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Salted Caramel Brownies Recipe

Salted Caramel Brownies Recipe

5 Stars (11 Voters)
Gooey, rich brownies with luscious salted caramel sauce - a perfect blend of sweet and salty flavors that's irresistible and easy to make!


salted caramel brownies

Salted caramel brownies are a decadent treat that combines the richness of dark chocolate with the irresistible flavor of salted caramel. As a dessert enthusiast, I’ve always had a soft spot for the sweet and salty combination in my baked goods for example salted caramel cheesecake that I love so much. My love for salted caramel started when I was 18 and baking my very first batch of brownies. I mistakenly used too much salt for the caramel (if I'm not mistaken, I added 2 tablespoons), resulting in a batch of overly salty, almost inedible brownies that my family still teases me about. Now, 16 years later, I’ve perfected this recipe to create the ultimate salted caramel brownies that are gooey, rich, and absolutely irresistible.


Creating the perfect salted caramel brownies requires a careful selection of ingredients, each playing a vital role in achieving the gooey, rich, and perfectly balanced treat.

  • Dark Chocolate: Provides the deep, rich chocolate flavor and helps create a fudgy texture.
  • Butter: Adds moisture and richness to the brownies, making them tender and delicious.
  • Instant Coffee (optional): Enhances the chocolate flavor, making it more intense and robust.
  • White Sugar: Contributes sweetness and helps create a slightly crisp top.
  • Brown Sugar: Adds a deep, molasses-like flavor and extra moisture, resulting in a chewier texture.
  • Eggs: Act as a binding agent, giving structure and stability to the brownies.
  • Salt: Enhances the overall flavor and balances the sweetness.
  • Cocoa Powder (Dutch process): Adds extra chocolate flavor and contributes to the brownie’s fudgy consistency.
  • Flour: Provides structure and helps to create the perfect brownie texture.
  • Sugar (for caramel): The base for the caramel sauce, melting into a golden syrup.
  • Butter (for caramel): Adds richness and smoothness to the caramel.
  • Heavy Cream (for caramel): Gives the caramel a creamy consistency and prevents it from becoming too hard.
  • Flaky Salt (for caramel): Balances the sweetness of the caramel, adding a delightful salty kick.


homemade salted caramel brownies

To keep your salted caramel brownies fresh and delicious, follow these storage tips:

  1. Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers to prevent them from sticking together.
  2. Refrigeration: If you prefer a firmer texture, you can refrigerate the brownies. Place them in an airtight container and store in the fridge for up to a week. Make sure to let them come to room temperature before serving to enjoy the full flavor and texture.
  3. Freezing: For longer storage, you can freeze salted caramel brownies. Wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight in the refrigerator.

By following these storage tips, you can ensure that your salted caramel brownies remain gooey, rich, and delicious for days or even weeks!


Creating a perfect salted caramel sauce requires careful attention to detail and some handy tips to ensure it turns out smooth, rich, and delicious every time.

  1. Use High-Quality Ingredients: Start with good quality butter, and heavy cream. This will significantly impact the flavor and texture of your caramel sauce.
  2. Measure Ingredients Accurately: Precise measurements are crucial in caramel making. Use a kitchen scale for the most accurate results.
  3. Keep an Eye on the Heat: Cook the sugar over medium-low heat to prevent it from burning. Caramel can go from perfect to burnt very quickly, so keep a close watch.
  4. Be Patient with Sugar Melting: Sugar will form clumps before it melts completely. Be patient and keep stirring until it turns into a smooth, amber-colored liquid.
  5. Remove from Heat Before Adding Butter: Once the sugar has melted and reached the desired color, remove the pan from heat before adding the butter. This prevents the butter from separating and ensures a smooth sauce.
  6. Add Room Temperature Ingredients: Make sure the butter and heavy cream are at room temperature before adding them to the hot sugar. Cold ingredients can cause the sugar to seize and create lumps.
  7. Stir Continuously When Adding Cream: Whisk continuously as you add the heavy cream to ensure it incorporates smoothly without forming lumps.
  8. Be Cautious with Salt: Start with a small amount of flaky salt and taste before adding more. You can always add more salt, but you can’t take it out once it’s in.
  9. Cool Properly: Let the caramel sauce cool for a few minutes before using it in your recipe. This allows it to thicken slightly and achieve the perfect consistency.
  1. Store Correctly: Store leftover caramel sauce in an airtight container in the refrigerator. It will keep for up to two weeks. Reheat gently before using.

By following these tips, you’ll be able to make a luscious, perfectly balanced salted caramel sauce that enhances any dessert!


brownies with salted caramel

I already have a tried-and-true recipe for the best brownies, but to ensure your brownies turn out perfect every time, here are all the essential tips you need:

  1. Use High-Quality Chocolate: The flavor of your brownies largely depends on the chocolate you use. Opt for high-quality dark chocolate with at least 60-70% cocoa content.
  2. Melt Chocolate and Butter Slowly: Melt the chocolate and butter over low heat or use a double boiler to prevent scorching. This ensures a smooth, silky mixture.
  3. Add a Touch of Coffee: A teaspoon of instant coffee or espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
  4. Mix Sugars for Depth: Combining white sugar and brown sugar adds depth and richness to the brownies, giving them a more complex flavor.
  5. Beat Eggs and Sugar Well: Beating the eggs and sugar until light and fluffy incorporates air into the batter, giving the brownies a slightly crinkly top.
  6. Don't Overmix the Batter: After adding the flour and cocoa powder, mix just until combined. Overmixing can make the brownies tough.
  7. Use Dutch-Process Cocoa Powder: This type of cocoa powder has a smoother, more intense chocolate flavor and helps achieve a fudgy texture.
  8. Salt is Key: A pinch of salt in the batter enhances the chocolate flavor and balances the sweetness.
  9. Don't Overbake: Brownies continue to cook as they cool. Bake them until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking will result in dry brownies.
  10. Let Them Cool Completely: Allow the brownies to cool completely in the pan before cutting. This helps them set and makes slicing easier.
  11. Line the Pan with Parchment Paper: For easy removal and clean-up, line your baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out.
  12. Add Mix-Ins: Customize your brownies with mix-ins like chocolate chips, nuts, or swirls of caramel or peanut butter for extra texture and flavor.
  13. Use the Right Pan Size: An 8-inch or 9-inch square baking pan is ideal for achieving the perfect thickness. Adjust baking time if you use a different size.

By following these tips, you’ll elevate your brownie-making skills and ensure each batch is rich, fudgy, and absolutely irresistible!


1 Hour
20 Minutes

For the brownies:

  • 7oz (200g) Dark chocolate
  • 1/2 cup (115g) Butter, unsalted
  • 1 teaspoon Instant coffee (optional)
  • 1/2 cup (100g) White sugar
  • 1/2 cup (100g) Brown sugar
  • 3 Eggs
  • 1/4 teaspoon Salt
  • 1/3 cup (40g) Cocoa powder, Dutch process
  • 2/3 cup (87g) Flour

For the salted caramel:

  • 1/2 cup (100g) Sugar
  • 3 tablespoons (45g) Butter, room temperature
  • 1/4 cup (60ml) Heavy cream, room temperature
  • 1/2-1 teaspoon Flaky salt


  1. Preheat oven to 350F (180C). Line the bottom of an 8-inch (20 cm) square baking pan with parchment paper. Grease the parchment with butter, set aside.
  2. Make the brownies: Chop the chocolate and transfer into heat proof bowl, add butter, instant coffee and set the bowl over a double boiler (a pot with simmering water). Melt completely and set aside to cool slightly.
  3. In a large bowl place white sugar, brown sugar and eggs. Beat until light and fluffy.
  4. Add salt, then slowly pour in chocolate mixture while constantly mixing.
  5. Sift int flour and cocoa powder. Fold just until combined. Do not over mix.
  6. Make the caramel: place the sugar into a saucepan and heat it over medium-low heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick golden brown colored liquid as you continue to stir. Once all the sugar has melted and turned golden in color, remove the sauce pan from heat, add in the butter right away. Stir quickly until the butter is incorporated. Then add in the room temperature heavy cream and stir quickly again to incorporate everything together.
  7. Add salt and cook over medium heat for about 1 minute. Allow to cool.
  8. Spread half of the brownie batter in prepared pan, then spread the caramel sauce, then the remaining brownie batter on top of the caramel.
  9. Bake for 25-35 minutes.
  10. Allow to cool before cutting into squares.


Can I use milk chocolate instead of dark chocolate for the brownies?

Yes, you can use milk chocolate if you prefer a less intense chocolate flavor. However, keep in mind that milk chocolate is sweeter and may alter the overall sweetness of the brownies.

How do I know when the sugar has caramelized enough for the sauce?

The sugar should turn a deep amber color and have a rich caramel aroma. Be careful not to let it burn, as it can happen quickly.


Can I use salted butter for the caramel sauce instead of adding salt separately?

Yes, you can use salted butter, but adjust the amount of additional salt added to the caramel to taste.


Can I omit the instant coffee in the brownie recipe?

Yes, you can omit the instant coffee. It enhances the chocolate flavor, but the brownies will still be delicious without it.


How long does it take for the caramel sauce to cool before using it in the brownies?

The caramel sauce should cool for about 10-15 minutes, or until it has thickened slightly but is still pourable.


Can I freeze the brownies after baking them?

Yes, you can freeze the brownies. Wrap them tightly in plastic wrap and then in aluminum foil before placing them in the freezer. They will keep for up to 3 months.


What's the best way to store leftover salted caramel sauce?

Store leftover caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently before using.


Can I use a different type of salt for the caramel sauce?

Yes, you can use different types of salt, such as sea salt or Himalayan pink salt, but adjust the amount to taste as some salts are saltier than others.


Can I use caramel sauce from a store instead of making it from scratch?

Yes, you can use store-bought caramel sauce, but homemade caramel sauce will give you the best flavor and texture.


Can I use a different size pan if I don't have an 8-inch square pan?

Yes, you can use a different size pan, but adjust the baking time accordingly. A larger pan will result in thinner brownies and may require less baking time, while a smaller pan will result in thicker brownies and may require more baking time.

  • J

    After trying your salted caramel cheesecake (my favorite recipe of the cooking foodie) it's time to try salted caramel brownies.


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