Salted caramel brownies are rich and fudgy brownies stuffed and topped with gooey caramel for the perfect sweet and salty treat. With decadent dark chocolate flavor balanced with creamy, salty sweet caramel, every bite is irresistibly delicious. These decadent homemade caramel brownies are perfect for parties, gatherings or whenever you need an easy dessert.
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Why Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Brown Butter Brownies, Pumpkin Brownies, Almond Flour Brownies, Tiramisu Brownies, Pecan Pie Brownies, Peanut Butter Brownies, Espresso Brownies and Turtle Brownies. These homemade brownies with salted caramel may just be my (and your) new favorite brownie recipe.
- Layers of rich, indulgent flavors and textures. From chewy and fudgy espresso brownies to the rich, creamy and salty sweet salted caramel these sea salt caramel brownies hit every note you want in a decadent brownie.
- You love a twist on a classic dessert. Think of the best homemade brownie you’ve ever had, now make it better. The dark chocolate from the brownie perfectly balances the sweet and creamy salted caramel.
- Easy to make. This recipe for caramel chocolate brownies is just as easy to make as normal brownies and needs just a little more preparation time. Simply make the salted caramel, whip up the brownie batter, assemble, bake, cool, top with more salted caramel and enjoy.
Ingredients and Substitutions
Make sure to grab these simple ingredients to make these rich brownies with salted caramel. If you’re missing anything, check out the recommended substitutions.
- Homemade Salted Caramel: Feel free to use your preferred brand of salted caramel if you prefer not to make a homemade caramel. I love the Fleur de Sel caramel from Trader Joe’s when I use store bought.
- Dark Chocolate Chips: Feel free to use any brand of dark chocolate chips you have on hand. I recommend dark chocolate rather than semi sweet due to the sweetness of the salted caramel.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for this fudgy brownie and caramel dessert.
- Eggs: This is an essential ingredient for these rich and fudgy brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this nutty brownie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor. If you have dark cocoa, I recommend adding some in this recipe for even more rich flavor.
- All Purpose Flour: To make these caramel filled brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
How To Make
Learn how to make salted caramel brownies in a few easy steps.
Make the Salted Caramel
- Make the salted caramel. Add sugar to a clean pan. Heat the sugar over low - medium heat for about 5 - 6 minutes or until the sugar starts to melt and turns an amber color. Once the sugar has done this, remove the pan from the heat and add the butter. Stir the butter in for 1 - 2 minutes. Move the pan back onto the heat and add the heavy cream. Stir the heavy cream into the melted butter sugar mixture for 1 minute. Remove the pan from the heat once again. Stir in the vanilla and salt until well combined. Pour the hot caramel into a heat safe container. If you plan on making homemade caramel, allow about 10 minutes to make the caramel and another 20 - 30 for the caramel to cool enough to use in the brownie recipe.
- Preheat the oven to 350 F (177 C). Line a 8x8 (20 cm) or 9x9 (23 cm) pan with parchment paper along the bottom and two sides. Repeat with another strip of parchment paper to cover the other two sides. In a microwave safe mixing bowl add the butter and 1 cup of dark chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.
Make the Brownies
3. In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy. Stir in the remaining ½ cup (85 g) chocolate chips.
Bake and Cool the Caramel Brownies
- Evenly pour ½ of the brownie batter into the prepared pan. Swirl in about ¾ cup (180 ml) cooled salted caramel into the brownie batter. Top with the remaining brownie batter. Bake the brownies for about 30 - 40 minutes.
- Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes. Top with more salted caramel and enjoy.
How To Make Ahead, Store, Freeze, Thaw and Serve
- Make Ahead: Make the salted caramel up to 3 - 4 days ahead. Warm in the microwave and stir well before using in the brownie recipe.
- Store: Once the salted caramel brownies have cooled completely to room temperature, store them in an airtight container at room temperature the day they are made or in the fridge for up to 1 week. For longer storage, I recommend freezing the brownies. If you plan on freezing the brownies, a suggest waiting to top the brownie with caramel until right before serving.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the brownies is to let them sit thaw in the fridge overnight or at room temperature for a few hours. For a melty, “fresh from the oven” brownie, heat them in the microwave, from frozen for 30 - 45 seconds.
- Serve: I love these brownies plain from the fridge, but they would be incredibly delicious served warm with vanilla ice cream, a sprinkle of sea salt and of course, more salted caramel.
M’s Expert Tips
- Allow time. The caramel needs about 10 - 15 minutes to be made and another 30 - 45 minutes to cool enough to use in the recipe.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies.
- Use a metal pan. This recipe was created using an aluminum pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily.
- Look for the signs the brownies are done. Use the baking time as a guide rather than a strict rule. Signs this brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and a toothpick inserted into the center should come away with a few moist crumbs (no streaks of brownie batter).
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then transfer the brownies to the fridge for an additional hour or leave at room temperature for 1 - 2 more hours.
- Clean brownie slices. For the cleanest brownie slices, chill the brownies and use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
How do you keep salted caramel brownies fudgy?
Measure the ingredients accurately and avoid overbaking. Remove the brownies when the center is set around the edges but still slightly soft, following your recipe's doneness cues. Let them cool before slicing so they can finish setting.
Can I use store bought caramel sauce for brownies?
Yes! A thick store-bought caramel sauce can work well. Avoid very thin sauces, which may make the brownies too wet or runny. Check whether your sauce is suitable for baking.
Why did my brownies turn out cakey instead of fudgy?
Too much flour, overmixing, or overbaking can contribute to a cakier texture. Measure carefully and follow the recipe's mixing and baking instructions.
Other Salted Caramel Recipes to Try
If you try this Salted Caramel Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Salted Caramel Brownies
These salted caramel brownies are rich, fudgy, and swirled with gooey caramel for an irresistible homemade treat. The combination of decadent dark chocolate and creamy salted caramel creates the perfect balance of sweet and salty. Easy to make and perfect for sharing, these brownies are sure to satisfy any chocolate craving sweet tooth.
Equipment
- 1 sauce pan
- 1 whisk
- 1 8x8 (20 cm) or 9x9 (23 cm) pan aluminum preferred
- 2 sheets parchment paper
Ingredients
Salted Caramel
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter
- ½ cup (120 ml) heavy cream, room temperature
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Dark Chocolate Brownies
- 1 cup (226 g) unsalted butter, sliced
- 1½ cups (9 oz, 255 g) dark chocolate, divided
- 1 teaspoon espresso powder
- 3 large eggs, room temperature
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (40 g) Dutch processed or dark cocoa powder
- ½ teaspoon salt
- ¾ cup (90 g) all purpose flour
Instructions
- Make the salted caramel. Add sugar to a clean pan. Heat the sugar over low - medium heat for about 5 - 6 minutes or until the sugar starts to melt and turns an amber color. Once the sugar has done this, remove the pan from the heat and add the butter. Stir the butter in for 1 - 2 minutes. Move the pan back onto the heat and add the heavy cream. Stir the heavy cream into the melted butter sugar mixture for 1 minute. Remove the pan from the heat once again. Stir in the vanilla and salt until well combined. Pour the hot caramel into a heat safe container. If you plan on making homemade caramel, allow about 10 minutes to make the caramel and another 20 - 30 for the caramel to cool enough to use in the brownie recipe.1 cup (200 g) granulated sugar, 6 tablespoons (85 g) unsalted butter, ½ cup (120 ml) heavy cream, room temperature, 1 teaspoon salt, ½ teaspoon vanilla extract
- Preheat the oven to 350 F (177 C). Line a 8x8 (20 cm) or 9x9 (23 cm) pan with parchment paper along the bottom and two sides. Repeat with another strip of parchment paper to cover the other two sides.
- In a microwave safe mixing bowl add the butter and 1 cup of dark chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.1 cup (226 g) unsalted butter, sliced, 1½ cups (9 oz, 255 g) dark chocolate, divided, 1 teaspoon espresso powder
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy. Stir in the remaining ½ cup (85 g) chocolate chips.3 large eggs, room temperature, ¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract , ½ cup (40 g) Dutch processed or dark cocoa powder , ½ teaspoon salt , ¾ cup (90 g) all purpose flour
- Evenly pour ½ of the brownie batter into the prepared pan. Swirl in about ¾ cup (180 ml) cooled salted caramel into the brownie batter. Top with the remaining brownie batter. Bake the brownies for about 30 - 40 minutes. For a 9 x 9 pan, the baking time should range for 30 - 35 minutes. For 8 x 8 pan, the baking time should range for 35 - 40 minutes.
- Cool the brownies in the pan for 1 hour. Then transfer the brownies to cool in the fridge for about 30 - 45 minutes or leave to cool at room temperature for an additional 45 - 60 minutes. Top with more salted caramel and enjoy.
Notes
Make Ahead: Make the salted caramel up to 3 - 4 days ahead. Warm in the microwave and stir well before using in the brownie recipe. Making this ahead of time will save abou 1 hour of prep time for the brownies.
Store: Once the salted caramel brownies have cooled completely to room temperature, store them in an airtight container at room temperature the day they are made or in the fridge for up to 1 week. For longer storage, I recommend freezing the brownies. If you plan on freezing the brownies, a suggest waiting to top the brownie with caramel until right before serving.
Salted Caramel Brownies Troubleshooting Tips
- Brownies are cakey instead of fudgy: Too much flour or overbaking can make brownies cakey. Measure your ingredients carefully and remove the brownies when the center is set but still moist, following your recipe's doneness cues.
- Caramel is too runny: Thin caramel can make brownies overly gooey and difficult to slice. Use a thick, spoonable caramel sauce that holds its shape when added to the batter.
- Caramel sinks to the bottom: Caramel is heavier than brownie batter, so some sinking is normal. Use the consistency recommended in your recipe and gently swirl the caramel rather than mixing it completely into the batter.
- Caramel becomes hard or chewy: Caramel can firm up considerably as it cools, especially if cooked to a high temperature. Use a caramel sauce suitable for baking brownies rather than a hard caramel candy mixture.
- Brownies are too gooey to cut: The brownies or caramel may need more time to cool and set. Let them cool completely before slicing, and chill briefly if the caramel is still too sticky.
- Caramel leaks out of the brownies: Too much caramel or spreading it too close to the edges can cause leakage. Use the recommended amount and leave a small border around the pan.
- Brownies stick to the pan: The caramel can become sticky during baking. Line your pan with parchment paper, leaving an overhang so you can lift the cooled brownies out easily.
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