Real Recipes From Real Home Cooks ®

salted caramel brownies

★★★★☆ 14
a recipe by
Diane Atherton

Ever had a craving and you had to satify that craving or die?? Well, I've had that craving for some salted caramel and chocolate! Not a big choclate fan but when I want chocolate, well, I want chocolate!!! I found a recipe or 2 online and played with the ingredients and came up with this spectacular brownie that has met all my cravings!!! Only a few changes; one was the addition of caramelized milk and I used brown sugar karo instead of light karo. Brown sugar karo just sounded right to me. inspired from Bake for Happy Kids Blog. What a fitting name don't you think? Enjoy!

Blue Ribbon Recipe

Sweet and salty at its best... these decadent salted caramel brownies are amazing! This recipe is rather labor intensive, but the decadent result is so worth it. The rich caramel in the center is sandwiched between layers of chocolate brownies. It slightly oozes out when you bite into them. The brownie is very fudgy and gooey. Sprinkling Fleur de Sel and sugar on top is an amazing touch that adds the final bit of sweet and salty flavor combination to these brownies. This is probably not a dessert you'll make every day, but it's fantastic for a special treat.

— The Test Kitchen @kitchencrew
★★★★☆ 14
cook time 35 Min
method Bake

Ingredients For salted caramel brownies

  • 1 can
    sweetened condensed milk, caramelized
  • 1 c
  • 2 Tbsp
    brown sugar corn syrup (can use light corn syrup)
  • 1/4 c
  • 1 c
    heavy cream
  • 1 tsp
    Fleur de Sel
  • 1/4 c
    sour cream
  • 1 1/4 c
    all-purpose flour
  • 1 tsp
    sea salt
  • 2 Tbsp
    dark unsweetened cocoa powder
  • 11 oz
    quality dark chocolate, coarsely chopped
  • 1 c
    unsalted butter
  • 1 1/2 c
  • 1/2 c
    firmly packed light brown sugar
  • 5
    eggs, room temperatrue
  • 2 tsp
    pure vanilla extract
  • 1 1/2 tsp
    Fleur de Sel (this is a coarse salt, see note below) if unable to find, use a coarse sea salt)
  • 1 tsp
    coarse sugar

How To Make salted caramel brownies

  • A jar of Fleur de Sel.
    NOTE: Fleur de Sel is a rare and expensive form of sea salt that is harvested in parts of France. The name fleur de sel is from the French for "flower of salt."
  • Boiling sweetened condensed milk in a saucepan.
    Caramelize the sweetened condensed milk by immersing a closed can of sweetened condensed milk on its side in a pot of water and bring to a boil. Simmer or light boil for 2 to 2 1/2 hours, topping off with water as needed. NOTE: Be careful and don’t allow water to dry out; it can explode. Remove from heat and cool thoroughly before opening. DO NOT open the can while it's still hot. The condensed milk should be thick and nice caramel color. You can do this a day ahead.
  • Caramelized milk, sugar, corn syrup and water in a medium saucepan.
    Combine caramelized milk, sugar, corn syrup and water in a medium saucepan.
  • Heating caramelized milk mixture in a saucepan until thick.
    Heat over a medium/high heat, stirring continuously until it reaches a deep amber color about 20 minutes. It will also be pretty thick.
  • Slowly adding heavy cream.
    Remove from heat and slowly stir in heavy cream.
  • Adding Fleur de Sel to the caramel.
    Then add Fleur de Sel.
  • Whisking in sour cream.
    Whisk in sour cream.
  • Letting the caramel mixture cool.
    Set aside to cool.
  • Preparing the baking dish with parchment paper and non-stick spray.
    Preheat oven to 350 degrees. Prepare 9 x 13-inch baking pan with Bakers Choice spray or butter. Line bottom of the pan with parchment paper. Lightly spray parchment paper with Bakers Choice or lightly butter; set aside.
  • Flour, salt, and cocoa powder in a bowl.
    In a medium bowl; whisk together flour, salt and cocoa powder; set aside.
  • Chocolate and butter in a double boiler.
    Place chocolate and butter in a bowl of double boiler.
  • Stirring until chocolate is melted.
    Set over simmering water, stirring occasionally until completely melted and combined.
  • Whisking in sugar and brown sugar.
    Turn heat off and leave the bowl over hot water; add both sugar and brown sugar. Whisk until completely combined. Remove bowl from hot water. It should be room temperature. If not, allow to cool a few minutes.
  • Adding three eggs to the chocolate.
    When chocolate is at room temperature; add three eggs and whisk just until combined.
  • Whisking in the remaining two eggs.
    Add the remaining two eggs and whisk just until combined.
  • Adding vanilla extract to the chocolate.
    Add vanilla and stir until combined being careful not to overbeat the batter at this point or you will have a dry brownie.
  • Folding dry ingredients into the chocolate.
    Gently fold dry ingredients into chocolate mixture.
  • Ingredients completely combined.
    Again, do not over mix. NOTE: All this mixing is done by hand.
  • Adding half the brownie batter into the pan.
    Spread 1/2 of the brownie mixture in the bottom of the prepared pan.
  • Caramel and remaining brownie batter added to the baking dish.
    In a zig-zag fashion, drizzle/pour caramel over brownie mixture (this mixture is thick), taking care to not allow the caramel to touch sides of the pan as it will burn. Spread evenly over brownie mixture, again ensuring caramel does not touch pan. Drop heaping spoonfuls of remaining brownie mixture over caramel mixture.
  • Spreading batter over the caramel.
    Spread evenly over caramel mixture to edges of pan.
  • Baking the salted caramel brownies in the oven.
    Bake for 30 to 35 minutes. Top will begin to look like it's drying out a little around the edges when done.
  • Sprinkling baked brownies with sugar and Fleur de Sel.
    Remove from oven. Sprinkle top of brownies with 1 1/2 tsp Fleur de Sel and 1 tsp coarse sugar.
  • Salted Caramel Brownies ready to be sliced.
    Allow browines to completely cool before cutting. Store wrapped in plastic wrap for up to 4 days.
  • A bite taken out of a Salted Caramel Brownie.
    Check these places to order the Fleur de Sel:,,,,