These are the ULTIMATE salted caramel brownie! The batter from the super popular Baked brownie is used, with a layer homemade salted caramel baked right into the middle. Sprinkled with fleur de sel and coarse sugar, it's a sweet/salty lover's dream!
Ingredients:
For the Salted Caramel Filling
- 1cupgranulated sugar
- 2tablespoonslight corn syrup
- ¼cupwater
- ½cupheavy cream
- 1teaspoonfleur de sel
- ¼cupsour cream
For the Brownie Batter
- 1¼cupsall-purpose flour
- 1teaspoontable salt
- 2tablespoonsDutch-process cocoa powder
- 11ouncesdark chocolate(coarsely chopped)
- 1cupunsalted butter, cut into 1-inch cubes
- 1½cupsgranulated sugar
- ½cuplight brown sugar
- 5eggs(at room temperature)
- 2teaspoonsvanilla extract
For the Topping
- 1½teaspoonsfleur de sel
- 1teaspooncoarse sugar
Directions:
- Make the Salted Caramel: In a medium saucepan, combine the sugar and corn syrup with ¼ cup water, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F, or until the mixture is dark amber in color (keep a close eye on the caramel at all times, as it goes from golden brown to black and burnt very quickly), 6 to 8 minutes. Remove from the heat, and slowly add the cream (careful, it will bubble up) and then the fleur de sel. Whisk in the sour cream. Set aside to cool.
- Make the Brownie Batter: Preheat oven to 350 degrees F.
- Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.
- In a medium bowl, whisk together the flour, salt and cocoa powder.
- Place the chocolate and butter in the bowl of a double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature.
- Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is just a trace amount of the flour mixture still visible.
- Assemble the Brownies: Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the caramel sauce over the brownie layer in a zigzag pattern, making sure the caramel doesn't come in contact with the edges of the pan or it will burn. Use an offset spatula to spread the caramel evenly across the brownie layer, leaving about a ½-inch border around the edges. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.
- Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
- Remove the brownies from the oven and sprinkle with the fleur de sel and coarse sugar. Cool the brownies completely before cutting and serving. The brownies can be stored in an airtight container at room temperature for up to 4 days. They also freeze extremely well!
Recipe Notes:
- You will not use all of the salted caramel sauce for the brownies; store the remainder in the refrigerator for drizzling on ice cream (or eating with a spoon). Use within 2 weeks.
- You can use your favorite homemade salted caramel sauce, or store-bought, if you'd prefer.
Nutrition:
Calories: 309kcal
Fat: 16g
Saturated fat: 9g
Cholesterol: 62mg
Sodium: 362mg
Potassium: 134mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 30g
Protein: 3g
Vitamin A: 7.6%
Calcium: 2.8%
Iron: 11.7%
I’m ashamed to say that I’ve never had sweet and salty brownies! This recipe looks great though so hopefully that will change! Thanks for posting it, Michelle!
I love your blog and using your recipes, but I was really in love with the previous caramel brownie recipe…much more than this one. Is there any way you can send me that previous recipe?
Hi Mari, Is this the one you’re referring to? https://www.browneyedbaker.com/salted-caramel-brownies/
salted caramel sauce after add the cream for caramel its no need to cook again ?
Correct, after you add the cream you do not need to continue cooking.
Wow, this sweet and salty brownies look gorgeous. I made it a short while ago and it was lovely, in fact have made it again since. It is very decadent, and the people in my office are happy today!
I often use Greek yogurt instead of sour cream when baking. Do you think that would work for this salted caramel sauce?
Hi Renee, I haven’t tried that substitution so I couldn’t say for sure, but it should work fine!
Do you follow this caramel sauce recipe exactly? My version from Rachel Rae says use heavy cream or half and half so i use half and half. I’ve made it 3 times and 2 of those 3 it comes out gritty and separates so that I have to stir before using. What could it be?
Hi Aggie, Yes, I follow this caramel recipe exactly. I’ve never made the Rachel Ray one, so I couldn’t say for sure what the problem is, but if it’s gritty, it sounds like the sugar hasn’t completely melted/dissolved.
YUM! This is my go-to brownie recipe. I make these all the time! I usually leave out the caramel because I tend not to have sour cream on hand, and they’re still divine!
This is incredible! How have I never thought of a sweet and salty brownie?
YUM!!!! Love this idea. Salted caramel emergencies are frequent around here, so I’m glad to hear there may be leftovers;)
Sorry Michelle I pressed wrong place — I would like to make those scrumptious Sweet&Salty Brownies & have no idea what ‘fleur de sel is , can you help me? Thank you bunches!
Hi Michelle, I’m new to your recipes (wrote to you when I joined a month or so ago). I also am a “Pittsburger”, now in New Eagle, right next to it.
These just look so ooey gooey delicious! What an inspired and yummy treat, can’t wait to try.
These look sooo good! I am actually eating a brownie as I write this, a little reward while I work or get distracted browsing blogs…) ;-)
On another subject, I used to live in Pittsburgh and was there again for a visit a week ago, and now I miss it. People are friendly, and traffic (apart from 28) is decent, and I can park everywhere… I love reading your blog and seeing not only the recipes but also hearing about my old neighborhood.
Anyway, thanks for all your posts and enjoy summer with your beautiful boys!
Loving your blog and recipes.. So glad I found you.
These brownies look incredible!
Paige
http://thehappyflammily.com
These look amazing, I’m a sucker for sweet and salty!
They look fabulous but can I substitute honey for the corn syrup and still have it turn out?
Hi Judy, I’ve never used honey in caramel sauce, so I’m not sure how it will affect the sauce’s texture.
Looks incredible!!
Rebecca
xx
http://www.peppermintdolly.com
Have made these a few times (I also have their books) and I’m always afraid that they’re underbaked because they’re soooo fudgy. And again, I sit here drinking my coffee having just cut another batch and was worried – then I saw your photos and they look EXACTLY like my brownies. Phew…finally a reference point!
I actually like more cake like brownies rather than fudgy. Is it possible to add baking powder or salt to make it that way? If so, how much should I add?
Hi Nancy, I would not recommend doctoring the recipe to make a more cake-like brownie. These are definitely formulated to be fudge-like. I would recommend searching for a cakey brownie recipe instead.
IT LOOKS REALLY VERY YUMMY ND TASTY.
I WILL TRY IT. ;-)
These were just incredible! Thanks for sharing the recipe!
http://www.jaytriedandtrue.blogspot.com