; avoid overmixing.
4. Incorporate Dry Ingredients: Sprinkle the flour, cocoa powder, and salt evenly over the chocolate mixture. Using a whisk, gently fold the dry ingredients into the wet ingredients until no large lumps or flour pockets remain, being careful not to overmix.
5. Layer Brownie Batter and Caramel: Pour half of the brownie batter into the prepared pan, smoothing the top evenly with a spatula. Drizzle 1/2 cup of the salted caramel sauce evenly over this layer, leaving about an inch clear around the edges to prevent caramel from spilling over.
6. Add Remaining Batter and Top with Caramel: Carefully pour the remaining batter over the caramel layer, leveling gently with a spatula to preserve the caramel layer underneath. Drizzle the remaining caramel sauce on top in your desired pattern. Sprinkle flaky sea salt generously over the surface to enhance flavor.
7. Bake: Bake in the preheated oven for 30 to 35 minutes, rotating the pan halfway through for even baking. Use the toothpick test by inserting it into the center; the brownies are done when the toothpick comes out with a few moist crumbs but not wet batter.
8. Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares and serving to enjoy the perfect fudgy texture combined with the gooey salted caramel.

Notes

• Do not overmix the batter to ensure the brownies remain fudgy and moist.
• Avoid using more than 3/4 cup caramel sauce total, as excess caramel can interfere with proper baking.
• Use room temperature eggs to help the batter mix evenly and bake properly.
• Flaky sea salt on top intensifies the caramel flavor and adds a delightful crunch.
• Line the pan with parchment paper for easy removal and cleaner edges.
• If you don’t have a double boiler, you can melt the chocolate and butter gently in the microwave in short bursts, stirring frequently.

Keywords: salted caramel brownies, fudgy brownies, chocolate caramel dessert, homemade brownies, rich brownies recipe