Caramel Brownies

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These Salted Caramel Brownies are rich, fudgy and chocolatey. They have a shiny crinkly top with gooey caramel centers, and are topped with flaky sea salt.

a stack of 4 salted caramel brownies


Just when you think brownies can’t get any better – let me introduce you to – Salted Carmel Brownies.

In this recipe, a creamy caramel sauce (use homemade caramels or this caramel sauce recipe) is sandwiched between a from-scratch brownie batter, then baked to perfection. Also try these caramel cookies – yum!

These caramel brownies have shiny tops with gooey caramel centers and are topped with flaky sea salt “chefs kiss.”

a salted caramel brownie topped with sea salt

Caramel Brownies: Ingredients & Substitutions

overhead view of the ingredients in this caramel brownies recipe
  • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
  • Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
  • Granulated sugar. white sugar or organic cane sugar are both good choices.
  • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
  • Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
ingredients in this salted caramel brownies recipe
  • CaramelThis recipe calls for 40 caramels. I suggest using homemade caramels. You can also use store-bought.
  • Heavy cream. You can use evaporated milk, if desired. However heavy cream is definitely our preference.
stack of 4 salted caramel brownies, the tope one has a bite taken out of it

How to Make Caramel Brownies

When you’re making brownies, the process really matters if you want a crinkly shiny top with fudgy centers, so be sure to follow the recipe step-by-step, and don’t forget to watch the video.

Make the Caramel Filling

You can make the filling as shown below, or make this caramel sauce recipe.

Begin by warming the heavy cream and caramels over medium heat, stirring constantly, until the caramels are melted and the mixture is smooth.

two photos showing how to make the caramel layer in these caramel brownies

Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

caramel pouring into a glass pyrex cup

Make the Brownies

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

caramel brownie recipe - dry ingredients in a white bowl

Next, melt the butter and chocolate together. This can be done in one of two ways: 

  1. In the microwave. warm butter & chocolate in the microwave for 60 seconds. Stir and warm in 30 second increments with stirring in between until the mixture is smooth and glossy. 
  2. On the stovetop. Gently warm butter and chocolate on the stovetop over low heat, stirring constantly until the mixture is smooth and shiny!

Set the melted butter/chocolate mixture aside to cool slightly while you mix up the rest of the batter. 

two photos showing butter and chocolate before and after melting to make caramel brownies

Then, beat the eggs alone for 1 minute or until pale and thick. I suggest using a standing mixer fitted with the wire whisk attachment, or a large bowl and a handheld mixer.

two photos showing how to make caramel brownies - beating eggs

Once the eggs are beaten, add the granulated sugar and beat for an additional 30-60 seconds, until the sugar is dissolved.

two photos showing how to make caramel brownies - beating eggs and sugar

Next, add the melted and cooled chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

two photos showing how to make caramel brownies - combining wet ingredients

Then, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.

two photos showing how to make caramel brownies - combining wet and dry ingredients

Assemble & Bake

Evenly spread ⅔ of the batter into the prepared pan.

two-thirds of the brownie batter spread into the bottom of a baking dish

Then, carefully and evenly pour the caramel over the bottom layer.

caramel pouring over the bottom layer of the caramel brownies batter

Gently place the remaining batter over the caramel, covering as much of the caramel as possible.

caramel brownies in a baking dish before baking

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**

Then, Place the brownie pan on a wire cooling rack to cool completely.

caramel brownies in a baking dish after baking with sea salt on top

 Once cooled, cut the salted caramel brownies into 9 or 16 squares and serve.

a batch of Salted Caramel Brownies cut into 9 squares

Store

Store the caramel brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

Freeze

To freeze, cool the caramel brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

a stack of 2 salted caramel brownies

Caramel Brownies Recipe FAQS

How do you cut caramel for brownies?

Cut caramel into very thin slices to use in this brownie recipe. Make sure to use either homemade caramel or a high-quality, soft store-bought variety.

What makes brownies fudgy vs. cakey?

This is a very important question. Because to me, there is no such thing as a cakey brownie. A brownie, by definition must be fudgy and gooey (any other texture makes it just a square chocolate cake)!
A cakey brownie usually has leavening agents and a higher flour : fat ratio. Fudgy brownies (like these caramel brownies) have a higher ratio of fat : dry ingredients and no leavening agents. The melted chocolate and butter in this brownie recipe make them insanely fudgy! 

Why do my brownies get hard? 

Brownies dry out if they are exposed to air or if they have been overbaked. 

How do you keep brownies soft after baking? 

Keep brownies stored in an airtight container. You can also soften them by gently warming them in the microwave (for 15-30 seconds) or in an oven set to warm for 5 minutes! 

How do you know when brownies are done? 

This varies depending on just how gooey you want these fudgy brownies to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle every-so-slightly when the pan is shaken. 

a stack of 4 salted caramel brownies, the top one with a bite taken out of it.

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Caramel Brownies

Laura
These Salted Caramel Brownies are rich, fudgy and chocolatey. They have a crispy crinkly top with gooey caramel centers, and are topped with flaky sea salt.
5 from 1 vote
Course Dessert
Cuisine American
Servings 16 brownies
Calories 236
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients 
 

Brownie Layer

Caramel Layer**

Instructions 

  • Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper and lightly grease, set aside.

Make the caramel:

  • Add heavy cream and caramels to a medium saucepan.
  • Warm over medium heat, stirring constantly, until caramels are melted.
  • Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

Make the brownie batter

  • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
  • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
  • In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
  • Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
  • Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
  • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.

Assemble

  • Pour ⅔ of the batter into the prepared pan.
  • Then, carefully and evenly pour the caramel over the bottom layer.
  • Gently place the remaining batter over the caramel, covering as much of the caramel as possible.

Bake & Cool

  • Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
  • Remove from oven, and immediately sprinkle the top of the brownies with flaky sea salt.
  • Place the brownie pan on a wire cooling rack to cool completely.
  • Cut into squares and serve.

Video

Notes

* 6 oz chocolate is 1 cup chocolate chips. 
**Or make this homemade caramel sauce.
Ingredient Substitutions
  • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
  • Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
  • Granulated sugar. white sugar or organic cane sugar are both good choices.
  • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
  • Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
  • CaramelThis recipe calls for 40 caramels. I suggest using homemade caramels. You can also use store-bought.
  • Heavy cream. You can use evaporated milk, if desired. However heavy cream is definitely our preference.
Store
Store the caramel brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 
Freeze
To freeze, cool brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

Nutrition

Serving: 1brownie | Calories: 236kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 127mg | Potassium: 113mg | Fiber: 1g | Sugar: 23g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. These look incredible and I can’t wait to make them. Thanks for including the weight for the caramel- I have a jar of Trader Joe’s caramel in my pantry (which tastes amazing) and I think it will work with your recipe, which means I can make these without a trip to the store 🙂