These super fudgy salted caramel brownies are baked with a layer of salted caramel sauce, and then drizzled with even more salted caramel! These rich brownies are made in one bowl, and you don't even need a mixer to make them. Plus, I'll teach you how to get that crinkly brownie top.
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Do I tend to have a jar full of homemade salted caramel sauce in my fridge at all times? Yes, yes I do! So you know, I had to use it to make some super decadent chocolate brownies.
These super rich chocolate brownies use my favorite brownie recipe, but I've baked them with a layer of caramel inside. I did originally test these by freezing the caramel to make a layer that I could put in the pan, but I found it difficult to peel the caramel off of the parchment paper!
In my second test, I just melted some salted caramel sauce and poured it over half of the brownie batter. You get that caramel taste in every bite! I drizzled more caramel on top for good measure.
Grab Your Ingredients
- Salted Caramel Sauce: You can use homemade salted caramel sauce or store-bought (I won't tell on you, store-bought is fine!)
- Cocoa Powder: I recommend using Dutch-processed cocoa powder if you can. It's much richer and more chocolatey.
- Chocolate: I recommend using semisweet chocolate or dark chocolate. You'll want to chop it up quite finely so it can melt into the brownie batter.
Let's Make This Recipe!
Step 1: In a large bowl, melt the butter in the microwave. Add the sugar and light brown sugar to the hot butter, whisking until smooth. Microwave for 20-30 seconds, then whisk for 1 minute.
Step 2: Add the vanilla, salt, and cocoa powder. Microwave for 20-30 seconds, then whisk again for 1 minute. Add the eggs and egg yolk and whisk again for 1-2 minutes (I know, I'm sorry!)
Step 3: Stir in the flour and mix until combined. Stir in the chopped up chocolate.
Step 4: Pour half of the brownie batter into an 8x8 baking pan that's greased and lined. Pour over your salted caramel sauce (I find it easier to warm up the caramel sauce in the microwave so it can easily be drizzled over), followed by you remaining brownie batter. Bake in the oven for 22-30 minutes. Let the brownies cool completely in the pan before removing!
Getting a Crinkly Brownie Top!
The elusive shiny brownie top! Here are my tried and tested tips to get that brownie top looking paper-thin:
- Make sure you chop up the chocolate well. We want little chocolate shards! And don't swap them out for chocolate chips, I have tested this brownie base with chocolate chips and it doesn't give you that shiny crackly top.
- We want to keep heating up the brownie batter so the sugar melts. Dissolved sugar = shiny top.
- I know I ask you to whisk the batter a lot, but again this will help the sugars dissolve!
Made This Recipe?
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Thank you!
Ella
Recipe
Salted Caramel Brownies (One Bowl)
Equipment
- 8x8 baking pan
- Small Saucepan
- Large Microwave Safe Bowl
- Kitchen Scale
- Whisk
- Rubber Spatula
Ingredients
- ¾ cup (170 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ½ cup (45 grams) dutch process cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- ½ cup (60 grams) all purpose flour
- 4 oz (113 grams) semisweet chocolate finely chopped
- ½ cup (140 grams) salted caramel sauce homemade salted caramel or storebought
Instructions
- Preheat the oven to 350℉/175℃. Line an 8x8-inch baking pan with parchment paper or foil. I recommend having it overhang on the sides so it's easier to remove the brownies once cool.
- Place the butter in a large microwave-safe bowl and melt in the microwave until hot and melted. I recommend slicing your butter into smaller pieces so it'll melt faster.¾ cup (170 grams) unsalted butter
- Add the brown sugar and granulated sugar to the melted butter. Whisk until smooth and place back in the microwave for 20 -30 seconds. Whisk again for 1-2 minutes.1 cup (200 grams) granulated sugar, ½ cup (100 grams) light brown sugar
- Whisk in the salt and vanilla extract and cocoa powder. Microwave for 20-30 seconds. Whisk for about a minute. At this point it's going to look weird and grainy and that's totally normal!1 teaspoon vanilla extract, 1 teaspoon kosher salt, ½ cup (45 grams) dutch process cocoa powder
- Add the eggs and egg yolk. Finish with 2-3 minutes of whisking - sorry if your arm is getting sore!2 large eggs, 1 large egg yolk
- Stir in the flour. It'll be a shiny fairly thick brownie batter.½ cup (60 grams) all purpose flour
- Fold in the chocolate shards with a rubber spatula. You want them to be chopped quite finely so they'll easily melt in the brownies when baking.4 oz (113 grams) semisweet chocolate
- Pour about half of the brownie batter into your prepared 8x8-inch pan. Drizzle over the salted caramel sauce. I sometimes find it easier to do this when the sauce is warm, so you may want to microwave it for 10-15 seconds! Use a small offset spatula to spread the caramel sauce over the brownie batter. Cover the caramel with the remaining brownie batter.½ cup (140 grams) salted caramel sauce
- Bake for 22-30 minutes. You should have a crinkle top and if you stick a toothpick in, it'll come out with some wet crumbs but not raw batter.
- Let the brownies cool completely in the pan before removing and slicing up. I recommend chilling the brownies in the fridge for a few hours if you want them to be extra fudgy!
- Feel free to drizzle over more salted caramel sauce when ready to serve!
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I'll email this recipe to you, so you can come back to it later!
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