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These salted caramel brownies are rich, fudgy chocolate brownies filled with a thick layer of gooey caramel in the middle. They’re completely decadent, especially when you serve them in a brownie sundae!
I love turning classic brownies into a completely new dessert, simply by adding a filling. If you love this recipe, try my peanut butter stuffed brownies, next.
Table of Contents
I’m a HUGE brownie fan (if you couldn’t tell by the 50+ brownie recipes on my site). Today, we’re making the best salted caramel brownies that are dense, fudgy, and packed with chocolate chips. I use premade caramels for this recipe, as all you need to do is unwrap them and melt them to make the gooey caramel center. And if you want to go completely over the top like I did, top these caramel brownies with ice cream and hot fudge sauce. You won’t regret it.
Why You’ll Love These Salted Caramel Brownies
- Extra fudgy. The brownie layer is my favorite homemade brownies. They’re made with melted chocolate instead of cocoa powder and oil instead of melted butter for an even fudgier texture. You could also use store-bought or homemade brownie mix if you’re in a hurry.
- Filled with caramel. I can’t get over how delicious these salted caramel brownies are. They’re like a thicker version of my caramel layer bars made with brownies instead of cake mix! The caramel is rich, buttery, and easy to make.
- Easy to make. You don’t even need an electric mixer to make perfect brownies. All you need for this recipe is a bowl and a spatula.
What You’ll Need
I’ve included some notes to get you acquainted with the ingredients in this salted caramel brownies recipe. Scroll down to the printable recipe card for the full list, amounts, and recipe details.
- Chocolate – Melted in the microwave. Since the caramel layer is quite sweet, I like to use unsweetened or semisweet chocolate for the brownie layer. Chopped chocolate melts more smoothly than chocolate chips.
- Oil – Choose a neutral-flavored vegetable oil, like canola oil.
- Eggs, Sugar, and Flour – Your basic baking ingredients, plus a pinch of salt. I like to bake with all-purpose flour and granulated sugar (or light brown sugar) for the most consistent results.
- Chocolate Chips – I can’t resist folding chocolate chips into the brownie batter. They create gooey little pockets throughout the baked brownies. You can use semisweet, dark, milk, or white chocolate chips, or even peanut butter chips or butterscotch morsels. Feel free to skip them if you’d prefer your brownies without add-ins.
- Soft Caramels – You’ll need to unwrap the caramels and then melt them with milk to make the caramel. You can also use the little caramel bits sold in the baking aisle.
- Sea Salt – I like to use sea salt in this recipe as it has a milder salty flavor, but any kind works.
- Milk – I recommend whole milk, as the higher fat content yields a creamier caramel.
Butter vs. Oil in Brownies
Either one typically works. I like to use oil, but I do have a few recipes that use butter, too. I’ve always found that butter produces brownies that are a bit greasier, so I find oil works best alongside the caramel in this recipe.
How to Make Salted Caramel Brownies
Follow the short steps below to make these ooey-gooey salted caramel brownies. You’ll find the printable instructions in the recipe card after the post.
- Make the salted caramel. Start by combining the unwrapped caramels with milk in a microwave-safe bowl. Heat the caramel in 45-second intervals, stirring in between, until it’s completely melted and smooth. Afterward, set it aside to cool.
- Mix the brownie batter. Now, melt the unsweetened chocolate in the microwave using the same interval method as above. Afterward, combine the melted chocolate with canola oil, then add the sugar and eggs. Stir in the flour and salt, then fold in the chocolate chips.
- Assemble. Spread half the brownie batter into the bottom of a greased and floured 8” baking dish. Then, pour the melted caramel over the top and spread that into an even layer. Sprinkle sea salt over the caramel. Lastly, dollop the remaining brownie batter over the caramel layer. It’s fine if the caramel peeks through a bit.
- Bake. Pop your salted caramel brownies into the oven at 350ºF for 30-35 minutes. Once the top is set, take the brownies out of the oven and let them cool before you slice them.
Tips and Variations
- Different brownies. Technically, you can use any brownie recipe you’d like for the brownie layer, whether that’s fudgy brownies, cakey brownies, or otherwise. This recipe would also taste delicious with my double chocolate brownies, which are made with cocoa powder.
- No unsweetened chocolate? No problem. Cocoa powder will work in this caramel brownie recipe, too. Check the back of your cocoa powder container to see what the substitution is.
- Don’t skip the salt. The sea salt sprinkled over the caramel layer doesn’t actually make these brownies salty. It simply balances and boosts the flavors. If you’re really after a sweet-salty contrast, feel free to add more salt to taste.
- Test for doneness. When you take the brownies out of the oven, use a toothpick to test if they’re done. If the toothpick comes out with a few moist crumbs, that’s a sign your brownies are ready to come out.
- Don’t overbake. This is my #1 tip when making any type of baked good! Overbaked brownies will be dry and crumbly. If you stick a toothpick into the baked brownies and it comes out clean and dry, your brownies are already overdone. Test at the earliest suggested baking time to be sure.
- Turtles inspired. Fold crushed pecans into the batter along with the chocolate chips for a variation of Turtle brownies!
How to Store
- On the counter. Just as you would regular brownies, store these salted caramel brownies in an airtight container at room temperature for up to 4 days. The caramel hardens in the fridge, so if you refrigerate them, make sure to bring the brownies to room temperature before you serve them.
- Freeze. You can freeze the brownies for up to 1 month. Double-wrap them in plastic wrap or keep them in a freezer bag and thaw them at room temperature before serving.
More Brownie Recipes
Salted Caramel Brownies
Ingredients
- 2 ounces unsweetened chocolate, melted
- 1/3 cup canola oil
- 2 large eggs
- 1 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 11 ounces caramels or caramel bits, unwrapped
- 2 Tablespoons milk
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350º F. Grease and flour an 8 inch baking dish. Or line with parchment paper
- In a microwave safe bowl combine caramels and milk. Microwave for 45 seconds at a time until smooth, stirring well after each interval. Once the are completely melted set aside.11 ounces caramels or caramel bits, 2 Tablespoons milk
- In a bowl combine melted chocolate with canola oil. Beat in sugar and eggs until completely incorporated. Stir in flour and salt. Fold in chocolate chips.2 ounces unsweetened chocolate, 1/3 cup canola oil, 2 large eggs, 1 cup granulated sugar, 2/3 cup all-purpose flour, 1/2 teaspoon salt, 1 cup chocolate chips
- Pour 1/2 of the brownie batter into the bottom of prepared dish. Spread the batter into a thin layer over the bottom of the dish.
- Pour melted caramel mixture over the top. Sprinkle sea salt over the caramel. Drop small pieces of batter over the caramel mixture. Carefully spread as much as you can to cover the caramel, it is ok if there are open spaces.1 teaspoon sea salt
- Bake for 30-35 minutes, until the top is set, and a tester comes out mainly clean.
- Remove from the oven and let cool before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oh my god!! This look GORGEOUS!