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.
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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
- ⅔ 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!
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!