Salted Caramel Brownies — fudgy chocolate brownies with a molten salted caramel layer. These irresistibly rich brownies are simple to prepare and always a hit, delivering a deep chocolate flavour with pockets of sticky, salted caramel throughout.
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When the whole family declares, “the best brownies you have EVER made,” you know the recipe works. These salted caramel brownies combine a dense, glossy brownie base with a sweet, slightly salty caramel centre for a decadent treat that works for dessert, parties or an indulgent snack.
Caramel Brownie Ingredients
- 200 g unsalted butter, cubed (about 7/8 cup)
- 200 g dark chocolate chips or chopped dark chocolate (about 1 1/3 cups)
- 200 g light or dark soft brown sugar (about 1 cup)
- 4 large eggs
- 125 g plain/all-purpose flour (about 1 cup)
- 50 g unsweetened cocoa powder (about 1/4 cup)
- 1/2 tsp salt (for the batter)
- 1 caramel chocolate bar, cut into small squares (e.g. salted caramel chocolate)
- 5 tbsp salted caramel sauce (store-bought salted caramel or canned caramel such as Carnation; add a pinch of sea salt if using plain caramel)
- For the topping (optional): cocoa powder to dust and 1/2 tsp sea salt flakes (such as Maldon)
How to Make Salted Caramel Brownies
Full measurements and step-by-step instructions are listed below. Read the steps through once before you begin so everything runs smoothly.
Preheat the oven to 180°C (350°F) or 160°C (325°F) fan. Prepare a 20 cm (8 inch) square brownie pan by greasing it lightly and lining with baking paper, leaving an overhang to make it easy to lift the brownies from the tin later.
Place the cubed butter and dark chocolate in a heatproof bowl. Melt together either in the microwave in 30-second bursts (stirring between bursts) or over a double boiler (a bowl set over gently simmering water). Stir until smooth, then set aside to cool for a minute or two so the mixture is warm but not hot before adding the eggs.
Add the brown sugar to the chocolate-butter mixture, then whisk in the eggs vigorously with a wooden spoon or spatula until the mixture is combined and glossy.
Sift the flour and cocoa powder into the bowl along with 1/2 tsp salt. Fold together until you have a thick, smooth brownie batter with a shiny texture.
Spoon roughly half of the batter into the prepared tin and spread it evenly. Arrange the small squares of caramel chocolate across the surface, keeping them slightly away from the edges. Dollop the salted caramel sauce in several places over the chocolate squares so the caramel forms pockets inside the brownies.
Top with the remaining batter, gently smoothing the surface so the caramel is enclosed. Bake in the preheated oven for 25–30 minutes. The brownies are done when the edges look set and the centre still feels slightly squidgy — a skewer inserted in the middle should come out with moist crumbs rather than clean.
Allow the brownies to cool completely in the tin for at least a couple of hours so the caramel pockets set and the texture becomes easy to slice. If you need neat slices, chill the pan for an hour before lifting out with the baking-paper overhang and cutting with a sharp knife, wiping the blade between cuts.
Serve slightly warm with vanilla ice cream for an indulgent dessert or cut into small squares for sharing. Dust with a little cocoa powder and scatter a few sea salt flakes over the top just before serving to accent the salted caramel flavour.
Caramel Brownies Tips & FAQs
- Timing is crucial for fudgy brownies. Bake until the centre is still slightly soft — overbaking will produce a cakier texture.
- If you don’t have a microwave, melt the chocolate and butter using the double boiler method: place a heatproof bowl over a saucepan of simmering water and stir until melted.
- For tidy slices, chill the cooled brownies for an hour and slice with a sharp knife, wiping the blade between cuts.
- Storage: keep brownies in an airtight container at room temperature for 3–5 days. They freeze well for up to three months — perfect for keeping a chocolate emergency stash.
You will also love…
- Best Ever Creme Egg Brownies
- Low Fat Chocolate Brownies
- Biscoff Brownies (Cookie Butter Brownies)
- Christmas Brownies (Mincemeat Brownies)
- Easy Kinder Bueno Brownies
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Salted Caramel Brownies — Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus cooling)
- Servings: 16 squares
Ingredients (concise)
- 200 g unsalted butter, cubed
- 200 g dark chocolate chips
- 200 g soft brown sugar
- 4 large eggs
- 125 g plain/all-purpose flour
- 50 g unsweetened cocoa powder
- ½ tsp salt (batter)
- 1 caramel chocolate bar, cut into squares
- 5 tbsp salted caramel sauce (or canned caramel + pinch of sea salt)
- Optional topping: cocoa powder and ½ tsp sea salt flakes
Instructions (concise)
- Preheat oven to 180°C (350°F) or 160°C (325°F) fan; line a 20 cm square pan with baking paper.
- Melt butter and chocolate together, then cool slightly.
- Stir in the brown sugar and beat in the eggs until glossy.
- Sift in flour and cocoa, fold to a thick glossy batter.
- Spread half the batter in the pan, top with caramel chocolate squares and spoon on salted caramel.
- Cover with the remaining batter, level, and bake 25–30 minutes until the centre is just set.
- Cool thoroughly before removing from the tin and slicing; chill for neater slices if desired.
Nutrition (per serving, approximate)
Calories: 309 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 12 g | Sugar: 18 g
Nutritional information is approximate and will vary depending on ingredient brands and portion sizes.