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Easy Salted Caramel Brownies Recipe

These salted caramel brownies are rich, fudgy, and irresistible with their gooey caramel swirls and hint of sea salt. Enjoy every decadent bite!
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Prep Time 20 minutes
Baking Time 25 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 14 Brownies

Ingredients
  

For the Brownies:

  • 1 cup 225g unsalted butter
  • 1 cup 200g granulated sugar
  • 1 cup 200g brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup 120g all-purpose flour
  • ¾ cup 75g unsweetened cocoa powder
  • ½ teaspoon salt

For the Salted Caramel Sauce:

  • 1 cup 200g granulated sugar
  • 6 tablespoons 85g unsalted butter, cubed
  • ½ cup 120ml heavy cream
  • 1 teaspoon sea salt or to taste

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
  • Make the Brownie Batter:
    In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar and brown sugar until well combined and smooth. Remove from heat and let it cool slightly.
    In a large mixing bowl, whisk together the eggs and vanilla extract. Gradually pour in the melted butter and sugar mixture, whisking constantly until smooth.
    Sift in the flour, cocoa powder, and salt into the wet ingredients. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet until just combined. Do not overmix.
    Pour the brownie batter into the prepared baking pan and spread it out evenly with a spatula.
  • Make the Salted Caramel Sauce:
    In a medium saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula. The sugar will clump and then melt into a thick, amber-colored liquid.
    Once the sugar has melted completely and turned a deep amber color, add the butter all at once, stirring vigorously until melted and well combined.
    Slowly pour in the heavy cream while stirring continuously. Be careful as the mixture will bubble up. Continue stirring until the caramel is smooth and well combined.
    Remove the caramel from heat and stir in the sea salt to taste. Let the caramel cool slightly.
  • Assemble the Brownies:
    Drizzle the salted caramel sauce over the brownie batter in the baking pan, using a spoon or spatula to spread it out evenly.
    Use a knife or toothpick to create swirls by gently dragging the caramel through the brownie batter.
  • Bake the Brownies:
    Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
    Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
  • Serve and Enjoy:
    Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Transfer them to a cutting board and slice into squares.
    Serve the salted caramel brownies on their own or with a scoop of vanilla ice cream for an extra indulgent treat.
    Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Keyword Salted Caramel Brownies