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    Home » Caramel Brownies

    Caramel Brownies

    Published: Oct 21, 2022 · Modified: Nov 28, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These Salted Caramel Brownies are rich, fudgy and chocolatey. They have a shiny crinkly top with gooey caramel centers, and are topped with flaky sea salt.

    a stack of 4 salted caramel brownies

    Just when you think brownies can't get any better - let me introduce you to - Salted Carmel Brownies.

    In this recipe, a creamy caramel sauce (use homemade caramels for the absolute best results) is sandwiched between a from-scratch brownie batter, then baked to perfection. Also try these caramel cookies - yum!

    These caramel brownies have shiny tops with gooey caramel centers and are topped with flaky sea salt "chefs kiss."

    a salted caramel brownie topped with sea salt

    Caramel Brownies: Ingredients & Substitutions

    overhead view of the ingredients in this caramel brownies recipe
    • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
    • Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it's being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
    • Granulated sugar. white sugar or organic cane sugar are both good choices.
    • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
    • Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
    • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
    • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
    ingredients in this salted caramel brownies recipe
    • Caramel: This recipe calls for 40 caramels. I suggest using homemade caramels. You can also use store-bought.
    • Heavy cream. You can use evaporated milk, if desired. However heavy cream is definitely our preference.
    stack of 4 salted caramel brownies, the tope one has a bite taken out of it

    How to make Caramel Brownies

    When you're making brownies, the process really matters if you want a crinkly shiny top with fudgy centers, so be sure to follow the recipe step-by-step, and don't forget to watch the video.

    Make the Caramel Filling

    Begin by warming the heavy cream and caramels over medium heat, stirring constantly, until the caramels are melted and the mixture is smooth.

    two photos showing how to make the caramel layer in these caramel brownies

    Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

    caramel pouring into a glass pyrex cup

    Make the Brownies

    Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

    caramel brownie recipe -dry ingredients in a white bowl

    Next, melt the butter and chocolate together. This can be done in one of two ways: 

    1. In the microwave. warm butter & chocolate in the microwave for 60 seconds. Stir and warm in 30 second increments with stirring in between until the mixture is smooth and glossy. 
    2. On the stovetop. Gently warm butter and chocolate on the stovetop over low heat, stirring constantly until the mixture is smooth and shiny!

    Set the melted butter/chocolate mixture aside to cool slightly while you mix up the rest of the batter. 

    caramel brownie recipe - melted chocolate and butter

    Beat the mixture well

    The key to fudgy brownies with crackly shiny tops is to beat the batter very well. Begin my beating the eggs alone for 1 minute or until pale and thick. I suggest using a standing mixer fitted with the wire whisk attachment, or a large bowl and a handheld mixer.

    Then, add the granulated sugar and beat for an additional 30-60 seconds, until the sugar is dissolved.

    two photos showing how to make caramel brownies - beating eggs and sugar

    Next, add the melted and cooled chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).

    two photos showing how to make caramel brownies - adding chocolate mixture

    Then, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.

    two photos showing how to make caramel brownies - adding dry ingredients

    Assemble & bake

    Evenly spread ⅔ of the batter into the prepared pan.

    two-thirds of the brownie batter spread into the bottom of a baking dish

    Then, carefully and evenly pour the caramel over the bottom layer.

    caramel pouring over the bottom layer of the caramel brownies batter

    Gently place the remaining batter over the caramel, covering as much of the caramel as possible.

    caramel brownies in a baking dish before baking

    Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**

    Then, Place the brownie pan on a wire cooling rack to cool completely.

    caramel brownies in a baking dish after baking with sea salt on top

     Once cooled, cut the salted caramel brownies into 9 or 16 squares and serve.

    a batch of Salted Caramel Brownies cut into 9 squares

    Store

    Store the caramel brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 

    Freeze

    To freeze, cool the caramel brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

    a stack of 2 salted caramel brownies

    Recipe FAQS

    How do you cut caramel for brownies?

    Cut caramel into very thin slices to use in this brownie recipe. Make sure to use either homemade caramel or a high-quality, soft store-bought variety.

    What makes brownies fudgy vs. cakey?

    This is a very important question. Because to me, there is no such thing as a cakey brownie. A brownie, by definition must be fudgy and gooey (any other texture makes it just a square chocolate cake)!
    A cakey brownie usually has leavening agents and a higher flour : fat ratio. Fudgy brownies (like these caramel brownies) have a higher ratio of fat : dry ingredients and no leavening agents. The melted chocolate and butter in this brownie recipe make them insanely fudgy! 

    Why do my brownies get hard? 

    Brownies dry out if they are exposed to air or if they have been overbaked. 

    How do you keep brownies soft after baking? 

    Keep brownies stored in an airtight container. You can also soften them by gently warming them in the microwave (for 15-30 seconds) or in an oven set to warm for 5 minutes! 

    How do you know when brownies are done? 

    This varies depending on just how gooey you want these fudgy brownies to be. For me, the perfect amount of gooeyness is achieved when the brownies are set on the top and around the edges, and they jiggle every-so-slightly when the pan is shaken. 

    a stack of 4 salted caramel brownies, the top one with a bite taken out of it.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Caramel Brownies

    Laura
    These Salted Caramel Brownies are rich, fudgy and chocolatey. They have a crispy crinkly top with gooey caramel centers, and are topped with flaky sea salt.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American
    Servings 16 brownies
    Calories 236 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • spatula
    • 9x9" baking pan
    • glass batter bowl
    • Parchment Paper

    Ingredients
     
     

    Brownie Layer

    • ¾ cup all-purpose flour
    • 1 TBS cocoa powder
    • ¼ tsp fine sea salt
    • 6 oz semisweet chocolate*
    • ½ cup salted butter
    • 2 large eggs
    • ¾ cup granulated sugar
    • 2 tsp pure vanilla extract

    Caramel Layer

    • 40 Caramels (11 oz bag, 311 grams)
    • ½ cup heavy whipping cream
    • Flaky sea salt for topping
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees F, line a 9x9” baking dish with parchment paper and lightly grease, set aside.

    Make the caramel:

    • Add heavy cream and caramels to a medium saucepan.
    • Warm over medium heat, stirring constantly, until caramels are melted.
    • Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

    Make the brownie batter

    • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
    • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
    • In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
    • Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
    • Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth and homogenous (uniform throughout).
    • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.

    Assemble

    • Pour ⅔ of the batter into the prepared pan.
    • Then, carefully and evenly pour the caramel over the bottom layer.
    • Gently place the remaining batter over the caramel, covering as much of the caramel as possible.

    Bake & Cool

    • Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
    • Remove from oven, and immediately sprinkle the top of the brownies with flaky sea salt.
    • Place the brownie pan on a wire cooling rack to cool completely.
    • Cut into squares and serve.

    Video

    Notes

    * 6 oz chocolate is 1 cup chocolate chips. 
    Ingredient Substitutions
    • Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
    • Chopped chocolate. Use high-quality chocolate for the best results. Chips, chopped bars, discs, etc. all work equally well because it's being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
    • Granulated sugar. white sugar or organic cane sugar are both good choices.
    • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
    • Cocoa powder. regular unsweetened cocoa powder. You can use extra dark cocoa powder for an even more intense chocolate flavor.
    • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend. 
    • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
    • Caramel: This recipe calls for 40 caramels. I suggest using homemade caramels. You can also use store-bought.
    • Heavy cream. You can use evaporated milk, if desired. However heavy cream is definitely our preference.
    Store
    Store the caramel brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. 
    Freeze
    To freeze, cool brownies completely, wrap them tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container in the freezer. 

    Nutrition

    Serving: 1brownieCalories: 236kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 127mgPotassium: 113mgFiber: 1gSugar: 23gVitamin A: 218IUVitamin C: 1mgCalcium: 33mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Comments

    1. Sarah

      October 22, 2022 at 5:00 am

      These look incredible and I can’t wait to make them. Thanks for including the weight for the caramel- I have a jar of Trader Joe’s caramel in my pantry (which tastes amazing) and I think it will work with your recipe, which means I can make these without a trip to the store 🙂

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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