Name: Salted Caramel Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1/2 cup unsalted butter; 1/2 cup semi-sweet chocolate chips; 3/4 cup granulated sugar; 1/4 light brown sugar (packed); 1/3 cup unsweetened cocoa powder; 2 teaspoons instant espresso powder (optional); 1/2 teaspoon salt; 2 large eggs (room temperature); 1 teaspoon of vanilla extract; 2/3 cup flour; 45 soft caramel candies (divided); 3 tablespoons heavy whipping cream; Sea salt flakes

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These Salted Caramel Brownies are the fudgiest brownies you will make, plus they are stuffed with melty caramels; what is not to love, love, love about them?

If you want another brownie recipe, you can also make our Best Ever Easy to Make Brownies too!! Or try our Chewy Pecan Bars for another amazing treat!!

Close-up showing caramel oozing out of a brownie.

Helpful Items for This Recipe

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8 x 8-Inch Baking Pan with lid, Stainless Steel Bakeware Set of 2

Whisks for Cooking, 3 Pack Stainless Steel Whisk

12 x 16 Inch – 200 Count Pre-Cut Baking Parchment

Horizontal photo of brownies drizzled with caramel and one oozing with caramel.

What is in a Salted Caramel Brownie?

The ingredients are pretty simple for this salted caramel brownie recipe. Most you will have on hand with a well-stocked pantry.

Ingredients

Unsalted butter – You can use salted butter instead of unsalted butter. Just cut the added salt to 1/4 teaspoon.

Semi-sweet chocolate chips – Use 1 (4-ounce) semi-sweet chocolate baking bar, chopped, instead of chocolate chips.

Granulated sugar – Just standard white sugar is used for this recipe.

Light brown sugar, packed – Dark brown sugar can be used instead of light brown sugar. Dark brown sugar has more molasses, so the flavor may be stronger.

Unsweetened cocoa powder – This gives you great chocolate flavor and can’t be beaten in brownies.

Instant espresso powder, optional – Espresso powder is optional, but it can bring more richness to the salted caramel brownies and bring out the chocolate flavor even more.

Salt – Just regular table salt for the batter, but later, you will use a flake salt for the top of the brownies.

Large eggs, room temperature – Eggs are necessary in a brownie batter as they form a structure for the batter and give the brownies moisture too.

Vanilla extract – I always use pure vanilla extract. You will get a way better flavor.

All-purpose flour – For this batter, we use all-purpose flour, which works perfectly. You can experiment with gluten-free alternatives, but we haven’t for this recipe.

Soft caramel candies, divided – Find caramels, if you can, that are softer than some others.

Heavy whipping cream – This makes a creamy, delicious caramel sauce.

Sea salt flakes – Sea salt flakes are milder than other salts and are perfect for the top of these brownies.

Stacked brownies with ice cream and caramel sauce.

How to Make Salted Caramel Brownies

Preheat the oven to 350°F. Spray an 8×8 baking pan with cooking spray and line it with two small pieces of parchment paper. Set aside.

Melt the butter and semi-sweet chocolate chips in a small saucepan over medium heat, stirring constantly so it doesn’t scorch. Pour the mixture into a large heat-proof mixing bowl.

Whisk in the sugar, brown sugar, cocoa powder, espresso powder, and salt. Add the eggs and vanilla extract and continue whisking until the eggs are fully mixed in. Use a spatula to fold in the flour.

Pour about half of the brownie batter into the baking pan and spread it out. Place 25 caramel candies evenly over the batter, then carefully spread the rest of the batter over the caramels. Make sure all of the caramels are covered.

Bake the brownies for 30 minutes or until they are fully set, and rest them on a cooling rack for 20-30 minutes. You’ll want to slice the brownies while they are still a bit warm to prevent the caramels from sticking to the knife.

While the brownies are cooling, melt the remaining caramel candies and heavy whipping cream in a small saucepan over medium-low heat. Stir constantly to prevent the caramel from scorching. Drizzle the caramel over the brownies and sprinkle with sea salt flakes. Serve warm or at room temperature.

Brownies cut into squares drizzled with caramel.

Serve with or without ice cream and more caramel sauce.

Recipe Pro Tips!

Three stacked brownies with the top one having a bite taken.

Storage Instructions for Salted Caramel Brownies

Counter: Store in an airtight container at room temperature for up to 4 days.

Refrigerator: Store the brownies in an airtight container in the refrigerator for up to 7 days. I recommend warming the brownies in the microwave before serving so the caramels are nice and soft.

Freezer: Store the brownies in an airtight container and freeze them for up to 3 months. Thaw overnight in the fridge, then warm in the microwave or oven so the caramels are nice and soft. I would freeze the brownies before adding the caramel drizzle on top.

Baking Tips

These are best enjoyed warm, so the caramels will be nice and soft. If they are chilled, the caramels may get too chewy or hard to eat.

The caramels may stick to your knife when you slice the brownies. You can use butter or shortening to grease the knife before slicing, slice the brownies when they are warm, or wait until the brownies are completely cool to slice, then warm them individually before serving.

It’s okay if the chocolate chips don’t melt completely. They will melt during the baking process.

You can melt the caramels and heavy whipping cream in a microwave-safe bowl in 30-second intervals.

Square photo of salted caramel brownies showing the inside of a brownie with oozing caramel.

LOVE CHOCOLATE? WANT MORE?

We love chocolate desserts here at Noshing With The Nolands. Here are some of our favorite recipes.

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Pin it HERE!!