Why did my caramel sink to the bottom of my brownies?

This can happen if your brownie batter is too thin or if the caramel is too warm when added. Make sure your batter is at the right consistency thick but pourable and don't use more than 3/4 cup of caramel in the middle layer, as noted in the recipe.

Can I use store-bought caramel sauce instead of making my own?

Absolutely! A good-quality store-bought caramel sauce works perfectly in this recipe. Just make sure it's not too thin, or it may dissolve into the brownies rather than creating distinct caramel pockets.

My brownies are too gooey in the center. What went wrong?

Brownies with a caramel filling can be tricky to test for doneness. They might need a few extra minutes in the oven, but be careful not to overbake. Remember that they'll continue to set as they cool, so it's better to err on the side of slightly underbaked than dry and overdone.

Can I double this recipe for a crowd?

You can double it and bake in two separate 9x13 pans. I don't recommend using a single larger pan as the brownies may not bake evenly, leaving you with overdone edges and an underbaked center.

Salted Caramel Brownies Recipe

Name: Salted Caramel Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (11.5 oz) bag 60% Ghirardelli bittersweet chocolate chips; 1 cup (2 sticks) unsalted butter, room temperature; 1 ½ cups granulated sugar; ½ cup light brown sugar, firmly packed; 5 large eggs, room temperature; 2 teaspoons vanilla extract; 1 ¼ cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1 teaspoon salt; 1 cup salted caramel sauce, divided; Flaky sea salt, to taste

These Salted Caramel Brownies are the perfect blend of fudgy chocolate decadence and buttery caramel in every bite. With a rich chocolate base, gooey caramel center, and that irresistible sweet-salty finish, they’re surprisingly simple to make yet guaranteed to impress. Whether you’re baking for a special occasion or just need a chocolate fix, these brownies deliver bakery-quality results right from your home kitchen.

Why You’ll Love This Recipe

Irresistibly Fudgy: These aren’t your average cakey brownies—they’re dense, rich, and wonderfully fudgy with a decadent texture that melts in your mouth.
Sweet-Salty Balance: The combination of smooth caramel and flaky sea salt creates that magical flavor contrast that makes these brownies absolutely addictive.
Impressive without the Fuss: While they look and taste like something from a high-end bakery, they’re actually straightforward to make—perfect for when you want to wow without spending hours in the kitchen.
Make-Ahead Friendly: These brownies actually taste even better the next day as the flavors deepen, making them perfect for planning ahead for gatherings or gifts.

Ingredients You’ll Need

Bittersweet chocolate chips: The foundation of our brownies, providing that deep chocolate flavor without being overly sweet. Ghirardelli 60% creates the perfect balance.
Unsalted butter: Works with the chocolate to create that fudgy texture and rich mouthfeel. Using unsalted lets you control the saltiness.
Granulated sugar and brown sugar: The combination gives depth of flavor—white sugar for sweetness, brown sugar for a hint of molasses and moisture.
Eggs: The structure-builders that help hold everything together while contributing to that shiny, crackly top we all love.
Vanilla extract: Enhances and rounds out the chocolate flavor—don’t skip this!
All-purpose flour: Just enough to give structure without making them cakey.
Unsweetened cocoa powder: Intensifies the chocolate flavor for truly rich brownies.
Salt: Enhances all the flavors and balances the sweetness.
Salted caramel sauce: The star ingredient that creates gooey pockets of sweetness throughout the brownies.
Flaky sea salt: That perfect finishing touch that makes the caramel and chocolate flavors pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize these already amazing brownies? Here are some delicious options:

Nutty Indulgence: Fold in 1/2 cup of toasted pecans, walnuts, or hazelnuts to add a satisfying crunch.
Espresso Enhancement: Add 1 teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without making them taste like coffee.
Peanut Butter Swirl: Dollop a few spoonfuls of warm peanut butter on top before baking and swirl gently with a knife for a nutty variation.
Chocolate Chip Boost: Sprinkle 1/2 cup of semi-sweet chocolate chips into the batter for extra chocolate pockets.
Boozy Brownies: Add 2 tablespoons of bourbon or Irish cream to the batter for a sophisticated twist.

How to Make Salted Caramel Brownies

Step 1: Melt the Chocolate and Butter

In a double boiler, gently melt the chocolate chips and butter, stirring occasionally until smooth and combined. Remove from heat, add both sugars, and whisk until incorporated. Let this mixture cool to room temperature for about 30 minutes.

Step 2: Prepare Your Baking Pan

Preheat your oven to 350°F. Butter the sides and bottom of a 9×13 baking pan, then line the bottom with parchment paper for easy removal later.

Step 3: Finish the Batter

Whisk the eggs and vanilla into the cooled chocolate mixture just until combined—resist the urge to overmix! Sprinkle the flour, cocoa powder, and salt over the chocolate mixture and gently whisk until no dry streaks remain.

Step 4: Create the Caramel Layer

Pour half the brownie batter into your prepared pan and smooth it out. Drizzle 1/2 cup of caramel sauce evenly over the batter, keeping about an inch from the edges (this prevents the caramel from burning at the sides).

Step 5: Add Final Layer and Bake

Cover with the remaining brownie batter, carefully smoothing without disturbing the caramel layer. Drizzle the remaining caramel on top in a decorative pattern and sprinkle generously with flaky sea salt. Bake for 30-35 minutes, rotating once halfway through, until a toothpick comes out with just a few moist crumbs.

Step 6: Cool and Enjoy

Let the brownies cool completely before cutting—patience is key for clean slices! The waiting is the hardest part, but so worth it.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure your eggs are truly at room temperature for better incorporation into the batter.
Double Boiler Technique: Keep the water at a gentle simmer, not a rolling boil, to prevent overheating the chocolate. If using a microwave instead, go slow with 30-second intervals and frequent stirring.
The Mixing Method Matters: When adding dry ingredients, fold gently with a spatula rather than beating vigorously. Overmixing develops gluten, which leads to cakey rather than fudgy brownies.
Toothpick Test Mastery: For perfectly fudgy brownies, your toothpick should have moist crumbs, not wet batter. Clean means they’re overbaked!
Cutting Clean Slices: Use a plastic knife or warm your knife in hot water, wipe clean, and then slice for picture-perfect brownies.

How to Serve

These Salted Caramel Brownies are versatile enough to shine in multiple settings:

Simple Indulgence

Enjoy them on their own with a cold glass of milk or hot coffee for the perfect afternoon treat.

Elevated Dessert

Transform them into an elegant dessert by warming slightly and topping with a scoop of vanilla ice cream and an extra drizzle of warm caramel sauce.

Gift Giving

Package individual brownies in cellophane bags tied with ribbon for a homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep these brownies fresh in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week—just let them sit at room temperature for about 30 minutes before serving.

Freezing

These brownies freeze beautifully! Wrap individual pieces tightly in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months. Thaw unwrapped at room temperature for about an hour before enjoying.

Reheating

For that just-baked experience, warm a brownie in the microwave for 10-15 seconds. Don’t overdo it or you’ll melt the caramel too much.

FAQs

Why did my caramel sink to the bottom of my brownies?

This can happen if your brownie batter is too thin or if the caramel is too warm when added. Make sure your batter is at the right consistency thick but pourable and don’t use more than 3/4 cup of caramel in the middle layer, as noted in the recipe.
Can I use store-bought caramel sauce instead of making my own?

Absolutely! A good-quality store-bought caramel sauce works perfectly in this recipe. Just make sure it’s not too thin, or it may dissolve into the brownies rather than creating distinct caramel pockets.
My brownies are too gooey in the center. What went wrong?

Brownies with a caramel filling can be tricky to test for doneness. They might need a few extra minutes in the oven, but be careful not to overbake. Remember that they’ll continue to set as they cool, so it’s better to err on the side of slightly underbaked than dry and overdone.
Can I double this recipe for a crowd?

You can double it and bake in two separate 9×13 pans. I don’t recommend using a single larger pan as the brownies may not bake evenly, leaving you with overdone edges and an underbaked center.

Final Thoughts

These Salted Caramel Brownies truly represent the perfect marriage of rich chocolate and sweet caramel, with that irresistible hint of salt that makes flavors sing. They’re the kind of treat that creates memories—whether shared at family gatherings, brought to potlucks, or savored quietly with a cup of coffee. The next time you’re craving something truly special, give these brownies a try. The little extra effort yields remarkable results that will have everyone asking for your secret recipe!