Sea Salt Caramel Brownies
Let Me Tell You Why I Love These Brownies
Okay, here’s the scoop. The first time I tried baking Sea Salt Caramel Brownies, I burnt the caramel so badly my kitchen smelled like a campfire for a week. But after that (slightly smoldering) start, I kept tinkering, and now? These brownies are my chocolatey happy place. My neighbor popped by during one batch—”just to return a charger,” she claimed, but I’ve got my suspicions. There’s something about the salty caramel that makes people hover around the oven like moths. And yes, I eat the first square while still standing in my slippers.
Why You’ll Really Love These Brownies
I usually whip these up when I need a pick-me-up; sometimes it’s just been that kind of Tuesday. My family? They’re convinced these are proof I secretly attended culinary school (I definitely didn’t, and the mess in my kitchen would back me up). The salty-sweet thing is obviously a winner, but honestly, what sells it for me is how the caramel swirls look totally fancy—even though it took me years to do it without making a right old mess. If you’re worried about homemade caramel, don’t. I flubbed it a few times, and the brownies were still gone by morning.
What You’ll Need (And Some Options If You Don’t)
- 200g good dark chocolate – I use whatever’s lurking in the back of the cupboard. Grandmother swore by Green & Black’s, but I’ve melted corners off Easter bunnies, too. (No regrets.)
- 175g butter (plus a bit extra for greasing) – Salted or unsalted, up to you. I never notice much difference, if I’m honest.
- 250g caster sugar – Or just regular granulated is fine. Brown sugar once turned it weirdly dense, but maybe you’ll like that?
- 3 large eggs
- 100g plain flour – One time I used self-raising by mistake; it puffed up like a Yorkshire pudding, so, maybe don’t do that. (Or do, if you want Yorkshire brownies?)
- Pinch of salt – For the batteries, as my Mum would say. Wait, scratch that, it’s “for the batter.”
- For the caramel: 100g granulated sugar / 40g unsalted butter / 60ml double cream / Flaky sea salt (Maldon is fancy, but that random tub from Aldi works too)
- Optional: A smidge of vanilla extract, or swap butter for coconut oil if you’re feeling wild (it works, but I miss the buttery taste)
How to Actually Pull These Off (And Laugh At the Bumps)
- Melt your chocolate and butter together—chop them up and chuck in a bowl. I sit the bowl over a pot of barely simmering water (I’ve zapped it in the microwave before in short bursts; just don’t wander off to answer a text or you’ll come back to lava).
- Stir in the sugar. It’ll look gritty, which feels wrong, but trust me, it all sorts itself out. This is usually when I consider sneaking a spoonful, but molten chocolate = burnt tongue.
- Add eggs one at a time, stirring after each. If it looks a bit gloppy, that’s fine—it’ll smooth out. Add the vanilla (if you’re using it).
- Sift in your flour and salt. I don’t always sift, to be honest (sometimes I can’t find the sieve), but it makes things less lumpy. Stir gently until just mixed; don’t go mad or the brownies will be tough as boots.
- Preheat the oven to 180°C (350°F). Line a square tin with baking paper. Or butter it up and cross your fingers. This isn’t the time for a fancy silicone tray, unless you like wrestling your brownies out piece by piece.
- Pour half the batter in the tin, then set aside while you tackle the caramel. This is kind of where the magic happens.
- Caramel: heat sugar over medium heat in a small, heavy pan. Don’t stir; swirl if you must. When it’s amber (and smells toasty, not burnt), take it off the heat and quickly whisk in the butter: it’ll splutter, so don’t lean in too close. Stir in cream slowly (again, it’ll grumble at you) till silky. Back on the stove for a minute if it seizes up; just don’t panic, it’ll melt again. Add a generous pinch of sea salt—maybe a little more, if you’re feeling bold.
- Drizzle about half the caramel over the batter in the tin. Swirl with a knife or the handle of a spoon. (I always get the urge to overdo it, but less swirling = bigger caramel blobs! More fun.)
- Pour in rest of brownie mix, swirl remaining caramel on top, and scatter a bit more flaky salt.
- Bake for about 25 to 30 minutes. It’s ready when the edges are set but the middle still looks a little bit wobbly. Or, poke it with a cocktail stick: a smear of fudgy crumbs clinging is ideal. If it comes out totally clean, you’ve gone too far and might need ice cream to rescue it.
Some Actual Lessons I’ve Learned Making These
- One time I used a glass dish instead of metal, and the edges burned while the middle was raw. Don’t be like me—stick to metal if you can.
- If you don’t let them cool completely, they cut like a hot mess. That hasn’t stopped me, ever.
- I once ran out of cream and tried milk for the caramel. It worked, but was thinner—just more pourable, not a disaster, but not as decadently gooey either.
Stuff I’ve Tried (That Worked, And One That Didn’t… Oops)
- Added a handful of toasted pecans (tasty, if you like nuts)
- Extra dark chocolate chips folded in the end—good for chocoholics
- Used store-bought caramel in a mad rush; it’s fine, just a bit sweeter, so up the salt
- Tried swirling in peanut butter instead of caramel. Didn’t float my boat, but if you’re a PB fan, go for it?
Gear You (Maybe) Need
- Medium mixing bowl – or honestly, a big saucepan
- Small, thick-bottomed pan for caramel – but I’ve done it in a battered old frying pan in a pinch
- 20cm (8-inch) square baking tin—mine’s dented from being dropped but it still works
- A whisk, or a fork if you’re feeling rugged
- If you’re without parchment, butter and flour the tin generously, but maybe run a knife around the edges while it’s still warm
How to Store (If You Actually Have Leftovers)
Just keep them in an airtight tin. They’re probably good for three days—maybe longer in the fridge—but honestly, in my house, they never see sunrise. If you do box them up, layer with parchment so they don’t weld to each other. Oh, and they freeze nicely (slice first!) if you want to ration them. Or, more likely, forget them in the freezer and stumble upon them months later, like buried treasure.
How to Serve (You Know, If You Didn’t Eat Them All Hot)
Personally, I like them still slightly warm with a dollop of vanilla ice cream on top, but my other half has actually been known to dunk cold brownies in a cup of milky tea. (Not judging. Well, maybe just a bit.) At parties, I cut them into tiny squares—people pretend to eat less that way, but I see straight through it.
What I Wish I’d Known (Pro Tips From Bitter Experience)
- Don’t rush the cooling! I once thought I could cheat it in the fridge, and the caramel went weirdly grainy—lesson learned.
- If you overbake, not the end of the world, but they do get a bit dry. Ice cream or a splash of Baileys on top makes up for a lot.
- Definitely sprinkle salt generously at the end. There’s something magic about that hit of salty crunch. (Too little and they taste a bit flat, go figure.)
Wait, I Get These Brownie Questions A Lot…
- Can I double the batch? Oh, totally—just use a larger pan or make two, and don’t forget to adjust the baking time a smidge. (Watch the middle; it’s tricky!)
- Is the caramel hard? Nope! It stays soft. If it turns rock solid, let’s be real: you’ve made toffee, which is a different—but not unwelcome—outcome.
- Can I skip the caramel? You can, but then they’re just brownies with attitude. I mean, sure, toss in extra choc or swirl in jam if you like. I’ve even found a decent store-bought caramel at Waitrose when I was out of time.
- How do you make the swirl look nice? Well, honestly, about half the time mine look like modern art. Wiggle with a knife, but don’t overthink it. Here’s a helpful video on swirl techniques—sometimes they make it look annoyingly easy.
- Why do my brownies sink in the middle? Basically, underbaking, or sometimes just bad luck. Mine do it every once in a while; they’re still tasty. Bit rustic.
So, there you have it—my somewhat rambling, often messy, but always-satisfying guide to Sea Salt Caramel Brownies. May your caramel never burn, and your brownies always outlast your willpower to nibble just one more corner. (Or not—sometimes I call that dinner.)
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 cup caramel sauce
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Instructions
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1Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
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2In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in the granulated sugar until combined.
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3Beat in the eggs one at a time, then stir in the vanilla extract.
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4Add cocoa powder, flour, and baking powder to the wet mixture. Stir until just combined.
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5Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Add the remaining brownie batter on top, followed by the rest of the caramel sauce. Swirl gently with a knife.
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6Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool, then sprinkle with flaky sea salt before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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