Caramel Brownies
intro
Dense, fudgy chocolate brownies swirled with gooey homemade salted caramel, topped with flaky salt and a crisp, crackly top.
Ingredients
Steps
Prep oven and baking pan
Preheat your oven to 175°C (350°F) with a rack positioned in the middle. Line a 20cm (8 inch) square metal baking pan with parchment paper, leaving 5cm (2 inch) overhang on two opposite sides to act as lift handles later. Lightly grease the exposed parchment with 1g (1/4 teaspoon) of the measured butter to prevent sticking.
Melt brownie chocolate base
Place 113g (1/2 cup) of the unsalted butter and all 170g chopped dark chocolate in a heatproof glass bowl set over a small saucepan of gently simmering water (double boiler, ensure the bowl does not touch the water). Stir constantly with a silicone spatula over medium-low heat for 3-4 minutes until fully melted and smooth. Remove the bowl from heat and set aside to cool for 5 minutes.
Mix fudgy brownie batter
Add 200g (1 cup) granulated sugar, all 50g packed light brown sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine table salt to the cooled melted chocolate mixture, stirring until fully combined. Add the 3 room-temperature eggs one at a time, stirring vigorously for 30 seconds after each addition until the batter is thick and glossy. Sift in the 80g all-purpose flour and 25g cocoa powder, folding gently just until no dry flour streaks remain—do not overmix, as this creates tough, cakey brownies.
Make salted caramel sauce
Heat the remaining 100g (1/2 cup) granulated sugar and 30ml (2 tablespoons) filtered water in a small heavy-bottomed saucepan over medium heat, stirring gently until sugar fully dissolves. Once the mixture boils, stop stirring and swirl the pan occasionally for 6-8 minutes until the syrup turns deep amber (170°C / 340°F on a candy thermometer). Immediately remove from heat, carefully pour in the warmed 60ml heavy cream (it will bubble vigorously), stirring until smooth. Stir in the remaining 28g (2 tablespoons) unsalted butter and 1 teaspoon vanilla extract, then set aside to cool for 10 minutes.
Layer and swirl batter
Pour 2/3 of the brownie batter into the prepared pan, spreading it evenly with an offset spatula to cover the entire pan bottom. Pour all the slightly cooled caramel over the brownie base, spreading it in an even layer within 1cm (1/2 inch) of the pan edges. Dollop the remaining 1/3 of brownie batter in 6-8 small spoonfuls over the caramel. Drag a toothpick through the layers in a zig-zag pattern to create a marbled swirl, taking care not to mix the layers too thoroughly.
Bake and cool brownies
Place the pan in the preheated 175°C (350°F) oven and bake for 28-32 minutes, until the top is set and crackly, and a toothpick inserted into the center comes out with moist, fudgy crumbs (not wet batter, not completely clean). Remove from the oven, sprinkle the top evenly with 1/2 teaspoon flaky sea salt, then let brownies cool completely in the pan on a wire rack for 1 full hour before lifting out via the parchment overhang and cutting into 12 even squares.
Tips
2.Warm heavy cream before stirring it into hot caramel; cold cream will shock the hot sugar, causing it to seize into hard, unsmoothable lumps.
3.Resist the urge to cut brownies immediately after baking; let them cool fully for 1 hour to set, so slices hold their clean shape without crumbling.
OMG these are SO good! I brought a pan to my kid’s soccer potluck last weekend and every single last piece was gone before half time. The fudgy center with that salted caramel swirl? Total game changer. 10/10 will make again for our next family game night.
I was nervous these would be too complicated for a weeknight treat, but the 50 minute cook time was totally doable even with my toddler hanging off my leg. My kids loved it so much they asked for seconds before they finished their first piece! Only note is I used a little extra flaky salt on top because we’re obsessed with that sweet-salty vibe.
Made these for my office holiday party and I had three people ask me for the recipe before I even left the parking lot. They’re perfectly fudgy, not cakey at all (thank goodness, I hate cakey brownies) and the caramel oozes just right when you take a bite. 10/10, already have the ingredients on hand to make another batch this weekend.
Wait, quick question! I tried making these last night and my caramel sank all the way to the bottom of the pan instead of swirling. Did I do something wrong? I followed the measurements exactly but used store-bought caramel instead of homemade, would that cause it?
Has anyone tried making these with a 1:1 gluten free flour blend? I’m hosting a girls’ night next week and two of my friends are GF, would love to make these so everyone can have a treat!
Full transparency, I’m a total beginner at baking and I almost burned these because I got distracted helping my kid with homework. Even the slightly crispy edge pieces were insane? How is that possible? The salt cuts all the sweetness so perfectly, I didn’t even feel guilty eating two pieces after dinner.
Do these hold up well in the fridge for a few days? I’m trying to prep little treats for my work lunches this week and these look way better than the sad granola bars I usually pack.
Y’all. I made these for my date night in with my partner last night and they’re convinced I’m a professional baker now. I didn’t tell them I almost messed up the caramel layer three times. Worth every single minute of effort, though. We ate half the pan while we watched our movie.
Quick heads up for anyone with nut allergies — I used a store-bought caramel that had hidden almond extract in it and my sister had a mild reaction. Other than that mishap on my end, the brownies themselves were incredible, so fudgy and rich. Just make sure you read your caramel labels if you’re serving people with allergies!
I added a tablespoon of instant espresso powder to the brownie batter like I do with all my chocolate bakes and HOLY COW. It makes the chocolate taste so much deeper, it pairs so perfectly with the salted caramel. 10/10 hack if you’re a coffee fan like me.
Okay, I’ll be real — I saw the difficulty was medium and almost skipped this because I can barely make boxed brownies without messing them up. But I decided to go for it and they turned out perfect? Wait are we sure this is medium difficulty? I thought it was super straightforward even for me!