Salted Caramel Brownie Recipe

This Salted Caramel Brownie recipe is a fudgy and decadent recipe, which is made with unsweetened chocolate and a rich, homemade salted caramel glaze. It’s the ultimate comfort food recipe, a showstopper dessert that’s perfect for any special occasion.

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Salted Caramel Brownie Ingredients

A classic combination for a truly decadent and impressive dessert.

For the Brownies:

6 oz. unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
2 cups sugar
3 whole eggs
1 cup all-purpose flour

For the Salted Caramel Glaze:

1/2 cup heavy cream
2 cups sugar
1/2 cup water
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tsp. kosher salt
Optional: 1 packet powdered gelatin mixed with 1/4 cup water (see notes)

How To Make Salted Caramel Brownies

A step-by-step guide to these wonderfully rich, fudgy, and gooey treats.

Prep and Make Brownie Batter: Preheat the oven to 325°F. Grease a 9×13-inch pan and line it with a foil sling. In a double boiler (or a heatproof bowl set over a pan of simmering water), melt the chocolate and butter together until smooth. Remove from the heat and gently stir in the sugar.
Finish the Batter: In a separate small bowl, gently whisk the eggs. Slowly drizzle the whisked eggs into the warm chocolate mixture, stirring constantly. Fold in the flour until just combined.
Bake and Cool: Pour the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with moist, fudgy crumbs. Let the brownies cool completely in the pan.
Make the Salted Caramel Glaze: In a small saucepan, warm the heavy cream over low heat. In a separate, tall saucepan, combine the sugar and water over medium-high heat. Bring to a boil without stirring and cook until the mixture turns a beautiful amber color.
Finish the Caramel: Remove the pan of amber-colored sugar from the heat and carefully stir in the warm cream, the butter, and the salt. The mixture will bubble up violently. Stir gently until it is smooth. If using, stir in the bloomed gelatin mixture.
Glaze and Set: Pour the warm caramel glaze all over the completely cooled brownies. Let the caramel set completely at room temperature or in the refrigerator before using the foil sling to lift the brownies out and cut them into squares.

Recipe Tips

For the perfect, fudgy brownie and smooth caramel glaze.

How to get the perfect fudgy brownie texture? The secret is to not overbake them. The brownies are done when a toothpick comes out with moist crumbs, not completely dry. They will continue to set up as they cool. This high-fat, low-flour ratio also creates a classic, dense, and fudgy crumb.
Why use a foil sling? Lining the pan with foil that hangs over the sides is a crucial trick. It allows you to easily lift the entire slab of cooled, caramel-topped brownies out of the pan, making it much easier to cut clean, perfect squares without ruining the first piece.
How do I make caramel without it crystallizing? The most important rule when making the caramel is to not stir the sugar and water as it boils. You can gently swirl the pan if you see one area browning faster than another, but a spoon can cause sugar crystals to form.
About the gelatin: As the original recipe notes, the gelatin can sometimes cause issues. Its purpose is to create a very firm, almost gel-like caramel that sets up hard. For a softer, more traditional caramel topping, it’s best to simply omit the gelatin and water mixture entirely.

What To Serve With Salted Caramel Brownies

The perfect accompaniments for this ultra-rich treat.

A square of this decadent, gooey brownie is a dessert in itself. It is absolutely heavenly with:

A sprinkle of extra flaky sea salt on top of the caramel
A scoop of high-quality vanilla bean or coffee ice cream
A tall, cold glass of milk
A hot cup of black coffee or an espresso

How To Store Salted Caramel Brownies

Keeping your brownies fresh and fudgy.

Room Temperature: Once the caramel has set, you can store the brownies in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage and a firmer caramel, store them in the refrigerator for up to a week.

Salted Caramel Brownie Nutrition Facts

An estimated guide per brownie.

Calories: 350 kcal
Carbohydrates: 45 g
Protein: 3 g
Fat: 19 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make these brownies ahead of time?

Yes, they are a fantastic make-ahead dessert. You can prepare them completely and store them in the refrigerator. The flavor is often even better on the second day.

My caramel is too dark/bitter. What happened?

You cooked the sugar for too long. The color should be a beautiful amber, like honey. If it gets to a deep, dark brown, it has started to burn and will taste bitter.

Can I use a different type of chocolate in the brownie?

Yes. For a slightly sweeter brownie, you can use bittersweet chocolate instead of unsweetened.

Try More Recipes:

Caramel-Chocolate-Pecan Ice Cream Pie Recipe
Caramel Apple Pie Recipe
Cookie-Coated Caramel Apples Recipe