Thick and chewy brownies are filled with chunks of chewy salted caramels. These brownies are irresistible and perfect for your after school treat, midnight snack, or party dessert!
This recipe is a long time coming. The brownies are based on my best ever brownie recipe- thick and chewy brownies. To me, a brownie ain't a brownie unless it has that gorgeous crinkly top. My brownie base recipe is easy to make in one pot.
What are the ingredients for salted caramel brownies?
You don't need any crazy ingredients here. By all means, use a boxed mix for the brownies but let me tell you this recipe for homemade brownies is super simple and all made in one pot.
You will need:
- Chewy Caramels (Store-bought or Homemade)
- Unsalted Butter
- Granulated Sugar
- Bensdorp Dutch Cocoa Powder
- Vegetable Oil
- Pure Vanilla Extract
- Egg Yolk and 1 Large Egg, at room temp.
- Baking Soda
- Cornstarch/ Cornflour
- All-Purpose Flour
- Chocolate (chips, chunks, or bars chopped)
- Sea Salt, if you love salty and sweet!
How do you make salted caramel brownies?
First, things, first start by preheating your oven to 350F/180C and line a pan with foil and grease the foil heavily. I like to line my pan with foil for two reasons, first it is easy cleanup, second, the foil helps me lift the brownies out of the pan to cool quicker, which means I get to eat the brownies faster!!
Chop your caramels into smaller chunks and place them on a plate in the freezer to harden up a bit, just while you make the brownie batter.
Next, make the brownies. If you would like to see step-by-step photos of how to make the brownie batter then please visit this post.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different as to what someone else scoops!
Pour half of the brownie batter into the prepared pan then place the caramel chunks evenly around, I love salt, so I sprinkled some sea salt on top.
Pour remaining brownie batter on top, use an offset spatula to help ensure everything is covered. Then bake for
Can you make salted caramel brownies ahead of time?
Definitely, since brownies need to cool completely before slicing, I will often bake the brownies at night time then slice them fresh the next day.
How long do salted caramel brownies last?
These brownies can sit at room temperature in an air-tight container for up to 4 days. But they won't last that long, trust me!!
Can you freeze salted caramel brownies?
Totally, I freeze brownies all the time. I actually enjoy a frozen brownie, but I wouldn't recommend indulging in a frozen salted caramel brownie as the caramel will be quite hard and could hurt your teeth.
To freeze brownies, let them cool completely then place them in a freezer bag in an even layer, lay them flat to freeze for the first two hours then feel free to stuff them standing up or whatever position you like. Letting them freeze first flat ensures they won't freeze stuck together.
To thaw, the brownies take them out of the freezer and let them sit at room temperature for an hour or so.
Want more salted caramel recipes?
- Salted Caramel Chocolate cake
- Salted Caramel Cheesecake
- Salted Caramel Creme Brulee
- Salted Caramel Crepe Cake
Please let me know if you make these salted caramel brownies by leaving a star rating and review below!Print
- 8-10 Chewy Caramels (Store-bought or I have a step-by-step post to make Homemade)
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams(1 ¼ cups) Granulated Sugar
- 90 Grams (Scant Cup) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 Grams (scant ½ cup) All- Purpose Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
- ½ Teaspoon Sea Salt
- Preheat the oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily. Chop the chewy caramels in half and place in the freezer to harden up while you make the brownie batter.
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
- Pour half of the batter into the prepared pan then place the chewy caramel chunks all over, sprinkle additonal sea salt if desired, then pour remaining batter on top.
- Bake the brwonies 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
- Prep Time: 15
- Cook Time: 31
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate and caramel, caramel brownies, chewy brownies