The Salted Caramel Brownies are the perfect blend of rich, fudgy chocolate and gooey, buttery caramel, topped with a sprinkle of flaky sea salt. These indulgent brownies are ideal for satisfying any sweet tooth and are perfect for special occasions, dessert bars, or a luxurious afternoon treat.
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Melt the Sugar:
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In a medium saucepan over medium heat, add the granulated sugar.
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Stir constantly until the sugar melts and turns a deep amber color. This will take about 8-10 minutes.
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Be careful not to burn the sugar.
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Add the Butter:
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Add the cubed butter and whisk until fully melted and incorporated.
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The mixture will bubble up, so proceed cautiously.
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Add the Cream:
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Slowly pour in the heavy cream while whisking continuously.
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Continue to whisk until the caramel is smooth and creamy.
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Add the Salt:
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Remove from heat and stir in the sea salt flakes.
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Allow the caramel to cool slightly before using.
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Preheat the Oven:
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Preheat the oven to 350°F (175°C).
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Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
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Combine the Wet Ingredients:
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In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
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Add the eggs and vanilla extract, whisking until fully incorporated.
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Mix the Dry Ingredients:
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In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
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Combine Wet and Dry Ingredients:
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Gradually fold the dry ingredients into the wet mixture until just combined.
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Avoid overmixing to maintain a fudgy texture.
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Layer the Brownie Batter:
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Pour half of the brownie batter into the prepared pan and spread evenly.
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Drizzle half of the salted caramel sauce over the brownie layer.
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Pour the remaining brownie batter over the caramel and spread evenly.
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Swirl the Caramel:
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Drizzle the remaining caramel sauce over the top of the brownie batter.
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Use a knife or skewer to gently swirl the caramel into the brownie batter for a marbled effect.
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Bake:
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
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Avoid overbaking to maintain a fudgy texture.
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Cool Completely:
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Allow the brownies to cool in the pan for 1 hour before cutting.
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Once cooled, lift the brownies out using the parchment overhang.
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Slice and Garnish:
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Slice into squares and sprinkle with additional sea salt flakes for a perfect salty-sweet finish.
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Serve the salted caramel brownies warm or at room temperature for the perfect balance of fudgy brownie and gooey caramel.
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Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
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Nutty Caramel Brownies: Add 1 cup chopped pecans or walnuts to the brownie batter for extra crunch.
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Espresso Caramel Brownies: Add 1 tbsp espresso powder to the brownie batter for a rich, mocha flavor.
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Double Chocolate Caramel Brownies: Fold in 1 cup dark chocolate chips for added decadence.
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Vegan Caramel Brownies: Use a dairy-free butter and coconut cream in the caramel sauce and a flax egg substitute in the brownie batter.
Ingredients
Directions
-
Melt the Sugar:
-
In a medium saucepan over medium heat, add the granulated sugar.
-
Stir constantly until the sugar melts and turns a deep amber color. This will take about 8-10 minutes.
-
Be careful not to burn the sugar.
-
-
Add the Butter:
-
Add the cubed butter and whisk until fully melted and incorporated.
-
The mixture will bubble up, so proceed cautiously.
-
-
Add the Cream:
-
Slowly pour in the heavy cream while whisking continuously.
-
Continue to whisk until the caramel is smooth and creamy.
-
-
Add the Salt:
-
Remove from heat and stir in the sea salt flakes.
-
Allow the caramel to cool slightly before using.
-
-
Preheat the Oven:
-
Preheat the oven to 350°F (175°C).
-
Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
-
-
Combine the Wet Ingredients:
-
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
-
Add the eggs and vanilla extract, whisking until fully incorporated.
-
-
Mix the Dry Ingredients:
-
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
-
-
Combine Wet and Dry Ingredients:
-
Gradually fold the dry ingredients into the wet mixture until just combined.
-
Avoid overmixing to maintain a fudgy texture.
-
-
Layer the Brownie Batter:
-
Pour half of the brownie batter into the prepared pan and spread evenly.
-
Drizzle half of the salted caramel sauce over the brownie layer.
-
Pour the remaining brownie batter over the caramel and spread evenly.
-
-
Swirl the Caramel:
-
Drizzle the remaining caramel sauce over the top of the brownie batter.
-
Use a knife or skewer to gently swirl the caramel into the brownie batter for a marbled effect.
-
-
Bake:
-
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
-
Avoid overbaking to maintain a fudgy texture.
-
-
Cool Completely:
-
Allow the brownies to cool in the pan for 1 hour before cutting.
-
Once cooled, lift the brownies out using the parchment overhang.
-
-
Slice and Garnish:
-
Slice into squares and sprinkle with additional sea salt flakes for a perfect salty-sweet finish.
-
-
Serve the salted caramel brownies warm or at room temperature for the perfect balance of fudgy brownie and gooey caramel.
-
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
-
Nutty Caramel Brownies: Add 1 cup chopped pecans or walnuts to the brownie batter for extra crunch.
-
Espresso Caramel Brownies: Add 1 tbsp espresso powder to the brownie batter for a rich, mocha flavor.
-
Double Chocolate Caramel Brownies: Fold in 1 cup dark chocolate chips for added decadence.
-
Vegan Caramel Brownies: Use a dairy-free butter and coconut cream in the caramel sauce and a flax egg substitute in the brownie batter.