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Salted Caramel Brownies

These Salted Caramel Brownies are fudgy, chocolatey, and layered with luscious salted caramel for the ultimate indulgence!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup salted caramel sauce
  • sea salt for topping

Instructions

  • Line your 9x13-inch baking pan with parchment paper or lightly grease it to prevent sticking. Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, pour in the melted unsalted butter. Add granulated and brown sugar. Whisk together until fully combined and smooth.
  • Crack in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients. Use a rubber spatula to fold gently until just incorporated. Avoid overmixing.
  • Add the semi-sweet chocolate chips and fold them in evenly.
  • Pour half of the brownie batter into the prepared pan and spread evenly. Drizzle half of the salted caramel sauce over the batter. Pour the remaining batter on top and smooth it out. Swirl the remaining caramel sauce over the top.
  • Bake for 35-40 minutes. Check doneness with a toothpick; a few moist crumbs are perfect. Remove from oven and sprinkle sea salt over the top while warm. Cool completely on a cooling rack before cutting.

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Notes

  • Store brownies at room temperature in an airtight container for up to 3 days or refrigerate for up to a week.
  • Freeze individual brownies wrapped tightly for up to 3 months; thaw overnight in the fridge.
  • For a dairy-free version, substitute butter with coconut oil.