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Ultimate Salted Caramel Brownies

These are the richest, fudgiest brownies imaginable, swirled with a homemade salted caramel sauce that creates pockets of gooey, sweet-salty perfection. A show-stopping dessert that's surprisingly straightforward.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter plus 2 tablespoons for caramel, cut into pieces
  • 8 oz bittersweet chocolate chopped (60-70% cacao recommended)
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed dark brown sugar
  • 4 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 tsp fine sea salt for batter
  • 1 cup granulated sugar for caramel
  • 1/4 cup water for caramel
  • 2/3 cup heavy cream warmed, for caramel
  • 1 1/2 tsp flaky sea salt like Maldon, for caramel and topping

Equipment

  • 9x9 inch square baking pan
  • Parchment paper
  • Medium heavy-bottomed saucepan
  • Large heatproof bowl
  • Whisk and spatula
  • Fine mesh sieve

Method
 

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly grease the paper and exposed pan.
  2. Make the Caramel Sauce: In a medium, heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling the pan occasionally but NOT stirring, until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Immediately remove from heat and carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in 2 tbsp butter and 1 tsp of the flaky sea salt until smooth. Set aside to cool slightly while you make the brownie batter.
  3. Melt Chocolate & Butter: In a large heatproof bowl set over a pot of barely simmering water (or using a double boiler), melt the 1 cup of butter and the chopped bittersweet chocolate, stirring occasionally until completely smooth. Remove the bowl from the heat and let it cool for 5 minutes.
  4. Combine Wet Ingredients: Whisk both sugars into the warm chocolate mixture until fully incorporated. Add the eggs one at a time, whisking vigorously after each addition until the batter is thick, glossy, and pulls away from the sides of the bowl. This step is key for the shiny, crackly top. Whisk in the vanilla extract.
  5. Add Dry Ingredients: Sift the flour, cocoa powder, and 1 tsp fine sea salt directly into the wet ingredients. Using a spatula, fold gently until just combined and no dry streaks remain. Be careful not to overmix.
  6. Assemble & Bake: Pour about two-thirds of the brownie batter into the prepared pan and smooth the top. Drizzle about half of the warm caramel sauce over the batter. Dollop the remaining brownie batter on top, then drizzle with the remaining caramel. Use a knife or skewer to gently swirl the layers together. Sprinkle the top with the remaining 1/2 tsp of flaky sea salt.
  7. Bake & Cool: Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Trust me, slightly underbaked is better than overbaked for fudgy texture. Let the brownies cool completely in the pan on a wire rack for at least 2 hours before slicing.

Notes

Chef's Tips:
• For clean cuts, chill the cooled brownies for 20 minutes and use a hot, clean knife, wiping it between slices.
• The most common mistake is overbaking. The brownies will continue to set as they cool.
• Serve slightly warmed with a scoop of vanilla ice cream for an incredible dessert.
Food Safety:
• Ensure eggs are at room temperature to blend smoothly and reduce risk of overmixing.
• Cool brownies completely before covering to prevent condensation and sogginess.