Salted Caramel Brownies

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Salted caramel brownies are what happens when a perfectly respectable pan of fudgy chocolate gets talked into making questionable decisions. Melted butter and semi-sweet chocolate form the base, cocoa powder deepens it, and caramel gets swirled through the batter before baking so you hit little pockets of buttery sweetness instead of a flat sugar note from edge to edge.

The important move is stopping the bake before your instincts tell you to. At 350°F, the edges should be set while the center still has a slight wobble; that remaining softness settles as the brownies cool and gives you the dense, fudgy middle you were promised. Bake until the center looks completely finished and you have entered cake territory, which is not illegal but is a different address. Once cooled, more caramel goes over the top with flaky sea salt. The salt is not there to make the brownies trendy. It sharpens the chocolate, reins in the caramel, and keeps each bite from becoming one long note of sweet. Cool them completely before slicing, even though standing near a pan of warm chocolate for that long feels like a character-building exercise nobody requested.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves12 servings

DifficultyMedium

Ingredients

Servings

1 cup (2 sticks) unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 cup store-bought or homemade salted caramel sauce, plus more for drizzling
Flaky sea salt (such as Maldon) for finishing

Instructions

1Heat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2Melt the butter in a saucepan over medium heat. Remove from heat and stir in the chocolate chips until completely smooth.
3Whisk in the sugar, then add the eggs one at a time, beating well after each. Stir in the vanilla.
4Fold in the flour, cocoa powder, and salt just until no dry streaks remain. Do not overmix.
5Pour half the batter into the prepared pan. Dollop spoonfuls of caramel sauce over the top, then cover with the remaining batter. Use a knife to swirl the caramel through the batter.
6Bake 28 to 32 minutes, until the edges are set but the center still has a slight wobble. Cool completely in the pan, then drizzle with more caramel and sprinkle with flaky sea salt before slicing.

Nutrition Information

Estimated per serving: 1 of 12 servings.

480Calories

5 gProtein

59 gCarbohydrates

27 gTotal Fat

16 gSaturated Fat

3 gFiber

46 gTotal Sugars

170 mgSodium

105 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Use room-temperature eggs so they blend smoothly into the warm chocolate mixture without scrambling.
Do not overbake. The center should look slightly underdone when you pull them out -- they firm up as they cool, and that is where the fudgy texture lives.
Let the brownies cool completely before slicing. Warm brownies taste amazing but fall apart. If you want warm brownies, cut them first and reheat individual pieces.

Substitutions

semi-sweet chocolate chips → dark chocolate (60-70% cacao) chopped Dark chocolate makes a deeper, less sweet brownie. Adjust sugar up by 2 tablespoons if you go very dark.

salted caramel sauce → dulce de leche Dulce de leche is thicker and sweeter. Use the same amount but expect a denser swirl.

all-purpose flour → 1:1 gluten-free baking flour Works well in brownies since there is minimal gluten development needed. Bob's Red Mill 1:1 is reliable here.

Storage Instructions

Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Layer parchment between rows so the caramel does not fuse them into a brownie brick.

Freezing

Wrap individual brownies tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for about an hour, or microwave for 15 to 20 seconds for a warm, gooey center.

Frequently Asked Questions

Can I make this ahead of time?

Yes. Bake the brownies ahead and let them cool completely so the caramel swirl and fudgy center have time to set before cutting. Save the final caramel drizzle and flaky sea salt for serving if you want the cleanest finish.

How do I store the leftovers?

Store the leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Layer parchment between rows so the caramel does not fuse them into a brownie brick.

Can I freeze it?

Yes. Freeze the fully cooled brownies as a slab or in individual portions, wrapped airtight. Thaw them before adding any extra caramel drizzle and flaky salt.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include semi-sweet chocolate chips → dark chocolate (60-70% cacao) chopped; salted caramel sauce → dulce de leche; and all-purpose flour → 1:1 gluten-free baking flour.