Gooey, fudgy, and topped with the perfect touch of sea salt these brownies are the ultimate indulgence.
If you’re anything like me, you’ve probably had your fair share of brownie cravings. But once you’ve tried these salted caramel brownies, there’s no turning back. They’re everything we love about brownies rich, chewy, deeply chocolatey with the luxurious addition of silky caramel and a sprinkle of flaky sea salt.
It’s the kind of dessert that tastes like it came from a bakery, but you made it in your own kitchen… in under an hour. Whether you’re baking for a party, holiday tray, or just yourself (no judgment here), this recipe always hits the sweet spot.
Salted Caramel Brownies Recipe
Why You’ll Love These Salted Caramel Brownies
- The perfect bite – Each square is rich and chewy with ribbons of golden caramel and a hit of sea salt.
- No fancy tools – You don’t need a mixer or even a double boiler. Just a saucepan and a whisk.
- Make-ahead friendly – These brownies keep beautifully and taste even better the next day.
Ingredients You’ll Need
Here’s a quick peek at what goes into the best caramel brownies:
- 1 cup unsalted butter
- 1¼ cups granulated sugar
- ¾ cup brown sugar
- 3 large eggs + 1 egg yolk
- 1 tbsp vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup caramel sauce (store-bought or homemade)
- Flaky sea salt, for topping
How to Make Salted Caramel Brownies
These brownies come together quickly with just a saucepan and whisk. Here’s how:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Melt the butter in a saucepan over medium heat. Remove from heat and whisk in both sugars.
- Add eggs and vanilla, whisking vigorously until glossy.
- Sift in cocoa powder, flour, baking powder, and salt. Stir until smooth.
- Spread half of the batter into your prepared pan.
- Drizzle caramel sauce over the batter and use a knife to gently swirl it.
- Add remaining batter on top and smooth the surface.
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Sprinkle with flaky sea salt while warm. Let cool completely before cutting.
Pro Tips for Gooey Brownie Perfection
- Room-temp caramel swirls more easily than cold caramel.
- For clean cuts, chill the brownies and wipe the knife between slices.
- Don’t overbake! Slightly underdone brownies give you that fudgy center.
| Calories | 210 kcal |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugars | 14 g |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 30 mg |
| Sodium | 150 mg |
| Potassium | 180 mg |
| Calcium | 20 mg |
| Iron | 0.8 mg |
FAQ’s About Salted Caramel Brownies
Can I use store-bought caramel?
Absolutely! Use a thick, good-quality caramel. You can also make a quick one with sugar, butter, and cream.
Can these be made gluten-free?
Yes — swap the all-purpose flour for a 1:1 gluten-free flour blend.
How do I know when the brownies are done?
They should still be slightly soft in the center. A toothpick inserted should come out with a few moist crumbs, not wet batter.
Can I double the recipe?
Definitely! Double all ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to the baking time.
Easy Salted Caramel Brownies Recipe
Ingredients
- 1 cup unsalted butter
- 1¼ cups granulated sugar
- ¾ cup brown sugar
- 3 large eggs + 1 egg yolk
- 1 tbsp vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup caramel sauce store-bought or homemade
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Melt the butter in a saucepan over medium heat. Remove from heat and whisk in both sugars.
- Add eggs and vanilla, whisking vigorously until glossy.
- Sift in cocoa powder, flour, baking powder, and salt. Stir until smooth.
- Spread half of the batter into your prepared pan.
- Drizzle caramel sauce over the batter and use a knife to gently swirl it.
- Add remaining batter on top and smooth the surface.
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Sprinkle with flaky sea salt while warm. Let cool completely before cutting.
Video
Notes
- Room-temp caramel swirls more easily than cold caramel.
- For clean cuts, chill the brownies and wipe the knife between slices.
- Don’t overbake! Slightly underdone brownies give you that fudgy center.
