Fudgy Salted Caramel Brownies

5 from 5 votes

Fudgy Salted Caramel Brownies

These fudgy salted caramel brownies are rich, chewy, and layered with buttery homemade caramel for the ultimate chocolate dessert. Finished with a sprinkle of flaky sea salt, they’re an easy bakery-style treat perfect for holidays, parties, or whenever you need a truly decadent brownie recipe.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 599kcal

Author: Good Dinner Mom

Ingredients

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

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 Salted Caramel:

In a medium saucepan over medium-high heat, heat the sugar, stirring occasionally with a rubber spatula. The sugar will clump at first, then melt into a deep amber caramel, about 5 minutes.
1 cup granulated sugar
Remove from heat and carefully whisk in the butter. The mixture will bubble rapidly.
6 Tbsp unsalted butter
Add the heavy cream and sea salt, whisking constantly until smooth. Return to medium-high heat for 20 seconds, stirring continuously.
½ cup heavy cream, 1 to 1 ½ tsp sea salt
Let caramel cool for at least 15 minutes before using. If it thickens too much, microwave for 10–15 seconds and stir.

Make the Brownies:

Preheat oven to 350°F. Lightly butter an 8x8-inch baking dish. Line with two overlapping strips of parchment paper, leaving overhang on all sides for easy removal. Lightly butter the parchment.
In a medium bowl, stir together melted butter and sugar until combined. Add eggs, vanilla, and salt. Stir until smooth, then fold in cocoa powder and flour just until combined.
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
Spread half the brownie batter into the prepared pan.
Spoon about ½ cup salted caramel over the batter, spreading gently but leaving a small border around the edges.
½ cup of the salted caramel
Top with remaining brownie batter, covering as much caramel as possible.
Bake for 30 minutes at 350°F. Reduce heat to 325°F and bake another 10 minutes, or until the center is just set and a knife comes out with a few moist crumbs.
Cool completely before cutting into 9 brownies. Drizzle with extra caramel and sprinkle with flaky sea salt, if desired.
Coarse salt for sprinkling on finished brownies

Notes

Store-bought caramel sauce works well here. Warm slightly before using so it spreads easily.
For extra fudgy brownies, avoid overbaking. The center should still look slightly soft when removed from the oven.
Flaky sea salt gives the best finish and balances the sweetness beautifully.
For clean slices, chill brownies briefly and wipe the knife clean between cuts.

Nutrition