Description
These Salted Caramel Killer Brownies are thick, fudgy, and layered with gooey caramel and a sprinkle of sea salt. Each bite delivers the ultimate sweet-salty-chocolatey satisfaction. A total showstopper for dessert lovers!
Ingredients
For the brownie layers:
-
1 cup unsalted butter, melted
-
2 cups granulated sugar
-
4 large eggs
-
1 tsp vanilla extract
-
1 cup all-purpose flour
-
1 cup unsweetened cocoa powder
-
½ tsp salt
For the caramel filling:
-
1 (11 oz) bag soft caramel candies, unwrapped
-
2 tbsp heavy cream
-
½ tsp flaky sea salt (plus more for topping)
Optional:
-
1 cup chocolate chips or chunks
-
Extra caramel drizzle for serving
Instructions
1️⃣ Preheat oven: Preheat to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting.
2️⃣ Make the brownie batter: In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla, and beat until smooth. Stir in flour, cocoa powder, and salt just until combined.
3️⃣ Melt the caramel: In a microwave-safe bowl, melt caramels with heavy cream in 30-second bursts, stirring until smooth.
4️⃣ Assemble layers: Spread half of the brownie batter into the prepared pan. Pour the melted caramel over the batter and sprinkle with flaky sea salt. Carefully dollop and spread the remaining brownie batter on top.
5️⃣ Bake: Bake for 35–40 minutes or until the top is set and a toothpick comes out with moist crumbs (not raw batter).
6️⃣ Cool completely: Let brownies cool in the pan. For best results, chill in the fridge for 1 hour before slicing.
7️⃣ Serve: Cut into squares, sprinkle with extra sea salt if desired, and enjoy!
Notes
-
For cleaner cuts, use a hot knife and wipe between slices.
-
Add chopped pecans or walnuts for crunch.
-
These brownies store well in the fridge or freezer.
- Prep Time: 20 min
- Cook Time: 40 min