These salted caramel brownies are everything I love about dessert—rich, fudgy, gooey, and swirled with a luscious homemade caramel that melts into every bite. I get the perfect balance of sweet chocolate and salty caramel, and the texture is just irresistible.

Why You’ll Love This Recipe

I like how simple this recipe is, even though it looks like something straight from a bakery. The brownie batter comes together in one bowl, the caramel is straightforward to make, and the result feels incredibly indulgent. I enjoy the contrast of chewy brownie edges with the molten caramel inside. Whenever I bake these, they’re gone within hours—they really are a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownies:

• 3/4 cup cocoa powder

• 1 1/2 cups sugar

• 2 eggs

• 12 tablespoons unsalted butter

• 1/2 cup all-purpose flour

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 1 teaspoon brewed coffee (optional)

• 1/2 cup bittersweet chocolate disks (optional)

For the salted caramel:

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, room temperature, cut into tablespoons

• 1/2 cup heavy cream, room temperature

• 1 to 1 1/2 teaspoons sea salt

Directions

1. To make the caramel, I heat the sugar in a saucepan over medium-high heat until it melts and turns amber. I stir in butter (carefully, since it bubbles), then add cream and sea salt. I let it cool for 15 minutes.

2. While the caramel cools, I preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.

3. I melt the butter in a mixing bowl, then stir in sugar, eggs, vanilla, salt, and optional coffee. I fold in cocoa powder, flour, and chocolate disks if using.

4. I spread half the brownie batter in the pan, pour about 3/4 cup of caramel on top, then cover with the remaining batter.

5. I bake for about 40 minutes, until a knife inserted in the center comes out mostly clean. Then I let them cool completely before slicing into 9 squares.

Servings And Timing

This recipe makes 9 large brownies. Prep time takes about 30 minutes, baking takes 45 minutes, and cooling requires around 1 hour. Altogether, I can expect to enjoy these brownies in about 2 hours and 15 minutes.

Variations

I sometimes swap the caramel with peanut butter or a cream cheese swirl for a different twist. Around the holidays, I like to sprinkle crushed peppermint on top for a festive touch. If I’m in the mood for extra richness, I add more chocolate chunks into the batter.

Storage/Reheating

I keep the brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. When I reheat them, I pop a square in the microwave for 15–20 seconds to bring back that gooey texture.

FAQs

1. How Do I Know When The Brownies Are Done Baking?

I check by inserting a knife or toothpick in the center—it should come out with a few moist crumbs but not raw batter.

2. Can I Use Store-Bought Caramel Instead Of Homemade?

Yes, I can save time by using a good-quality store-bought caramel, though I think homemade gives the best flavor.

3. Do I Have To Use Coffee In The Batter?

No, the coffee is optional. I like it because it enhances the chocolate flavor without making the brownies taste like coffee.

4. Can I Double This Recipe?

Yes, I double the recipe and use a 9×13-inch pan, adjusting the bake time to around 50 minutes.

5. How Do I Cut The Brownies Neatly?

I let the brownies cool completely, then use a sharp knife wiped clean between cuts. Sometimes I even chill them before slicing for extra neat edges.

Conclusion

These salted caramel brownies are everything I crave in a dessert: fudgy, rich, and perfectly balanced with a touch of salt. I love how versatile the recipe is, whether I keep it classic or add a little twist. Each bite feels indulgent and satisfying, making this my go-to recipe whenever I want to impress or treat myself.