Okay, confession time: I have a serious relationship with brownies. Like, borderline romantic — I judge people by how they eat them. These Salted Caramel Brownies patchwork my two true loves: a dense, fudgy brownie and gooey, buttery caramel that pulls long, sticky ribbons. They smell like chocolate and victory while they bake, and that pop of flaky sea salt at the end? Chef’s kiss. If you love a crackly top, molten center, and the kind of texture that makes your spoon want to dive back in, this recipe will become your new go-to for birthdays, bad days, and everything in between.
Quick Facts
- Yield: Serves 9
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
Why This Recipe is Awesome
It gives you fudgy, almost brownie-cake texture with molten rivers of caramel running through every bite. You get a shiny crackly top, chewy edges, and a soft, gooey center that sings when you drizzle flaky sea salt. It’s easy enough for a weeknight dessert but fancy enough for company — and honestly, it’s so forgiving even your oven can’t mess it up if you follow the simple timing cues.
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, chopped (about 1 1/3 cups)
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- Optional: 1/2 cup chopped toasted pecans or walnuts
For the Sauce / Garnish (if applicable):
- 3/4 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter, cubed (for caramel)
- 1/3 cup heavy cream, warm (for caramel)
- 1 tsp flaky sea salt, plus more for sprinkling
- Or 1 cup good-quality store-bought caramel sauce to save time
How I Make It
Step 1:
Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving an overhang for easy lifting. Melt 1 cup butter and 8 oz chocolate together in a heatproof bowl over simmering water (or gently in 20-second bursts in the microwave). Stir until glossy and smooth — the kitchen will smell like something sinful. Let it cool for a few minutes so it doesn’t scramble the eggs.
Step 2:
Whisk 1 1/2 cups sugar into the warm chocolate mixture. Add eggs one at a time, whisking until shiny and slightly thickened. Stir in 2 tsp vanilla. Fold in the dry ingredients — 3/4 cup flour, 1/2 cup cocoa, and 1/2 tsp salt — just until a few streaks of flour disappear. Overmixing steals the tender crumb, so stop when it looks mostly homogenous.
Step 3:
Pour half the batter into the prepared pan and smooth it with a spatula. Spoon dollops of warm or store-bought caramel across the batter, then swirl lightly with a knife. Top with the remaining batter and more caramel dollops — a little swirl looks rustic and gorgeous. If you want nuts, scatter them now. You’ll hear a soft plop as batter hits the pan; music to my ears.
Step 4:
Bake at 350°F for 30–35 minutes. Check at 25 minutes: the edges should look firm and slightly pulled from the pan, while the center will wobble like a gentle jelly. A toothpick inserted into the fudgy part should come out with a few moist crumbs, not wet batter. That wobble guarantees a gooey, caramel-streaked middle.
Step 5:
Cool the brownies in the pan for at least 1 hour, then lift them out using the parchment overhang. Sprinkle with flaky sea salt right away so it sticks to the warm caramel. Slice into squares and serve warm or at room temperature. If you love molten drama, warm a slice in the microwave for 10–12 seconds before tucking in.
Pro Tips
- Use room-temperature eggs so the batter emulsifies smoothly and gets that shiny top.
- Warm your heavy cream slightly before adding to hot sugar; that prevents shocking the caramel and reduces splatter.
- If your caramel hardens while baking, gently re-warm it on the stovetop with a splash of cream to loosen it.
- For extra gloss on the brownie top, whisk the sugar and eggs a bit longer until glossy before folding in the dry ingredients.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use equal parts coconut oil for some butter to make it dairy-reduced; brownies lose a touch of richness but stay fudgy.
- Swap half the flour for almond flour for a nuttier texture; expect a slightly softer structure.
- For dairy-free caramel, use full-fat coconut milk and coconut oil in the caramel; flavor shifts tropical but still delicious.
- Use gluten-free 1:1 flour to make these gluten-free; they stay fudgy but may be a touch crumblier.
Variations & Tips
- Add espresso powder (1 tsp) to the batter for a mocha lift — it brightens the chocolate without tasting like coffee.
- Stir in chopped dark chocolate or chocolate chips for extra melty pockets.
- For a salted peanut butter twist, dollop peanut butter instead of caramel and swirl.
- Make salted caramel blondies: skip the cocoa, add an extra 1/4 tsp salt, and stir brown sugar for deeper caramel notes.
- Add a pinch of cinnamon or cayenne to the caramel for a warm, surprising kick.
- Top with toasted coconut flakes for crunch and a tropical touch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake and cool completely, then store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days — bring to room temperature or warm briefly before serving to revive the goo.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan for a double batch and expect the bake time to increase to about 35–45 minutes. Watch the center closely for that gentle wobble.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 3/4 cup oil for 1 cup butter) and know the flavor changes slightly.
- How do I know it’s done?
- Look for pulled-away edges, a shiny crackly top, and a center that still jiggles slightly. A toothpick should come out with moist crumbs, not raw batter.
- What if I don’t have ingredient X?
- No panic: swap semisweet chocolate for equal parts bittersweet or milk chocolate but expect flavor shifts. No heavy cream? Use full-fat evaporated milk warmed gently as a substitute in the caramel.
How I Like to Serve It
I love these brownies warm with a scoop of vanilla ice cream and a sprinkle of flaky salt. They work for casual movie nights, fancy dessert plates, or wrapped as a neighborly gift. Pair with black coffee or a glass of cold milk — both play nicely with the richness. In winter, I serve them with hot coffee; in summer, a chilled cream soda makes an unexpectedly delicious pairing.
Notes
- Store at room temperature in an airtight container for up to 3 days; refrigerate up to 5 days. Reheat briefly before serving for gooeyness.
- No meat here, so no safe cooking temps to worry about — just trust the wobble test for that perfect fudgy center.
Final Thoughts
Closing: Go make these and get ready for compliments — or steal a whole pan and enjoy your delicious secret. You deserve it.