Salted Caramel Brownies
Gooey, rich brownies with luscious salted caramel sauce. These salted caramel brownies are the perfect blend of sweet and salty flavors that are irresistible and easy to make!
If my classic fudgy brownies and a jar of homemade salted caramel had a dessert baby, these salted caramel brownies would be it, rich, chewy, deeply chocolatey, and swirled with gooey golden caramel in every bite. I’ve made them for birthdays, holidays, and late-night cravings, and they never disappoint.
How to Make Salted Caramel Brownies
Watch the full video recipe to learn how to make the best salted caramel brownie recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Salted Saramel Brownies Recipe
These aren’t your average brownies, these are rich, chewy brownies with caramel ribbons and dee,p dark chocolate flavor. Trust me, if you’re a fan of caramel and chocolate, this recipe will be your new favorite. Here’s why you’ll love them:
- Fudgy and gooey texture – not cakey, just the way brownies should be.
- Layered with real homemade caramel sauce for that salty-sweet magic.
- Easy to make at home with simple ingredients and no fancy equipment.
- Crowd-pleasing – perfect for birthdays, holidays, or just because.
- Ultimate upgrade to classic homemade brownies with an indulgent twist.
- Make-ahead friendly and freezer-safe!
- Make Ahead – You can make a batch of these easy brownies ahead of time and freeze them until ready to serve.
Ingredient Notes
These caramel brownies may taste like they came from a fancy bakery, but they’re made with easy-to-find ingredients:
- Dark Chocolate: Use high-quality 70% dark chocolate for the best intense flavor.
- Unsalted Butter: Softens the chocolate and keeps the brownies moist and rich.
- Instant Coffee (optional): Enhances the chocolate flavor. Don’t worry, you won’t taste coffee!
- White & Brown Sugar: A combo adds depth and chewiness. Brown sugar gives that classic caramelized vibe.
- Eggs: Help bind and give that beautiful crinkly top.
- Salt: Just a pinch to balance the sweetness—plus flaky salt for the finish!
- Dutch Process Cocoa Powder: Richer and smoother than regular cocoa—perfect for homemade brownies.
- All-Purpose Flour: Just enough to hold it all together without making it cakey.
For the homemade caramel sauce for brownies:
- Sugar: Granulated sugar is slowly melted into a golden caramel.
- Butter: Adds creaminess—use room temp for best blending.
- Heavy Cream: Makes the sauce luxuriously smooth.
- Flaky Salt: Maldon or sea salt takes the flavor to the next level!
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Substitutions and Variations
Need to tweak the recipe? Here are some tasty and allergen-friendly ideas:
- Different Caramel: You can use store-bought caramel sauce or a different type like dulce de leche, butterscotch, miso caramel, or even coconut caramel.
- Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
- No heavy cream? Use full-fat coconut cream for a dairy-free caramel alternative.
- Add crunch: Stir in chopped pecans, walnuts, or even pretzels before baking.
- Salted caramel swirl: Drop spoonfuls of caramel into the batter and swirl before baking!
Expert Tips
I’ve made homemade brownies more times than I can count. And I’ve tested caramel brownies with my audience for years; my brownie recipes alone have been viewed by millions. Here’s what I’ve learned (trust me on this):
- Don’t overmix the batter once the flour is added. Just stir until combined for maximum fudginess.
- Use room temperature ingredients for the caramel. It helps everything melt together more smoothly.
- Make the caramel first so it cools slightly before layering it in. Hot caramel will sink too much.
- Add a Touch of Coffee: A teaspoon of instant coffee or espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
- Line your baking pan with parchment and leave a little overhang—makes cleanup (and lifting out) a breeze.
- Don’t Overbake: Brownies continue to cook as they cool. Bake them until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking will result in dry brownies.
- Chill before slicing for clean layers and perfect squares.
What to Do With Leftover Homemade Caramel
You can use this homemade caramel sauce for a variety of delicious desserts, like:
How to Store Brownies
Want to make a batch ahead or save some for later? Here’s how:
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keeps well in the fridge for up to a week. Let sit at room temp before serving for best texture.
- Freezer: Wrap brownies individually and freeze for up to 3 months. Defrost overnight or warm briefly in the microwave.
- Reheat tip: A quick 10–15 seconds in the microwave brings back that gooey caramel magic.
More Brownies
Salted Caramel Brownies Recipe
Equipment
Ingredients
For the brownies:
- 7 oz (200 g) Dark chocolate
- ½ cup (115 g) Butter unsalted
- 1 teaspoon Instant coffee optional
- ½ cup (100 g) White sugar
- ½ cup (100 g) Brown sugar
- 3 Eggs
- ¼ teaspoon Salt
- â…“ cup (40 g) Cocoa powder Dutch process
- â…” cup (87 g) Flour
For the salted caramel:
- ½ cup (100 g) Sugar
- 3 tablespoons (45 g) Butter room temperature
- ¼ cup (60 ml) Heavy cream room temperature
- 1/2-1 teaspoon Flaky salt
Instructions
- Preheat your oven to 350°F (180°C). Line an 8-inch (20cm) square pan with parchment paper and lightly grease it.
- Make the salted caramel: In a medium saucepan over medium-low heat, melt the sugar, stirring occasionally. It will clump before fully melting into a deep amber-colored liquid. Immediately remove from heat, stir in the butter until fully melted, then quickly whisk in the heavy cream until smooth. Add salt to taste and return to the stove for 30–60 seconds to thicken slightly. Set aside to cool.
- Make the brownie batter: In a heatproof bowl set over a pot of simmering water, melt the chopped chocolate, butter, and instant coffee until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the white sugar, brown sugar, and eggs until pale and fluffy (about 1–2 minutes).
- Slowly pour the melted chocolate mixture into the egg mixture while whisking. Add salt.
- Sift in the cocoa powder and flour. Gently fold with a spatula just until combined. Don’t overmix.
- Assemble: Spread half the brownie batter into the prepared pan. Spoon or drizzle the cooled caramel evenly over the batter. Top with the remaining brownie batter and smooth the surface.
- Bake for 25–35 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Let cool completely in the pan before slicing into squares.
Video
Notes
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week. For longer storage, freeze for up to 2 months.
- Shortcuts: You can use store-bought caramel sauce instead of making your own. Just make sure it’s thick and not too runny.
- Substitute idea: No time for caramel? Use dulce de leche as an easy alternative, it bakes beautifully into the brownies.
- Don’t overbake: For fudgy brownies, remove them from the oven when the center is just set. The residual heat will continue baking them.
- Make it extra gooey: Swirl some caramel on top before baking for a decorative (and delicious) finish.
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the mixing, baking, and texture of the brownies to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
Nutrition
Common Questions
Yes, you can use milk chocolate if you prefer a less intense chocolate flavor. However, keep in mind that milk chocolate is sweeter and may alter the overall sweetness of the brownies.
The sugar should turn a deep amber color and have a rich caramel aroma. Be careful not to let it burn, as it can happen quickly.
Yes, you can use salted butter, but adjust the amount of additional salt added to the caramel to taste.
Yes, you can omit the instant coffee. It enhances the chocolate flavor, but the brownies will still be delicious without it.
Yes, you can freeze the brownies. Wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. They will keep for up to 3 months.
Yes, you can use different types of salt, such as sea salt or Himalayan pink salt, but adjust the amount to taste as some salts are saltier than others.
Yes, you can use store-bought caramel sauce, but homemade caramel sauce will give you the best flavor and texture.
After trying your salted caramel cheesecake (my favorite recipe of the cooking foodie) it’s time to try salted caramel brownies.
Delicious, thanks for sharing
I love the combination of salted caramel and brownies, this is so good.