Salted Caramel Brownies: Best Easy Fudgy Recipe

Salted Caramel Brownies Recipe

Okay you guys, this salted caramel brownies recipe is honestly one of my all-time favorite desserts, and I am SO not alone in that — it’s been a fan favorite since 2016! We’re talking rich, fudgy chocolate brownies layered with gooey caramel and finished with a sprinkle of flaky sea salt on top. Be still my heart. 😍 Whether you want to go full homemade or grab a boxed mix from the store, I’ve got you covered with a couple of different methods so literally anyone can make these. Let’s do this!

This Salted Caramel Brownies Recipe has been a fan favorite since 2016. And it has maintained its popularity over the years, because it is SO good and very easy. I’ll walk you through a couple of different ways, step-by-step, to make this crowd-pleasing dessert.

Related Recipes:

Ingredients

The Entirely Homemade Version

For the Homemade Caramel Topping

white sugar
unsalted butter, cut into pieces
heavy cream
pinch of kosher salt

Click here for the caramel recipe.

For the Brownies

unsalted butter, melted
unsweetened chocolate — use good quality!
brown sugar plus white sugar
eggs, room temperature
all-purpose flour (or a cup gluten-free flour blend — see below!)
cocoa powder
vanilla extract
kosher salt
semi-sweet chocolate chips

Ingredient Modifications

What if I want to make these brownies gluten-free?

You can swap in a cup gluten-free flour blend instead of all-purpose flour — just check the label on your specific brand. Different brands behave a little differently, so best results come from using one that’s a 1:1 substitute for all-purpose or plain purpose flour. Easy recipe win right there!

Can I use a different type of chocolate chips?

Absolutely! Milk chocolate, dark chocolate, or semisweet chocolate chips all work beautifully here. For a deeper chocolate flavor I personally love dark — but honestly, use whatever makes your heart happy. You can even fold in a little bit of peanut butter chips if you’re feeling wild. No judgment from me! 😄 And if peanut butter is your thing, you have GOT to check out this Peanut Butter Cup Cheesecake Cake — absolutely unreal.

Can I add other mix-ins?

Sure thing! Nuts, extra chocolate chips, even caramel bits stirred right into the brownie batter are all amazing. Just make sure the batter is still pourable and you’re golden. If you love the caramel-chocolate combo as much as I do, also check out these Chocolate Potato Chip Recipes for another drool-worthy treat!

Ingredients: The Semi-Homemade Version (My Preference)

For the Caramel Topping

Mrs. Richardson’s Caramel Sauce

For the Brownies

unsalted butter, melted
semi-sweet chocolate
brown sugar
eggs, room temperature
all-purpose flour
cocoa powder
vanilla extract
kosher salt
semi-sweet chocolate chips

Ingredients: The Shortcut Version

For the Caramel Topping

Mrs. Richardson’s Caramel Sauce

For the Brownies

Ghirardelli Triple Chocolate Brownie Mix (or your favorite boxed brownie mix!)
ingredients as listed on the box

How to Make the Best Salted Caramel Brownies Step by Step

Okay, here’s where the magic happens! Whether you use a homemade brownie recipe or a box mix (hello, reliable legend 🙌), the layering method is exactly the same. Line your baking dish with parchment paper and spray the sides of the pan with nonstick spray for easy removal. In a large bowl, whisk together your melted unsalted butter, sugars, room temperature eggs, vanilla extract, cocoa powder, and all-purpose flour until smooth. A rubber spatula is your best friend here — great for scraping every last bit of batter from the big bowl! For the homemade caramel sauce, melt your white sugar in a dry sauce pan over medium heat, stirring constantly with a wooden spoon. Add unsalted butter carefully, then whisk in heavy cream. You can use a candy thermometer to check the temperature, or just do the old water test if you don’t have one. The most incredible caramel comes together in just 2-3 minutes once the caramel cooks at medium-high heat — don’t walk away!

Spread half of the brownie batter into the bottom of the prepared pan using your rubber spatula — this is your brownie layer foundation. Pour the salted caramel sauce (homemade caramel or store-bought!) over that first brownie layer. If you’re working with a thicker homemade caramel, warm it briefly in a microwave-safe bowl in 30-second increments so it pours smoothly. Then carefully spread the rest of the brownie batter — the remaining batter — right over the caramel layer. Use your spatula to ease the rest of the caramel into place if it shifts. Sprinkle extra chocolate chips and a generous pinch of Maldon sea salt right over the top for that gorgeous crackly top finish! Pop the pan of brownies into your preheated oven. Baking time varies by pan size — check a small pan at around 25 minutes and a larger one closer to 35. Let the baked brownies cool completely on a wire rack before slicing. I literally cannot stress that enough — self control, people! 😂

Top Tips for Gooey Fudgy Brownies

Can we talk about top tips for a second? Because I have THOUGHTS. These are honestly some of the most decadent, gooey chocolate brownie squares you will ever taste — we’re talking best salted caramel brownies territory — and a few little tricks make all the difference. First, use room temperature eggs in your homemade brownie recipe for the smoothest batter. Second, don’t skip the flaky sea salt on top — that contrast with the sweetness of the chocolate is what takes these caramel brownies from great to absolutely insane. I love using Maldon sea salt for the most dramatic, beautiful finish. 😍 Third, use a wooden spoon or rubber spatula to fold in your chocolate chips at the very end — don’t overmix! That chewy texture and fudgy crumb you’re going for comes from keeping things gentle in the final product. For best results, let the pan of brownies cool fully on a wire rack before you cut in. I know. It’s the hardest part. But the final product is SO worth it!

For an easy recipe shortcut, a boxed mix or box mix from brands like Betty Crocker or Ghirardelli makes this totally foolproof — those box mixes are seriously underrated! Spreading half of the brownie batter in the bottom layer, adding gooey caramel, then topping with the rest of the brownie batter gives you that gorgeous layered look every single time. If you’re a fudgy brownie fanatic like me, also check out my Fudgy Chocolate Chunk Brownies and these Copycat Cosmic Brownies — both are absolute fan favorite recipes around here!

How to Cheat: Doctoring Boxed Brownies

✔️ Top the brownie batter with pieces of cookie dough before baking to make Brookies!
✔️ Add mix-ins to the batter before baking — chocolate chips, caramel bits, a swirl of peanut butter, whatever your heart desires.
✔️ Top the baked brownies with something delicious! I love using Mrs. Richardson’s salted caramel sauce for this salted caramel brownie recipe. It is THE BEST and I can usually find it at Target. Serve a warm square with a little ice cream — like a generous scoop of vanilla ice cream — on top and I literally can’t even. 🍦 These also make the most incredible weeks of Christmas treat to box up and give to neighbors — just saying!

Questions Answered: Brownies

How do you make fudgy brownies from scratch?

The secret ingredient to a good, fudgy brownie with shiny, crackly tops is… melted chocolate.

In actuality, that’s probably oversimplifying it a bit. But if you have to narrow it down to one ingredient, I’d say that’s the one. If we’re going to break this down a little farther, there are a couple of other components you need to take into account. Here are the ingredients that affect the fudginess of a brownie:

✔️ Leavening agents. My very favorite brownie recipes don’t have any baking soda or baking powder, which limits the amount of air in the brownies (air = cake-y).

✔️ Fat-to-Flour ratio. A good, fudgy brownie needs more fat than flour. Which is why using melted chocolate instead of cocoa powder helps so much.

✔️ Chocolate chips. To achieve those beautiful, crackly tops that everyone wants in a brownie, you need to mix chocolate chips into the brownie batter. I don’t know why, but I know that it’s a must.

Can I make these brownies ahead of time?

Yes – brownies are actually a great dessert to make ahead of time! Just bake them according to the recipe instructions, let them cool completely, then store in an airtight container in the fridge or freezer until ready to serve. They will last for about a week in the fridge and several months in the freezer.

What is the best way to cut brownies?

Use a sharp knife and cut them into little squares. You can also use an egg slicer for this purpose if you don’t have any other tools available (just press down on each side of the square until it comes out). And don’t forget to wipe your knife off between slices!

Do I need to preheat the oven before baking these brownies?

Yes, you do! You can either turn on your oven when you start mixing together all of the ingredients or set a timer for 15 minutes and then put them in right away (this is what I did). Just make sure that the oven is fully preheated by the time you put the brownies in so they cook evenly!

What kind of pan should I use to bake these brownies?

A square baking pan (either an eight or nine inch one will work) is best for this recipe. If you don’t have one, you can also use a round cake pan. Just make sure that the brownies are spread out evenly in the pan so they cook evenly.

What Did I Do Wrong?

My brownies turned out too dry — what happened?

A few things could cause dry homemade brownies: overbaking, an oven running too hot, or older flour. Keep an eye on your baking time and test with a toothpick — you want moist crumbs clinging to it, not wet batter and not a totally clean stick either. An oven thermometer is a total game-changer for best results! Also make sure you’re using melted unsalted butter — not softened — in the brownie batter.

My brownies turned out too gooey — help!

Gooey brownies usually mean underbaking — which, honestly, some people prefer! 😂 But if you want them set up properly, pop the whole pan back in the oven for 2-3 minutes at a time and check again. Use a wooden spoon to tap the top — it should feel set and not jiggly in the center. Also make sure your caramel layer wasn’t too thick, which can throw off the bake.

What can I do if my brownies are too dense?

Too much flour OR butter that wasn’t fully melted before mixing into the large bowl can both cause dense results. For fudgy chocolate brownies with a tender crumb, measure carefully and make sure everything is properly incorporated. Use a medium saucepan on low heat to melt your unsalted butter and chocolate together slowly — don’t rush it on medium-high heat or you’ll scorch everything! Pour batter into the prepared pan only once it’s smooth and glossy. When making the caramel, melt sugar in a dry sauce pan over medium heat and never walk away — the caramel cooks fast. You can also add a splash of corn syrup to your homemade caramel to keep it soft caramel consistency and prevent crystallization. For extra gooey caramel results, a little bit of corn syrup in the medium saucepan is a total game-changer. Also — if you haven’t tried my Chocolate & Salted Caramel Pie, it pairs beautifully with these for a full salted caramel dessert spread! 🙌

Brownie Adjustments

Caramel options — what can I use?

So many choices! Store-bought caramel sauce is my go-to for this easy recipe, but you can also use dulce de leche, caramel dip, or homemade caramel from scratch. The top of the caramel layer is also a GREAT place to drizzle extra caramel and sprinkle flaky sea salt right before baking — so dreamy. If you want the word decadent to actually mean something, make the full homemade version and use Maldon sea salt on top. Use simple ingredients you likely already have — no amazon associate shopping spree required! 😂 Check the full recipe and recipe card below for all the details, and don’t forget to leave a star rating if you make them — it helps so much!

Can I use a box mix for the first batch?

YES! The shortcut version with a boxed mix is one of my favorite desserts to bring to parties because it is so fast and so good. A great box mix plus a gooey caramel filling makes some seriously decadent, chewy brownies. The chewy texture from a boxed brownie mix is honestly underrated! And if you love easy brownie treats, my Brownie Mix Cookies are another must-make delicious dessert — you’ll thank me later.

How to Store Your Brownies

Store your gooey caramel brownies in an airtight container at room temperature for up to three days, or pop them in the fridge for about a week. They freeze beautifully too — wrap individual squares tightly and freeze for up to three months. Thaw before serving, and honestly, a warm square with a little ice cream — a full scoop of vanilla ice cream, obviously — is pure heaven. I have zero self control. If you love over-the-top chocolate desserts, also check out this Death by Chocolate Trifle for your next dinner party — it’s equally insane. This best salted caramel brownies recipe is one of those homemade brownies situations you are absolutely going to have to make — like, right now. Go! 💕

Oreo Brownies with Vanilla Buttercream

Mummy Brownies

Ganache Brownies

Nutella Brownies

Snickers Brownies

Thin Mint Brownies

Oreo Cream Brownies

Cheesecake Brownies

Lunch Lady Brownies

Super Fudge Brownies

Fudgy Frosted Brownies

Chocolate Mint Brownies

Browned Butter Brownies

Spooky Bat Oreo Brownies

Oprah's Favorite Brownies

Cadbury Cream Egg Brownies

Slow Cooker S'mores Brownies

Better than Box Mix Brownies Recipe

3-Ingredient Nutella Brownies

Milk Chocolate Toffee Brownies

Browned Butter Red Velvet Brownies

"Edges Only" Caramel Filled Brownies

Hot Fudge Swirled Red Velvet Brownies

Chocolate Frosting Recipe for Brownies or Sheet Cake

Peanut Butter Hot Fudge Reese's Brownies

Chocolate Caramel Covered Potato Chip Brownies: the Perfect Picnic Pairing with Kettle Brand Chips

Save this recipe for later: Add to Google

Salted Caramel Brownies

Yield: 9

Save this recipe for later: Add to Google

Fudgy brownies studded with chocolate chips and topped with caramel and a sprinkling of sea salt.

Ingredients

1 cup butter
4 ounces semi-sweet chocolate
2 cups sugar
4 eggs
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
approximately 10 ounces caramel sauce
flaked sea salt

Instructions

Preheat to 350ºF. Lightly grease a 9x9 baking dish.

Melt together the butter and the semi sweet chocolate. Let cool slightly.

Stir in the sugar and the eggs. Mix in the flour, cocoa powder, and salt. Fold in the chocolate chips.

Spread the batter in the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted comes out mostly clean.

Let cool completely before topping with caramel sauce and sprinkling with sea salt.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 137mgSodium: 498mgCarbohydrates: 94gFiber: 2gSugar: 75gProtein: 7g