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.
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!
Two years ago: Zebra Cake
Salted Caramel Brownies
Ingredients
For the Brownies:
- 5 ounces (141.75 g) semisweet or bittersweet chocolate, chopped
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 8 tablespoons unsalted butter, cut into quarters, (1 stick )
- 3 tablespoons cocoa powder
- 3 eggs
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (125 g) all-purpose flour
For the Salted Caramel Sauce:
- 1 cup (200 g) granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon fine sea salt
- â…” cup (158.67 ml) heavy cream, at room temperature
- Fine sea salt, for topping brownies
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi Michelle! I absolutely adore these brownies and so do many of my coworkers. One likes them so much that she asked me to make them for her wedding reception this Friday!
My question: if I want to make a 6 or 8-inch cake made with this batter, how long do you think I should bake it? I want to put this mini cake at the top of my “brownie tier.” Thanks!
Hi Kelly, Oh you are so sweet to do that! If you use a 6-inch pan you’ll need to halve the recipe; if you use an 8-inch pan you’ll need to use about 3/4 of the batter. Baking time will need to be trial and error, as I’ve never tried to convert this to a cake so I don’t have a definite time.
I just made these for the second time today! I did reduce the sugar in the brownies by 1/4th of a cup and used 4tbsp of butter rather than 6tbsp in the caramel sauce because it was a bit too sweet before. These are delish! I’m taking them to my friend’s “Fourth of July” party.
I was recently searching for a salted caramel sauce recipe and found this one. I decided to give it a try since it was less fussy than others…no monitoring with a candy thermometer, no added water to cook off. It’s direct and to the point…essentially just melt the sugar and stir in the dairy. It all comes together very quickly. While I haven’t made the full brownie recipe, I have made the sauce twice. First time I made the mistake of waiting until the sugar was a bit too dark. Resulting sauce had a hint of bitter but not unpleasant. Think of the “burnt sugar” flavor of a creme brulee. Second time I didn’t let the sugar get as dark, and it was perfect. This stuff is good on everything!
One alteration that I made the second time…I added a tiny dribble of light corn syrup to the sugar…to prevent crystallization. I don’t know if it helped but it certainly didn’t hurt. I was also out of unsalted butter both times, so I used salted and cut back a smidge on the added salt.
Yummy! I may have to attempt this one. I found some video for caramel brownies here, https://www.youtube.com/watch?v=BcgJtl1iehM which may be a little easier for me. But I’m adding this one to the list!
Loved the idea behind this recipe – salted caramel incorporated into a brownie? Yum! And your pictures of them look divine… but unfortunately as some other commenters pointed out, this method of making caramel is unlike any that I have heard or used myself, and it failed miserably. I will definitely try these again using my own caramel recipe, but I’m very disappointed that I wasted the time/ingredients on something that failed so badly!
I want o try these for gifting to neighbors and would want to make in advance and freeze. What would happen if these were frozen? would the caramel, when back at room temperature taste the way it should or would it be hardened and never the same again?
I think you could freeze these and that they would thaw well.
So I need help! This is the first time baking these. I did the foil wrong but everything else i did right. The only problem I had was the middle did not cook but they came out a little burned. Where did I go wrong? Help!!! Lol
Found your recipe two nights ago, read it before I went to sleep. Dreamt about it. Woke up and tried your recipe. Simple and wonderfully delicious. Used brown sugar instead. The brownies are still moist and the salted caramel on top and in the middle is a lovely contrast to the chocolate taste :-D. Thanks!!
What did I do wrong? When I added the butter to the sugar in the pan, the sugar essentially hardened into chunks and didn’t blend with the butter at all! Help!
Hi Jo, Oh no, I’m sorry you had some trouble. It sounds like your sugar mixture got too hot.
I made the mistake of using brown sugar for the caramel sauce and burned it :( I was so excited! I’ll try again once I have white sugar! I also tried subbing milk/butter for heavy whipping cream. Can’t wait to try again! Even though the house smells like burned marshmallow now! Lol they just look sooo good!
Hi! Thank you for sharing this recipe. It was to die for!! I was a little intimidated with making the caramel but it turned out great. I made sure to take the melted sugar off the burner right when it start to smoke/steam a little and was a dark amber (I was afraid it would burn). I then put in the salt and butter and it did separate like cookie dough but I put it back on the burner and kept whisking. It wasn’t completely smooth when I took it off the burner again and added the cream. But I kept whisking and it smoothed out. I put it in the fridge while I made the brownie batter so I could “dollop” it on later. I also used parchment paper to line the pan and the brownies lifted out with no resistance. Thanks again!!
oh no! as soon s i poured my cream in the caramel sauce turned into a hard lump. any ideas?
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!
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!
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!!
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.
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
Hi there. Just came across these and can’t wait to try making them. Have you had success with freezing them? Thanks!
Hi Mea, Yes, I have! I wrap them individually in plastic wrap then place in a freezer-safe ziploc bag. Enjoy!
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!
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!!!
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.
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 :)
Hi Yogin, This recipe is a little thicker and denser. Since posting this, I found the Sweet and Salty Brownies, which is essentially a salted caramel version of the Baked brownie, with the salted caramel baked right into the middle: https://www.browneyedbaker.com/2011/06/07/sweet-and-salty-brownies/
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!
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.
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!
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!
I have not, but that sounds fabulous! I am going to have to look into them!
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
Hi Dawn, Absolutely! Thank you for linking back!
Do you think these would work with the “Baked” brownie recipe?
Actually, after I made these I bought the follow-up book to Baked, where they have a version of this with their Baked brownie, called Sweet and Salty Brownies. I made them (amazing!), and you can find them here: https://www.browneyedbaker.com/2011/06/07/sweet-and-salty-brownies/
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.
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?
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.
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??
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.
These look gorgeous, gonna make them this weekend!
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!
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!
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.
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?
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.
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
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
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
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!
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.
This brownie recipe was absolutely fantastic! I added a little mango extract… might sound crazy but it added a little zest, thanks again.
These were fantastic and a great dessert to bring to a friend’s dinner party. Thank you! They were gone, quickly!
I just made these for a friend’s birthday party and they were so good I was worshiped as a goddess.
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
Absolutely! It would be fabulous!
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?
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?
Yum! These look sooo good, I’ll definitely make them soon.
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.
Thanks for the tip about Amelie’s! If I am ever in Charlotte I will definitely check it out!
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
Woo! Glad you loved these, and you are most welcome!
These were so great!
In retrospect, I probably should have checked the baking time, but they were still really tasty.
Yay for brownie love! So glad you liked ’em!
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
Gotta love chocolate recipes that get us through those rough patches, right? :) So happy you loved these!
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.
Lisa, Awesome to hear such rave reviews, thank you so much for sharing!
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!!
Amy, you are so welcome! Yay for more friends and being influential :)
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!
Most welcome Allison, so thrilled that you loved them!
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?
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?
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.
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?
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!
The same exact thing happened to me. What did we do wrong?
I am soooo making these (almost drooling as I type). :)
Oh baby, these will definitely be what I make this weekend. One can’t have too many brownie recipes. Thanks.
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!
Woo, so glad you loved ’em!
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!
Oh my goodness gracious. I think these just moved to the top of the pile. An excellent lunch, methinks… :-)
I find it so hard to resist salted caramel anything nowadays! These definitely wouldn’t last long at all in our house!
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!
This looks delicious. I’ve been looking for a recipe to swirl into brownies. Perfect!
Salted caramel…it sounds like a MUST MAKE! Really, I’m scared, though. Blogging is sure hard on the waistline!!!
These look amazing. I can almost taste them though the iPad screen. Mmmm…can I have a couple for breakfast?
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.
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. :)
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.
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!
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!
These sounds awesome! I love the salty sweet combo, so I’m sure I owuld love these, too!
Salt, caramel and chocolate…oh my! These look and sound delicious!
Your photographs look so good, its almost illegal! I feel like diving into a huge brownie with salted caramel pool!
LOVE BROWNIES!
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.
I too am a big fan of salted caramel and don’t know why I’ve never made it before. These look absolutely amazing!!
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!
These are just plain evil. Completely deserving of a couple of scoops of vanilla ice cream to accompany them, dontcha think?
Wow… yummy!!
Wonderful recipe!!!
I’ll try it very soon…I just have to find the unsweetened chocolate…
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.
Brownies. Salted caramel. Ur wish is my command… (I have brownies in the oven right now, and they have no caramel…boo.) Lovely pics!
I am powerless over this brownie; it has everything I love all in one place. Fantastic!
These look beyond amazing! Fabulous!
Gorgeous photos!! My son will LOVE the sauce over his vanilla ice cream!
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!
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!
Oh my goodness, these look good. I love the hint of saltiness with the sweet yumminess!
I’m drooling!! These look so good.
Yet again you have me craving sweets! These brownies look incredible… And I can’t get enough of salted caramel, either… Just amazing!
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?
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! :)
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?
Hi Jen, If the caramel turned out runny it likely didn’t cook long enough for it to thicken up.
These look delicious and so chocolatey!
Mmmm, yummy! I just love a good salted caramel brownie- the flavors go so well together it’s like they were meant to be!
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.
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
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
Oh drool…only one of my favorite things on the entire planet! Come to me yummy salted caramel!
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?
Ooey, Gooey and Chocolate!
This pg woman may need to run to the store to grab the ingredients for these… they look decadent!
Just look at that gorgeous gooey-ness of the topping. I could eat several, with a big glass of milk on the side.
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!
I love sweet and salty. These brownies look divine!
These looks absolutely to die for! LOVE that ooey gooey caramel on top. YUM.
Yum-alicious is what comes to mind, lol! Seriously looks incredible!
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!
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*
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 :( ..
Yummy!!!
They look amazing!! I will try this recipe!
xoxo
Marta
these look insanely decadent. SO FANCY! I love it! :)
Yum yum! So much glossy caramel and those brownies look lovely and squishy.
These look so gooey and delicious- just what I look for in a brownie. Salted caramel is so YUM! Thanks!