Salted Caramel Killer Brownie

There’s just something magical about biting into a brownie that has everything—that crackly top, the gooey, rich center, and then—wait for it—a ribbon of salted caramel running through the middle like a hidden treasure. If you’ve never experienced a killer brownie before, let me be the first to tell you: you’re in for something seriously special.

This Salted Caramel Killer Brownie is all about decadence. Think: layers of fudgy chocolate brownie, a generous drizzle of homemade (or store-bought—no shame!) salted caramel, and just enough salt on top to make every bite dance on your tongue. Whether you’re baking for a potluck, gifting to a friend, or just craving something sweet at the end of a long day, these brownies are the kind of treat that makes people go silent after the first bite.

I first made a version of these after having something similar at a bakery back home. I couldn’t stop thinking about the contrast between the rich chocolate and that smooth, buttery caramel. So naturally, I set out to recreate the magic in my own kitchen. Now, it’s a go-to for birthdays, holidays, and those random Tuesday nights when dessert feels completely necessary.

Why You’ll Love This Recipe

• Super fudgy and rich: These aren’t your average brownies. They’re thick, chocolate-packed, and unapologetically indulgent.
• The salted caramel center: That luscious caramel layer melts just slightly into the brownie during baking, making every bite gooey and irresistible.
• Balanced sweetness: A pinch of flaky sea salt on top pulls everything together, cutting the richness just enough to keep you going back for more.
• Crowd favorite: Whether it’s a family dinner, a bake sale, or a casual gathering with friends, these brownies always steal the show.
• Easy to make ahead: They actually taste even better the next day, making them perfect for prepping in advance.

Imagine sinking your teeth into a warm square that’s crisp on the edges, melty in the middle, and loaded with both dark chocolate chunks and golden caramel. It’s comfort food meets gourmet dessert, all in one pan.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 16 brownies
• Calories per serving: 320
• Protein: 4g | Carbs: 40g | Fat: 17g

Ingredients

For the Brownie Layer:

• 1 cup unsalted butter, melted
• 1 1/4 cups granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder (Dutch process or natural)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chunks or chips

For the Caramel Layer:

• 1 cup caramel sauce (store-bought or homemade)
• 1/2 teaspoon flaky sea salt (like Maldon or fleur de sel)

Butter: It adds that rich, melt-in-your-mouth texture to the brownies.
Cocoa powder + chocolate chunks: Double the chocolate = double the love.
Brown sugar: Adds moisture and a slight molasses flavor that deepens the richness.
Caramel sauce: The star of the show. Try making your own if you’re feeling extra fancy.
Flaky sea salt: Don’t skip this. It takes the brownies from sweet to sophisticated.

Step-by-Step Instructions

1. Prep your pan and preheat the oven
   Start by preheating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang so you can lift the brownies out easily after baking.
2. Make the brownie batter
   In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and shiny. Add in the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
3. Mix the dry ingredients
   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon—just until no streaks of flour remain. Don’t overmix. Fold in the chocolate chunks last.
4. Layer the batter and caramel
   Spread half of the brownie batter into the prepared pan and smooth it out. Pour the caramel sauce evenly over the top, spreading gently to cover. Sprinkle a pinch of flaky sea salt across the caramel. Then, dollop the remaining brownie batter over the caramel and gently smooth it out to cover.
5. Bake to fudgy perfection
   Bake for 35–38 minutes, or until the edges look set but the center still has a slight jiggle. Don’t overbake—these brownies should be moist and fudgy.
6. Cool and slice
   Let the brownies cool completely in the pan. This is the hard part, but totally worth the wait. Once cool, lift them out using the parchment paper and slice into squares.

Optional tip: For super-clean cuts, pop the brownies in the fridge for 30 minutes before slicing.

How to Serve

• Serve warm with a scoop of vanilla ice cream on top.
• Drizzle extra caramel sauce and a few flakes of sea salt just before serving.
• Pair with a cup of strong black coffee or a glass of cold oat milk for contrast.
• Stack them high on a cake stand for a beautiful (and edible) centerpiece.

Additional Tips

• Use good-quality chocolate: Since chocolate is the star, use the best you can find.
• Homemade caramel? Absolutely!: A quick caramel made from sugar, butter, and cream will elevate this even more.
• Line the pan well: Don’t skip the parchment paper. It makes removing the brownies a breeze.
• Don’t overbake: Keep an eye on the oven—overbaking is the easiest way to lose that gooey center.
• Chill before cutting: If you want neat squares, refrigerate the brownies for a bit before slicing.

Recipe Variations

• Nutty twist: Add chopped pecans or walnuts between the layers.
• Spiced caramel: Add a pinch of cinnamon or cardamom to the caramel for a warm, cozy flavor.
• Double caramel: Drizzle more caramel on top before baking.
• Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour.
• Dairy-free: Swap in a plant-based butter and dairy-free caramel sauce.

Serving Suggestions

• Side dishes: Serve with fresh berries for a pop of color and tartness.
• Kid-friendly combo: Warm brownies + cold milk = instant after-school hit.
• For gatherings: Cut smaller squares and serve on a platter with toothpicks.
• Holiday tray: Add these to your holiday cookie spread for a rich, chocolatey centerpiece.

Freezing and Storage

Storage:
Keep brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store them in the fridge.

Freezing:
Wrap individual squares in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or reheat gently in the microwave.

Reheating:
A quick 10–15 seconds in the microwave brings the fudgy texture right back.

Special Equipment

• 8×8-inch baking pan: This size keeps the brownies thick and gooey.
• Parchment paper: For easy removal and clean edges.
• Offset spatula or butter knife: Helpful for smoothing layers.
• Wire rack: To cool the brownies evenly.

FAQ

Can I use store-bought caramel?
Yes! Just choose a thick, good-quality caramel that won’t run too much when heated.

What if my caramel sinks to the bottom?
No worries—it’ll still taste amazing. You can try chilling the caramel slightly before layering to keep it in place.

Can I double this recipe?
Absolutely! Use a 9×13-inch pan and bake for 40–45 minutes.

How do I make homemade caramel?
Melt 1 cup of sugar over medium heat, then stir in 6 tablespoons of butter and 1/2 cup of heavy cream. Stir in a pinch of salt, cool slightly, and you’re good to go.

Can I skip the salt on top?
You can, but it really balances the sweetness and makes the flavors pop.

Why are my brownies dry?
They were likely overbaked. Next time, pull them when the edges are set but the center is still a little soft.

What kind of cocoa powder should I use?
Unsweetened natural cocoa works great, but Dutch process will give you a deeper chocolate flavor.

Can I add a swirl of peanut butter?
Yes please. Dollop and swirl it in along with the caramel layer.

What’s the best way to slice clean brownies?
Chill the brownies and use a warm, sharp knife (wipe between cuts).

Do these travel well?
Yes! Wrap them tightly and they’ll hold up beautifully for road trips or lunchbox treats.

Conclusion

So there you have it—your new favorite brownie recipe. These Salted Caramel Killer Brownies are rich, gooey, a little salty, and totally unforgettable. Whether you’re sharing them or keeping the whole batch for yourself (no judgment!), I hope they bring a little extra sweetness to your day.

If you give them a try, I’d love to see! Snap a photo and tag me—nothing makes me happier than seeing your homemade masterpieces.

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