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.
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. **Or make this homemade caramel sauce.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.
Heavy cream. You can use evaporated milk, if desired. However heavy cream is definitely our preference.
StoreStore the caramel brownies in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week. FreezeTo 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.