Ultimate Fudgy Salted Caramel Brownies: The Secret to Gooey Perfection
By Jason Griffith
I’m going to be straight with you: these aren’t just brownies. These are an experience. They are the perfect marriage of rich, dark, fudgy chocolate and that buttery, slightly burnt, perfectly salty-sweet homemade caramel. If you’ve been looking for a dessert that absolutely stops people in their tracks, congratulations—you’ve found it.
For me, a brownie isn’t worth the calories unless it’s intensely fudgy. I want that dense, chewy center and those slightly crisp, crackly edges. And I promise you, this recipe delivers on every count. The secret? A double dose of melted butter and plenty of sugar, which creates that desirable crinkle top. Then, we swirl in the silky, golden homemade caramel—it’s easier to make than you think—and finish it all off with a generous sprinkle of flaky sea salt. It’s truly decadent.
Why I Love This Recipe
I’ve made a lot of desserts in my life, from comforting treats like my Chocolate Chip Cookie Dough Brownie Bombs to savory sliders like my Easy Cheesy Chicken Sliders with Marinara Garlic Butter, but this one holds a special place.
- The Texture: It’s truly the epitome of a fudgy brownie—dense, moist, and chewy, not cakey.
- The Balance: That hit of sea salt cuts through the sweetness of the caramel and the richness of the chocolate perfectly. It’s what makes you crave the next bite.
- The Wow Factor: Swirling the caramel is easy, but it makes the finished product look incredibly professional. It’s my go-to recipe when I need to impress guests, and it’s always a massive hit. Plus, it’s a fun spin on classics like The Best Peanut Butter Brownies I’ve Ever Made.
Salted Caramel Brownies Recipe
Get ready to bake! This recipe is broken down into two parts: the dreamy, creamy caramel and the deep, dark fudgy brownie batter.
Ingredients
For the Brownies:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar
- 1 cup (230g) unsalted butter, melted
- 4 large eggs, room temperature
- 1 cup (120g) unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Caramel:
- 1 cup (200g) granulated sugar
- 6 tbsp (90g) unsalted butter, cut into cubes
- 1/2 cup (120ml) heavy cream, warmed
- 1/2 tsp sea salt (plus extra for sprinkling)
Swaps and Notes
- Cocoa Powder: Use a good quality unsweetened cocoa powder here. The better the cocoa, the richer the chocolate flavor. I prefer Dutch-processed for a darker color, but any unsweetened powder works.
- Caramel Salt: Don’t skip the extra sprinkle of flaky sea salt after baking! This is what gives them the salted edge and the crucial textural element.
- Heavy Cream: Make sure it’s warmed! Cold cream hitting hot caramel can cause the caramel to seize up and harden. A quick 30 seconds in the microwave is usually enough.
Directions
Step 1: Prep the Pan and Oven
Go ahead and preheat your oven to 350∘F (175∘C). Grease or line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving an overhang on the sides. This overhang is your secret weapon for lifting the finished, cooled brownies out easily.
Step 2: Make the Homemade Caramel
- In a medium saucepan over medium heat, add 1 cup of granulated sugar. Stir it occasionally as it melts down. It will first clump, then liquify.
- Once the sugar is fully melted and has turned a deep, beautiful amber color (don’t burn it!), add the cubed butter and keep stirring until it’s fully melted and mixed in.
- Slowly pour in the warm heavy cream—it will bubble up fiercely, so be careful! Whisk everything together until the caramel is smooth and glossy.
- Stir in 1/2 teaspoon of sea salt, then set the caramel aside to cool slightly while you make the brownie batter.
Step 3: Mix the Brownie Batter
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until it’s smooth and well combined.
- Sift in the cocoa powder, flour, and salt. Gently fold everything together using a rubber spatula. Stop mixing as soon as there are no streaks of flour left. Overmixing leads to tough, cakey brownies, and we want fudgy!
Step 4: Layer and Swirl
- Pour half the brownie batter into your prepared pan and spread it out evenly.
- Drizzle half of your homemade caramel over the batter.
- Carefully dollop the rest of the brownie batter on top, followed by the remaining caramel.
- Take a butter knife and gently swirl it through the layers to create a marbled effect. Be gentle—you want ribbons, not fully mixed chocolate caramel batter.
Step 5: Bake and Finish
- Slide the pan into the oven and bake for 30 to 35 minutes. The edges should look set and the center might still look just a little soft.
- Once out of the oven, immediately sprinkle the top with a generous pinch of extra flaky sea salt.
- Let your brownies cool completely before slicing them into squares. This is the hardest part, but it ensures they hold their perfect fudgy texture. Enjoy every decadent, gooey, salted caramel bite!
Tips for Success
- Patience with the Caramel: The sugar needs to melt fully and reach a nice amber color for that deep, complex caramel flavor. If you remove it too soon, it’ll taste plain sweet.
- Don’t Overbake: This is the most crucial tip for fudgy brownies. The center will look slightly undercooked when you pull it out. A toothpick inserted near the center should have moist, fudgy crumbs clinging to it—not wet batter, and certainly not dry.
- Cool Completely: Slicing warm brownies means gooey, messy squares. For those beautiful, clean cuts, let them cool for at least 2 hours, or even chill them in the fridge briefly.
Serving Suggestions and Pairings
These brownies are perfect on their own, but if you want to elevate the experience, try these pairings:
- Vanilla Bean Ice Cream: A warm brownie topped with a scoop of cold vanilla ice cream is pure bliss. Drizzle any extra caramel on top!
- Espresso: A strong shot of espresso or a glass of cold milk makes a classic accompaniment to rich chocolate.
- Whip Cream: A dollop of lightly sweetened homemade whip cream.
- Beverage Pairings: Pair them with a glass of crisp, sweet sparkling wine, or a rich, dark stout beer to complement the complex flavors.
Nutritional Information Per Serving (Estimate)
- Calories: Approximately 350-400 kcal
- Fat: 20-25g
- Carbohydrates: 45-55g
- Protein: 4-6g
- Note: This is an estimated value based on 24 servings per recipe. Actual nutritional values may vary based on specific ingredients and serving size.
Storage and Leftover Tips
- Storage at Room Temperature: Store uneaten brownies in an airtight container at room temperature for up to 4 days.
- Freezing: Brownies freeze incredibly well! Cool them completely, cut them into squares, and wrap them tightly in plastic wrap before placing them in a freezer-safe bag. They will keep in the freezer for up to 3 months. Thaw them overnight at room temperature.
- Reheating: A quick 10-15 seconds in the microwave will give them that “fresh-from-the-oven” gooey center again.
More Recipes You Will Love
If you enjoyed these decadent treats, you might also want to check out some of my other favorite recipes. Whether you’re craving more chocolate, looking for a make-ahead holiday classic, or just want something sweet:
- For more no-bake sweets, try making your own This Edible Cookie Dough Is My Favorite No-Bake Treat for Late Night Cravings.
- If you love the depth of a great holiday dessert, you’ll need to save my recipe for These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.
- Looking for another great dessert that features a similar fudgy texture? Give my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession a shot.
Final Thoughts
These Salted Caramel Brownies aren’t just dessert; they’re an occasion. The homemade caramel is a game-changer, giving you a depth of flavor that a store-bought version simply can’t match. Take the time to master the caramel and resist the urge to overbake, and you’ll be rewarded with the best, most decadent brownie you’ve ever had.
I want to know if these live up to the hype! Drop a comment below and let me know how your batch turned out. Did you sprinkle extra salt? Did you eat a corner piece while they were still warm? Follow me on social media for more fudgy and fantastic recipes!
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