Sweet and Salty Brownies

These Sweet and Salty Brownies will finally end your search for the ultimate fudgy brownie recipe. A simple homemade salted caramel is baked right into the brownies, leaving them extra rich and decadent. A sprinkle of flaked sea salt on top is the perfect garnish!

Pinterest Collage for Sweet and Salty Brownies

The Ultimate Fudgy Brownies Recipe

I have made a LOT of brownie recipes here on my site. A.Lot. My Fudgy Brownies Recipe is the classic, and my Kid’s Favorite Brownies are ALWAYS a hit. But of course I am ALWAYS up for a new brownie. I mean, it’s kind of my job. And my favorite type of brownie is a thick, dense, fudgy, stick-to-your-teeth situation. And today we are going full send.  Sweet and Salty Brownies are everything you cold possibly want a brownie recipe to be.

The secret to this brownie recipe is the easy caramel sauce that you bake right into the brownies. It’s almost undetectable, but gives them SO much flavor and texture. You won’t get a chewy caramel layer, it LITERALLY bakes right into the batter…leaving a deliciously gooey, brownie, with some salty bits, and caramelly bits, but will leave people who aren’t in the know asking, what IS that?

My mouth is literally watering thinking about them. So let’s stop talking, and get to it!

The Ultimate Fudgy Sweet and Salty Brownies

How to Make Sweet and Salty Brownies

Ok, let’s first, let’s get this out of the way…these are “Sunday” Brownies. They need a minute to prepare.They aren’t a one bowl brownie recipe. However, they are worth the extra few minutes that they take. SO worth it. AND they are actually better the next day, so go ahead and make them a day in advance, and let the magic happen overnight as all the flavors meld together.

Don’t let me scare you though…this is NOT a difficult brownie recipe. It will just a few extra minutes longer than, say, opening up a boxed mix and getting down to business.

  1. First yes, you have to make the salted caramel sauce. And yes, you can buy it jarred, but it won’t be as good. Trust me on this, I have tried it.
  2. And yes, you should use nice chocolate to melt to create the brownie base. Don’t use chocolate chips. Buy a big bar of dark chocolate, and chop it up.
  3. I say in the recipe that flaked sea salt is optional, but that is not entirely true. Certainly if you have a salt sensitivity you can gauge how much you use, but it’s really such a gorgeous addition to the brownie, to amp up the salty/sweet flavor. Even a tiny sprinkle will do the trick!

 

Heating up Homemade Caramel on the Stove

Do you Have to Make the Caramel From Scratch?

Like I said above, yes. Go the extra step and do this. The caramel recipe here is perfectly suited to be baked inside the brownie batter, making it flavorful and moist, but not chewy like a typical caramel would be once it cools. If you don’t know, you might not even be able to identify that there is caramel baked in. It’s a really special recipe.

The secret addition of sour cream in the caramel adds richness and smoothness, without being detectable to the taste.

The caramel is another step that you can do ahead of time. You want the caramel to be cooled, but not cold, so if you do make this ahead, bring it back up to warm-room temperature before adding it to the batter.

Sweet and Salty Brownie Batter with Salted Caramel
Like I said above, you might not even know that there is caramel baked into the brownies. The richness and sweetness it adds is by far what makes these brownies so special.

You layer 3/4 cup of the caramel sauce on top of half of the brownie batter. Then you spread the remaining batter on top of the caramel. You will have about 1/2 cup caramel remaining, to save for your ice cream…OR I sometimes like to swirl an additional 1/4 cup on top of the brownie batter (as shown above). The extra caramel on top makes them slightly more gooey, and enhances the caramel taste…which certainly isn’t a bad thing, but it’s not necessary.

*NOTE* In the brownies pictures, I used all the caramel sauce, inside and on top of the batter before baking. See more details in the full recipe card.

Sweet and Salty Brownies Stacked on a Plate

Can You Freeze Sweet and Salty Brownies?

Yes, you can absolutely freeze these brownies! Either cut them into bars, or freeze them whole in the pan. Here are some tips:

  • If you freeze them as bars, Bake them and let them cool completely. If you let them site overnight, even better, as they will be more sturdy. Cut the brownies into bars. Line the bottom of a large airtight container with parchment paper, and place the brownies into the lined container. When you have to create a second layer, place another piece of parchment on top of the brownies and repeat until the container is filled. Freeze for up to a month.
  • If you choose to freeze them in the pan they were baked in without cutting them, let them cool completely, cover with plastic wrap, pressing the plastic wrap against the brownies to remove all the air. Cover the pan again with foil, and then freeze for up to a month.
  • Allow the brownies to come up to room temperature before eating, or slicing.

A Fudgy Sweet and Salty Brownie with a Bite Taken Out of it

Other Decadent Brownie Recipes

This recipe was originally published in 2013, but I updated the pictures and recipe in 2019. Hope you love seeing some of my old favorites fresh and new!

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Sweet and Salty Brownies

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 30 minutes
  • Total Time Total Time: 50 minutes
  • Yield Yield: 30 brownies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American

Description:

These Sweet and Salty Brownies will finally end your search for the ultimate fudgy brownie recipe. A simple homemade salted caramel is baked right into the brownies, leaving them extra rich and decadent. A sprinkle of flaked sea salt on top is the perfect garnish!


Ingredients:

Salted Caramel Filling

  • 1 cup granulated sugar
  • 2 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 teaspoon flaked sea salt
  • 1/4 cup sour cream

Brownies

  • 1 1/4 cups flour
  • 1 teaspoon kosher salt
  • 2 tablespoons cocoa powder
  • 12 oz dark chocolate, coarsely chopped
  • 1 cup butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • optional – 2 teaspoons flaked sea salt for garnish

Instructions

Caramel Filling

  1. In a medium saucepan combine sugar, corn syrup and water, stirring together. Cook on medium high heat until candy thermometer reads 350°F OR until mixture turns a dark amber color, about 8 minutes.
  2. Remove from heat and stir in heavy cream (it will bubble up) and the sea salt. Whisk in the sour cream and set aside to cool.

Brownies

  1. Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray, set aside.
  2. In a large bowl whisk together flour, salt and cocoa powder. Set aside.
  3. Over a double boiler melt together the dark chocolate and butter, stirring occasionally until melted.
  4. Remove from heat. Whisk in both the sugars until combined.
  5. Next whisk in eggs and vanilla until JUST combined.
  6. Pour the chocolate mixture into the flour mixture and fold in with a spatula. Mix until just incorporated.
  7. Pour half the batter into the prepared pan.
  8. Drizzle 3/4 cup of the caramel on top of the brownie batter. Gently spread the caramel over the brownie batter with an offset spatula about, leaving about an inch at the edges to prevent the caramel from burning on the edges of the brownies. Pour the remaining batter over the caramel and spread evenly making sure it covers the caramel layer. Drizzle 1/4 cup caramel on top and lightly swirl into the batter. *See note.
  9. Bake for 30 minutes until the centers are set and toothpick comes out mostly clean.
  10. Sprinkle brownies immediately with flaked sea salt, if desired.
  11. Allow brownies to cool completely before cutting.

Notes:

You don’t have to drizzle 1/4 cup on top of the brownies, feel free to save this for a bowl of ice cream. I like to use the extra to give them a swirled top, but it’s completely option. If you add more than 1/4 cup on top the brownies will be too gooey and never completely set up.

Store airtight at room temperature for up to 3 days, or airtight refrigerated for up to 5 days.

Keywords:: best brownies recipe, easy brownies recipe, homemade brownies recipe, brownies recipe from scratch, fudgy brownies recipe, fudgy brownies, caramel brownies, salted caramel recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Amy
Amy
May 26, 2019 2:19 pm

While making these I commented that they better be the best damn brownies I ever made and they did not disappoint. Truly worth the extra work and clean up.

Stephanie
Stephanie
April 15, 2019 12:58 pm

I love recipes that use caramel sauce and involve making caramel sauce. I always can find other uses for the sauce including: putting it on my yoghurt and adding to my oatmeal. It is my favourite thing to add caramel sauce to “healthy” things. Thanks for this recipe. Your photos are gorgeous.

Tracy
February 23, 2013 4:20 pm

I’ve been wanting to make these brownies forever. Fortunately I got this cookbook for Christmas and I’ll be making them very soon!

Loretta | A Finn In The Kitchen
February 13, 2013 11:37 pm

Oh. My. Goodness.

It doesn’t matter how many steps, I can tell they’re worth it! Gorgeous…

Russell van Kraayenburg
February 11, 2013 4:48 pm

Mmm. Now I want brownies!

JulieD
February 11, 2013 8:15 am

Oh my! I’m in love…these brownies look utterly perfect!

Alison @ Ingredients, Inc.
February 10, 2013 9:10 pm

yes PLEASE

Caroline @ chocolate & carrots
February 10, 2013 7:34 pm

Woah! These look totally major. Every time I think of ‘major’ I hear Rachel Zoe saying it in my head. Oye. Too much Bravo. 😉

tara @ live a sweet life
February 9, 2013 4:21 pm

I want one (or a few) right now. I love that you baked salted caramel into the middle. Looks and sounds super amazing!

Stephanie @ Eat. Drink. Love.
February 9, 2013 2:09 am

These look heavenly!

Colette @ JFF!
February 8, 2013 10:08 pm

Ok, that salted caramel is very interesting…….

Joanne
February 8, 2013 4:33 pm

I seriously always thought I’d spend my whole life looking for THE perfect brownie. And then I made these. Love.At.First.Bite.

Kristen
February 8, 2013 1:25 pm

Salty and sweet is my favorite combo. I’m addicted!

Jessica
February 8, 2013 2:24 am

LOVE LOVE LOVE LOVE LOVE. Um, can you tell I’m craving something sweet and salty? Seriously.

Caddie
February 8, 2013 1:04 am

Oh my word!!!!!! This post is evil! Evil-ly goooooood!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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