Salted Caramel Brownies Recipe

A close-up of a stack of rich chocolate brownies with gooey caramel sauce oozing between the layers, served on a white plate. Another plate with brownies is blurred in the background.

5 from 4 votes

Gooey, rich brownies with luscious salted caramel sauce. These salted caramel brownies are the perfect blend of sweet and salty flavors that's irresistible and easy to make!

Prep Time20

Total Time1

Course: Dessert

Cuisine: American

Keyword: salted caramel brownies

Servings: yields

Calories: 265kcal

Equipment

8-inch square pan

Ingredients

For the brownies:

7 oz Dark chocolate
½ cup Butter unsalted
1 teaspoon Instant coffee optional
½ cup White sugar
½ cup Brown sugar
3 Eggs
¼ teaspoon Salt
⅓ cup Cocoa powder Dutch process
⅔ cup Flour

For the salted caramel:

½ cup Sugar
3 tablespoons Butter room temperature
¼ cup Heavy cream room temperature
1/2-1 teaspoon Flaky salt

US Customary - Metric

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