Salted Caramel Brownies: The Ultimate Decadent Treat You’ll Crave Daily
Picture this: a dense, fudgy brownie, still warm from the oven, oozing with ribbons of golden caramel that shimmer under the light. The first bite hits you—a crackly crust gives way to a melt-in-your-mouth center, while flakes of sea salt cut through the sweetness, leaving you reaching for another piece before you’ve even swallowed. These salted caramel brownies aren’t just dessert; they’re an experience.
The Recipe That Stole My Heart (and Every Potluck)
I’ll never forget the first time I brought these brownies to a friend’s backyard BBQ. They were still slightly gooey, wrapped in parchment like a gift, and within minutes, the tray was empty. One guest joked they’d “sell their soul for the recipe”—and honestly, I get it. There’s something magical about the way the caramel pools into the rich chocolate batter, creating pockets of buttery sweetness that make you close your eyes and sigh. Now, they’re my go-to for birthdays, bad days, and every “just because” moment in between.
What You’ll Need to Make Salted Caramel Brownies
*(Makes 16 brownies)*
**For the Brownies:**
– 1 cup (200g) granulated sugar
– ¾ cup (75g) unsweetened cocoa powder
– ½ cup (100g) light brown sugar, packed
– ½ tsp sea salt (plus extra for topping)
– ½ cup (113g) unsalted butter, melted (or coconut oil for dairy-free)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– ⅔ cup (85g) all-purpose flour (or gluten-free 1:1 blend)
– ½ cup (90g) semi-sweet chocolate chips
**For the Salted Caramel:**
– ½ cup (120ml) store-bought caramel sauce (or homemade)
– 1 tsp flaky sea salt
*Smart Swaps:*
– **Sugar:** Swap brown sugar with coconut sugar for a deeper flavor.
– **Caramel:** Use vegan caramel to keep it dairy-free.
– **Flour:** Almond flour works for a grain-free version (texture will be denser).
How to Make Salted Caramel Brownies: A Step-by-Step Guide
1. **Prep the Pan**
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal. Lightly grease the paper.
*Pro Tip:* Skip the knife drama! Parchment ensures clean slices later.
2. **Mix the Batter**
In a large bowl, whisk melted butter, granulated sugar, brown sugar, and vanilla until smooth. Add eggs one at a time, mixing until glossy. Sift in cocoa powder, flour, and salt, then fold gently until *just* combined. Stir in chocolate chips.
*Don’t Overdo It:* Overmixing = cakey brownies. We want fudgy!
3. **Layer & Swirl**
Pour ⅔ of the batter into the pan. Drizzle ¼ cup caramel sauce over the top, then use a knife to swirl it into the batter. Dollop the remaining batter over the caramel, spreading gently. Top with another ¼ cup caramel and a sprinkle of sea salt.
4. **Bake to Perfection**
Bake for 25–30 minutes. A toothpick inserted 1 inch from the edge should come out with moist crumbs (not wet batter). Let cool in the pan for 1 hour—this is torture, but crucial for clean cuts!
5. **Slice & Serve**
Lift the brownies out using the parchment. Slice into squares and drizzle with extra caramel if you’re feeling fancy.
Salted Caramel Brownies FAQ
**Can I freeze these brownies?**
Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 10 seconds.
**Why did my caramel sink?**
The batter might have been too thin. Next time, chill the caramel sauce for 10 minutes before swirling.
**Can I use homemade caramel?**
Yes—just ensure it’s thick enough. Store-bought works great for convenience!
**How long do they stay fresh?**
3 days in an airtight container at room temp, or 5 days in the fridge (if they last that long).
**Best way to serve?**
Warm with vanilla ice cream. *Trust me.*
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There you have it: the salted caramel brownie recipe that’ll make you the MVP of every bake sale, holiday party, or Tuesday night. Whether you’re a baking newbie or a seasoned pro, these brownies deliver that perfect balance of salty-sweet indulgence. So, preheat that oven and let’s get swirling—your future self (and your friends) will thank you. 🧡