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Salted Caramel Brownies Recipe

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4.2 from 7 reviews

Indulge in these rich and decadent Salted Caramel Brownies, where fudgy cocoa brownie layers embrace a luscious homemade salted caramel swirl. Perfectly balanced with a touch of sea salt to enhance the sweetness, this delightful dessert recipe combines smooth chocolate with buttery caramel for an irresistible treat.

Ingredients

Brownie Batter

  • 3/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 2 eggs
  • 12 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon brewed coffee (optional)
  • 1/2 cup bittersweet chocolate disks (optional)

Salted Caramel

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, room temperature, cut into tablespoons
  • 1/2 cup heavy cream, room temperature
  • 1 to 1 1/2 teaspoons sea salt (finely crushed pink Himalayan sea salt recommended)

Instructions

  1. Make the Salted Caramel: In a medium saucepan, heat 1 cup of granulated sugar over medium-high heat for about 5 minutes. Occasionally stir with a spatula, scraping the bottom of the pan to prevent burning. The sugar will lump initially but will eventually melt and turn a dark amber color. Avoid over-stirring to ensure even cooking.
  2. Add Butter to Caramel: Once the sugar is fully melted and amber-colored, immediately remove the pan from heat. Stir in the 6 tablespoons of room temperature butter. The mixture will bubble vigorously—this reaction is normal. Stir continuously until the butter is fully incorporated, about 1-2 minutes.
  3. Finish Caramel: Pour in 1/2 cup of room temperature heavy cream and add 1 to 1 1/2 teaspoons of sea salt, depending on your desired saltiness. Stir the mixture until combined, then return the pan to low heat and stir continuously for 30 seconds. Remove from heat and let the caramel cool for 15 minutes.
  4. Prepare Baking Dish and Preheat Oven: While caramel is cooling, preheat your oven to 350°F (175°C). Line an 8″x8″ baking dish with parchment paper and set aside.
  5. Make Brownie Batter: In a microwave-safe bowl, melt 12 tablespoons of unsalted butter. To the melted butter, add 1 1/2 cups sugar, 2 eggs, 2 teaspoons vanilla extract, 1/2 teaspoon salt, and the optional teaspoon of brewed coffee. Stir until smooth and well combined. Fold in 3/4 cup cocoa powder and 1/2 cup all-purpose flour gently until incorporated. Optionally, stir in 1/2 cup bittersweet chocolate disks for extra richness.
  6. Assemble Brownies: Pour just over half of the brownie batter into your prepared baking dish, spreading evenly to the edges. Spoon 3/4 cup of the cooled salted caramel over this layer, spreading evenly but leaving the edges slightly free of caramel. Carefully spoon the remaining brownie batter over the caramel, sealing most of it inside. A little caramel escaping the edges is okay.
  7. Bake: Bake in the preheated oven for approximately 40 minutes, or until a knife inserted into the center comes out clean or with only moist crumbs attached.
  8. Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan for about 1 hour. Once cooled, cut into 9 squares and serve.

Notes

  • Use finely crushed sea salt for the best texture and flavor balance in the caramel.
  • Optional brewed coffee enhances the chocolate flavor but can be omitted for a milder taste.
  • Allow the caramel to cool sufficiently before layering to prevent it from melting into the batter excessively.
  • Line the baking dish with parchment paper to ensure easy removal of brownies.
  • For a deeper chocolate experience, add the optional bittersweet chocolate disks to the batter.

Find it online: https://lauracooks.com/salted-caramel-brownies-recipe/