If you have a hankering for something that perfectly blends rich chocolate with a luscious gooey texture, you are absolutely going to fall head over heels for this Homemade Salted Caramel Brownies Recipe. Imagine biting into a fudgy, dense brownie that is beautifully balanced by a ribbon of dreamy salted caramel, all topped with a sprinkle of flaky sea salt that makes the flavors pop in the best way possible. These brownies are indulgent yet comforting, making them the ultimate treat for yourself, a family gathering, or when friends come over and you need your signature dessert to wow them.
Ingredients You’ll Need
Don’t be intimidated by the length of the list—these ingredients are simple, straightforward, and all play their part in building the rich, decadent flavor and perfect texture of these brownies. Each element brings something special to the table, from velvety chocolate to the irresistible salted caramel that makes this recipe a standout.
- 1 cup butter (2 sticks): Provides a rich, creamy base essential for that fudgy texture.
- 4 ounces unsweetened baking chocolate: Gives the brownies deep, intense chocolate flavor without sweetness.
- 2 cups granulated sugar: Sweetens the brownie and helps create that shiny, crackly top.
- 1/4 teaspoon kosher salt: Enhances the chocolate flavor by balancing sweetness.
- 2 teaspoons vanilla extract: Adds a warm, aromatic touch to the batter.
- 1 cup + 2 tablespoons all-purpose flour (spooned and leveled): Builds the structure; careful measuring here keeps the brownies dense, not cakey.
- 4 eggs: Bind everything together and contribute to the chewy, moist consistency.
- 1/2 cup water: Keeps the batter moist and smooth for easy mixing.
- 2 1/2 cups granulated sugar (for caramel): The key to that perfect golden caramel layer.
- 1/4 teaspoon cream of tartar: Helps stabilize the caramel for that luscious texture.
- 9 tablespoons butter (chopped, for caramel): Makes the caramel velvety and rich.
- 1/2 cup cream: Adds creaminess and smoothness to the caramel.
- 1 1/2 teaspoons kosher salt (for caramel): Creates the signature salted caramel flavor.
- Flaky sea salt (for sprinkling on top): A final pop of saltiness that accentuates all the sweet and chocolatey notes.
- Toasted pecans (to garnish): Optional, but add a delightful crunch and nutty contrast.
How to Make Homemade Salted Caramel Brownies Recipe
Step 1: Prepare the Brownie Base
Start by melting the butter and unsweetened baking chocolate together slowly, either in a double boiler or gently in the microwave in short bursts. Once silky and smooth, whisk in the 2 cups of sugar and kosher salt until combined. Add the vanilla extract, then beat in the eggs one at a time, making sure each is fully incorporated. Finally, fold in the flour gently to avoid toughening the batter—you want thick, glossy brownie batter that’s just begging for the caramel topping.
Step 2: Make the Salted Caramel Sauce
In a heavy-bottomed saucepan, combine 2 1/2 cups granulated sugar and cream of tartar over medium heat, stirring constantly until the sugar dissolves and turns a rich amber color. Remove from heat and whisk in the chopped butter until melted and smooth. Next, carefully stir in the cream and kosher salt, then set aside to cool slightly until it thickens to a perfect pourable consistency. This salted caramel is where the magic happens, transforming these brownies from delicious to unforgettable.
Step 3: Assemble and Bake
Pour half of the brownie batter into a greased or parchment-lined baking pan. Spread half of the salted caramel evenly over the top, then dollop the remaining brownie batter on top and gently swirl with a knife or spatula to create beautiful ribbons of caramel throughout. Bake at 350°F (175°C) for about 25 minutes or until a toothpick inserted nearby (not in the caramel) comes out with a few moist crumbs. Let cool completely before moving on to the final touches.
Step 4: Garnish and Finish
Once cooled, sprinkle flaky sea salt over the top, and scatter toasted pecans if you like an added crunch. The salty flakes contrast beautifully with the sweet, silky caramel and dense chocolate brownie, creating a complex and addictive flavor experience.
How to Serve Homemade Salted Caramel Brownies Recipe
Garnishes
Flaky sea salt is a must to sprinkle on top just before serving—it gives that signature pop and flavor contrast. Toasted pecans or walnuts add wonderful texture and a savory note, but feel free to get creative with chopped pretzels or even a drizzle of melted chocolate.
Side Dishes
Serve these brownies alongside a scoop of creamy vanilla ice cream or a dollop of lightly sweetened whipped cream for an indulgent dessert experience. Fresh berries or a handful of tart raspberries also offer a bright burst of flavor that cuts through the richness beautifully.
Creative Ways to Present
For special occasions, consider plating individual brownies on small dessert plates with a caramel drizzle around the edges and a mint leaf for color. Or stack mini brownie squares layered with whipped cream and caramel in small glasses for a stunning parfait-style presentation that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Salted Caramel Brownies Recipe pieces should be kept in an airtight container at room temperature for up to 3 days to maintain their fudgy texture. If your kitchen is warm, keeping them in the fridge is fine but may firm up the caramel slightly.
Freezing
These brownies freeze beautifully. Wrap individual squares tightly in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving, and you’ll have almost-as-good-as-fresh treats ready to go.
Reheating
If you want to revive some warmth and gooeyness, gently microwave an individual brownie for 10–15 seconds. Be careful not to overheat as the caramel can become too runny and sticky. A short warm-up brings out that freshly-baked appeal every time.
FAQs
Can I use store-bought caramel instead of making homemade?
While you can substitute store-bought caramel, making your own salted caramel as in this Homemade Salted Caramel Brownies Recipe guarantees freshness and a perfect balance of sweet and salty flavors that elevate the dish beyond basic caramel.
What if I don’t have cream of tartar for the caramel?
Don’t worry! Cream of tartar helps stabilize the caramel and prevent crystallization, but you can still make delicious caramel without it by keeping a close watch and stirring carefully.
Can I add nuts inside the brownie batter?
Absolutely! Chopped toasted pecans or walnuts mixed into the batter add delightful texture and flavor. Just fold them in along with the flour for the best results.
How do I know when the brownies are done baking?
The edges should be set and starting to pull away from the pan, and a toothpick inserted near but not directly into the caramel should come out with a few moist crumbs. The center may look slightly underbaked but will firm up as it cools.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be mindful that texture might be slightly different but still wonderfully delicious.
Final Thoughts
Making this Homemade Salted Caramel Brownies Recipe is like giving yourself a big warm hug in dessert form. The combination of fudgy chocolate and silky salted caramel creates an irresistible treat that will quickly become your go-to crowd-pleaser. Trust me, once you make these brownies, they’ll earn a permanent spot in your baking rotation because happiness tastes like a gooey, chocolate-caramel packed bite of heaven.
Print
Homemade Salted Caramel Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Homemade Salted Caramel Brownies that combine rich, fudgy chocolate with a luscious salted caramel topping. Perfectly balanced with a hint of sea salt and a crunch from toasted pecans, this dessert is sure to satisfy any sweet tooth craving.
Ingredients
Brownie Base
- 1 cup butter (2 sticks)
- 4 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons all-purpose flour (spooned and leveled)
- 4 eggs
- 1/2 cup water
Salted Caramel Sauce
- 2 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 9 tablespoons butter (chopped)
- 1/2 cup cream
- 1 1/2 teaspoons kosher salt
Garnish
- Flaky sea salt (for sprinkling on top)
- Toasted pecans (to garnish)
Instructions
- Prepare the Brownie Batter: In a saucepan, melt 1 cup butter and 4 ounces unsweetened baking chocolate over low heat until smooth. Remove from heat and whisk in 2 cups granulated sugar, 1/4 teaspoon kosher salt, and 2 teaspoons vanilla extract. Add 4 eggs one at a time, beating well after each addition. Stir in 1 cup + 2 tablespoons all-purpose flour, then blend in 1/2 cup water until the batter is smooth.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan, combine 2 1/2 cups granulated sugar and 1/4 teaspoon cream of tartar. Heat over medium heat, stirring constantly until the sugar dissolves and turns a deep amber color. Remove from heat and carefully stir in 9 tablespoons chopped butter until melted. Slowly whisk in 1/2 cup cream until smooth, then stir in 1 1/2 teaspoons kosher salt. Allow the caramel to cool slightly.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Pour half of the brownie batter into a greased 9×13 inch baking pan. Drizzle half of the salted caramel sauce over the batter, then pour the remaining brownie batter on top. Swirl gently with a knife to create a marbled effect. Bake for 25 minutes or until a toothpick inserted near the center comes out with moist crumbs.
- Add Finishing Touches: Remove brownies from the oven and immediately drizzle remaining salted caramel sauce on top. Sprinkle flaky sea salt and toasted pecans over the caramel while still warm. Allow the brownies to cool completely before cutting into 16 squares for serving.
Notes
- Use a sharp knife to gently swirl the caramel through the brownie batter for a beautiful marbled effect.
- Ensure the caramel sauce is slightly cooled before pouring over batter to prevent melting the batter too much.
- Toasted pecans can be substituted or omitted based on preference or allergies.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier cutting, refrigerate brownies briefly to firm up the caramel topping.
