Go Back
Salted Caramel Brownies Recipe
Ash Tyrrell

Salted Caramel Brownies Recipe

I still remember the first time I pulled a pan of these salted caramel brownies out of the oven. The smell of melted chocolate and buttery caramel filled my whole kitchen, and I honestly couldn't wait for them to cool before slicing in. Since then, I've made this recipe more times than I can count, tweaking it here and there until I landed on a version that's rich, gooey, and perfectly balanced with that hit of flaky salt.
Print Recipe Pin Recipe
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • Butter or baking spread – 200g plus a little extra for greasing the tin. I like using a spread with a higher fat content since it melts smoothly and keeps the brownies moist.
  • Dark chocolate – 200g. I use a mix of 70% and 50% cocoa solids so the flavor isn't overly bitter or too sweet.
  • Thick caramel or dulce de leche – 397g one tin. This is what gives the brownies that gooey caramel swirl, so don't skip it or swap it for a thin syrup.
  • Flaky sea salt – 1 level teaspoon. This is the ingredient that makes the whole recipe pop so use a flaky variety rather than fine table salt for the best texture.
  • Caster sugar – 200g. Its fine texture dissolves easily into the batter for a smooth glossy top.
  • Eggs – 4 large. Room temperature eggs blend into the batter far more evenly than cold ones straight from the fridge.
  • Plain flour – 130g. Just enough to hold the brownies together without making them cakey.
  • Cocoa powder – 50g. I go for a good quality unsweetened cocoa since it makes a real difference in flavor.

Method
 

  1. Preheat your oven to 180°C, or 160°C if you're using a fan oven, which is Gas Mark 4. Grease your baking tin and line it with parchment paper so the brownies lift out cleanly later.
  2. Combine the butter and dark chocolate in a saucepan over low heat, or melt them in the microwave in short 20-second bursts. Go slowly here, because chocolate can burn quickly if you rush it. Stir until the mixture is completely smooth.
  3. In a small bowl, mix half of the caramel with the flaky sea salt until it loosens slightly.
  4. In a large bowl, combine the remaining caramel with the sugar and eggs. Beat everything together with an electric mixer or a whisk until it looks pale and slightly fluffy. This step builds the fudgy texture brownies are known for.
  5. Pour the melted chocolate and butter into the egg mixture and stir until fully combined. In a separate bowl, sift together the flour and cocoa powder, then fold this into the wet ingredients until the batter turns smooth and glossy.
  6. Spread half of the brownie batter into your prepared tin, smoothing it out to the edges. Drizzle half of the salted caramel over the top in long stripes using a teaspoon.
  7. Spoon the rest of the batter over the caramel layer and smooth it gently, being careful not to drag the caramel underneath too much. Top with the remaining caramel in stripes across the surface.
  8. Drag a skewer through the batter in swirling motions to marble the caramel through the brownies. Bake for 30-35 minutes, until the top looks slightly crusty and the center still has a gentle wobble when you shake the tin.
  9. Let the brownies cool completely in the tin before cutting them into squares. I know it's tempting to dig in right away, but cooling helps the caramel set so your slices hold together properly.

Notes

  • I always use good quality dark chocolate, since it makes a noticeable difference in the depth of flavor.
  • I don't overbake these. A slight wobble in the center when you take them out means they'll set into that fudgy texture once cooled.
  • I let the brownies cool fully in the tin, otherwise the caramel layer doesn't have time to firm up and the squares fall apart.
  • I use a sharp knife dipped in warm water for cleaner slices, wiping it between each cut.
  • I sometimes add a light sprinkle of extra sea salt right after baking for a stronger salty-sweet contrast.