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Lawrence D. Smith

Gooey Salted Caramel Brownies

These gooey salted caramel brownies feature a rich dark chocolate base, homemade salted caramel swirled into the batter, and an extra caramel drizzle finished with flaky sea salt. Each fudgy square delivers an irresistible balance of deep chocolate flavor, buttery sweetness, and a touch of salt.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 Brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Salted Caramel
  • - Homemade salted caramel prepared according to your preferred recipe
  • - Half of the prepared caramel for freezing and swirling into the brownie batter
  • - Remaining half for chilling and drizzling over the baked brownies
Dark Chocolate Brownies
  • - ⅔ cup 86 g all-purpose flour
  • - ½ cup 50 g Dutch-process cocoa powder
  • - ½ teaspoon salt
  • - 2 large eggs
  • - 1 large egg yolk
  • - ½ cup 100 g packed light brown sugar
  • - ½ cup 100 g granulated sugar
  • - ½ cup 110 g unsalted butter, melted
  • - 1 teaspoon instant coffee granules
  • - 2 teaspoons vanilla extract
  • - 3.5 oz approximately 99 g 70% cocoa dark chocolate, chopped
  • - Flaky sea salt for sprinkling

Equipment

  • 8 × 8-inch square baking pan
  • Parchment paper
  • Small baking pan or tray for the caramel
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Butter knife
  • Measuring cups and spoons
  • Kitchen scale
  • Spoon
  • Jar or heat-safe container for the caramel
  • Refrigerator and freezer
  • Oven
  • Wire cooling rack, optional

Method
 

Prepare the Salted Caramel
  1. Divide the Caramel: Once the homemade salted caramel is prepared, divide it evenly into two portions. Pour one half onto a small baking pan lined with parchment paper and transfer the other half to a jar or container.
  2. Chill the Caramel: Place the parchment-lined pan of caramel in the freezer and refrigerate the remaining caramel in the jar. Leave both portions to firm up and chill while preparing the brownie batter.
    The caramel on the tray should become firm but remain somewhat soft enough to scrape with a spoon.
Make the Dark Chocolate Brownies
  1. Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Grease an 8 × 8-inch square baking pan and line it with two sheets of parchment paper, ensuring that the bottom and all four sides are covered.
  2. Combine the Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, and salt until evenly combined. Set aside.
  3. Whisk the Eggs and Sugars: In a large mixing bowl, vigorously whisk the eggs, egg yolk, light brown sugar, and granulated sugar for approximately 2–3 minutes. Continue until the mixture looks pale, creamy, and lighter in texture.
  4. Add the Butter and Flavorings: Pour the melted butter into the egg mixture. Add the instant coffee granules and vanilla extract, then whisk until everything is thoroughly incorporated.
  5. Finish the Brownie Batter: Add the dry ingredients to the wet mixture and gently fold with a rubber spatula. Just before the flour mixture is fully incorporated, add the chopped dark chocolate. Continue folding until the batter is evenly combined, taking care not to overmix.
  6. Fill the Baking Pan: Transfer the brownie batter to the prepared pan. Use the spatula to spread it evenly into the corners and across the surface.
  7. Add the Chilled Caramel: Remove the caramel from the freezer. Using a spoon, scrape off portions of the firm but slightly soft caramel and distribute them over the brownie batter.
    Once all the caramel has been added, gently swirl it through the batter with a butter knife.
  8. Bake the Brownies: Place the pan in the preheated oven and bake for 33–35 minutes. During baking, the caramel will disappear beneath the surface, leaving holes and crevices throughout the brownies.
  9. Cool the Brownies: Remove the pan from the oven and let the brownies cool for approximately 20 minutes. Allowing them to cool slightly before adding the topping helps the caramel drizzle settle into the surface.
  10. Drizzle the Remaining Caramel: Retrieve the chilled caramel from the refrigerator. Drizzle it generously over the brownies, aiming to fill the holes and crevices left by the baked caramel.
  11. Chill Until Ready to Slice: Refrigerate the brownies for approximately 1 hour, or until the bottom of the baking pan no longer feels warm to the touch.
  12. Finish and Serve: Sprinkle the brownies generously with flaky sea salt. Lift them from the pan using the parchment paper, slice into 16 squares, and serve.

Notes

  • Use Dutch-process cocoa powder for the deep chocolate flavor specified in the recipe.
  • Choose dark chocolate containing 70% cocoa for a rich, bittersweet taste that balances the sweet caramel.
  • Line the baking pan with two sheets of parchment paper to cover the bottom and all four sides, making the brownies easier to lift out.
  • Freeze the caramel intended for the brownie batter until it is firm but still slightly soft enough to scrape and dollop.
  • Keep the remaining caramel refrigerated until it is time to drizzle it over the brownies.
  • Whisk the eggs and sugars vigorously for 2–3 minutes, until the mixture looks pale, creamy, and light.
  • Fold the dry ingredients gently into the wet mixture to avoid overmixing the batter.
  • Allow the brownies to cool for about 20 minutes before adding the caramel drizzle.
  • Chill the brownies for approximately 1 hour, or until the bottom of the pan no longer feels warm, before slicing.
  • Sprinkle flaky sea salt over the brownies just before serving for a balanced sweet-and-salty finish.