Salted Caramel Brownies

The ultimate Salted Caramel Brownies — fudgy, chocolatey, and layered with smooth salted caramel. Step-by-step photos included!

Why You’ll Love This Recipe

• Rich and fudgy texture – These brownies bake up with that perfect dense, chewy center and glossy top that true brownie lovers crave.

• Homemade salted caramel – The buttery caramel layer adds a smooth, gooey contrast to the deep chocolate flavor. (You can use store-bought caramel too — no judgment!)

• Sweet and salty perfection – A sprinkle of flaky sea salt balances the sweetness and makes every bite irresistible.

• Easy to follow – The recipe is written with clear, step-by-step instructions so even first-time bakers can make brownies that taste bakery-quality.

• Crowd-pleasing dessert – Whether it’s for a potluck, holiday, or a weeknight treat, these Salted Caramel Brownies always disappear fast.

Chocolate lovers and caramel fans, this recipe is for you. These Salted Caramel Brownies are the perfect mix of rich, fudgy chocolate and buttery homemade caramel — truly the best salted caramel brownies you’ll ever bake. Every bite has that gooey caramel swirl, a deep cocoa flavor, and just enough flaky sea salt to balance the sweetness.

It took me a few tries to perfect the texture and the balance of caramel to brownie, but this final version is fool-proof. The detailed instructions below might look long, but I’ve written them that way so you’ll have success from the very first batch. Whether you make your own salted caramel or use store-bought, these brownies turn out irresistibly rich and bakery-worthy every time.

Now put on some music and an apron and let’s get started-

Ingredients in Salted Caramel Brownies

For the Salted Caramel

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, room temperature, cut into thirds

• ½ cup heavy cream, room temperature

• 1 to 1½ teaspoons sea salt (if using table salt, use slightly less)

For the Brownies

• 12 tablespoons unsalted butter, melted (1½ sticks)

• 1½ cups granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• ½ teaspoon salt

• ¾ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ½ cup salted caramel (or use purchased caramel sauce if preferred)

• Coarse salt, for sprinkling on top (optional)

First make the caramel. I include the full recipe in this printable, but also have step-by-step photo instructions for the caramel sauce here. Alternately, you could use purchased caramel sauce.

While the caramel is cooling, line a baking dish with parchment paper. This will help you easily remove the brownies from the pan after they’ve cooled.

This brownie batter is super simple and perfectly thick and chocolate-y. Made quickly by hand or with a stand mixer.

Assemble the batter and caramel sauce-

The assembly process is what I really want to show you. Spread about half the brownie batter evenly to the sides of the dish, spreading the batter a little up the sides.

Spread the caramel sauce over the batter. If you made the caramel sauce ahead of time and it has become too thick to spread, heat it in the microwave for about 5 to 8 seconds and it will spread easily. Do not spread the caramel all the way to the edge.

Begin to cover the caramel with the remaining batter. I place a bit of batter around the edges first to ensure that I don’t inadvertently spread the caramel out to the edge of the baking dish.

The remaining batter can now be gently dropped onto the rest of the mixture and then spread to cover.

Using a spatula, continue covering the caramel. If a bit of caramel still shows, it’s okay, the batter will cover it as it bakes.

Let the brownies cool for a good hour after baking. You can then easily lift them out of the pan by pulling up on the parchment.

After cooling, get these chocolate beauties cut and served! The caramel has melted throughout, ensuring a moist (understatement), flavorful brownie. Surprisingly, even though they look it, they are not too rich at all. Perfectly sweet and not too salty. Just right. The salted caramel brownies are very easy to make and can be customized with more or less caramel and over-the-top amounts of chocolate, depending on what you’re looking for.

Since the caramel kind of disappears into the center of the brownie, I like to drizzle a bit more over each brownie, just for extra excitement. Then add a few flakes of coarse salt over the top if you like.

Salted Caramel Brownies FAQ

Can I use store-bought caramel sauce instead of homemade?
Yes! If you’re short on time, a good-quality store-bought caramel works beautifully. Just use about ½ cup in the center layer and save a little extra for drizzling over the top after baking.

Do I have to add the sea salt to the top?
Not necessarily — but the salt enhances both the chocolate and caramel flavors. If you prefer a sweeter brownie, skip the sprinkle on top or use a light hand.

Can I make these salted caramel brownies ahead of time?
Absolutely. Once cooled, cover the pan tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavor actually deepens after resting overnight.

How should I store salted caramel brownies?
Keep brownies in an airtight container. For a softer, fudgier texture, store at room temperature. For firmer, chewy brownies, refrigerate them and let sit at room temp for a few minutes before serving.

Can I freeze salted caramel brownies?
Yes — they freeze well! Wrap each brownie in parchment and store in a freezer bag for up to 3 months. Thaw at room temperature and drizzle with fresh caramel before serving for that just-baked flavor.

If you love a dessert that’s equal parts indulgent and comforting, these Fudgy Salted Caramel Brownies are it. The combination of deep chocolate flavor, buttery caramel, and a touch of sea salt makes every bite unforgettable. Whether you bake them for a special occasion, share them at a potluck, or enjoy one warm with a scoop of vanilla ice cream, this homemade brownie recipe will quickly become your go-to. One bite and you’ll see why they’re the best caramel brownies around.

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5 from 5 votes

The Best Salted Caramel Brownie Recipe

These Salted Caramel Brownies are rich, fudgy, and swirled with buttery homemade caramel. Easy to make and perfectly balanced with a hint of sea salt, they’re a decadent treat for chocolate and caramel lovers alike.

Course Chocolate

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 large brownies

Calories 599

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

For the Salted Caramel:

• 1 cup granulated sugar
• 6 Tbsp unsalted butter room temperature, cut into thirds
• ½ cup heavy cream room temperature
• 1 to 1 ½ tsp sea salt if using regular table salt, use less

For the Brownies:

• 12 Tbsp unsalted butter melted (1 ½ sticks)
• 1 ½ cups sugar
• 2 eggs
• 2 tsp vanilla extract
• ½ tsp salt
• ¾ cup cocoa powder
• ½ cup all-purpose flour
• ½ cup of the salted caramel optionally, use ½ cup purchased pre-made caramel sauce
• Coarse salt for sprinkling on finished brownies optional

Instructions

Make the Caramel:

• Pour sugar into a medium saucepan and heat to medium-high. Using a rubber spatula, stir the sugar just occasionally, scraping the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning brown. Don't stir too often, just enough to keep everything evenly cooking. After about 5 minutes, the sugar should be fully melted and become a rich amber color.
  1 cup granulated sugar
• At this point, remove the pan from the heat and immediately add 6 Tablespoons butter. The mixture will start to bubble quite rapidly. That's just what you want.
  6 Tbsp unsalted butter
• Using your spatula or a whisk, stir the butter and sugar until they melt together almost completely. This can take 1-2 minutes.
• Next, pour in heavy whipping cream and sea salt. If you're making regular caramel, then add ½ teaspoon salt and no more. If you're making a salted caramel version, add anywhere from 1 teaspoon to 1 ½ teaspoons depending on your liking.
  ½ cup heavy cream, 1 to 1 ½ tsp sea salt
• Stir constantly now until the sauce is all mixed together and is smooth. Place back on the stove at medium-high heat again for about 20 seconds more. Remember to keep stirring.
• Remove from heat and serve immediately for a hot option over ice cream or let cool at least 15 minutes for room temperature use.
• Over several minutes, the caramel will become harder to stir. For a manageable sauce, just heat in microwave for 10-15 seconds and stir again.

Make the Brownies:

• While the caramel is cooling, preheat oven to 350℉ degrees. Very lightly, butter an 8"x8" baking dish. Cut two 7"x 16" pieces of parchment paper. Place one piece in the dish with edges coming up the sides. Place the second sheet of parchment paper in dish coming up the other sides of the pan. Very lightly butter the parchment so all surfaces are lightly buttered. Set aside.
• In a medium bowl or stand mixer bowl, stir together melted butter and the sugar until mixed well. Add eggs, vanilla extract, and salt, mixing on medium speed of the stand mixer or quickly by hand. Once combined fold in cocoa powder and flour.
  12 Tbsp unsalted butter, 1 ½ cups sugar, 2 eggs, 2 tsp vanilla extract, ½ tsp salt, ¾ cup cocoa powder, ½ cup all-purpose flour
• Pour about half the brownie batter into the baking dish, spreading evenly to the edges and up the sides of the pan a little.
• Pour ½ cup (more or less, depending on your liking) of the salted caramel over the brownie batter, spreading evenly but not quite to the edges.
  ½ cup of the salted caramel
• Spoon the rest of the brownie batter over the top, sealing in as much of the caramel as you can.
• Bake at 350℉ degrees for 30 minutes. Then decrease temperature to 325℉ degrees and continue baking for an additional 10 minutes or until a knife inserted in the center comes out clean. Reducing the heat for the last few minutes helps the brownies to bake evenly from edges to center without the edges getting over-cooked.
• Remove from oven and allow to cool completely (about 1 hour). Cut into 9 squares.
• Serve with extra ½ cup caramel drizzled over each brownie, if desired. Also, sprinkle with coarse salt (just a little).
  Coarse salt for sprinkling on finished brownies

Notes

• If you prefer, you can use store-bought caramel sauce—just warm it slightly so it spreads easily.
• A sprinkle of flaky sea salt on top brings out both the caramel and chocolate flavors.
• Don’t overbake! The brownies should be just set in the center for that rich, fudgy texture.
• For clean cuts, cool completely and wipe your knife between slices.

Nutrition Facts

The Best Salted Caramel Brownie Recipe

Amount Per Serving

Calories 599 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g131%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 112mg37%

Sodium 593mg26%

Potassium 224mg6%

Carbohydrates 78g26%

Fiber 3g13%

Sugar 67g74%

Protein 5g10%

Vitamin A 959IU19%

Vitamin C 0.2mg0%

Calcium 69mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.