Salted Caramel Brownies Recipe

These brownies are rich, decadent, and full of flavor with a gooey caramel center and a touch of sea salt on top.


For the Brownies:

  • 1 1/2 cups (180g) granulated sugar
  • 12 tablespoons (170g) unsalted butter
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (70g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon brewed coffee (optional)
  • 1/2 cup semisweet chocolate chips (optional)

For the Salted Caramel:

  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) heavy cream
  • 1/4 teaspoon vanilla extract
  • Flaky sea salt, for sprinkling


Make the Salted Caramel:

  • In a medium saucepan, melt the butter over medium heat.
  • Increase the heat to medium-high and bring the butter to a boil. Be sure to swirl the pan occasionally to prevent burning. The butter will foam and eventually turn a light golden brown (about 5 minutes). This is called beurre noisette (nutty brown butter).
  • Remove the pan from the heat and carefully whisk in the sugar. The mixture will bubble vigorously. Be careful of splatters.
  • Once the sugar has dissolved, slowly whisk in the heavy cream. The mixture will seize up at first, but continue whisking until it becomes smooth and glossy.
  • Stir in the vanilla extract.
  • Pour the caramel into a heat-resistant jar and let it cool completely at room temperature (at least 2 hours). The caramel will thicken as it cools.

Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C).
  • Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.

Make the Brownies:

  • In a large saucepan or heat-resistant bowl, melt the butter over medium heat. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the sugar, eggs, and vanilla extract until light and fluffy, about 3 minutes.
  • Whisk in the cooled melted butter and brewed coffee (if using).
  • In a separate bowl, whisk together the cocoa powder, flour, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the chocolate chips (if using).

Assemble and Bake:

  • Pour the brownie batter into the prepared pan.
  • Dollop spoonfuls of caramel sauce on top of the brownie batter, swirling it gently with a knife to create a marbled effect.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  • The brownies may look slightly underbaked in the center, but that’s okay. They will continue to set as they cool.

Cool, Sprinkle with Salt, and Serve:

  • Let the brownies cool completely in the pan on a wire rack before cutting and serving.
  • Once cool, sprinkle the top of the brownies with flaky sea salt.
  • Cut the brownies into squares and enjoy!


  • For fudgier brownies, bake for 25 minutes. For brownies with a chewier center, bake for 30 minutes.
  • Let the caramel cool completely before adding it to the brownie batter. If the caramel is too warm, it will sink to the bottom of the pan.
  • If the caramel is too thick to drizzle, microwave it for a few seconds to loosen it up.
  • You can substitute chopped nuts for the chocolate chips, or add a sprinkle of nuts on top of the brownies before baking.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days.


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