Just as you're craving something sweet and salty, this salted caramel brownie recipe arrives to transform your baking routine. You'll discover precise measurements and techniques that ensure consistent, bakery-quality results every time. These brownies combine dark chocolate's richness with buttery caramel's smooth flow, all crowned with sea salt's gentle crunch. The next steps will reveal the method behind creating these irresistible treats, from proper pan preparation to achieving that perfect fudgy texture.

Key Takeaways

• Rich chocolate brownies made with cocoa powder and chocolate chips, layered with caramel sauce and topped with flaky sea salt.
• Mix melted butter with sugar, eggs, and vanilla, then fold in cocoa powder, flour, and salt until just combined.
• Pour half the brownie batter, add caramel sauce layer, top with remaining batter, and swirl with knife before baking.
• Bake at 350°F for 35-40 minutes until a toothpick inserted comes out with few moist crumbs.
• Allow brownies to cool completely for 2 hours before cutting, and refrigerate for 30 minutes for cleaner slices.

Recipe{ing}

Ingredients:

• 2 cups granulated sugar
• 1 cup unsalted butter
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup store-bought caramel sauce
• 2 tablespoons flaky sea salt
• 1/4 cup heavy cream

Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.

Melt butter and mix with sugar until combined. Add eggs one at a time, then vanilla.

Fold in cocoa powder, flour, and salt until just combined. Pour half the batter into the pan, drizzle with caramel sauce, then add remaining batter.

Swirl with a knife, sprinkle with sea salt, and bake for 35-40 minutes or until a toothpick comes out with few moist crumbs.

For best results, allow the brownies to cool completely before cutting, ideally for at least 2 hours or overnight.

The caramel layer can be quite sticky, so refrigerating the brownies for 30 minutes before serving makes them easier to cut.

Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.

Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

cooking tips

While your brownies are baking, don't be tempted to open the oven door repeatedly. This will disrupt the temperature and affect the final texture of your brownies.

Check for doneness at the minimum baking time by inserting a toothpick 2 inches from the edge. When it comes out with a few moist crumbs, your brownies are ready. The center should still appear slightly underbaked, as residual heat will continue cooking them.

Let the brownies cool completely before adding the caramel layer, at least 2 hours at room temperature. If the brownies aren't fully cooled, your caramel will become too liquid.

Use an offset spatula to spread the caramel evenly, and refrigerate for 30 minutes before cutting into squares with a hot knife.

Final Thoughts

These salted caramel brownies take time and attention to detail, but they're worth every minute of preparation.

You'll notice the difference between these and store-bought versions in the rich, complex layers of flavor and perfect texture.

Store your finished brownies in an airtight container at room temperature for up to 5 days.

For longer storage, wrap individual portions in wax paper and freeze for up to 3 months.

When you're ready to serve, let frozen brownies thaw for 2 hours at room temperature.

Consider warming each piece for 15 seconds in the microwave to restore the gooey caramel texture.

If you've made extra caramel sauce, store it separately in the refrigerator for up to 2 weeks and rewarm before serving.