Sweet and Salty Brownies
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!
When my husband and I first started dating, he was living and working outside of Washington, DC; we did the long distance thing for about three years before he packed up and moved back home to Pittsburgh. We would visit each other on weekends, and going out there always felt like little mini-vacations. We found so many fun things to do, and one of our favorites when the weather wasn’t too sweltering was going to the Leesburg Outlets to walk around and shop.
During one of our shopping trips, I happened upon a sidewalk sale that had a massive stack of Baked Explorations cookbooks on clearance. It is the second in the Baked cookbook series (you know, the book that brought us the Baked Brownie and Root Beer Float Cake, mmm!). I snatched it up, and couldn’t wait to get in the car to start browsing through it. These sweet and salty brownies jumped off the page at me, and I knew immediately they would be the first thing I’d bake from the book. All these years later, I’m still so happy I made that decision because if you’re looking for salted caramel brownies, look no further. These are THE BEST.
These brownies are a take on the fabulous Baked brownie, which are dense, fudgy and the most delicious brownie I have ever had. This recipe slaps a layer of salted caramel in the middle and then sprinkles a combination of fleur de sel and coarse sugar on top. I had previously made salted caramel brownies where I swirled the caramel into the brownie batter, but the salted caramel in these brownies are baked right into a middle layer, so it essentially becomes part of the brownie batter. You can definitely taste it in there and the saltiness it imparts, along with the salt sprinkled on top, is a wonderful balance to the sweet richness of the brownie batter. These are definitely killer salted caramel brownies.
MY OTHER RECIPESThe salted caramel trend has been around for quite a long time now, and I don’t foresee it going anywhere anytime soon, so might as well hop right on that bandwagon, whip up a batch of salted caramel sauce, and make these babies.
Four years ago: Chocolate Bundt Cake with Chocolate Fudge Frosting
Five years ago: Golden Grahams S’mores Bars
Sweet and Salty Brownies
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
- 1 cup (198 grams) granulated sugar
- 2 tablespoons light corn syrup
- ¼ cup water
- ½ cup (120 ml) heavy cream
- 1 teaspoon fleur de sel
- ¼ cup (57 grams) sour cream
For the Brownie Batter
- 1¼ cups (177 grams) all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons Dutch-process cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (227 grams) unsalted butter, cut into 1-inch cubes
- 1½ cups (298 grams) granulated sugar
- ½ cup (99 grams) light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
For the Topping
- 1½ teaspoons fleur de sel
- 1 teaspoon coarse 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 9×13-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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from Baked Explorations)
All images and text ©
BONUS! You get a little leftover salted caramel sauce to keep in your fridge for emergency situations!
This recipe was originally published on June 7, 2011.
sweet and salty is such a great combination…i actually like salted chocolate more than salted caramel! so smooth and delicious!
Bliss….Pure Bliss!!
I didn’t know Williams-Sonoma had an outlet???!!!! Oh my goodness!!!!!
Oh, and your brownies look delicious by the way, Michelle. 😉
Chocolate goes so well with salt!
I made your Root Beer Float Cake last week and it was a hit, thank you!
I’ve been looking for recipes to bake when I’m on vacation in a few weeks, these just skyrocketed to the top!! 🙂 Thanks!! I’ve already started to drool in anticipation :).
OH my! Those baked brownies were *already* delicious and you dare to try to improve them!?! 🙂 I don’t know if that can be done! 🙂 These look fabulous, by the way. 🙂
Guess what I’ll be doing today!
I don’t know what kind of syrup you use.
If you haven’t used Lyle’s, try it next time. It has a caramel flavour all it’s own, that will add to the brownie.
Here is Canada you can get it in the grocery store. In the States if not grocery, maybe a specialty store.
Hope you can find it.
In the South (USA) we have our own brand of golden syrup called KING”S. It can be ordered from a company named CARRIAGE HOUSE. My opinion is the flavor of
both golden syrups is a light molasses. Yummy? Oh yes but not really a caramel
flavor.
These brownies look great, but um… WS has an outlet?! Need to get there!
Where is the Williams-Sonoma outlet?
These brownies look yummy!
Hi Lynn, I went to the one in Leesburg, VA. There aren’t many in the country, but here is a list on their website: http://www.williams-sonoma.com/customer-service/outlet-store-list.html. If you can get to one, have fun shopping!!
Caramel filling made with sour cream sounds delightful, and I think that coarse salt should be a required brownie ingredient. Matches the sweet chocolate flavor so nicely.
Yum! Salted caramel brownie sound delicious. I need to get back into baking and this might be my first recipe!
We have got to make these…the name alone is enough to make us drool…not to mention your gorgeous pics!
I love combining sweet and salty! This looks beautiful!
These brownies look delicious!! Def love the sweet and salty combo. Yum!
matt and renato came to a williams-sonoma in toronto as part of their book tour last fall. they made these and we all got to sample them, and i also made them at home. they are honestly the best brownies i’ve ever had!
Great looking brownies and I bet warmed in the microwave and served with ice cream and a root beer is probably the best way to enjoy them!
I love salty and sweet. It may be one of my favorite food pairings!
Wow, that is a great deal on the cookbook! I’ve been seeing those Baked brownies around the blogs and really need to try them soon! Your spin sounds fantastic.
I’ve heard a lot about these brownies, they look fantastic! I recently made the Sweet and Salty Cake from the first Baked book…I think I need to make these next. Yum!
Pennywolf: The Lyle’s is a definite caramel flavour, nothing like molasses.
i LOVE those boys & have been to the bakery in red hook!
i have made several recipes from the “explorations” (the cowboy cookies are always requested from friends) …i like the brownies from their first book..but, since i admire & respect you i am going to bake these!!
LOVE your blog!!
I have the Baked Explorations cookbook but have yet to make these brownies. I’m swooning over them and kicking myself in the butt for not making them sooner! Thanks for sharing 🙂
Love Sweet and Salty. Just like Kettlecorn Popcorn but better!
Boy do these sound excellent. I am going to see if my local W&S has that book on sale. I want that one. If all the recipes are like this one, I’ll be gaining a lot of weight, but it will be worth it!
Love the sweet and salty combo! These brownies look divine!
These brownies look fabulous, but I have one question. Can I substitute sea salt for fleur de sel?
Hi Megan, You should be able to, but I would look for a small-crystal type of sea salt, not the very large ones.
Oh! This is the Baked brownie from “The Best Thing I ever Ate” on Food Network! I’ve been meaning to search for the recipe for some time now- thanks for sharing!
Oh my, you make me want a brownie so bad!
Wow I love the sweet and salty combination.
I absolutely love sea salt with chocolate, great recipe!
Now you know this would be right up my love chocolate, caramel and salt alley! I have that book and now am a bit embarrassed to admit. Have yet to open it. That will change soon!
I don’t like chocolate, but I adore caramel so I’d have to give these a go if the salt won’t send my blood pressure through the roof. Wow, they look so moist and gooey.
ohhh I love that cookbook! I just made their caramel sauce from the book for the Caramel Apple Cake, and since I have so much leftover, I feel like I’ll be making these (or your other caramel brownies)…. Perfect timing!
I can’t wait to make these. They look yummy! Thank you for a great post!!!
These brownies sound PERFECT. A moist, fudgy brownie with salty caramel (my current obsession) and sea salt sprinkled on top? Blissss.
These look like the perfect brownie, and the caramel just takes them over the top, wow!
I just baked this recipe and it was absolutely delicious! Brownies and caramel,what could be better? Way to go!! My daughter has recently become a vegan and I found a similar recipe here: http://www.fourgreensteps.com/community/recipes/dessertsagoodies/organic-chocolate-brownie-both-fat-and-gluten-free-recipe
I just stumbled upon your website when looking for recipes. I think I’m officially addicted. I’ve already printed out the recipes for 7 layer bars, cheddar ale dip and the fruit dip. I’m pretty sure my diet won’t be thanking you :)!
Sweet AND salty? Sign me up!
Yum! Those look incredible!
Amazing! Love this recipe 🙂
Those look amazing and I’d take 1 or 5 right now. : )
I had no clue William-Sonoma had an outlet. Why oh why can’t there be one closer to me?!
Oh goodness. I’ve been on a caramel kick lately…it’s not usually my thing…so this is looking especially good!
They look very springing, like they might bounce back a bit if I touch them. Looks yummy, too.
These sound amazing… And, a Williams-Sonoma outlet? Sounds like a good time to me!
hmm sounds interesting!
Oh sweet and salty, the best combination in the world. Possibly why I enjoy pb & chocolate so much! Delicious looking brownies, now I want some and all I have is a nectarine…
for those of us without double boilers, how do you recommend we melt the chocolate?
Allana, I don’t have a true double-boiler either, I just always use a bowl (stainless steel is best, but you can use ceramic mixing bowls too, just don’t use glass – it can crack) set over a small saucepan with about an inch of simmering water.
Wish we had a W&S outlet here too :). These brownies look just incredible. Am bookmarking for the next time I make brownies. Your photos are also very beautiful.
I have been dying to try these brownies! Yours look amazing!!
They look excellent! I love chocolate!
I must try them.
Thanks
Begoña
Love the combo of chocolate and salt- found you on Foodbuzz, great blog!
This is definitely one delicious looking brownie! Love the sweet and salty combo any time =)
Oh I bet these are sooooo addicting!
Wonderful! Great score on the cookbook! Wish I had one of these right now. Instead…Hershey Kiss. As good as it is for my chocolate fix, it is not these brownies!
It’s 6:44am and my mouth is watering just looking at these….you always take such beautiful photos of your food and I just adore your writing!
These look amazing!
These brownies look amazing. I love the fudgy dense look from the salted caramel filling. I will definitely be making these. I love dense chocolatey brownies, not the cake-like version some people try to pass off as brownies. My hats off to you!
Your sweet and salty brownies sound wonderful, but I din’t know what “fleur de sel” is. Can you please tell me. Thank you.
Hi Kathy, Fleur de sel is a type of sea salt that has a flaky texture. I’ve never seen it in a “regular” grocery store, but might be available in higher end groceries; otherwise you can purchase it from Williams Sonoma, King Arthur Flour, online at Amazon, etc.
I made these last night for a family gathering I have today. I have to say these are truly amazing! I can’t wait to share them with everyone. Thanks for a fabulous recipe.
P.S I don’t feel so bad about spending $14.00 on salt now 😉
I’ve been looking for these since I saw them on “The Best Thing I Ever Ate.” I’ve made them and they are as awesome as I hoped they’d be. Thank you!
These were just incredible! Thanks for sharing the recipe!
http://www.jaytriedandtrue.blogspot.com
IT LOOKS REALLY VERY YUMMY ND TASTY.
I WILL TRY IT. 😉
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.
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!
Looks incredible!!
Rebecca
xx
http://www.peppermintdolly.com
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.
These look amazing, I’m a sucker for sweet and salty!
These brownies look incredible!
Paige
http://thehappyflammily.com
Loving your blog and recipes.. So glad I found you.
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!
These just look so ooey gooey delicious! What an inspired and yummy treat, can’t wait to try.
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.
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!
YUM!!!! Love this idea. Salted caramel emergencies are frequent around here, so I’m glad to hear there may be leftovers;)
This is incredible! How have I never thought of a sweet and salty brownie?
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!
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.