Caramel Brownies

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.

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."

Caramel Brownies: Ingredients & 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.

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.

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

Make the Brownies

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

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. 

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.

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

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

Assemble & bake

Evenly spread 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 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.

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

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. 

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