BROWNIES WITH SALTED CARAMEL
Rated 5.0 stars by 1 users
Category
DESSERT
Author:
Spice & Spirit
These salted caramel brownies are rich, fudgy, and just the right amount of sweet-meets-salty. Made with pantry staples and topped with a generous drizzle of homemade caramel sauce, they’re a go-to for anyone craving an indulgent dessert. Each bite is soft, gooey, and flecked with flaked sea salt to bring out the deep chocolate flavor.
Ingredients
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3 eggs
Included in the kit:
For the caramel:
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8 oz heavy cream
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1¼ cups sugar
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¼ tsp salt
For the brownies:
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6 oz vegetable oil
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1½ cups sugar
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1 tsp vanilla extract
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¾ cup flour
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¼ tsp baking powder
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⅓ cup cocoa powder
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¼ tsp salt
For topping:
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1 tsp flaked sea salt
Directions
Start the caramel:
Bring the heavy cream to room temperature. In a medium saucepan over high heat, mix 1¼ cups sugar and ½ cup water. Let it boil until the sugar starts to brown evenly.
Finish the caramel:
Turn off heat and carefully add the cream—it will bubble and steam. Whisk until bubbling stops, stir in ¼ tsp salt, and let cool. Transfer to a heatproof bowl or jar.
Make the brownie batter:
Preheat oven to 350°F. In a large bowl, whisk together vegetable oil, 1½ cups sugar, vanilla extract, and eggs. Add flour, baking powder, cocoa powder, and ¼ tsp salt. Mix until smooth.
Prepare the pan:
Lightly grease a 9x9" baking pan with oil or butter. Pour in the batter and smooth out the top.
Add the caramel swirl:
Spoon about 10 small dollops of caramel over the batter. Swirl gently with a spoon, creating pockets without overmixing.
Bake and finish:
Bake for 18–20 minutes, or until the center is set and no longer glossy. Cool on a wire rack. Once cooled, cut into squares, drizzle with more caramel, and sprinkle with flaked sea salt.
Recipe Note
Recipe Note
Yields: 16 brownies
Why You'll Love These Brownies
These brownies strike the perfect balance between rich chocolate and salty-sweet caramel. Whether for a party tray or late-night snack, they deliver intense flavor and soft, chewy texture. With caramel inside and on top, each piece is extra gooey and satisfying.
Tips for Perfect Brownies with Salted Caramel
Watch the caramel: It turns from golden to dark quickly. Pull it from the heat once amber.
Don’t overbake: A matte surface and set center means they’re ready. Glossy tops need more time.
Swirl gently: Avoid fully mixing in the caramel to keep rich pockets in the batter.
Cool completely: These are soft and tender, so slicing is easier once fully cooled.
Store extras: Keep in an airtight container for a few days—or freeze for longer.
Salted Caramel Variations
Switch things up with these easy tweaks:
Espresso Kick: Add a teaspoon of instant espresso to the batter for mocha flavor.
Nutty Swirl: Top with chopped walnuts or pecans for crunch.
Double Chocolate: Mix in chocolate chips for extra richness.
Spicy Caramel: Add a pinch of cayenne or cinnamon to the caramel for heat.
Frequently Asked Questions (FAQs)
Q: Can I make the caramel ahead of time?
A: Yes, the caramel can be made up to 5 days ahead and stored in the fridge. Warm slightly before using.
Q: Can I use butter instead of oil?
A: Yes, melted butter works too, but may change the texture slightly—expect a denser bite.
Q: How do I know when the brownies are done?
A: Look for edges that are firm and a center that’s just set with a matte finish.
Q: Can I leave off the sea salt?
A: You can, but the salt balances the sweetness and gives it that signature finish.
