Description
These Salted Caramel Brownies feature a rich and fudgy chocolate base swirled with luscious caramel and topped with crunchy sea salt flakes for the perfect balance of sweet and salty indulgence. Soft and chewy with a moist crumb, they’re an irresistible treat for any chocolate lover.
Ingredients
Scale
Brownie Batter
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Caramel Topping
- 1/3 cup caramel sauce (store-bought or homemade)
- 1 teaspoon sea salt flakes for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies later.
- Mix sugars and butter: In a large bowl, whisk together the melted salted butter, granulated sugar, and packed light brown sugar until the mixture is smooth and well combined.
- Add eggs and vanilla: Crack in the eggs and pour the vanilla extract, then whisk thoroughly until fully incorporated and the batter is smooth.
- Incorporate dry ingredients: Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the mixture until just combined, avoiding overmixing to keep brownies tender.
- First layer of batter: Spread half of the brownie batter evenly into the prepared baking pan, smoothing the surface.
- Add caramel layer: Drizzle half of the caramel sauce over the batter layer. Use a knife to swirl the caramel gently into the batter for marbled effect.
- Second batter layer and caramel: Spread the remaining brownie batter evenly over the caramel layer. Then drizzle the remaining caramel sauce over the top and swirl again with a knife to create a marbled pattern.
- Sprinkle sea salt: Evenly sprinkle the sea salt flakes over the top to enhance every bite with a salty crunch.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, until the edges are set but the center still has moist crumbs when tested with a toothpick. Avoid overbaking to keep the brownies fudgy.
- Cool and serve: Allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift them out, then slice into 12 equal squares and serve.
Notes
- Use room temperature eggs for better batter consistency.
- Allow caramel sauce to be slightly warm or soft for easier swirling.
- Sea salt flakes add texture and balance sweetness—do not skip.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
