Salted Caramel Brownies Recipe — The Mom 100

Caramel brownies

The perfect marriage of salty and sweet has been around forever (chocolate covered pretzels, anyone?), but it may have found its perfect format in a salted caramel brownie. The delicious sweet heat of fudge caramel meets the melty depth of a chocolate brownie, accented with the right amount of flaky salt. It’s an ideal union of flavors and textures, and it’s barely more work than making plain brownies.

In this recipe, part of the caramel is layered into the brownies, and part is drizzled on top for the ultimate chocolate caramel experience in every bite.

Salted Caramel Brownies: The delicious sweet heat of fudge caramel meets the melty depth of a perfect chocolate brownie.

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Easiest caramel recipe

This caramel recipe is a total shortcut, a cheat, if you will. You simply melt some packed caramels with a little heavy cream over medium-low heat. Using wrapped caramels means you don’t have to worry about the sugar caramelizing, which can be a bit tricky. With this method, you will obtain a thick and smooth caramel, without any grains and very easy to work.

Salted Caramel Brownies

What kind of salt to use in salted caramel brownies

In a perfect world, you’d use flaky sea salt, like Maldon, in the brownie batter and for sprinkling at the end. If you only have kosher salt, you can use that instead. In brownie batter, it doesn’t matter much, but when you sprinkle it on, the flaky sea salt really does this dessert. But again, do NOT make them because you only have kosher salt; you’ll still be as happy as punch with the results!

Salted caramel in brownies

Adding salt to the caramel creates a beautiful ying/yang of salty sweetness. The small amount of salt really elevates and emphasizes the sweetness. In these brownies, there’s a little salt added to the brownie batter itself, and there’s a little salt in the wrapped caramels. Then, once the remaining caramel is drizzled over the top of the brownies, a final pinch of salt can be added.

Salted Caramel Brownies

What to serve with salted caramel brownies:

Salted Caramel Brownies

Other brownie recipes:

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For the brownies:

  • ½ Chopped off (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate
  • ¼ Chopped off Cocoa powder without sugar
  • 1 ¼ cups Granulated sugar
  • ¼ teaspoon kosher or flaky sea salt and more to sprinkle
  • 2 coffee spoons pure vanilla extract
  • 2 large eggs
  • 1 Chopped off all purpose flour

For the caramel sauce:

  • 1 (11 oz bag) caramels
  • ¼ Chopped off heavy cream
  • ¼ teaspoon kosher or flaky sea salt and more to sprinkle
  • Preheat the oven to 350°F. Generously butter a 9-inch square pan or spray with nonstick cooking spray.

  • Make brownie batter: Place butter and chocolate in medium saucepan over low heat and let melt together, stirring frequently. When the mixture is melted, stir in the cocoa powder, sugar and salt, then stir in the vanilla. Add the eggs one at a time, stirring to combine quickly so they have no chance of cooking before being incorporated. Stir in the flour.

  • Prepare the caramel sauce: In a medium-heavy saucepan, melt the caramels with the cream over medium-low heat. Stir frequently until the caramels are melted.

  • Scrape half of the thick batter into the prepared pan and smooth the top with a spatula. Drizzle about ⅔ of the caramel mixture over the top of the first layer of brownie batter somewhat evenly – don’t worry if it’s not all over the surface. Use a tablespoon to roll out the rest of the brownie batter – it’s very thick, so you’ll have space between spoonfuls. Use an offset spatula or butter knife (or your fingers) to gently pat and spread the dollops of brownie mixture onto the caramel layer below. Use the back of a spatula or butter knife (or your fingers!) to smooth the tops of the brownies; you’ll probably see some caramel peeking through the top layer of chocolate, which is fine.

  • Bake until the edges are just beginning to pull away from the sides of the pan and a wooden skewer or toothpick inserted in the middle comes out clean, about 25 minutes. Let the brownies cool in the pan on a wire rack.

  • When the brownies are completely cooled, pour the remaining caramel on top. You may need to reheat the caramel slightly to make it loose enough to drizzle. Let the caramel set for at least 15 minutes, then sprinkle with a final dab of flaky salt. Cut the brownies into 16 squares.

calories: 257calories | Carbohydrates: 39g | Protein: 3g | Big: 11g | Saturated fat: 6g | Polyunsaturated fats: 1g | Monounsaturated fat: 3g | Trans fat: 1g | Cholesterol: 41mg | Sodium: 132mg | Potassium: 114mg | Fiber: 1g | Sugar: 29g | Vitamin A: 270UI | Vitamin C: 1mg | Calcium: 41mg | The iron: 1mg

The nutritional values ​​are provided for information only. It is not intended to replace the advice of a qualified healthcare professional.

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