Salted Caramel Brownies
Total Time
Prep: 20 min. Bake: 50 min. + cooling
Yield
2 dozen
Rich, decadent and bursting with gooey homemade caramel, these salted caramel brownies won't last long once they emerge from your oven.
Ingredients
- CARAMEL TOPPING:
- 1 cup sugar
- 4 tablespoons butter, softened
- 1/3 cup warm heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- BROWNIES:
- 2 cups sugar
- 1 cup canola oil
- 3/4 cup baking cocoa
- 4 large eggs, room temperature
- 1/4 cup 2% milk
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- Flaky sea salt, for topping
Directions
- Heat sugar in a large saucepan over medium heat; cook until melted, stirring once or twice. Continue cooking until sugar is a dark amber color, 1-2 minutes. Quickly remove from heat; whisk in butter until melted. Whisk in warm heavy cream, vanilla and salt until smooth. Transfer to small bowl. Cool to room temperature; refrigerate 30-45 minutes or until caramel has slightly thickened.
- Preheat oven to 350°. In a large bowl, beat sugar, oil, cocoa, eggs and milk at medium speed until smooth and fluffy. In another bowl, combine flour, salt and baking powder; gradually add to egg mixture until well blended.
- Pour batter into a greased 13x9-in. baking pan. Drizzle with caramel. Carefully swirl brownie batter with a knife. Sprinkle with flaky sea salt. Bake until a toothpick inserted in center comes out with moist crumbs (do not overbake), 40-45 minutes. Cool completely on a wire rack. If desired, sprinkle with additional flaky sea salt before serving.
Nutrition Facts
1 brownie: 258 calories, 14g fat (3g saturated fat), 40mg cholesterol, 197mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 3g protein.
Those looking to amp up a batch of brownies only need to turn their attention to an easy, homemade salted caramel. Swirl it into the brownie batter so the caramel bakes right in. —Julie Andrews, Rockford, Michigan
Recipe Creator
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