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!!
Helpful Items for This Recipe
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8 x 8-Inch Baking Pan with lid, Stainless Steel Bakeware Set of 2
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.
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.
Serve with or without ice cream and more caramel sauce.
Recipe Pro Tips!
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.
LOVE CHOCOLATE? WANT MORE?
We love chocolate desserts here at Noshing With The Nolands. Here are some of our favorite recipes.
Salted Caramel Brownies
A super easy, fudgy caramel stuffed brownie is simple to make from scratch! Serve this just as a brownie or with ice cream and more caramel sauce, too.
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
Instructions
Preheat the oven to 350°F. Spray an 8x8 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.
Notes
See the post for helpful tips and tricks.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving:Calories: 739Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 902mgCarbohydrates: 153gFiber: 1gSugar: 143gProtein: 6g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Kayle (The Cooking Actress) says
these brownies look SO yummy and comforting and chocolate!