Salted-Caramel Brownies

Hi guys!  Happy Wednesday!  Hope everyone is getting through the week.  This weekend, I decided to try new brownie recipe!  First I made my own salted caramel {yum!}, and then I whipped up a batch of brownies.  Separately they’re both pretty good.  Together, they’re amazing!  Even better, if you were slacking off on the Valentine’s Day front, these would be a great way to show someone you care.  That someone could even be yourself 🙂

The homemade salted caramel sauce really makes things gooey and delicious with these brownies, but if you’re pressed for time I’m sure you could use sauce from a jar.  If your sauce looks like mine, it might be a little less lumpy than the homemade version.  Either way, I’m sure it will be delicious on these brownies!

Salted Caramel Brownies:

Salted Caramel:


  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup 2% milk {heavy cream is probably recommended here}
  • 4 tbsp unsalted butter {3.5 if you use heavy cream instead of milk}
  • 1 tsp sea salt


  1. Measure the sugar and the water into a large saucepan over medium-low heat, big enough to contain the caramel sauce when it bubbles up later on.  Do not stir.
  2. When the sugar dissolves, increase the heat.  Bring to a boil and still don’t stir.  You’re looking for a dark amber color.  When this happens, remove the caramel from the heat.
  3. Carefully mix in the milk/cream and butter.  The mixture will bubble up, so be careful.
  4. Transfer to another vessel to cool.  I’ve seen recipes calling for dishes, but I poured my caramel into my Pyrex measuring cup, because I knew I’d be using it soon.



  • 4 ounces baking chocolate
  • 1/2 cup butter
  • 1.5 cups sugar
  • 3 eggs
  • 1 tbsp vanilla {If you don’t have real vanilla, skip it like I did.  No vanilla is better than imitation vanilla.}
  • 2 tbsp cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour {Totally makes this a healthy dessert.  But really, I think it’s good to sneak in whole wheat flour when you can.}


  1. Preheat the oven to 350F, 176C.  Prepare your 9x9ish pan {slightly bigger or smaller will work too!}
  2. Pour butter/chocolate into a large bowl.
  3. Add sugar and eggs and mix well.
  4. Add vanilla.
  5. Add cocoa powder and flours and combine until evenly combined.  Try not to over-mix.
  6. Pour half of the brownie batter into your baking dish.
  7. Top with half of the salted caramel sauce.
  8. Add remaining brownie batter.
  9. Bake for approx 30 minutes.  They will be very gooey when you take them out.
  10. Top with remaining caramel sauce, pouring it evenly over the brownies.
  11. Let cool and set overnight, preferably refrigerated, if you can wait that long.

These are brownies that you need to eat with a fork.  They are very rich and fudgy!!  If it’s too much for you, you could cut down on the caramel sauce, and/or bake them a little bit longer.  Either way, I think these will become one of your favorites!  They’re now one of mine!!  I took lots of pictures of the caramel process in an effort to be helpful… feel free to scroll past them if they’re a bit excessive 🙂

IMG_2667Feb 18, 2015

Sugar and water Step 1.

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Waiting for the boiling action.

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Something’s happening.

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Finally some color.

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Big bubbles. I decided to call this dark amber.

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Pouring in the milk. Lots of bubbling.

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My pretty Mediterranean sea salt flakes!

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Adding the butter. You can see how it got kind of globby. Not sure why, but it was still delicious.

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Ta-da! Homemade salted caramel sauce.

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I know you’ve seen me make brownies before, but I love how the eggs here look in pictures! They’re so much fresher than supermarket eggs at home.

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Brownie layer 1

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Middle layer of salted caramel sauce.

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Brownie layer two.

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Salted caramel topping.

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This is why you let it set overnight. I got impatient. Still delicious but not quite right.

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Here you go! Overnight they really firmed up, and the caramel and chocolate flavors got even more intense.

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Worth the wait. To quote Chandler Bing, this brownie would be “perfection”. {10 points to whoever knows which episode I’m talking about}

What’s your go-to brownie recipe?  How do you jazz it up when you want something more?   Have you ever made salted caramel sauce?  How do you keep it from being lumpy?

*Friends Season 1 Episode 7, The One With the Blackout.  Chandler is trapped in an ATM vestibule with Jill Goodacre.  “Gum would be perfection.”


4 thoughts on “Salted-Caramel Brownies

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