Salted Caramel Brownies

If you love a fudgy brownie with a crackly top, wait until you meet one with a ribbon of gooey caramel running through the middle and a sprinkle of flaky sea salt on top. These salted caramel brownies are rich, chewy and deeply chocolatey, with a golden, buttery caramel that pulls into long strands when you pull a square apart. They are the kind of dessert that quiets the table, and the best part is that they come together in one bowl with ingredients you probably already own.

You do not need a mixer, a candy thermometer or any special skills. You melt the butter and chocolate, stir in the sugar and eggs, fold in the flour and swirl in the caramel. Thirty minutes in the oven and a short rest, and you have a pan of bakery style brownies that taste like they came from a fancy cafe.

Why you will love these salted caramel brownies

There are thousands of brownie recipes, but this one has a few special things going for it:

• Fudgy, not cakey. The high ratio of chocolate and butter to flour gives a dense, moist, chewy center that melts in your mouth.
• A shiny, crackly top. Whisking the eggs and sugar well creates that thin, papery crust that everyone loves.
• Gooey caramel in every bite. A swirl of thick caramel bakes into the batter and stays soft, so you get a sweet, buttery ribbon in the middle.
• Sea salt on top. A small sprinkle of flaky salt balances the sweetness and makes the chocolate taste deeper.
• One bowl, no mixer. You only need a saucepan or a microwave safe bowl, a whisk and a spatula, so cleanup is easy.
• Make ahead friendly. The brownies taste even better the next day, which makes them ideal for parties and bake sales.

What makes a brownie fudgy?

Brownies fall on a spectrum from fudgy to cakey, and the difference comes down to the ratio of fat to flour and the amount of air in the batter. A fudgy brownie has a lot of fat from butter and chocolate and only a little flour, so the texture is dense and almost like a truffle. A cakey brownie has more flour and often baking powder, and the batter is whipped to add air, so it is light and spongy.

This recipe uses real melted chocolate, only half a cup of flour and no baking powder. It is stirred, not beaten, so the batter stays dense. That is the secret to a brownie that you can cut into clean squares and that still feels like fudge when you bite it.

Ingredients you will need

Here is what goes into the brownies and what each ingredient does:

• Unsalted butter: Gives richness and a tender texture. Unsalted butter lets you control the salt level.
• Semi sweet chocolate: Real chopped chocolate or good quality chips melt into the batter and give a deep chocolate flavor. Choose a bar or chips you would be happy to eat on their own.
• Granulated sugar: Sweetens the brownies and helps form the shiny crust on top.
• Eggs: Bind the batter, add structure and help make the crackly top.
• Vanilla extract: Rounds out the chocolate flavor.
• All purpose flour: Just enough to hold everything together without making the brownies cakey.
• Unsweetened cocoa powder: Boosts the chocolate flavor so the brownies taste dark and rich.
• Salt: A small pinch in the batter makes all of the flavors pop.
• Thick caramel sauce: The star of the swirl. Use a thick, spoonable caramel, either store bought or homemade.
• Flaky sea salt: For the finishing touch, which gives little bursts of saltiness against the sweet caramel.

Choosing the right caramel

The caramel you choose makes a big difference. Thin ice cream topping runs through the batter and disappears into the brownies, leaving only a sticky sweetness. A thick caramel sauce stays in distinct ribbons that you can see and taste. Look for a jar labeled thick caramel, caramel dip or dulce de leche, or use soft caramel candies melted with a splash of cream.

If you want to make your own, simmer one cup of sugar until it turns amber, whisk in six tablespoons of butter and half a cup of cream, and let it cool and thicken before swirling. Homemade caramel needs to cool to room temperature first, or it will run into the batter.

How to make salted caramel brownies, step by step

The recipe card below has the exact amounts and times. Here is a detailed walk through, with tips for each stage.

1. Prepare the pan

Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8 inch square pan with parchment paper, leaving an overhang on two sides to act as handles. Lightly grease the parchment. The overhang lets you lift the whole slab out of the pan and cut it cleanly.

2. Melt the butter and chocolate

Place the butter and chopped chocolate in a saucepan over low heat, or in a microwave safe bowl, and heat gently, stirring often, until smooth. If you use the microwave, heat in twenty second bursts. Let the mixture cool for about five minutes so it is warm, not hot. Hot chocolate can scramble the eggs.

3. Whisk in the sugar, eggs and vanilla

Whisk the sugar into the chocolate until combined. Add the eggs one at a time, whisking well after each one, then stir in the vanilla. Keep whisking for a full minute until the batter looks thick, shiny and slightly glossy. This is the step that creates the crackly top.

4. Fold in the dry ingredients

Sift the flour, cocoa powder and salt over the batter. Fold with a spatula until only a few streaks of flour remain. Do not overmix, because too much stirring develops gluten and makes the brownies tough.

5. Add the caramel swirl

Pour two thirds of the batter into the pan and spread it in an even layer. Dollop spoonfuls of caramel over the top, leaving a little room at the edges. Drop the rest of the batter in spoonfuls over the caramel, then drag a knife through the pan in a figure eight to swirl the layers together. Swirl only a few times. Too much mixing blends the caramel into the batter.

6. Bake

Sprinkle the top lightly with flaky sea salt. Bake for twenty eight to thirty two minutes, until the edges are set and a toothpick inserted a couple of inches from the edge comes out with a few moist crumbs. The center should look just set and still feel soft. Remember that the brownies keep cooking in the hot pan after you take them out.

7. Cool completely

This is the hardest step. Let the brownies cool in the pan for at least one hour before cutting. Cooling lets the fudgy center and the caramel firm up, so the squares hold together. For the cleanest cuts, chill the pan in the refrigerator for thirty minutes first, and wipe the knife between slices.

Tips for the best brownies

• Do not overbake. The number one cause of dry brownies is leaving them in too long. Take them out when the toothpick still shows moist crumbs.
• Use room temperature eggs. They blend more evenly into the chocolate and make a smoother batter.
• Whisk well after the eggs. A full minute of whisking creates the shiny, crackly top.
• Measure the flour carefully. Spoon the flour into the measuring cup and level it off. Too much flour makes the brownies cakey.
• Keep the caramel thick. If your caramel is runny, chill it for twenty minutes before swirling.
• Add the salt right before baking. Flaky salt sprinkled on top before the pan goes in the oven blends into the surface, so add a little extra on top of the finished brownies if you want crunch.
• Line the pan. Parchment saves you from stuck brownies and caramel that welds itself to the pan.

Can you use a different size pan?

This recipe is written for an 8 inch square pan, which gives thick, tall brownies. A 9 inch square pan also works, though the brownies will be a little thinner and will need to bake for about twenty five minutes. For a 9 by 13 inch pan, double the recipe and bake for twenty five to thirty minutes. Avoid using a pan that is much larger than the recipe calls for, because the batter spreads thin and the brownies dry out.

Glass pans conduct heat differently from metal ones. If you are using glass, lower the oven temperature by 25 degrees Fahrenheit and watch the edges, which can overbake quickly.

Fun variations

• Pecan salted caramel brownies: Fold half a cup of chopped toasted pecans into the batter for crunch.
• Chocolate chip brownies: Stir in half a cup of chocolate chips for pockets of melted chocolate.
• Espresso caramel brownies: Add a teaspoon of instant espresso powder to the cocoa to deepen the chocolate flavor.
• Peanut butter caramel brownies: Swirl in two tablespoons of peanut butter along with the caramel.
• Brownie sundaes: Serve warm brownies with vanilla ice cream, extra caramel and a pinch of sea salt.
• Brownie trifle: Layer cubes of brownie with whipped cream and caramel in glasses for a party dessert.
• Mini brownie bites: Bake the batter in a mini muffin tin for twelve to fourteen minutes.

How to cut brownies cleanly

Gooey caramel and fudgy chocolate can make brownies messy to slice. These tricks give you neat squares:

• Let the brownies cool fully, then chill them in the refrigerator for thirty minutes.
• Lift the slab out of the pan using the parchment handles and place it on a cutting board.
• Use a long, sharp knife and wipe it clean with a warm damp cloth between each cut.
• Press straight down rather than sawing back and forth.
• Cut the slab into four rows and four columns for sixteen large squares, or into smaller pieces for a party platter.

How to store salted caramel brownies

Store the brownies in an airtight container at room temperature for up to three days. Place a sheet of parchment between layers so the caramel does not stick. In warm weather or a warm kitchen, keep them in the refrigerator for up to a week, and let them come to room temperature before serving so the texture softens.

Can you freeze brownies?

Yes. Wrap the cooled, uncut slab or individual squares tightly in plastic wrap, then in foil, and freeze for up to three months. Thaw them overnight in the refrigerator. For a warm treat, microwave a square for ten seconds, so the caramel turns gooey again.

Make ahead tips

You can bake the brownies a day before a party. They firm up overnight, which makes them easier to cut. Keep the flaky salt separate and sprinkle a little over the top just before serving so it stays crunchy.

Common brownie mistakes to avoid

• Overbaking. Dry, crumbly brownies almost always come from too much oven time. Set a timer for the low end of the range.
• Overmixing the flour. A tough texture comes from stirring too long after the flour goes in.
• Adding the eggs to hot chocolate. The eggs can cook into little bits. Let the chocolate cool first.
• Using runny caramel. It disappears into the batter. Use a thick caramel.
• Cutting too early. Warm brownies fall apart. Be patient and let them cool.
• Using cold eggs. They can make melted chocolate seize. Take them out of the fridge half an hour before baking.

Salted caramel brownies FAQ

Can I use chocolate chips instead of a chocolate bar?

Yes. Semi sweet chocolate chips melt well and make good brownies. Bars made for baking melt a little more smoothly, but chips work in a pinch.

Can I skip the cocoa powder?

You can, but the brownies will taste less deeply of chocolate. If you leave it out, replace it with an extra quarter cup of flour for the same texture.

Why are my brownies greasy?

Greasy brownies happen when the butter separates, usually because the chocolate and butter mixture was too hot when the eggs went in, or because the batter was overmixed. Let the mixture cool and whisk the eggs in gently.

Why did my brownies not get a shiny top?

The crackly top comes from dissolving the sugar well. Whisk the batter for a full minute after the eggs go in, and make sure the sugar is mixed in while the chocolate is still warm.

How do I know when the brownies are done?

The edges should look set and pull slightly from the pan, and the center should be soft but not wet. A toothpick should come out with a few moist crumbs and no wet batter.

Can I make these gluten free?

Yes. Replace the all purpose flour with a one to one gluten free baking flour. The texture is very close, since these brownies use so little flour.

Can I use dark chocolate?

Yes. Dark chocolate gives a more intense, less sweet brownie. If you use a very dark chocolate, such as 70 percent cacao, add two tablespoons of extra sugar.

Can I use salted butter?

Yes, but reduce the salt in the batter to a tiny pinch, and go lightly with the flaky salt on top.

What if I do not have parchment paper?

Grease the pan well with butter and dust it with cocoa powder. The brownies will be harder to lift out, but a thin spatula can free them.

How many brownies does this recipe make?

The recipe makes sixteen generous squares from an 8 inch pan. You can cut it into twenty four smaller pieces for a crowd.

Serving ideas for salted caramel brownies

These brownies are wonderful on their own, but a few simple additions turn them into a showstopper. Warm a square for ten seconds in the microwave and top it with a scoop of vanilla ice cream, then drizzle extra caramel over the top and finish with a pinch of flaky salt. For a holiday dessert board, arrange small squares with fresh raspberries, salted pecans and a bowl of whipped cream for dipping. For a casual get together, cut the brownies into bite sized squares and serve them on a platter with coffee.

They also make a lovely homemade gift. Stack a few squares between sheets of parchment in a small box, tie it with string and add a note that says to warm it for ten seconds before eating. Because the brownies keep so well, you can make them a day or two ahead and still have a gift that tastes fresh.

Why a short rest makes better brownies

It is tempting to cut into a pan of warm brownies, but the cooling time is part of the recipe. While the brownies sit, the melted chocolate and butter firm up and the caramel sets into soft ribbons. Cutting too early gives you a gooey mess, while waiting an hour gives you a clean edge and a rich, chewy bite. If you are really in a hurry, place the pan on a wire rack in a cool room, or slide it into the freezer for fifteen minutes to speed things up.

Baking at high altitude

If you live more than 3,000 feet above sea level, brownies may rise a little more and dry out faster. Reduce the baking time by two or three minutes and check them early. You can also add a tablespoon of extra liquid, such as milk, to the batter. Because this recipe is dense and uses little flour, it adjusts to altitude better than most cakes, and a small change is usually all it needs.

However you slice them, these salted caramel brownies are a treat you will make again and again. They are rich and fudgy, sweet and salty, and they look impressive with almost no effort. Bake a pan this weekend, pour a cold glass of milk and enjoy the first bite, with a stretch of golden caramel. I hope they become a favorite in your home.

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