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Salted Caramel Brownies

Salted Caramel Brownies

I first fell in love with salted caramel back on a chilly January day this past winter. It was a Friday. The night before, my Chief Culinary Consultant and I went to a Pens/Caps game (we won’t discuss the result), and he was in town and off the next day. So we did what we do best – we went shopping. We were making our way around town when we passed a cupcake shop and I’m pretty sure I was adamant about stopping in. And so we did. We got a variety of cupcakes and busted into a couple once we got back in the car and saved some for later. As it turns out, we weren’t very impressed for all of the hype that the shop gets. The cupcakes themselves were quite dry, but wow the buttercream was the stuff baker dream are made of. Smooth, creamy, not too buttery or too sugary; melt-in-your-mouth frosting perfection. And lucky for me one of the varieties I chose was salted caramel. I don’t even think I finished the actual cupcake part, but rather ate all of the frosting off the top. Salted caramel and I had made a love connection. When we hit up Georgetown Cupcake a few weeks ago, I immediately went for the salted caramel there as well, and fell in love all over again.

Salted Caramel Brownies

Somehow it took me until now to actually make salted caramel instead of traipsing around eating it in the form of frosting. Not that there is anything at all wrong with that though. Right? I couldn’t wait to make it but wanted to do something different with it than frosting since that was the only way I had eaten it so far. I saw a link on Two Peas and Their Pod to The Pioneer’s Woman’s Salted Caramel Brownies. They looked delicious, but I wasn’t sold on using gelatin to make a caramel layer set, so I brainstormed some alternatives. I finally decided that the brownies would be simply marvelous with a swirl of salted caramel, similar to how cream cheese brownies are made. And my sun could rise and set around cream cheese brownies. This turned out to be a fabulous experiment, and a recipe that gets a gold star. The brownies are rich, chocolatey, creamy and salty all in one beautiful bite.

And if that weren’t enough, there’s more good news. You won’t use the entire batch of salted caramel for these brownies, so you will have some leftover to dip apples and pretzels in, drizzle on ice cream, take a bath in… hey, whatever you want! Just enjoy it!

Salted Caramel Brownies

If you received the Brown Eyed Baker weekly newsletter last week then you know the weekly baking challenge was… brownies! Did you make any this past week? If you did, I’d love to hear about them! Leave a comment below, and include a link if you blogged about brownies! And don’t forget to add your pictures to the Flickr group for the weekly baking themes! Hope you enjoyed this one!

One year ago: Dulce de Leche Cheesecake Squares
Two years ago: Zebra Cake

Salted Caramel Brownies

Yield: 16 brownies

Prep Time: 40 minutes

Cook Time: 35 to 40 minutes

Total Time: 1 hour

Ingredients:

For the Brownies:
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons (1 stick) unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 eggs
1¼ cups granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 cup all-purpose flour

For the Salted Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature

Fine sea salt, for topping brownies

Directions:

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray. Line the pan with overlapping pieces of foil and spray the foil.

2. In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that's okay - it will melt eventually - just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You'll probably need to warm it up a bit straight from the refrigerator.)

3. In a medium heatproof bowl set over a pan of almost-simmering water, melt the chocolates and butter, stirring occasionally until smooth. (Or, melt in the microwave on 50% power for 30-second increments, stirring after each, until melted and smooth.) Whisk in the cocoa until smooth. Set aside to cool.

4. Whisk together the eggs, sugar, vanilla, and salt in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture; then stir in the flour until just combined. Pour about half of the brownie mixture into the prepared pan and spread into the corners. Spoon 9 dollops of Salted Caramel Sauce on top of the brownie batter. Top with the remaining brownie mixture, spread into the corners and level the surface with a spatula. Again, spoon 9 dollops of the Salted Caramel Sauce on top of the brownie batter. With a dull butter knife, gently run it through the batter to swirl the batter just a bit (don't do it too much or it will all mix together). Sprinkle a bit of sea salt on top.

5. Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs, 35 to 40 minutes. Cool on a wire rack to room temperature, about 2 hours. Remove the brownies from the pan using the foil handles and transfer to a cutting board. Cut into squares. Brownies can be stored in an airtight container at room temperature.

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139 Responses to “Salted Caramel Brownies”

Comment Pages 1 2
  1. Betty @ scrambled hen fruit on August 16, 2010 at 12:25 am

    These look so gooey and delicious- just what I look for in a brownie. Salted caramel is so YUM! Thanks!

    Reply

  2. katie on August 16, 2010 at 1:57 am

    Yum yum! So much glossy caramel and those brownies look lovely and squishy.

    Reply

  3. jenn on August 16, 2010 at 3:33 am

    these look insanely decadent. SO FANCY! I love it! :)

    Reply

  4. Marta on August 16, 2010 at 5:35 am

    Yummy!!!
    They look amazing!! I will try this recipe!
    xoxo

    Marta

    Reply

  5. astheroshe on August 16, 2010 at 6:55 am

    I made Ad hoc at home brownies..and i will tell you they are yummy! and i am happy to try your caramel ones..Mine are not posted :( ..

    Reply

  6. heather on August 16, 2010 at 9:09 am

    i cannot show this to my fiancée — he’ll never request any other dessert! on second thought, would that really be a bad thing?? looks sinful.

    cheers,

    *heather*

    Reply

  7. joudie's mood food on August 16, 2010 at 10:04 am

    Ok so coming on to your website is literally making me fat! I love this. I have never had a salted caramel anything and i think today is the day to make something like this. I am feeling sorry for myself and know that this would just put me in such a good mood. Love it!

    Reply

  8. Jenny Flake on August 16, 2010 at 10:24 am

    Yum-alicious is what comes to mind, lol! Seriously looks incredible!

    Reply

  9. Maggy@ThreeManyCooks on August 16, 2010 at 10:25 am

    These looks absolutely to die for! LOVE that ooey gooey caramel on top. YUM.

    Reply

  10. maria on August 16, 2010 at 10:31 am

    I love sweet and salty. These brownies look divine!

    Reply

  11. Jess on August 16, 2010 at 10:34 am

    I cannot wait to try these!! I first had salted caramel brownies at the bakery in Charlotte, NC that inspired PW’s recipe. So when I saw her post the recipe, I had to try it immediately. But man did I have issues, and I swear it’s from the gelatin. The first batch tragically had to go in the trash because they were uncuttable – the caramel just stretched and stretched and was totally rubbery. So I tried again, using less gelatin than the recipe called for, and they were more manageable, but something was still off with the consistency. I think yours will be winners!

    Reply

  12. Cookin' Canuck on August 16, 2010 at 11:14 am

    Just look at that gorgeous gooey-ness of the topping. I could eat several, with a big glass of milk on the side.

    Reply

  13. Danielle on August 16, 2010 at 11:18 am

    This pg woman may need to run to the store to grab the ingredients for these… they look decadent!

    Reply

  14. Michelle on August 16, 2010 at 12:03 pm

    Ooey, Gooey and Chocolate!

    Reply

  15. Joanne on August 16, 2010 at 1:53 pm

    salted caramel is basically my dream come true.

    Don’t you hate it when cupcake stores disappoint? I feel like blogger has turned me into a megacritic when it comes to cupcake. Why pay five dollars or more when I can make it better myself, ya know?

    Reply

  16. Fuji Mama on August 16, 2010 at 3:18 pm

    Oh drool…only one of my favorite things on the entire planet! Come to me yummy salted caramel!

    Reply

  17. Sally on August 16, 2010 at 3:58 pm

    Hi, I followed your lovely theme of brownies and made some really fudgy decadent ones. Yours look lovely and gooey, looking forward to next weeks theme!

    http://sallyinthegalley.blogspot.com/2010/08/deeply-chocolate-brownies.html

    Reply

  18. Nancy Baggett on August 16, 2010 at 4:22 pm

    Those brownies look so good, and I love caramel and chocolate. BUT my hubby just had scary heart surgery (I just blogged about it), so I feel like I have to make him “heart-healthy” brownies instead. They come out nice & moist & chocolatey, though I admit not as decadent as these. If anyone needs a good, “light,” brownie, they might want to check out my recipe:
    http://www.kitchenlane.com/2008/09/better-for-you-brownies.html

    Reply

  19. Kathy Diaz (found baking) on August 16, 2010 at 4:51 pm

    Such a deadly combination, caramel and chocolate. When I say deadly, I mean delectably deadly. I am so proud of you for just eating the frosting off of a cupcake. That’s a feat! Hahaha! These look delicious. And look at that gooey caramel… mmm I am salivating.

    Reply

  20. Amy (Sing For Your Supper) on August 16, 2010 at 5:01 pm

    Mmmm, yummy! I just love a good salted caramel brownie- the flavors go so well together it’s like they were meant to be!

    Reply

  21. Urvashee on August 16, 2010 at 5:19 pm

    These look delicious and so chocolatey!

    Reply

  22. Ameya on August 16, 2010 at 6:04 pm

    Oh wow, you read my mind with this post :) I fell in love with salted caramel when I tasted it in gelato, and salted caramel brownies has been on my list ever since! One question: I prefer fudgier brownies, so do you think I could use Ina’s recipe as the brownie base?

    Reply

    • Michelle on August 25th, 2010 at 11:24 pm

      Hi Ameya, I think it would be just fine to use your favorite brownie recipe as the base for these, and then swirl in the homemade salted caramel. Enjoy! :)

      Reply

      • Jen Graham on December 6th, 2011 at 6:03 pm

        Hi there,
        I loved the way your brownies looked and followed your instructions on the caramel to the letter and mine did not turn out well at all. The caramel seemed very runny. Any thoughts on what I did wrong?

        Reply

        • Michelle on December 6th, 2011 at 10:31 pm

          Hi Jen, If the caramel turned out runny it likely didn’t cook long enough for it to thicken up.

          Reply

  23. Jen @ My Kitchen Addiction on August 16, 2010 at 6:54 pm

    Yet again you have me craving sweets! These brownies look incredible… And I can’t get enough of salted caramel, either… Just amazing!

    Reply

  24. Belinda @zomppa on August 16, 2010 at 7:02 pm

    I’m drooling!! These look so good.

    Reply

  25. Jennifer on August 16, 2010 at 8:59 pm

    Oh my goodness, these look good. I love the hint of saltiness with the sweet yumminess!

    Reply

  26. Bridgett on August 16, 2010 at 9:08 pm

    I am in love with salted caramels, but paired with a luscious brownie just puts it over the top. I would love to borrow your recipe and give this a go!

    Reply

  27. Julie M. on August 16, 2010 at 9:11 pm

    I love salted caramel! when starbucks started serving up salted caramel hot chocolate, I was there almost every day dropping money for one. These look absolutely delightful. Yum!

    Reply

  28. Kim (Liv Life) on August 16, 2010 at 9:33 pm

    Gorgeous photos!! My son will LOVE the sauce over his vanilla ice cream!

    Reply

  29. Alison on August 16, 2010 at 9:39 pm

    These look beyond amazing! Fabulous!

    Reply

  30. Debi (Table Talk) on August 16, 2010 at 10:16 pm

    I am powerless over this brownie; it has everything I love all in one place. Fantastic!

    Reply

  31. UrMomCooks on August 16, 2010 at 10:35 pm

    Brownies. Salted caramel. Ur wish is my command… (I have brownies in the oven right now, and they have no caramel…boo.) Lovely pics!

    Reply

  32. Georgia @ The Comfort of Cooking on August 16, 2010 at 11:04 pm

    I have always wanted to try and make a salted caramel brownie… These look insanely indulgent! Great job, and thanks for the recipe! I’ll be trying these for sure.

    Reply

  33. Mika on August 17, 2010 at 2:56 am

    Wonderful recipe!!!
    I’ll try it very soon…I just have to find the unsweetened chocolate…

    Reply

  34. Azee's Kitchen on August 17, 2010 at 4:38 am

    Wow… yummy!!

    Reply

  35. Lori @ RecipeGirl on August 17, 2010 at 9:20 am

    These are just plain evil. Completely deserving of a couple of scoops of vanilla ice cream to accompany them, dontcha think?

    Reply

  36. Michelle on August 17, 2010 at 10:14 am

    I love the combination of salt, chocolate and caramel! Yum! I’m not much of a baker but I like to cheat using Stonewall Kitchen’s salted caramel dark chocolate sauce. SO good!

    Reply

  37. Sues on August 17, 2010 at 10:58 am

    I too am a big fan of salted caramel and don’t know why I’ve never made it before. These look absolutely amazing!!

    Reply

  38. Maria63303 on August 17, 2010 at 11:07 am

    These look incredible and I can’t wait to be able to try making these. Of course that will have to wait until the weather gets a little cooler as it’s so hot that I hate to even turn on the oven with the a/c which is working so hard to keep up.

    Reply

  39. Katy on August 17, 2010 at 11:52 am

    LOVE BROWNIES!

    Reply

  40. the Housewife on August 17, 2010 at 2:11 pm

    Your photographs look so good, its almost illegal! I feel like diving into a huge brownie with salted caramel pool!

    Reply

  41. Jen @ How To: Simplify on August 17, 2010 at 3:19 pm

    Salt, caramel and chocolate…oh my! These look and sound delicious!

    Reply

  42. Dana on August 17, 2010 at 4:18 pm

    These sounds awesome! I love the salty sweet combo, so I’m sure I owuld love these, too!

    Reply

  43. ladyberd on August 17, 2010 at 8:31 pm

    Thanks for the recipe. I was about to make coconut swirl brownies but then saw these. I added walnuts and used pioneer womans caramel, but they came out delish. I absolutely love salted caramel. I’ll be posting on my blog soon – keep an eye out – I’ll include your link. Great blog!
    Cheers!

    Reply

  44. Just Food Snobs on August 17, 2010 at 10:24 pm

    Wow, I was just looking at the beautiful pics of your brownies and it made my mouth water. Salted Caramel Brownies I think cover all the taste sensors in the mouth. Thanks for sharing your recipe and since I have a husband that loves everything brownies, I know he will love these!

    Reply

  45. I don’t much care for the chocolate part, but I’ll lick the caramel off the entire pan if given the opportunity! Thanks for sharing the recipe.

    Reply

  46. Brooke (Baking with Basil) on August 17, 2010 at 11:30 pm

    These look so rich and divine!! I just read your ‘food photography 101′ tutorial. I feel like every time I take pictures of food I come across a new hurdle. Hopefully it clicks with me one of these days. :)

    Reply

  47. Delishhh on August 18, 2010 at 1:50 am

    Ok, this is a recipe to save. I think i just wanted to lick my screen. So good, i have a dinner party at the end of the month and this will be my dessert. I will let you know how they turn out.

    Reply

  48. foodlvr on August 18, 2010 at 9:40 am

    These look amazing. I can almost taste them though the iPad screen. Mmmm…can I have a couple for breakfast?

    Reply

  49. bridget {bake at 350} on August 18, 2010 at 3:58 pm

    Salted caramel…it sounds like a MUST MAKE! Really, I’m scared, though. Blogging is sure hard on the waistline!!!

    Reply

  50. Avanika (Yumsilicious Bakes) on August 19, 2010 at 6:55 am

    This looks delicious. I’ve been looking for a recipe to swirl into brownies. Perfect!

    Reply

  51. Reagan @ Recipesmademyway on August 19, 2010 at 1:55 pm

    Oh MY!!!! This might just be what I’ve been craving for the past few months… I’ve been trying to figure it out… something chocolate, gooey and warm. Definitely need to try this!

    Reply

  52. Peggy on August 20, 2010 at 9:29 am

    I find it so hard to resist salted caramel anything nowadays! These definitely wouldn’t last long at all in our house!

    Reply

  53. Kim @ Two Good Cookies on August 21, 2010 at 5:09 am

    Oh my goodness gracious. I think these just moved to the top of the pile. An excellent lunch, methinks… :-)

    Reply

  54. Ginny on August 21, 2010 at 5:59 pm

    These look delicious! I’ve been looking for a thicker caramel recipe that won’t bake into the brownies, and I’m going to give these a try this afternoon. I especially like that your recipe doesn’t use corn syrup or gelatin. I’ll post a follow-up picture of the finished brownies on my blog!

    Reply

  55. Jennifer on August 22, 2010 at 8:59 pm

    These were fantastic! I doubled the brownie recipe and still used the same amount of caramel in a 9×13 pan. The caramel sauce was very thin. Not too “dollapable” but delicious anyway. Next time I might use slightly less cream in the caramel. Still….soooo good!

    Reply

    • Michelle on September 13th, 2010 at 9:01 pm

      Woo, so glad you loved ‘em!

      Reply

  56. Susan@One Less Thing on August 23, 2010 at 12:10 am

    Oh baby, these will definitely be what I make this weekend. One can’t have too many brownie recipes. Thanks.

    Reply

  57. Patricia Scarpin on August 23, 2010 at 7:46 am

    I am soooo making these (almost drooling as I type). :)

    Reply

  58. Katie on August 24, 2010 at 11:42 am

    I think I need help! The above recipe looked wonderful so I tried it out this weekend. However, after two tries I am hoping you can give me some advice. Ok – first try looked beautiful the entire time. I thought everything was going great…until I tasted it. Even though it looked picture perfect, it tasted burnt. I know caramel can do that quickly but I was watching it the whole time and it never looked too done. Second try I figured I’d be extra vigilant and have all my stuff measured and ready to go instead of doing it while cooking. I double checked everything to make sure I had the right ingredients. The sugar melted well. I added the salt – still looked good. However when I added the butter it all separated. It turned into what looked like cookie dough! I kept stirring thinking that it may help but it didn’t. I went ahead and added the cream (figured it couldn’t get worse!) and after stirring it more, it did eventually dissolve but was so thin! It was the consistency of milk but tasted great. I went ahead and put it in the brownie batter and baked it but, of course, since it was so thin it just baked right into the batter. From all this do you have any idea what I might have done wrong?

    Reply

    • Michelle on August 25th, 2010 at 10:14 pm

      Hi Katie,

      I’m so sorry you had trouble with the caramel. The mixture shouldn’t separate when the butter is added, and while it will be thinner when first cooked, after sitting for about 10 minutes it definitely thickens. Was your butter and cream at room temperature? That’s the only thing I can think of that would potentially cause the caramel to separate. Let me know if you need any additional help!

      Reply

    • Jen Graham on December 6th, 2011 at 6:04 pm

      The same exact thing happened to me. What did we do wrong?

      Reply

  59. Shelly on August 28, 2010 at 11:16 pm

    Katie, I had a similar issue, but mine came together in the end. They’re in the oven right now, and I’m hoping don’t taste burnt. The caramel is pretty thin though, but tastes wonderful!

    My butter was still a little chilly, and probably the cream too. Next time I’ll be sure and leave them out longer, as I can definitely see that breaking the sauce.

    Reply

  60. Erin on August 31, 2010 at 1:20 pm

    Hey Michelle, my sister and mom and I made these fabulous brownies this weekend and oh mah gah they are good. I actually like them better once they’ve sat overnight! We had similar thin-dribbly caramel issues, but gave it a while to cool and thicken and it worked just fine. I was wondering, though, if next time you make them you could maybe take a picture when your caramel is at the consistency you like it, so I have an idea what I’m working toward?

    Reply

    • Michelle on September 13th, 2010 at 8:58 pm

      Hi Erin, Yay! So happy you gals enjoyed the brownies! I will definitely do some pictures of the caramel sauce for you… perhaps a whole post just dedicated to making it?

      Reply

  61. Allison on September 7, 2010 at 8:03 pm

    I made these this past weekend and they are SO SO SO awesome. I can’t stop eating them. Great recipe!!! I think I’m going to make another batch with the left over caramel to use it up (and then I’ll have to starve myself for like a month or two to make up for it. Totally worth it though!) Thanks for posting!

    Reply

    • Michelle on September 13th, 2010 at 8:59 pm

      Most welcome Allison, so thrilled that you loved them!

      Reply

  62. Amy I. on September 13, 2010 at 12:54 am

    Made these this weekend. Verdict: pretty much the best thing EVER. To anyone thinking about making these: they are the perfect way to win friends and influence people. Thanks, Michelle!!

    Reply

    • Michelle on September 13th, 2010 at 9:16 pm

      Amy, you are so welcome! Yay for more friends and being influential :)

      Reply

  63. LIsa on September 16, 2010 at 9:36 pm

    I made these brownies on Sunday and took them to work on Monday. I never saw a group of ladies swoon so much in joy! We are having a staff party on Friday and I had two requests to make them again. I made a double batch and people are going to be THRILLED. On Monday a friend told me that these brownies “changed her life”. Haha.

    Reply

    • Michelle on September 20th, 2010 at 9:25 am

      Lisa, Awesome to hear such rave reviews, thank you so much for sharing!

      Reply

  64. christiana on September 21, 2010 at 8:48 pm

    These are amazing!!! I made a batch last night and they were absolutely decadent! The perfect PMS food. ;) However, waiting 2 hours for them to cool was difficult especially since I like warm brownies straight from the oven. Next time, I’ll probably make different brownies and top them with the salted caramel sauce. Thanks for sharing this recipe!

    <3Christiana

    Reply

    • Michelle on September 22nd, 2010 at 7:29 pm

      Gotta love chocolate recipes that get us through those rough patches, right? :) So happy you loved these!

      Reply

  65. Flour Child on October 11, 2010 at 11:57 am

    These were so great!
    In retrospect, I probably should have checked the baking time, but they were still really tasty.

    Reply

    • Michelle on October 11th, 2010 at 8:41 pm

      Yay for brownie love! So glad you liked ‘em!

      Reply

  66. Delishhh on October 14, 2010 at 10:51 pm

    I finally made these! HUGE HIT! Actually i have made them a few times now since they were so good. Thanks for a great recipe. I put up my picture and story here if you want to read about it: http://delishhh.com/?p=2454

    Reply

    • Michelle on October 18th, 2010 at 10:48 pm

      Woo! Glad you loved these, and you are most welcome!

      Reply

  67. surcie on October 26, 2010 at 7:59 am

    Yay! I’ve wanted to make salted caramel brownies but was put off by the whole gelatin thing. Love your solution.

    I think the Pioneer Woman said she was inspired by Amelie’s Cafe in Charlotte, NC. I don’t know if you live anywhere near Charlotte, but you’d adore Amelie’s. Their baked goods (all French) are absolutely phe-nom-en-al.

    Reply

    • Michelle on October 27th, 2010 at 4:42 pm

      Thanks for the tip about Amelie’s! If I am ever in Charlotte I will definitely check it out!

      Reply

  68. Rachel on November 7, 2010 at 8:00 pm

    Yum! These look sooo good, I’ll definitely make them soon.

    Reply

  69. Annie on January 25, 2011 at 11:56 pm

    I followed your directions and everything looked great…I put the mixture into the oven and…*sob* the caramel was burning! and into the garbage my brownies went. I was so looking forward to sharing them and eating them with my colleagues! *sigh* Any suggestions on what I possibly did wrong?

    Reply

    • Michelle on February 14th, 2011 at 10:01 pm

      Hi Annie, I’m so sorry these didn’t turn out for you! Only thing I can think of is maybe the caramel got overcooked on the stove first and/or the oven was running hot?

      Reply

  70. Anne on January 31, 2011 at 12:08 am

    Can I use fleur de sel in the “salted caramel” sauce? Or is sea salt better? Cuz I have amazing fleur de sel from Williams Sonoma that I am dying to use at any excuse I get! he he

    Reply

    • Michelle on February 14th, 2011 at 9:58 pm

      Absolutely! It would be fabulous!

      Reply

  71. Jenni on February 13, 2011 at 9:27 am

    I just made these for a friend’s birthday party and they were so good I was worshiped as a goddess.

    Reply

  72. Beth on March 5, 2011 at 12:47 pm

    These were fantastic and a great dessert to bring to a friend’s dinner party. Thank you! They were gone, quickly!

    Reply

  73. Shelly on March 14, 2011 at 11:52 pm

    This brownie recipe was absolutely fantastic! I added a little mango extract… might sound crazy but it added a little zest, thanks again.

    Reply

  74. Raquel on April 26, 2011 at 9:05 pm

    What do you mean “line the pan with overlapping pieces of foil and spray the foil”? How do they overlap? and just the edges or the bottom and sides too?
    Thanks, I can’t wait to try this! they look amazing!

    Reply

    • Michelle on April 27th, 2011 at 1:36 pm

      Hi Raquel, Basically you do it so you put a piece of foil down, and it hangs off the two sides. Then turn the pan, and line it with foil the other way, so all four sides (and the bottom) are covered with foil.

      Reply

  75. Autumn mize on May 3, 2011 at 10:08 pm

    The salted caramel brownie recipe is wonderful and delicious!! I had a few problems making the caramel sauce. The butter, although at room temperature, still did not want to mix and with some furious mixing it finally did. I put the cream in (not at room temp), it too did not want to mix. So i put the whole pan back on the stove on a lower temp and kept whisking and whisking until it looked like a caramel sauce. The sauce still had a few sugar clumps but it worked out and after I removed it from the stove and set it in a cool area it thickened. My family loved the recipe and i look forward to trying the caramel sauce again and perfecting it. The middle layer of caramel sauce got lost in the brownie mix but the top layer held up. I will definately make this again. YUM YUM

    Reply

  76. Michaela on July 3, 2011 at 1:06 pm

    These are amazing! What a perfect combination.
    I posted my results here (some caramel tips!) with a few things I learned along the way :)
    http://thisistolove.blogspot.com/2011/07/salted-caramel-brownies.html

    Reply

  77. Katelyn Weissinger Sherman on September 19, 2011 at 5:45 pm

    I made these a couple of weeks ago and just posted a how-to with lots of photos and tips on my blog. They are soooooo good. And I will never buy caramel from the store again. Check it out: http://domesticrevolt.blogspot.com/2011/09/salted-caramel-brownies.html

    Reply

  78. Jill on October 2, 2011 at 2:31 pm

    Made these brownies last week…following recommendations of other reviewers, I hardly swirled my caramel into the batter. But it somehow baked into the brownies – making them very dense and almost mealy. Suggestions for what I might have done wrong?

    Reply

    • Michelle on October 10th, 2011 at 4:25 pm

      Hi Jill, I did swirl the salted caramel, so I’m not sure if not doing so could cause your results, but perhaps try doing some swirling on your next batch.

      Reply

  79. Anita on October 9, 2011 at 8:18 pm

    Okay, so I’m late to this party, but truly these brownies deserve a standing ovation. However, I am unable to stand while I’m eating these brownies because my brain is too busy taking in the taste and texture and all-around yumminess to worry about silly things like standing.
    The most horrifying part is that they aren’t that hard to make, which does not bode well for the new jeans I just bought!
    I am beyond thrilled that I passed the recipe for “Salt Caramel Brownies” from somewhere else and decided to do some research.
    Wow. Just. Wow.

    Reply

  80. Oma Tabby on November 5, 2011 at 11:47 pm

    I made these today and they are amazing! My husband said his mouth was in shock at how delish they are…my daughter couldn’t believe how yummy and my friend couldn’t wait until they were cooled. I also loved how easy they were to make!

    Reply

  81. Nisha on November 14, 2011 at 10:50 pm

    BEST BROWNIES EVER. I’ve made many brownies in my day, but these were the most divine I’ve ever tasted. Gooey, rich, sweet and salty…

    This is also the easiest recipe I’ve used for caramel sauce.

    Thank you for this amazing recipe!

    Reply

  82. Phoebe on December 27, 2011 at 11:06 am

    These look gorgeous, gonna make them this weekend!

    Reply

  83. Jennifer Forkenbrock on February 8, 2012 at 6:19 pm

    I tried this recipe twice and can’t get past cooking the sugar!! My sugar turns clumpy and hard and NEVER gets to the stirrable stage. What am I doing wrong??

    Reply

    • Michelle on February 9th, 2012 at 12:23 pm

      Hi Jennifer, I would try bumping your heat down a little. Not sure if you’re using electric or gas, but on medium-high the sugar should get a little clumpy, but as you continue to whisk it will break down again and melt.

      Reply

  84. Megan Payne on February 13, 2012 at 8:25 pm

    A group of us made these brownies over the weekend. We cooked them for the 40 minutes and the brownies were not cooked. We ended up trying to put them back into the oven, but, they still would not cook. The only thing that I think may have happened, is that the caramel was not a dallop. We poured it on the brownie. And, we used all of the caramel. Should the caramel be liquidy? The taste was still incredible, but, we couldn’t cut them. Any suggestions?

    Reply

    • Michelle on February 14th, 2012 at 8:04 pm

      Hi Megan, Yeah the way you used the caramel would definitely be the problem. The entire pot of caramel should not have been used, and it shouldn’t have been poured on in a layer. By just using dollops and then swirling it, it becomes integrated into the batter. By spreading it into its own layer, it would have never set up in the oven and is the reason why you can’t cut it.

      Reply

  85. Jeanie on February 17, 2012 at 9:54 pm

    I baked these last weekend and they were so delicious! I believe I used too much caramel in mine and was a little concerned about the brownies setting up. After they cooled, however, I cut them into bite size pieces and stored them in the refridgerator. They have been perfect little treats right from the fridge or after sitting out to room temperature.

    Reply

  86. Chocolista on February 23, 2012 at 12:01 am

    Do you think these would work with the “Baked” brownie recipe?

    Reply

  87. Dawn Marie Kelly on February 28, 2012 at 1:25 pm

    Hi~

    I am posting about making the caramel recipe here on my blog. Would you mind if I link back to this page please?

    Thanks so much~
    Dawn

    Reply

    • Michelle on February 28th, 2012 at 11:19 pm

      Hi Dawn, Absolutely! Thank you for linking back!

      Reply

  88. Melanie on March 8, 2012 at 2:10 pm

    Have you tried flavored sea salt? I just bought some dark chocolate sea salt that I am going to try with this recipe. I made these brownies a few months ago, and they were wonderful!

    Reply

    • Michelle on March 10th, 2012 at 2:34 pm

      I have not, but that sounds fabulous! I am going to have to look into them!

      Reply

  89. Barb on June 1, 2012 at 10:40 am

    Made this last night – delicious! First time I’ve seen “dollop” as a unit of measure in a recipe, but it was the perfect quantity. Took them to an outdoor concert for picnic dessert. Summer’s here!

    Reply

  90. Moza on July 18, 2012 at 10:35 pm

    I just made these with my brother and I had the same problem with thencaramel sauce being too thin but I agree that it was because I did not give it enough time
    To thicken because I was too worried about my caramel burning, I also still had clumps of sugar on the bottom of my pan but I put my sauce through a strainer and all was well the actual end resault was delicious even my dad liked it and he hates everything I make. Thank you for the recipie, definitely making it again. Eventjough my caramel sauce was thin, it was the first caramel I could actually use and liked, I am 16 and caramel is quite intimidating.

    Reply

  91. Stephanie on August 8, 2012 at 8:54 am

    Yeah, I totttalllyyyy screwed this up. Just wanted to post all the things I did wrong, in case someone else reads this and it could prevent their mistake!
    So, like a lot of other people, I burnt the caramel (and I was a HAWK, Michelle… the only thing I can attribute it to is that I used my le creuset pot and the heat was trapped in the bottom, so even though I removed it from the heat super early, as soon as I put the salt in I could see it turned black… ugh. I will use a different pan next time). Anyway, my husband ran to the store and bought packaged caramels, because in your salted caramel cookie bars (which I’ve made a million times and everyone loves) it’s the same general concept. Right? NO. The caramel was creamy, I added the salt to it, put it between the brownie layers, but… another mistake… I put it on top too and stuck it in the oven. It’s a hard, chewy, burnt-tasting mess on top now. UGH! I should have thought of that!!! So, NEXT TIME, if I burn the caramel again, I will remember to bake the brownies with the layer of caramel in the middle and, after they are out of the oven and cool, I will cut and then decorate with the caramel, then sprinkle salt on top. Or, just not burn the caramel next time. ;) haha. Hopefully (next time) I’ll be able to post an awesome review like everyone else did!

    Reply

  92. yugin on August 9, 2012 at 1:43 am

    I want to make these brownies but also came across ‘The Baked Brownie’ on this website… how do the two brownies differ and what makes this recipe more suitable for eating with salted caramel? Thanks :)

    Reply

  93. shaz on September 19, 2012 at 6:01 am

    hi, i ve been searching for caramel brownies…..finally i came across of yours…..plz tell me can we put caramel layer in the middle and chocolate sauce on the top….???? Also plz tell me how much 1 ounce equal to spoons???? tell me in spoons…… and for unsweetened chocolate chopped….do we have to use cooking chocolate????
    thnx!!!

    Reply

    • Michelle on September 26th, 2012 at 10:31 am

      Shaz, You can put chocolate sauce on top, but I would do so after the brownies have baked, as a topping. Ounces to spoons (I assume you mean tablespoons or teaspoons) varies depending on what you’re measuring (different ingredients have different volume). In the recipe above, the only thing measured in ounces is the chocolate, but that cannot be measured in tablespoons or teaspoons. The chocolate is a solid bar of chocolate, with a weight measurement on the package. It cannot be converted to tablespoons or teaspoons. I’m unsure of what you mean by “cooking” chocolate, but you should use a solid chocolate bar or, as a last resort, chocolate chips.

      Reply

  94. Katie on October 2, 2012 at 10:52 pm

    I looked all over for a salted caramel brownie recipe and am very happy I went with this one! I made these today and they turned out great. Like many people, I also burnt the caramel, but realized it before I added the heavy cream so I tried a second time – this time, I took the pan off the heat when the sugar was a golden brown color, before I added the salt and butter, and it turned out perfect. There was still enough heat to melt the butter. I’m really happy to have this caramel recipe to use on its own, without the brownies! I think I put slightly too much caramel in the middle layer because they needed to bake for about 50 minutes, but in the end they turned out great. It’s worth the effort of making the caramel; these are really yummy!

    Reply

  95. mea on October 24, 2012 at 8:46 am

    Hi there. Just came across these and can’t wait to try making them. Have you had success with freezing them? Thanks!

    Reply

    • Michelle on October 25th, 2012 at 3:15 pm

      Hi Mea, Yes, I have! I wrap them individually in plastic wrap then place in a freezer-safe ziploc bag. Enjoy!

      Reply

  96. Vasundhara on October 30, 2012 at 8:39 am

    Hey BEB!!

    i was your recipes two days ago.. made the Baked brownies and it was fabulous..

    so i tried the salted brownies today

    its just out of the oven.. my caramel was also not dollapabe .. so the top of the brownie jsut out of the oven looks a little bubbly..

    may be i shoudl wait for it to cool down and see how it behaves. thanks anyway

    Reply

  97. Dana on February 8, 2013 at 6:21 pm

    I’ve made these brownies as my first ‘from scratch’ brownies ever. They taste delicious however the top seemed to crack and they also got stuck on the foil even though I used oil on the foil. Brownies were baked on lower middle part of oven. So I have few questions: 1/ How to make them not crack from the top 2/ How to make them not stick to the foil – just more oil? 3/ How to make the caramel thicker that it would look nice as on the photos? Anyway, they are delicious!!

    Reply

    • Michelle on February 10th, 2013 at 2:47 pm

      Hi Dana, As you can see from the photos, mine are also cracked on top, which is due to the addition of the caramel. You can try using parchment instead of foil if you’re having trouble with sticking. If you would like your caramel thicker, make it ahead of time and refrigerate it so that it thickens before you use it.

      Reply

  98. Joanne on March 15, 2013 at 11:02 am

    So glad I found your site! I will be making these for a second time tonight, as requested, for a birthday treat!! Thanks for sharing! Have a great weekend!

    Reply

  99. Carolina on April 12, 2013 at 10:21 am

    These brownies are FANTASTIC! I followed the recipe by the book and they turned out perfect! I had always had problems with brownies, they were either undercooked or too hard, but I found THE recipe. I strongly recommend it!

    Reply

  100. amanda on August 31, 2013 at 4:15 pm

    oh no! as soon s i poured my cream in the caramel sauce turned into a hard lump. any ideas?

    Reply

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