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Salted caramel seems to be one of those “love it or hate it” foods. Like black licorice, mushrooms, olives, or anchovies, you’re either a massive fan of salted caramel and would slather it on just about anything, or you’d rather it didn’t even exist.
Personally, I stand firmly in the “all things are better with salted caramel” camp. I think sea salt makes a delicious addition to chocolate caramel bon bons, caramel sauces, tarts, and of course, salted caramel brownies!
This recipe features a rich, fudgy brownie slathered in a thick layer of homemade salted chocolate caramel. Oh yes, you heard right. Chocolate caramel! While a standard salted caramel is of course delicious in its own right, the addition of chopped dark chocolate makes this a truly next-level caramel dessert.
You’ll most certainly win over the caramel lover in your life with these salted chocolate caramel brownies…if you don’t devour them all by yourself. I may or may not have eaten three of these in one afternoon, and I don’t feel guilty about it at all.
Recipe Variations
If dark chocolate brownie and chocolate caramel is just a bit too chocolatey for your liking, you can top your brownies with a layer of traditional salted caramel instead. I suggest using the caramel recipe from my salted caramel blondies if you prefer a traditional vanilla-based caramel. (Side note: That recipe also offers a quick “semi homemade” hack if you don’t have time to make your own caramel from scratch, although I think it’s well worth the extra effort!)
Don’t like salted caramel? Feel free to omit the salt from the caramel recipe and skip the sprinkling of sea salt on top.
Salted Chocolate Caramel Brownie Tips & Tricks
Be sure to use a good-quality dark chocolate, such as Callebaut, Valrhona, or Lindt, to make the chocolate caramel. You can find quality bars of chocolate in the baking aisle of most grocery stores, or from any chocolate supplier. I do not recommend using chocolate chips to make the caramel. (Chocolate chips are fine for the brownie batter, but if you have extra chopped dark chocolate, you can use it for the brownies, too!)
If storing your brownies in a plastic container, be sure to place parchment or wax paper between each layer. Otherwise, the caramel will cause your brownies to stick together, and you’ll be left with one giant salted chocolate caramel brownie instead!
By itself, the chocolate salted caramel makes a delicious topping for cakes, puddings, and ice cream sundaes. Simply adjust the cooking temperature. I suggest cooking the caramel to around 235° F / 113° C, although you can experiment with slightly higher or lower temperatures to find what works best for you. The higher the temperature, the firmer your caramel will set. (Do not attempt the caramel portion of this recipe without a candy thermometer. There are lots of good ones, but this Taylor digital thermometer is my go-to.
Other brownie recipes you might enjoy:
Raspberry Cheesecake Brownies
Chocolate Frosted Creme Egg Brownies
Cherry Buttercream Brownies
If you like these salted chocolate caramel brownies, try making my salted caramel blondies, too!
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Salted Chocolate Caramel Brownies
- Total Time: 1 hour
- Yield: 16 brownies 1x
Description
A rich, fudgy brownie slathered in a thick layer of homemade salted chocolate caramel, and finished with a sprinkling of coarse sea salt.
Ingredients
Brownies:
113 grams unsalted butter (1/2 cup / 1 stick)
215 grams granulated sugar (1 cup)
55 grams unsweetened cocoa powder (1/2 cup)
1 egg
1 teaspoon vanilla extract
115 grams all purpose flour (3/4 cup + 2 tablespoons)
100 grams chocolate chips (1/2 cup)
1 teaspoon baking powder
2 tablespoons canola oil
1/2 teaspoon coarse sea salt
Salted Chocolate Caramel:
125 milliliters whipping cream (1/2 cup)
45 grams unsalted butter (3 tablespoons)
1/4 teaspoon coarse sea salt, plus more for sprinkling
140 grams granulated sugar (2/3 cup)
50 milliliters water (1/4 cup)
30 grams corn syrup or liquid glucose (1 tablespoon)
50 grams good-quality chopped dark chocolate* (1/2 cup)
Instructions
Brownies:
Preheat oven to 350° F / 175° C. Lightly butter an 8×8 inch / 20×20 centimeter square baking tin, line with parchment, and set aside.
Melt butter in a saucepan over medium heat. When butter has melted, stir in sugar, cocoa powder, and sea salt. Remove from heat and let cool slightly, about five minutes.
Transfer butter-sugar-cocoa mixture to a large mixing bowl.
Add egg and vanilla extract to butter-sugar-cocoa mixture, and stir to combine.
Stir in flour and baking powder, followed by canola oil.
Fold chocolate chips into the batter, stirring until just combined. Pour batter into prepared tin. (Mixture will be thick).
Using damp fingers or a spatula, press batter evenly into the tin.
Bake in preheated oven for 30 minutes, or until a cake tester comes out clean.
Transfer brownies to a wire rack and allow to cool completely, at least one hour. While brownies are cooling, prepare the salted chocolate caramel.
Salted Chocolate Caramel:
In a small saucepan, warm cream, butter, and sea salt over low heat. (Do not boil.)
In a separate pan, combine sugar, water, and corn syrup. Cook over medium heat, without stirring, brushing down the sides of the pan with a damp pastry brush as needed. Continue cooking until the mixture reaches a medium caramel color (about 365° F / 185° C on a candy thermometer; your mixture should resemble honey.) This will take a few minutes, so be patient!
Remove pan from heat and pour warm cream mixture into the caramelized sugar mixture, then wait for a moment until the bubbles subside.
Return pan to medium heat and cook mixture to approximately 244-245° F / 118° C. (This will produce a caramel layer just firm enough to hold its shape on the top of the blondies, yet soft enough to chew easily!) Again, it will take a few minutes for the caramel to come up to the proper temperature, so be patient.
When correct temperature has been achieved, remove caramel from heat. Immediately add chopped dark chocolate to the hot caramel, and stir gently until just combined.
Pour chocolate caramel mixture over brownie slab, and use a spatula to spread evenly, making sure the caramel reaches all edges of the tin.
Sprinkle generously with sea salt.
Sit aside to cool, at least one hour or until caramel has set. Remove brownie slab from tin, slice into 16 squares, and enjoy!
Store salted caramel brownies in an airtight container at room temperature for up to five days.**
Notes
*Be sure to use a good-quality dark chocolate, such as Callebaut, Guittard, Valrhona, or Lindt. I do not recommend using chocolate chips to make the caramel.
**If storing in a container, be sure to place parchment or wax paper between layers. Otherwise, the sticky caramel will cause your brownie to stick together!
Do not attempt this recipe without a candy thermometer. There are lots of good ones, but this Taylor digital thermometer is my go-to.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Brownies and Traybakes
- Method: Oven + Stovetop
- Cuisine: Dessert
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