Disclosure: This recipe contains affiliate links. As an Amazon Associate, Culinary Brush earns from qualifying purchases at no extra cost to you. 

Take your brownies to the next level with swirls of homemade salted caramel and a sprinkle of flaky sea salt. The perfect marriage of fudgy chocolate and buttery caramel creates an addictive sweet-salty treat.

Salted Caramel Brownies

Fudgy chocolate brownies swirled with homemade salted caramel and sprinkled with flaky sea salt. This decadent dessert combines rich chocolate with buttery caramel for an irresistible sweet-salty combination.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 16 brownies

Equipment

9×13-inch baking pan

Parchment paper

Saucepan

Mixing bowls

Whisk

Rubber spatula

Sifter

Knife

Wire rack

Ingredients

  

1x2x3x

For the Salted Caramel

• 1 cup granulated sugar
• 1/2 cup heavy cream warmed
• 4 tbsp unsalted butter
• 1 tsp sea salt

For the Brownies

• 1 cup unsalted butter
• 8 oz dark chocolate chopped
• 1-1/2 cup granulated sugar
• 4 piece large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt

For Topping

• 1 tsp flaky sea salt for sprinkling

Instructions

 

• Make the salted caramel: In a saucepan over medium heat, melt 1 cup sugar without stirring, swirling pan occasionally until amber colored. Remove from heat and carefully whisk in warmed heavy cream (mixture will bubble vigorously). Stir in 4 tablespoons butter and 1 teaspoon sea salt until smooth. Let cool for 15 minutes.
• Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
• Melt 1 cup butter and chopped dark chocolate together in microwave or double boiler, stirring until smooth. Let cool slightly. Whisk in 1-1/2 cups sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
• Sift together flour, cocoa powder, and 1/2 teaspoon salt. Fold into chocolate mixture just until no flour streaks remain. Don’t overmix. Pour batter into prepared pan and smooth top.
• Drizzle cooled caramel over brownie batter in lines. Use a knife to swirl caramel through batter, creating marbled effect. Sprinkle with flaky sea salt. Bake for 30-35 minutes until toothpick inserted in center comes out with a few moist crumbs.
• Let brownies cool completely in pan on wire rack, at least 1 hour. Use parchment overhang to lift out entire brownie slab. Cut into 16 squares with a sharp knife, wiping knife clean between cuts for neat edges.

Notes

Don’t stir sugar while melting or it may crystallize. Have cream ready and warm before making caramel. For extra fudgy brownies, slightly underbake – they’ll continue cooking as they cool. Store in airtight container at room temperature for 3 days or refrigerate for up to 1 week. Can freeze for up to 3 months.

ALLERGEN INFORMATION: Contains dairy (butter, heavy cream), eggs, and gluten (flour). Can be made gluten-free using gluten-free flour blend or almond flour. Always check chocolate label for potential allergens. Always check ingredient labels if you have food allergies.

Keyword caramel swirl brownies, chocolate brownies, fudgy brownies, gourmet brownies, homemade brownies, salted caramel brownies, sea salt dessert

Tried this recipe?Let us know how it was!