Sweet and Salty Brownies

Sweet and Salty Brownies | Cookies and Cups

Ok, these brownies.


These are majorly major.



This is the second recipe that I am posting this week that I made from Baked Explorations.

I know, I have a way of overdoing stuff sometimes.

But I know you’ll agree with me that these are worth a little double dipping.


First, let’s get this out of the way…these are Sunday Brownies.  They are a process brownie.  They need some love and care and time.

It’s not a difficult recipe, know that…it’ll just take you a bit more time than cutting open a box, adding egg, oil and water and slapping it a pan.  Not that there’s anything wrong with that.  Easy now.


Anyhow.  There are a few steps involved, so I encourage you to turn on an episode of the Real Housewives and enjoy every minute of the process.

Because they are worth it.

So worth it.


Sweet and Salty Brownies

Sweet and Salty Brownies | Cookies and CupsSo let me describe these brownies to you…

They are dense. They are supremely fudgy.

And they have caramel baked in the middle.  Salted caramel.


Here’s the difference with these brownies, though..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?


Let’s get this started…

First you have to make the caramel.

It’s a mixture of sugar, corn syrup and water to start…
 photo IMG_6885_zpsb9ef15c3.jpgBoil that for about 8 minutes. It will become a dark amber color…or if you’re a candy thermometer girl, boil it until it reaches 350°.
 photo sweetandsaltycollage_zpsc730b1dc.jpgNext you’ll take that off the heat and add some heavy cream and sour cream.
Sour cream you ask?  It’s weird, right? But trust me. It works.
Set that aside to cool for a bit.

Now make your brownie batter.
Start by melting some dark chocolate and butter together over a double boiler…
 photo IMG_6895_zps32eb95ab.jpgNext mix up your batter. You’ll need to be careful not to over mix the batter…over mixing makes the brownies cakey, and that’s not what we want here…
 photo sweetandsaltycollage2_zps057cb7e2.jpgTo assemble the brownies pour half the batter in a prepared pan, then drizzle the caramel on top of that…
 photo IMG_6904_zps70161eb6.jpgTop with the remaining batter and then bake it up…
As soon as you pull them out of the oven sprinkle on some flaked sea salt…
 photo IMG_6906_zpsec22799d.jpgThey look kind of perfect, don’t you think?

Let them cool before you cut them.
And honestly they are even better the next day, which is kind of a bonus!
Sweet and Salty Brownies | Cookies and Cups and Salty Brownies | Cookies annd Cups




Sweet and Salty Brownies


makes 24 brownies


Salted Caramel Filling

  • 1 cup sugar
  • 2 Tbsp light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1 tsp flaked sea salt
  • 1/4 cup sour cream


  • 1 1/4 cups flour
  • 1 tsp kosher salt
  • 2 Tbsp cocoa powder (I used Hershey’s Special Dark)
  • 12 oz dark chocolate, I used Ghiradelli 60%, coarsely shopped
  • 1 cup butter
  • 1 1/2 cups sugar
  • 1/2 cup dark brown sugar
  • 5 eggs
  • 2 tsp vanilla
  • *2 tsp flaked sea salt for garnish, optional


Caramel Filling

  1. In a medium saucepan combine sugar, corn syrup and 1/4 cup water, stirring together. Cook on medium high heat until candy thermometer reads 350° 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.


  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray, set aside.
  3. In a medium bowl whisk together flour, salt and cocoa powder. Set this aside too.
  4. Over a double boiler melt together the dark chocolate and butter, stirring occasionally until melted.
  5. Remove from heat. Whisk in both the sugars until combined.
  6. Next whisk in eggs and vanilla until JUST combined. You don’t want to over mix these.
  7. Pour the flour mixture into the chocolate mixture and fold in with a spatula. Mix until just incorporated.
  8. Pour half the batter into the prepared pan.
  9. 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, careful not to let the caramel touch the edge of the pan, it will burn if it does. Pour the remaining batter over the caramel and spread evenly making sure it covers the caramel layer.
  10. Bake for 30 minutes until the centers are set and toothpick comes out mostly clean.
  11. Sprinkle brownies immediately with 2 tsp of flaked sea salt, if desired.
  12. Allow brownies to cool completely before cutting.


recipe adapted from Baked Explorations


38 Responses

  1. I absolutely love these brownies. I Posted about them awhile back and we said pretty much the same thing…they take forever to make and they are even better the next day! Glad we can agree. 🙂

  2. Um yes, pretty darn amazing. I just love those Baked cookbooks. I swear I’ve read mine (cookbooks are my favorite novels) dozens of times. I sometimes even take them with me when I travel…obsessed. Now we actually have to go to one of their bakeries…

  3. Supremely fudgy indeed – I can see that from here! I’m highly intrigued by this caramel layer that bakes into the brownies…definitely something I’m gonna need to taste to evaluate. 🙂 I also need to check into this book!

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