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–+ servings

Salted Caramel Brownies

Salted caramel brownies are brownies that are baked with a THICK layer of salted caramel, and smothered with salted caramel on top. They are fudgy and decadent, SUPER chocolatey, and have the perfect balance of sweet and salty.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 large brownies

Ingredients
 

  • Homemade Caramel
  • ¾ cup (94 grams) all purpose flour
  • 1 ½ cups (120 grams) cocoa powder unsweetened regular cocoa powder or dutch processed cocoa powder works!
  • ¾ teaspoon salt
  • 1 teaspoon instant coffee granules + 1 teaspoon water optional
  • 1 ¼ cups (283 grams) unsalted butter melted
  • 4 ¼ cups (510 grams grams) powdered sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Prepare the caramel through step 6 of the linked caramel recipe.
  • Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius) and line an 8x8 or 9x9 inch pan with parchment paper with overhang on at least two sides. This will make it easier to remove the brownies from the pan. Set aside.
  • I suggest having all the ingredients out and measured to make this process easier.
  • In a bowl, whisk together the flour, cocoa powder and salt. Set aside.
  • If using the coffee, combine the instant coffee granules and water in a small bowl until the granules are completely absorbed. This is optional but recommended - the coffee really deepens the chocolate flavor.
  • In a separate, microwave-safe bowl, combine the butter and powdered sugar. Melt the two together in the microwave in 30 second increments, whisking in between each increment. I typically microwave it 4-5 times. Whisk them together until completely smooth and the powdered sugar is dissolved in the butter. It should almost look like melted white chocolate. You can also melt them together on the stove.
  • Meanwhile, whip your eggs. Crack the eggs in the bowl of a stand mixer fitted with the whisk attachment (or a medium sized bowl if using a handheld mixer), and beat them on medium speed for 4-5 minutes until they are a paler yellow color and foamy.
  • Once the eggs are done whipping, pour in the hot butter/sugar mixture. Whip them together on medium speed for two minutes. Add the vanilla and coffee mixture (if using) and whip until combined.
  • Add the flour, cocoa powder and salt and fold together (not whisk) until a batter forms. Whisking will knock out all of the air you just added by whipping the eggs.
  • Pour half of the brownie batter into the prepared pan and spread into an even layer.
  • Pour ¾ of the salted caramel onto the brownie batter and spread into an even layer.
  • Pour the other half of the brownie batter onto the caramel. Spread into an even layer.
  • Bake for 35-45 minutes (begin checking at 35 minutes - bake times vary depending on your oven). The edges will be set and a toothpick inserted into the center should come out with a few moist crumbs.
  • Remove the brownies from the oven and let them sit in the pan until completely cool/still slightly warm. Top with the remaining ¼ of caramel. Sprinkle flaky sea salt if desired. Enjoy!
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