How does a bite of rich, gooey salted caramel brownie sound right about now? If you’re like us, the mere thought is enough to make your mouth water. Perfect for satisfying your sweet tooth or impressing guests, these 12 decadent salted caramel brownie recipes are a chocolate lover’s dream. From classic to creative twists, get ready to bake your way to bliss. Let’s dive in!
Classic Salted Caramel Brownies
Oh, you’re in for a treat with these Classic Salted Caramel Brownies. They’re the perfect blend of rich chocolate and gooey caramel, with just the right touch of salt to balance it all out. Let’s get baking!
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup salted caramel sauce
- Flaky sea salt, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until smooth.
- Sift in the all-purpose flour, cocoa powder, baking powder, and sea salt, folding gently until just combined to avoid overmixing.
- Pour half of the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Drizzle 1/2 cup of the salted caramel sauce over the batter, then top with the remaining batter, spreading carefully to cover the caramel.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them fudgy.
- Immediately after removing from the oven, drizzle the remaining 1/2 cup of caramel sauce over the top and sprinkle with flaky sea salt.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
Just imagine biting into these brownies—crisp on the outside, fudgy in the middle, with rivers of caramel running through. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert.
Sea Salt Caramel Brownies with Dark Chocolate
Zesty and indulgent, these sea salt caramel brownies with dark chocolate are the perfect blend of sweet and savory. You’ll love the gooey caramel paired with the rich, dark chocolate—it’s a match made in dessert heaven.
Ingredients
- 1 cup unsalted butter, clarified
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 cup dark chocolate, finely chopped
- 1/2 cup sea salt caramel sauce
- 1/2 tsp flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over low heat, melt the clarified butter. Remove from heat and whisk in the granulated sugar until fully combined.
- Tip: Ensure the butter is just melted and not too hot to avoid cooking the eggs prematurely.
- Gradually add the lightly beaten eggs to the butter mixture, whisking continuously to incorporate fully. Stir in the vanilla extract.
- Sift the all-purpose flour into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the brownies tender.
- Tip: For an extra fudgy texture, do not overmix the batter once the flour is added.
- Fold in the finely chopped dark chocolate, reserving a small handful for topping.
- Pour half of the batter into the prepared pan, spreading evenly. Drizzle with 1/4 cup of sea salt caramel sauce, then top with the remaining batter.
- Tip: Use a toothpick to swirl the caramel slightly into the top layer for a marbled effect.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted should come out with moist crumbs.
- Immediately after removing from the oven, drizzle with the remaining caramel sauce and sprinkle with flaky sea salt. Let cool completely in the pan before slicing.
Lusciously rich and fudgy, these brownies boast a deep chocolate flavor with bursts of salty-sweet caramel. Serve them slightly warmed with a scoop of vanilla ice cream for an irresistible dessert experience.
Salted Caramel Pecan Brownies
Oh, you’re in for a treat with these salted caramel pecan brownies. They’re the perfect blend of gooey, crunchy, and just the right amount of sweet, making them impossible to resist.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp sea salt
- 1 cup pecans, roughly chopped
- 1/2 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar, stirring until the mixture is smooth and glossy.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a lighter texture.
- Sift the all-purpose flour, cocoa powder, and sea salt directly into the wet ingredients, folding gently until just combined to avoid overmixing.
- Fold in the roughly chopped pecans, reserving a handful for topping, to ensure every bite has a crunchy surprise.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
- Drizzle the salted caramel sauce over the batter, using a knife to swirl it gently into the top layer for a marbled effect.
- Sprinkle the reserved pecans on top, pressing them lightly into the batter to adhere.
- Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle, indicating a fudgy texture.
- Allow the brownies to cool completely in the pan set on a wire rack before slicing to ensure clean cuts.
Velvety and rich, these brownies boast a deep chocolate flavor contrasted by the salty-sweet caramel and the nutty crunch of pecans. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent dessert experience.
Gooey Salted Caramel Brownies
These gooey salted caramel brownies are the ultimate treat for when you’re craving something sweet, salty, and utterly indulgent. Perfect for sharing (or not), they’re sure to become your new favorite dessert.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder, sifted
- 1/2 tsp sea salt
- 1 cup salted caramel sauce, homemade or store-bought
- Flaky sea salt, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar, stirring until fully incorporated.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until smooth and slightly thickened.
- Sift in the all-purpose flour, cocoa powder, and sea salt, folding gently until just combined to avoid overmixing.
- Pour half of the brownie batter into the prepared pan, spreading evenly with a spatula.
- Drizzle 1/2 cup of the salted caramel sauce over the batter, then top with the remaining batter, spreading carefully to cover the caramel layer.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly gooey. A toothpick inserted into the center should come out with a few moist crumbs.
- Immediately after removing from the oven, drizzle the remaining 1/2 cup of caramel sauce over the top and sprinkle with flaky sea salt.
- Allow the brownies to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
Serve these decadent brownies slightly warmed for an extra gooey experience, or pair with a scoop of vanilla bean ice cream for a delightful contrast of temperatures and textures. The combination of rich chocolate, sweet caramel, and a hint of salt makes every bite irresistible.
Salted Caramel and Peanut Butter Brownies
Very few desserts strike the perfect balance between rich, salty, and sweet like these brownies. You’re in for a treat that combines gooey caramel, creamy peanut butter, and a fudgy chocolate base.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, sifted
- 1/4 tsp sea salt
- 1/2 cup creamy peanut butter
- 1/2 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until smooth.
- Sift in the all-purpose flour, cocoa powder, and sea salt, folding gently until just combined to avoid overmixing.
- Pour half of the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Dollop the peanut butter and salted caramel sauce over the first layer of batter, then swirl lightly with a knife for a marbled effect.
- Top with the remaining brownie batter, spreading carefully to cover the peanut butter and caramel layer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for fudgy texture.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang.
Just imagine biting into these brownies: the fudgy chocolate base gives way to pockets of melted peanut butter and swirls of salted caramel. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent dessert.
White Chocolate Salted Caramel Brownies
Oh, you’re in for a treat with these white chocolate salted caramel brownies. They’re the perfect mix of sweet, salty, and utterly indulgent, making them impossible to resist.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour, sifted
- 1/2 cup cocoa powder, Dutch-processed
- 1/2 tsp fine sea salt
- 1 cup white chocolate chips
- 1/2 cup salted caramel sauce, homemade or store-bought
- Flaky sea salt, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until smooth.
- Sift in the all-purpose flour, Dutch-processed cocoa powder, and fine sea salt. Fold the dry ingredients into the wet until just combined to avoid overmixing.
- Gently fold in the white chocolate chips, reserving a handful for topping.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Drizzle the salted caramel sauce over the batter, then use a knife to swirl it gently into the top layer.
- Sprinkle the reserved white chocolate chips and a pinch of flaky sea salt over the top.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
Fudgy in the middle with a crackly top, these brownies are a dream. Serve them slightly warmed with a scoop of vanilla ice cream for an extra decadent dessert.
Salted Caramel Brownies with Espresso
Unbelievably rich and decadent, these salted caramel brownies with a hint of espresso are the perfect treat for when you’re craving something sweet with a little kick. You’ll love the gooey caramel paired with the deep chocolate flavor, all balanced by a subtle coffee undertone.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 tbsp finely ground espresso beans
- 1/2 cup thick salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, combine the melted butter and granulated sugar, stirring until the mixture is smooth and glossy.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking vigorously to incorporate air and create a light base for your brownies.
- Sift together the all-purpose flour, cocoa powder, sea salt, and ground espresso beans into the wet ingredients, folding gently until just combined to avoid overmixing.
- Pour half of the brownie batter into the prepared pan, spreading it evenly with a spatula.
- Drizzle the salted caramel sauce over the first layer of batter, then cover with the remaining batter, ensuring the caramel is fully enclosed.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
- Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang and cutting into squares.
Best enjoyed with a cold glass of milk or a hot cup of coffee, these brownies boast a fudgy center, a crackly top, and pockets of molten caramel that make every bite a delight. For an extra touch, sprinkle a pinch of flaky sea salt on top before serving to enhance the caramel’s sweetness.
Gluten-Free Salted Caramel Brownies
Zesty and indulgent, these gluten-free salted caramel brownies are a game-changer for anyone craving a decadent treat without the gluten. You’ll love the perfect balance of sweet and salty, all wrapped up in a fudgy, rich brownie that’s surprisingly easy to make.
Ingredients
- 1 cup almond flour, finely sifted
- 1/2 cup cocoa powder, unsweetened and Dutch-processed
- 1/4 tsp sea salt, finely ground
- 1/2 cup clarified butter, cooled to room temperature
- 3/4 cup coconut sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup gluten-free salted caramel sauce, plus extra for drizzling
- 1/4 tsp baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together the almond flour, cocoa powder, sea salt, and baking soda until well combined.
- In a separate large bowl, beat the clarified butter and coconut sugar together until light and fluffy, about 2 minutes. Tip: Ensure your butter is at room temperature to avoid a grainy texture.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until just incorporated. Tip: Overmixing can lead to dense brownies, so stir until the ingredients are just combined.
- Gradually fold the dry ingredients into the wet mixture, using a spatula to gently combine until no flour streaks remain.
- Pour half of the batter into the prepared pan, spreading it evenly with a spatula. Drizzle 1/4 cup of gluten-free salted caramel sauce over the batter, then cover with the remaining batter. Tip: Use a knife to swirl the caramel into the batter for a marbled effect.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before slicing. Drizzle with additional caramel sauce before serving for an extra touch of sweetness.
Amazingly rich and fudgy, these brownies boast a deep chocolate flavor with a gooey caramel center. Serve them slightly warmed with a scoop of vanilla ice cream for an irresistible dessert that everyone will love.
Vegan Salted Caramel Brownies
Let’s be honest, you’re here because the words ‘vegan’ and ‘salted caramel brownies’ together sounded too good to pass up. And you’re absolutely right—this recipe is a game-changer for anyone craving a decadent, dairy-free treat.
Ingredients
- 1 cup all-purpose flour, sifted
- 3/4 cup cocoa powder, Dutch-processed
- 1/2 tsp sea salt, finely ground
- 1/2 tsp baking powder
- 1 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/4 cup almond milk, unsweetened
- 1 tsp vanilla extract, pure
- 1/2 cup vegan caramel sauce
- 1/2 tsp flaky sea salt, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, finely ground sea salt, and baking powder until well combined.
- In a large bowl, mix the coconut sugar and melted coconut oil until smooth. Tip: Ensure the coconut oil is just melted, not hot, to avoid melting the sugar unevenly.
- Add the unsweetened almond milk and pure vanilla extract to the sugar mixture, stirring until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the batter.
- Spread half of the batter into the prepared pan, then drizzle with 1/4 cup of vegan caramel sauce. Tip: Warm the caramel slightly for easier drizzling.
- Top with the remaining batter, spreading gently to cover the caramel layer. Drizzle with the remaining 1/4 cup caramel sauce and sprinkle with flaky sea salt.
- Bake for 25-30 minutes, or until the edges are set but the center is still slightly soft. Tip: A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Allow the brownies to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
Velvety and rich, these brownies strike the perfect balance between fudgy and cakey. The salted caramel swirl adds a gooey surprise in every bite, making them irresistible served slightly warm with a scoop of vegan vanilla ice cream.
Salted Caramel Brownie Cheesecake
Got a sweet tooth that’s begging for something decadent? You’re in luck because this salted caramel brownie cheesecake is the ultimate indulgence, combining rich chocolate, creamy cheesecake, and a gooey caramel swirl that’ll have you coming back for seconds.
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 2/3 cup cocoa powder, sifted
- 1/2 tsp sea salt
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 16 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup salted caramel sauce, plus extra for drizzling
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the granulated sugar, melted butter, and sifted cocoa powder until smooth. Tip: Ensure the butter is just melted, not hot, to avoid cooking the eggs.
- Add the sea salt, lightly beaten eggs, and vanilla extract to the bowl, mixing until fully incorporated.
- Gently fold in the all-purpose flour until just combined, being careful not to overmix. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 25 minutes, or until the edges are set but the center is slightly soft. Let cool for 10 minutes. Tip: The brownie will continue to cook as it cools, so don’t overbake.
- While the brownie cools, beat the cream cheese and sour cream in a medium bowl until smooth. Swirl in the salted caramel sauce, then spread over the cooled brownie layer.
- Bake for another 20 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and leave the door slightly ajar for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours, or overnight, before serving. Drizzle with additional salted caramel sauce just before serving. Tip: For clean slices, dip your knife in hot water and wipe it clean between cuts.
Crave-worthy doesn’t even begin to describe this dessert. The fudgy brownie base contrasts beautifully with the silky cheesecake, while the salted caramel adds a perfect salty-sweet kick. Serve it with a scoop of vanilla ice cream for an extra special treat.
Salted Caramel Brownie Ice Cream Sandwiches
Perfect for those sweltering summer days, these salted caramel brownie ice cream sandwiches combine the rich, fudgy goodness of homemade brownies with the creamy, dreamy texture of ice cream, all hugged by a salty-sweet caramel drizzle.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 pint vanilla bean ice cream, slightly softened
- 1/2 cup salted caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined.
- Add the lightly beaten eggs and vanilla extract to the butter mixture, whisking until smooth.
- Sift in the all-purpose flour, cocoa powder, baking powder, and sea salt. Fold the dry ingredients into the wet until just combined, being careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into 12 equal rectangles.
- Place a scoop of slightly softened vanilla bean ice cream on the flat side of half the brownie rectangles. Top with another brownie rectangle, flat side down, pressing gently to form a sandwich.
- Drizzle each sandwich with salted caramel sauce. For best results, freeze the sandwiches for at least 1 hour before serving to firm up the ice cream.
These sandwiches offer a delightful contrast between the chewy brownie and the creamy ice cream, with the salted caramel adding a perfect balance of sweetness and saltiness. Serve them on a hot day for an instant crowd-pleaser, or wrap individually in parchment paper for a grab-and-go treat.
Salted Caramel Brownie Trifle
Very few desserts can compete with the indulgent layers of a salted caramel brownie trifle. You’ll love how the rich chocolate, gooey caramel, and fluffy cream come together in every bite.
Ingredients
- 1 cup all-purpose flour, sifted
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 cup granulated sugar
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup salted caramel sauce
- 1/2 cup dark chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, whisk together the sifted flour, cocoa powder, and sea salt.
- Add the granulated sugar, clarified butter, beaten eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely, then cut into 1-inch cubes.
- In a chilled bowl, whip the heavy cream and powdered sugar to stiff peaks.
- In a trifle bowl, layer half of the brownie cubes, drizzle with 1/4 cup of salted caramel sauce, and top with half of the whipped cream.
- Repeat the layers with the remaining ingredients, finishing with a sprinkle of dark chocolate shavings.
Zesty and decadent, this trifle boasts a perfect balance of textures from the fudgy brownies to the silky cream. Serve it in individual glasses for a personalized touch at your next gathering.
Conclusion
Heavenly doesn’t even begin to describe these 12 salted caramel brownie recipes! Perfect for any home cook looking to indulge, each recipe promises a deliciously rich treat. We’d love to hear which one becomes your favorite—drop us a comment below. And if you’re as caramel-obsessed as we are, don’t forget to share the love on Pinterest. Happy baking!
