Salted Caramel Brownies
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Moist and chewy caramel brownies! These Salted Caramel Brownies are a classic brownie with chewy caramel on top and dusted with flaky sea salt for a sweet and salty dessert that everyone will love.
If you are looking for more brownie recipes, check out my Eggless Chocolate Ganache Brownies, Sourdough Chocolate Chip Brownies, or my Olive Oil Raspberry Brownies.
Table of Contents
When I owned my bake shop, this was a customer favorite. People would ask for these all the time! These simple brownies with chewy caramel on top are a sweet and salty dessert that combines rich and fudgy brownies with chewy salted caramel. These Salted Caramel Brownies start out with a classic soft and chewy brownie and they are topped with homemade chewy salted caramel. This is not caramel sauce people! It’s like making homemade chewy caramel candies on top of brownies!
These chewy caramel brownies are better than just adding caramel sauce to your brownie because traditional caramel sauce can melt into the brownies. It also won’t harden completely, so you can’t stack the brownies or serve them on a platter for a party. They are also incredibly messy if you use caramel sauce on top of brownies. So, this is why it's important to make a different kind of caramel when topping brownies.
That’s what makes these Salted Caramel Brownie so special. In order to have the best chewy caramel brownies experience, you have to make your own caramel candy on top of the brownies! This way, the caramel will set, and you can touch it without getting your hands all sticky. Plus, it’s chewy like your favorite caramel candy, giving these Salted Caramel Brownies a run for everyone else’s money.
Why You'll Love This Recipe
True Caramel: I make a True Caramel for the top of these brownies. That means I dry burn the sugar to create a caramel flavor, no shortcuts here. The ratios I use create a chewy caramel that sits atop the fudgy brownies.
Rich & Fudgy: These classic brownies are rich and fudgy. I use Dutch cocoa powder for a classic brownie that is only made better with the addition of salted caramel.
Sweet & Salty: The best dessert combo, in my opinion. These Salted Caramel Brownies satisfy both your sweet and salty craving!
Make Ahead: This is a great make ahead dessert, as the caramel has to harden. So, if you want to plan ahead of time, then this is a great recipe to make the night before.
Ingredients
- Cane Sugar: I use organic cane sugar.
- Canola Oil: I use organic canola oil as it's the most neutral oil. But, you could also use coconut oil or extra virgin olive oil.
- Cocoa Powder: I use organic Dutch cocoa powder.
- Dark Chocolate: I use dark chocolate chips for this. You could also use a chopped up chocolate bar as well.
- Eggs: I use organic large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Vanilla Bean: I use organic ground vanilla bean for more depth of flavor, but you can also use vanilla extract too.
- Butter: You'll need organic salted butter for the caramel topping, my favorite is Organic Valley.
- Heavy Whipping Cream: I use organic heavy whipping cream for the caramel.
- Flaky Sea Salt: Flaky sea salt is totally necessary for the salted caramel.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for the brownies, but you can also use a hand mixer or even just a bowl with a whisk.
- 9×13-inch Baking Pan: I use my 9×13-inch USA Pan for nice clean straight sides.
- Parchment Paper: I use nontoxic parchment paper.
- Small Pot: You'll need a small pot for the caramel topping.
- High Heat Spatula: Make sure to use a high heat spatula for the caramel.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, canola oil, cocoa powder, and dark chocolate chips. Pour the boiling water directly on top of the chocolate chips and mix on low on until combined and the chocolate has completely melted and there are no chunks.
Add the egg, flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix. Transfer to the prepared pan and spread evenly.
Step 3
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the topping: In a small pot, add the cane sugar. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.
Step 5
Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined. Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
Step 6
Pour the caramel over the top of the brownies. Allow to set until the caramel has cooled completely or overnight. Sprinkle with flaky sea salt.
FAQ's
Nope! You do not need a stand mixer or hand mixer for this recipe. Though, it will make it faster and easier, in my opinion, which is why I always use my mixer. But you can easily make these brownies with a bowl and whisk or wooden spoon!
Yes, if you don’t want to use canola oil you can use coconut oil (if it’s melted) or you can also use extra virgin olive oil or sunflower oil.
Yes, if you don’t want to use dark you can swap for milk chocolate chips or semi sweet! Either option will be fine but will change the flavor of the brownies.
You can use vanilla extract in place of vanilla bean, but be sure to use 1 teaspoon of vanilla extract for 1/2 teaspoon ground vanilla bean, as vanilla bean is more flavorful so you’ll need to use more vanilla extract in this recipe.
If you don’t have the flaky sea salt, just sprinkle some regular sea salt on top. Totally fine! You’ll still get that amazing sweet and salty flavor! I just prefer the flaky sea salt for the look.
Brownies are moist and chewy so they always need to be store in an airtight container. You can wrap them in plastic wrap, use a tupeprware, or a zip bag. They should stay at room temperature so the caramel stays nice and chewy. If you're stacking them in a tupperware, place a piece of parchment paper in between each one so the don't stick.
Craving More?
Salted Caramel Brownies
Ingredients
Batter
- 226 grams cane sugar
- 113 grams canola oil
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate chips
- 1/2 cup boiling water
- 1 large egg
- 212 grams all purpose flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Topping
- 170 grams cane sugar
- 57 grams salted butter
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, canola oil, cocoa powder, and dark chocolate chips. Pour the boiling water directly on top of the chocolate chips and mix on low on until combined and the chocolate has completely melted and there are no chunks.
- Add the egg, flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined, do not over mix. Transfer to the prepared pan and spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan.
- To make the topping: In a small pot, add the cane sugar. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.
- Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
- Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added.
- Pour the caramel over the top of the brownies. Allow to set until the caramel has cooled completely or overnight.
- Sprinkle with flaky sea salt. Cut into 9 brownies.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
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