Salted Caramel Brownies

For the last few years there has been a craze for salted caramel. Salted caramel this, salted caramel that. As I’m not a huge caramel fan, this craze was something I didn’t get into. However, this recipe changed my mind and I am now a salted caramel lover!

Salted Cr

The salted caramel adds a huge flavour to these chocolately squares.


There are two ways to make these: to make the caramel melt into the chocolate or to have caramel bursts throughout.


If a burst of caramel is your goal, I highly recommend freezing the caramel until they are hard as caramel rocks as opposed to when they are just cooled down.


Adding salt to sweet things always intensifies the flavours I find. Especially chocolate.


I like this recipe more than if there was a whole caramel layer on top. It allows for each piece to be different, which in my opinion, making you always wanting more.


I made these brownies this past weekend for a friends birthday. Put them in a nice box and made sure it was filled. By the time he left my house, there was only a few left. He informed me that the box was empty by the time he got home. I love hearing things like that!


Salted Caramel Brownies

Prep time: 10 minutes     Cook time: 45 minutes     Cool time: Can be eaten warm!


1/2 cup granulated sugar
1/4 cup unsalted butter (or salted, but then ease up on the sea salt)
Heaped 1/4 teaspoon flaky sea salt or kosher salt
3 tablespoons heavy cream

3 ounces (3 squares bakers chocolate) unsweetened or dark chocolate, roughly chopped
1/2 cup or 1 stick unsalted butter, plus extra for pan
1 cup granulated sugar
2 large eggs, room tempertaure if possible
1 teaspoon vanilla extract
Heaped 1/4 teaspoon flaky sea salt or kosher salt
2/3 cup  all-purpose flour


For Caramel:

Depending on your desired thickness of caramel you can ready a silpat on a cookie sheet or butter parchment paper and put it over a square pan or deep plate.

In a medium saucepan over medium-high heat, melt your sugar by stirring for about 5 minute. Stir until melted and it is an amber colour.

Remove from heat and stir in butter. It may become difficult to stir as the caramel might solidify. Don’t worry; the next step will fix it.

Return to heat and add the cream and salt bringing it back to a simmer while stirring to incorporate. This will allow the solid bits to melt and have everything melt together perfectly. Stop cooking when the caramel turns to a dark amber.

Pour out onto the silpat or parchment paper in a pan. You can do a light sprinjle of salt before you transfer to your freezer. Freeze until desired solidification. Extra frozen if you prefer your brownies to have bursts of caramel throughout. Softer if you prefer to melt into the brownie.


Heat oven to 350°F. Butter an 8×8-inch square baking pan and cover with a strip of parchment, extending it up two sides to help lift brownies once baked. Butter the parchment.

In another saucepan, on medium to low heat (or if you have an electric stove, the residual heat left from making the caramel is perfect) melt the chocolate and butter together.

Off the heat, whisk in sugar, vanilla, salt and eggs – one at a time. Incorporate flour. Don’t over stir.


Chop frozen caramel into squares, roughly 1/2 to 1 inch. Gently fold in most of the caramel. Put aside the rest for the top.

Scrape batter into prepared pan, spreading to fill the pan. Distribute the rest of the caramel over the batter.

Bake for 30 minutes.

Cool or eat warm with ice cream!

{Original recipe can be found at Smitten Kitchen}

Salted Caramel Brownies!

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