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Decadent Salted Caramel Brownies Recipe Easy Homemade with Sea Salt Flakes

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These decadent salted caramel brownies feature a rich, fudgy chocolate base layered with homemade salted caramel and topped with crunchy sea salt flakes, creating a perfect balance of sweet and salty.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125 g) all-purpose flour, sifted
  • 3/4 cup (75 g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter, cubed and softened (for caramel)
  • 1/2 cup (120 ml) heavy cream, warm (for caramel)
  • 1 teaspoon sea salt flakes (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined but not grainy, about 1-2 minutes.
  3. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract until the batter is glossy and smooth.
  4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined.
  5. Pour half of the brownie batter into the prepared pan, spreading it evenly with a spatula.
  6. In a medium saucepan over medium heat, melt the granulated sugar for the caramel, stirring constantly until it melts and turns a deep amber color (about 5-7 minutes).
  7. Remove from heat and carefully add the cubed butter, stirring until melted. Slowly pour in the warm heavy cream while stirring continuously until smooth. Stir in 1 teaspoon of sea salt flakes. Let cool for about 5 minutes.
  8. Pour the caramel layer over the brownie base and spread evenly without mixing into the batter.
  9. Top with the remaining brownie batter, dolloping it over the caramel and carefully spreading to cover, creating a marbled effect.
  10. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The edges should be set but the middle still soft and gooey.
  11. Immediately after removing from the oven, sprinkle extra sea salt flakes on top. Let cool completely on a rack for about 2 hours before slicing.

Notes

Use flaky sea salt like Maldon or fleur de sel for best texture and flavor. Do not overmix the batter to keep brownies fudgy. Let the caramel cool slightly before pouring to avoid melting into the batter. Cool brownies completely before slicing for clean cuts. For gluten-free, substitute all-purpose flour with gluten-free flour blend. For dairy-free, use coconut oil instead of butter and full-fat coconut cream instead of heavy cream.

Nutrition

Keywords: salted caramel brownies, homemade brownies, sea salt flakes, chocolate dessert, fudgy brownies, easy brownie recipe, caramel sauce, sweet and salty dessert

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