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Fudgy Salted Caramel Brownies

Close-up of a fudgy brownie topped with dripping caramel sauce and flaky sea salt, a perfect salted caramel dessert.
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You will make rich, fudgy brownies topped with a homemade salted caramel sauce and a sprinkle of sea salt. This recipe balances sweet and salty flavors perfectly.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, plus more for greasing
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • For the Salted Caramel Sauce: 1 cup granulated sugar
  • 1/2 cup heavy cream, warmed
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flaky sea salt, plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large saucepan over medium heat, melt the 1 cup of butter. Remove from heat and stir in both the granulated sugar and brown sugar until combined.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25 to 30 minutes. A toothpick inserted near the edge should come out with moist crumbs, but the center should still look slightly underdone for fudginess. Let cool completely on a wire rack.
  7. To make the salted caramel sauce, place 1 cup of sugar in a medium, heavy-bottomed saucepan over medium heat. Let the sugar melt without stirring, occasionally swirling the pan gently until it turns a deep amber color.
  8. Carefully pour the warm heavy cream into the melted sugar (it will bubble vigorously). Whisk until smooth.
  9. Remove from heat and whisk in the butter pieces one at a time until fully incorporated. Stir in the vanilla extract and 1/2 teaspoon of sea salt.
  10. Let the caramel cool for about 10 minutes until slightly thickened. Pour the warm salted caramel sauce evenly over the cooled brownies.
  11. Sprinkle the top generously with extra flaky sea salt. Let the caramel set before cutting into squares.

Notes

  • For the fudgiest texture, do not overbake the brownies. The center should remain slightly soft when you remove them from the oven.
  • If you prefer a thicker caramel layer, double the caramel sauce recipe.
  • You can substitute the chocolate chips with chopped pecans or walnuts for added crunch.

Nutrition

Find it online: https://carlacooking.com/salted-caramel-dessert-fudgy-brownies/