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Salted Caramel Brownies Recipe

American · Dessert · 55 min total

Rich, fudgy brownies swirled with homemade salted caramel and topped with flaky sea salt for the perfect sweet-salty treat.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups granulated sugar
• 4 large eggs
• 1 1/2 cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon flaky sea salt (for topping)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
2. For the brownies: Melt 1 cup butter in a large saucepan over medium heat. Remove from heat, stir in 2 1/4 cups sugar, then add eggs one at a time, whisking well after each. Add cocoa powder, 1 teaspoon salt, baking powder, and vanilla; stir until combined. Fold in flour and chocolate chips until just mixed. Pour batter into prepared pan.
3. For the caramel: In a small saucepan, combine heavy cream, 1/4 cup butter, brown sugar, and 1/4 cup sugar. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute without stirring. Remove from heat, stir in 1/2 teaspoon vanilla. Let cool slightly.
4. Drizzle caramel over brownie batter in pan. Use a knife to swirl caramel into the batter, creating a marbled effect.
5. Bake for 30-35 minutes, until a toothpick inserted in center comes out with moist crumbs. Do not overbake.
6. Immediately sprinkle flaky sea salt over the top. Let cool completely in pan on a wire rack, then lift out using parchment and cut into squares.

Tips

• For best results, use a high-quality cocoa powder like Dutch-processed.
• Store brownies in an airtight container at room temperature for up to 5 days.
• Caramel can be made ahead and refrigerated; warm slightly before drizzling.

More about Salted Caramel Brownies →

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