Salted Caramel Brownies

Salted Caramel Brownies

Is there not a more amazing combination of flavors than in salted caramel?  Don’t agree with me?  Uhh, have you tried these salted caramel brownies yet??  Like these sweet and salty cupcakes and these turbo-charged brownies, this brownie recipe brings together rich chocolate and salted caramel, a topping I don’t ever see myself tiring of.  And rather than being sandwiched within the brownies (like this recipe), the caramel seeps into the batter, distributing the goodness throughout and keeping the brownies perfectly fudgy.  After adding a sprinkle of fleur de sel and coarse sugar which melt onto the warm brownies after baking, this dessert is elevated to another level.  As my first official baked goodie in the new kitchen, these brownies were a smash hit and whether you top them with a scoop of vanilla ice cream or a glorious drizzle of the leftover caramel sauce (or both!), you will not be disappointed – we certainly weren’t!

Salted Caramel Brownies

Yield: 9-12 brownies


    For the salted caramel sauce:
  • 1 cup sugar
  • 2 tbsp light corn syrup
  • ½ cup heavy cream
  • 1 ¼ tsp fleur de sel
  • 1 tsp pure vanilla extract
  • ¼ cup sour cream or Greek yogurt
  • For the brownies:
  • 1 ¼ cups all-purpose flour
  • 1 tsp kosher salt
  • 2 tbsp Dutch-process unsweetened cocoa powder
  • 11 oz good quality bittersweet or semisweet chocolate (preferably 60 to 72%), coarsely chopped
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 1 ½ cups sugar
  • ½ cup firmly packed brown sugar
  • 5 large eggs, at room temperature
  • 2 tsp vanilla extract
  • splash of Kahlua (optional)
  • 1 tsp fleur de sel
  • 1 tsp coarse sugar


  1. To make the caramel: Combine the sugar and corn syrup with 1/4 cup water in a medium saucepan. Carefully stir them together, trying not to splash the sides of the pan. Cook over high heat, stirring often, until the mixture reaches 350° F, about 6 to 8 minutes. It should be dark amber in color, but keep a close eye on it, as caramel goes from perfect to burnt and ruined in no time flat. Remove the caramel from heat, and carefully stir in the cream. It will bubble up, so be ready! Whisk in the sour cream or Greek yogurt, and set aside to cool.
  2. To make the brownies: Preheat the oven to 350° F and grease a 9×13 inch baking dish. In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
  3. Combine the butter and chocolate in a large microwave safe bowl and cook at 30 second intervals, stirring well in between, until the chocolate and butter have melted. Add both sugars and whisk until combined. Allow the mixture to cool to room temperature. Add three of the eggs and whisk until just combined. Whisk in the remaining two eggs, vanilla, and Kahlua (if using), and whisk just until combined. Sprinkle the flour mixture over the brownies and use a spatula to fold it into the wet ingredients, until there are just small traces of the flour visible.
  4. To assemble the brownies: Pour half the batter into the prepared baking dish. Drizzle 3/4 cup of the caramel over the brownie batter, being careful not to let the sauce come into contact with the edge of dish. Use and offset spatula to gently spread the caramel evenly over the brownie layer, then drop the remaining brownie batter over the caramel by the spoonful. Again, use the offset spatula to gently spread it in an even layer.
  5. Bake the brownies for 30 minutes, rotating the pan halfway through baking. The brownies are done when a toothpick inserted into the center comes out with just a few crumbs attached.
  6. Remove the brownies from the oven and sprinkle with the salt and sugar Cool completely before cutting and serving.


source: adapted from Baked: Explorations via Pink Parsley

Salted Caramel Cupcakes for a Virtual Baby Shower

Sweet & Salty Cupcakes for a Virtual Baby Shower

One of my absolute favorite flavor combinations is sweet and salty.  Sit me down with some potato chips and a handful of M&Ms or chocolate-covered popcorn and I’m in trouble!  So you could imagine the level of my excitement when I flipped through Baked: New Frontiers in Baking for the first time and saw my nemesis flavor combo in a cake.  Add some salted caramel to a chocolate cake and I’m pretty much done for.

Now admittedly, I’ve had this cookbook on my shelf for well over a year and I’ve yet to make the cake.   It’s hard to justify making a whole cake for only two people just for the heck of it so the cake has ended up sitting on my list for what seems like forever.  And then came Courtney’s Virtual Baby Shower.  Among the many reasons why Courtney and I are such great friends (real-life friends, not just blogging friends!), I firmly believe that our love for Baked’s cookbooks links us together.  And while I’ve never visited the famous bakery in Red Hook, Brooklyn, Courtney and her awesome husband, Eric, did a few years ago during a trip to NYC and they had a blast.  (For the record, I’m jealous.)  This cake is perfect for Courtney.  She is seriously one of the sweetest people I’ve ever met and would go to any length to help a friend, but she’s also got this “salty” side, a sense of sarcasm, dry humor, and frankness that I adore.  I was lucky enough to be able to spend a whole weekend with Courtney this past weekend with Josie and Annie in Richmond when we surprised her with a visit for a real-life baby shower.  It was an insanely fun girls weekend filled with soothing Southern comfort food, a chocolate shop that blew us all away, tons of laughs, and so many memories I have to cherish with some of my best friends.

Sweet & Salty Cupcakes for a Virtual Baby Shower

These salted caramel cupcakes are truly an outstanding creation.  I used Baked’s sweet chocolate cake recipe (next time I’ll use my favorite chocolate cupcake recipe as I miss the domed cupcakes) and merged it with Sweetopolita’s recommendation of a salted caramel Swiss buttercream.  Need I say anything else?  Rich, sweet, salty, dreamy.  Perfect for my dear friend Courtney as she prepares for baby C’s arrival in the next few weeks.  Courtney, pour yourself a glass of milk, put up your feet, and enjoy!

Josie from Pink Parsley is hosting Courtney’s shower to be sure to head over there (and to Courtney’s blog as well!) to catch up on all of the other amazing treats nearly 15 other fabulous food bloggers have contributed to the shower!