Salted Caramel Brownies

Let’s talk about what happens when dark chocolate and salted caramel collide in one pan. These brownies aren’t just dessert—they’re an experience that’ll make your taste buds do a happy dance. Imagine biting into a fudgy chocolate brownie and discovering hidden pockets of gooey caramel that burst with sweet-salty goodness. Yeah, that’s what we’re making today.

What makes these brownies truly special is the double caramel technique. First, we bake caramel directly into the brownie batter, where it creates magical little caverns throughout. Then, we fill those spaces with more caramel after baking, creating pools of liquid gold in every bite. The finishing touch of flaky sea salt creates that perfect sweet-salty balance that makes it impossible to eat just one.

Ingredients

For the Homemade Salted Caramel:

• [Homemade Salted Caramel](CLICK HERE)

For the Dark Chocolate Brownie:

• 2/3 cup (86g) all-purpose flour
• 1/2 cup (50g) Dutch process cocoa powder
• 1/2 tsp salt
• 2 large eggs + 1 egg yolk
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) unsalted butter, melted
• 1 tsp instant coffee granules
• 2 tsp vanilla extract
• 3.5 oz 70% cocoa dark chocolate, chopped
• Flaky sea salt for sprinkling

Steps

For the Homemade Salted Caramel:

1. Once your caramel is prepared, divide it into two portions. Pour half onto a small baking pan lined with parchment paper and the other half into a jar. The key is having two separate consistencies for different purposes in the recipe.
2. Place the sheet of caramel in the freezer and the jar of caramel in the refrigerator. Let both chill while preparing the brownie batter—this should take about 20-30 minutes. The sheet needs to firm up enough to be dolloped but not completely hardened.

For the Dark Chocolate Brownie:

3. Preheat your oven to 350°F (175°C) and prepare an 8×8-inch square baking dish. Grease the pan thoroughly, then line with parchment paper using two sheets that cover both the bottom and all four sides with overhang. This creates handles for easy removal after baking.
4. In a small mixing bowl, whisk together the flour, cocoa powder, and salt until no cocoa lumps remain. Sifting the cocoa powder first can help prevent lumps. Set aside.
5. In a large mixing bowl, vigorously whisk together the eggs and both sugars until the mixture turns pale, creamy, and light (about 2-3 minutes of continuous whisking). Don’t rush this step—proper aeration here creates that perfect brownie texture with a crackly top.
6. Pour in the melted butter (make sure it’s not too hot or it will cook the eggs), coffee granules, and vanilla. Whisk until completely combined. The coffee doesn’t make the brownies taste like coffee—it enhances the chocolate flavor.
7. Add the dry ingredients to the wet mixture and use a rubber spatula to gently fold the batter with a cutting motion. Stop just before the batter is fully mixed, then add the chopped chocolate and fold until barely combined. Overmixing will develop gluten and create cakey rather than fudgy brownies.
8. Pour the batter into the prepared baking dish and spread evenly with an offset spatula or the back of a spoon, making sure to reach all corners.
9. Remove the caramel from the freezer—it should be firm but still somewhat pliable. Use a spoon to scrape about 1/2 teaspoon portions and dollop them evenly across the brownie batter surface. Once all the caramel is added, use a butter knife to gently swirl it through the batter with a figure-eight motion. Don’t overmix—you want distinct caramel areas.
10. Bake for 33-35 minutes until a toothpick inserted between caramel spots comes out with a few moist crumbs (not wet batter). The caramel will have seemingly disappeared, leaving behind holes and crevices throughout the surface. This is exactly what you want! Don’t overbake or you’ll lose the fudgy texture.
11. Allow the brownies to cool for about 20 minutes on a wire rack. The brownies should still be warm but not hot. Then retrieve your reserved jar of caramel from the refrigerator and gently warm it for 10-15 seconds in the microwave if it’s too thick to pour. Drizzle or spoon the caramel on top, aiming to fill each crevice with the caramel.
12. Chill the brownies for about 1 hour, or until the bottom of the pan is no longer warm to the touch. This sets the caramel and makes the brownies easier to cut. Before serving, sprinkle with a generous amount of flaky sea salt. Use a sharp knife, wiping clean between cuts, to slice into 16 squares and enjoy!

Smart Swaps

• Replace all-purpose flour with 1:1 gluten-free baking blend for a gluten-free version
• Substitute coconut sugar for brown sugar in equal amounts for a less refined option
• Try espresso powder (use 1/2 tsp) instead of instant coffee for a deeper flavor
• For dairy-free, use plant-based butter and dairy-free chocolate chips

Make It Diabetes-Friendly

• Replace both sugars with 1/2 cup (120g) allulose plus 1/4 cup (60g) monk fruit sweetener to reduce carbs by approximately 18g per serving
• Use 70% or darker chocolate which has less sugar and a lower glycemic impact
• Add 1/4 cup (28g) chopped walnuts to the batter to increase protein and healthy fats, which slows sugar absorption
• Cut into 20 smaller squares instead of 16 to reduce carb count per serving by 20%
• Pair with a small protein source to further reduce glycemic impact

Pro Tips

• Line your pan with parchment paper that extends up all sides for easy removal
• Room temperature eggs incorporate better with sugar for that perfect crackly top
• For the cleanest cuts, refrigerate brownies completely, then use a hot knife (run under hot water and wipe dry between cuts)
• These brownies actually taste better the next day when flavors have melded
• Store in an airtight container at room temperature for 3 days or refrigerate for up to a week