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Salted Caramel Brownies

Two rich, dark chocolate brownies with a gooey salted caramel filling, topped with sea salt flakes.
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Ultra-fudgy brownies with a homemade salted caramel swirl and a shiny top. These decadent dessert squares are perfect for gifting or potlucks.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 4 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 teaspoon flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides.
  2. In a medium saucepan, melt the butter and unsweetened chocolate over low heat, stirring until smooth. Remove from heat.
  3. Stir in the granulated sugar, vanilla extract, espresso powder (if using), and salt until well combined.
  4. Add the eggs one at a time, beating well after each addition until the mixture is glossy.
  5. Gently fold in the flour until just combined. Do not overmix.
  6. Pour half of the batter into the prepared baking pan and spread evenly.
  7. Drizzle half of the caramel sauce over the batter. Use a knife or skewer to gently swirl the caramel into the batter.
  8. Pour the remaining batter over the caramel layer and spread evenly.
  9. Drizzle the remaining caramel sauce over the top and swirl again.
  10. Sprinkle the flaky sea salt evenly over the top.
  11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The brownies should be set but still gooey.
  12. Let the brownies cool completely in the pan on a wire rack. For cleaner slices, chill the brownies in the refrigerator for at least 1 hour before cutting.
  13. Lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.

Notes

  • For a homemade caramel sauce, combine 1 cup granulated sugar and 1/4 cup water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Stop stirring and cook until amber. Slowly whisk in 1/2 cup heavy cream and 2 tablespoons butter. Stir until smooth.
  • Using flaky sea salt provides a better balance of salty and sweet than table salt.
  • Chilling the brownies before slicing is key to achieving clean layers and preventing the caramel from smearing too much.
  • These brownies are excellent for meal planning and can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://kingscook.com/salted-caramel-brownies/