If you think you know brownies, prepare yourself, because these are different. Forget those dry, crumbly squares you sometimes get—we are aiming for the absolute peak of dessert perfection here! I spent what felt like ages in my kitchen (probably about three months of dedicated testing, honestly!) to nail down the ultimate recipe for Salted Caramel Brownies.

What makes mine the best? It’s that deep, dark, fudgy interior that melts in your mouth, followed immediately by a layer of homemade salted caramel that’s perfectly balanced—not too sweet, with just the right sprinkle of flaky sea salt to make your eyes roll back. Seriously, once you try this combination of rich chocolate and tangy caramel, you’ll never look back. These aren’t just a dessert; they’re an experience!

Gathering Ingredients for Perfect Salted Caramel Brownies

When you’re making something as decadent as these Salted Caramel Brownies, you just can’t cut corners on the ingredients. The quality here really sings through, especially in the caramel. Trust me, using good chocolate chips and making your own caramel is key to that signature fudgy texture. If you need a refresher on some baking basics, check out my thoughts on baking tips to make you a better baker!

Brownie Batter Ingredients for Salted Caramel Brownies

Here’s what you need to toss together for the fudgy base. Make sure your eggs are big because they really help build that structure:

1 cup (2 sticks) unsalted butter
1 1/4 cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Homemade Caramel Topping Ingredients for Salted Caramel Brownies

This is where the magic happens! The sea salt at the end is non-negotiable; it cuts through the sweetness perfectly. Notice I specify exactly 4 tablespoons of butter for that smooth finish:

For Caramel: 1 cup granulated sugar
1/2 cup heavy cream, warmed
4 tablespoons unsalted butter, cut into pieces
1/2 teaspoon sea salt

Step-by-Step Instructions for Fudgy Salted Caramel Brownies

Okay, this is the fun part! Getting these fudgy beauties baked correctly takes a little attention to detail, especially around the timing of the caramel. If you want that melt-in-your-mouth texture like my famous fudgy zucchini brownies, pay close attention to the mixing steps!

Preparing the Pan and Mixing the Salted Caramel Brownies Batter

First thing: get that oven heated up to 350 degrees F. You absolutely must line your 9×13 pan with parchment paper, and here’s my insider tip: leave a good overhang on the sides! This lets you lift the whole slab out later—no wrestling required.

Now for the wet stuff. Melt that butter, take it off the heat, and then whisk in both the white and brown sugars until they look nice and happy together. If you remember to use room temperature eggs, they incorporate much better! Whisk them in one by one, finish with the vanilla. In a separate bowl, just quickly blend your cocoa, flour, and salt. When you introduce the dry to the wet, go slow! Mix it just until you see no more white streaks. Seriously, stop mixing right there! Overmixing brings on cakeiness, and that is the enemy of a perfect brownie.

Baking the Brownie Base and Making the Salted Caramel

Fold in those chocolate chips gently. Spread the batter into your prepared pan and pop it in the oven for 25 to 30 minutes. Set a timer! While that’s baking, we tackle the caramel.

In a clean, heavy pan, melt that cup of sugar on medium heat. Don’t stir it at first, or it will crystallize! Just gently swirl the pan as it turns into a lovely amber liquid. When it’s that gorgeous deep color, pull it off the heat right away. Now, stand back because when you whisk in the warm heavy cream, it’s going to bubble up like a volcano—that’s normal! Whisk it until it smooths out, then stir in the reserved butter pieces and the sea salt.

Finishing and Setting Your Salted Caramel Brownies

Pour that beautiful, salty caramel right over the warm brownie base. Don’t strive for perfection in the pour; it spreads out in the oven anyway. Send it back into the heat for just 5 to 7 more minutes. We want the caramel set, but still soft when poked. The hardest part is waiting for them to cool completely—I mean it! At least two hours, or chill them for even cleaner squares. They firm up perfectly when cold, trust me.

Tips for Achieving Perfect Salted Caramel Brownies Texture

Getting that dream texture—fudgy center, slightly chewy edges—takes a little finesse, but it’s totally doable. It all comes down to how much you mess with the batter! If you want that dense, rich center, you have to be gentle when adding the flour and cocoa.

Remember how I said not to overmix in the last section? That’s crucial for fudgy brownies. Overmixing develops gluten, and gluten wants to make your brownie taste like a cake! We want the structure to come from the fat and eggs, not chewy flour strands.

For those chewy edges, make sure you properly cream your butter and sugars at the start. Those tiny air pockets you beat in when creaming are what give you that lovely, slightly contrasting texture around the perimeter. If you want more fundamental advice, my guide on baking tips to make you a better baker goes into detail on this!

Finally, don’t bake them past the point where the toothpick test comes out with moist crumbs clinging to it. A slightly underbaked center is the secret weapon for next-level fudginess once these Salted Caramel Brownies cool down completely.

Ingredient Notes and Substitutions for Salted Caramel Brownies

I get so many questions asking if they can switch out ingredients, and usually, the answer is yes, but I always suggest trying it the original way first! These Salted Caramel Brownies are designed around that specific balance of brown sugar and butter for the fudgiest possible bite.

If you’re in a pinch, you absolutely can use store-bought caramel sauce instead of making it fresh; I mentioned that in the notes! If you go that route, just make sure you have about a cup or a cup-and-a-half, and try to find one that seems a little thicker. You still want it to hold its shape when baked, not totally disappear into the brownie layer.

For the chocolate chips, I use semi-sweet because the caramel is already so sweet, but feel free to use milk chocolate if you prefer things a little sweeter. You could even mix in some dark chocolate chunks for a deeper flavor profile. If you’re running low on something else foundational, I have a whole guide on making buttermilk substitutions, which might help you think about how other swaps might work in baking!

The one thing I really, really beg you not to change? The cocoa powder. Using a high-quality unsweetened cocoa powder makes all the difference in getting that gorgeous dark color and intense chocolate flavor in these Salted Caramel Brownies.

Serving Suggestions for Your Salted Caramel Brownies

Okay, you’ve made the most incredible Salted Caramel Brownies known to mankind, but how do you serve them up for maximum impact? That’s almost as important as the baking itself, right?

My absolute favorite way to serve these—and I’ve done some serious taste-testing—is warm, but cooked all the way through before the final caramel bake. I know, I contradict myself about those gooey centers, but hear me out! If you let the whole pan cool for just an hour, the caramel is still soft and gooey, but the brownie base has enough structure not to fall apart the second you touch it.

Top one warm square with a generous scoop of high-quality vanilla bean ice cream. When the cold ice cream melts against that slightly warm, salty caramel layer? Wow. That salty-sweet contrast is just divine. If you are feeling extra ambitious and want even more caramel goodness, I’ve got a great recipe for classic caramel fudge you could drizzle over the top, too!

If you’re taking these to a party, serving them at room temperature is perfectly fine, especially if you chilled them well so you could get those clean, beautiful cuts. People love to just grab them out of hand. A tiny dusting of flaky sea salt just before serving really pops the flavors, even if the caramel itself has salt in it. It just signals ‘deliciousness’ to everyone!

Storage and Reheating Instructions for Salted Caramel Brownies

The big question after baking is always: how long do these things last? Honestly, they rarely make it past day two in my house, but if you manage to have leftovers of your Salted Caramel Brownies, you need to store them right to keep that fudgy texture locked in.

Your best bet for short-term storage—say, 3 or 4 days—is keeping them right on the counter. But you have to be smart about it. Make sure they are completely cool (remember, chilling for clean cuts helps here!) and store them in an airtight container. I usually put a layer of parchment paper between rows of brownies so they don’t stick together, especially since that caramel layer likes to get a little friendly with the layer below it.

If you need them to last longer, like a week or so, the fridge is the way to go. Pop them into an airtight container, and they’ll stay fresh. Just a heads up: the cold temperature will make the caramel much firmer, and the brownie itself will be denser. No worries, though! We can fix that when it’s time to eat them.

If you do store them in the fridge, they need a little coaxing back to life before serving. You don’t want to risk drying them out, so microwaving them is the quickest way to get that perfect, gooey center back. Just take a square or two, zap it for about 10 to 15 seconds. That little burst of heat softens up the caramel just enough. If you’re reheating a whole batch, 20 seconds might do it, but watch them carefully so the chocolate doesn’t turn oily!

I’ve never tried freezing these Salted Caramel Brownies, mostly because they disappear too fast, but I bet they would freeze beautifully if wrapped tightly in plastic wrap and then foil. Just let them thaw overnight in the fridge before warming them up!

Frequently Asked Questions About Making Salted Caramel Brownies

It’s totally normal to have a few questions when you jump into a recipe this rich! I’ve gathered some of the ones I hear most often about getting these Salted Caramel Brownies just right. If you have more, don’t hesitate to ask! For more inspiration on different brownie styles, you might enjoy poking around my guide on 4 flavors of brownies that will make you forget about chocolate.

Why are my Salted Caramel Brownies cakey instead of fudgy?

Oh, that’s the heartbreak of any brownie baker! If you end up with something that tastes more like a chocolate cake, I can almost guarantee you overmixed the flour. Remember when I stressed mixing the dry ingredients in just until they disappear? If you keep running that mixer after the flour is added, you’re developing gluten, and gluten creates a cake structure. For true fudgy brownies, the structure needs to come from the butter, eggs, and melted chocolate, not the flour!

Can I use dark brown sugar instead of light brown sugar in these Salted Caramel Brownies?

Yes, you absolutely can make that swap, but just know it will change the depth of flavor slightly! The light brown sugar we use in the main recipe gives a nice, gentle molasses note that plays well with the caramel layer. If you use dark brown sugar instead, you’ll get a much bolder, richer molasses taste throughout the whole brownie, which is honestly really delicious!

How do I prevent the caramel from hardening too much?

That perfect, soft-when-warm caramel texture is all about timing. The key is that *second*, very short bake time after you pour the caramel layer over the base. This short blast in the oven only heats the caramel enough to set it slightly without letting it cook all the way through into hard candy. Also, the chilling step is your friend here! When you chill those Salted Caramel Brownies for two hours or more before cutting, the caramel firms up beautifully so it holds its shape but still has that yielding, chewy texture when you bite into it.

Estimated Nutritional Snapshot for Salted Caramel Brownies

I always feel a little guilty sharing this section because, well, these aren’t exactly diet food! But knowledge is power, right? My recipe for Salted Caramel Brownies is definitely a splurge, but gosh, is it worth every single calorie. It’s good to know what’s going into your body, even when you’re enjoying something this rich and fudgy.

Here’s the breakdown based on the ingredients I used. Remember, this is an estimate, and if you use different brands of chocolate chips or butter, these numbers might wiggle around a little bit. It’s always best to think of this as a general guideline, not a medical document!

Serving Size: 1 brownie square
Calories: 350
Sugar: 35g (That caramel adds up, doesn’t it?)
Sodium: 150mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg

See? Decadent! If you want to enjoy these Salted Caramel Brownies more often, maybe just cut them into slightly smaller squares—no one will notice the difference when they are coated in that glorious caramel layer!

Share Your Experience Making These Salted Caramel Brownies

Whew! We made it through the fudgiest, caramelly-est brownies imaginable! I always feel a little sad when I finish telling you all about them because now I have to wait for mine to cool down before I can eat one.

I really, truly hope you enjoy making these Salted Caramel Brownies as much as I do. They are a showstopper, and I have faith that you nailed that tricky caramel stage. If you made them and they completely blew your socks off (which I know they did!), please let me know!

Hop down to the comments section below and tell me everything! Did you go for the full chill before cutting, or did you try to eat them warm? What kind of chocolate chips did you use? And if you have any questions that I didn’t cover in the FAQ, please ask! I love hearing from you all and seeing your baking triumphs. If you need to get in touch about something else, you can always drop me a line through my contact page. Happy baking, and I can’t wait to read all about your amazing Salted Caramel Brownies!

Salted Caramel Brownies

Author: freddyrecipes.com
Total Time: 60 min
Yield: 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

Rich, fudgy brownies topped with a layer of homemade salted caramel.

Ingredients

Scale

1 cup (2 sticks) unsalted butter
1 1/4 cups granulated sugar
1 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
For Caramel: 1 cup granulated sugar
1/2 cup heavy cream, warmed
4 tablespoons unsalted butter, cut into pieces
1/2 teaspoon sea salt

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium saucepan, melt the 1 cup of butter over medium heat. Remove from heat and whisk in both sugars until combined.
Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chocolate chips. Spread the batter evenly into the prepared pan.
Bake for 25 to 30 minutes. Let cool slightly while you make the caramel.
For the caramel: In a clean, heavy-bottomed saucepan, melt the 1 cup of sugar over medium heat. Do not stir initially; gently swirl the pan as the sugar melts and turns an amber color.
Once the sugar is fully melted and amber, remove from heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk until smooth.
Whisk in the 4 tablespoons of butter until melted. Stir in the sea salt.
Pour the caramel evenly over the slightly cooled brownies.
Return the pan to the oven and bake for an additional 5 to 7 minutes, or until the caramel is set but still soft.
Let the brownies cool completely before lifting them out of the pan using the parchment overhang and cutting into squares.

Notes

For cleaner cuts, chill the finished brownies for at least 2 hours before slicing.
You can use store-bought caramel sauce to save time, but adjust the amount to cover the brownie layer.

Prep Time: 20 min
Cook Time: 40 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie square
Calories: 350
Sugar: 35
Sodium: 150
Fat: 22
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 38
Fiber: 2
Protein: 4
Cholesterol: 90

Keywords: salted caramel, brownies, chocolate, fudge, dessert, sweet, baked goods