The best way to make Salted Caramel Brownies

Salted Caramel Brownies


Salted Caramel Brownies

Salted Caramel Brownies


  • For the Salted Caramel:
  • ½ cup granulated sugar
  • 3 tablespoons salted butter, room temperature, cubed
  • ¼ cup heavy cream
  • ½ teaspoon kosher salt
  • For the Brownies:
  • 6 ounces unsweetened baking chocolate
  • 1 cup salted butter
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 cup caramel chips or salted caramel chips
  • flaky sea salt


  • Make the Salted Caramel: Line an 8×8 inch baking pan with parchment paper. Set aside. In medium saucepan, heat sugar over medium heat, stirring constantly. Don’t worry when you see the sugar becoming clumpy. It will begin to melt into an amber-colored liquid as you continue to heat and stir it. Keep an eye on it, as you don’t want it to burn. Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated. Slowly drizzle in the heavy cream while stirring the mixture. Boil for one minute then remove from the heat and stir in the salt. Pour into prepared pan and place in freezer to firm up, about 20-30 minutes. Make the brownies while the caramel is setting up
  • Make the Brownies: Preheat oven to 350°F and line a second 8×8 baking pan (see note) with parchment paper. Set aside. Melt the chocolate and butter in a saucepan over medium-low heat until pieces are melted. Meanwhile, in the bowl of a stand mixer, beat the eggs on medium speed until light yellow (~ 5 minutes). Add sugar and blend on low until combined. Add vanilla and melted chocolate to the egg sugar mixture then add flour and beat until smooth. Stir in caramel chips. Pour batter into prepared pan. Remove caramel from the freezer and lift parchment out of the pan. Place on a cutting board and, using a sharp knife, cut caramel into squares. Place caramel squares on top of brownie batter, spreading evenly over the surface. (You will not use all of them)
  • Bake Brownies: Bake for about 45-55 minutes (toothpick inserted into the center should come out clean when done – do not overbake). Cool to room temperature then cover and refrigerate for at least one hour. Spread top with the remaining salted caramel (warmed so it’ll spread evenly), sprinkle with flaky sea salt, and cut into 16 squares
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In the US butter is typically sold in 1/2 cup sticks so 1 cup would be 2 sticks. 1/2 cup is equal to 4 ounces, 1 cup is 8 ounces. In grams, 1 cup is approximately 227 grams.