These delicious caramel brownies are topped with decadent, buttery, whipped caramel and bits of flakey sea salt.

How to Make These Caramel Brownies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

• Electric mixer
• 8-inch square metal pan
• Rubber spatula
• Small saucepan

Step 1: Make the Caramel

Make the caramel filling first so that it can thicken up before it’s used to top the brownies.

Turn the stove to medium heat and place a saucepan over the element. Once the saucepan has warmed up, gradually pour in the sugar, adding 1/4 cup at a time.

Wait until the sugar is mostly liquified, then add in the next bit of sugar. Stir as needed with a rubber spatula. As the sugar melts it will slowly deepen in color.

If you feel like the sugar might be burning or getting too dark, remove the pan from heat and turn down the temperature a bit.

Stir as needed until the sugar is fully dissolved and is an amber color. Turn off the heat.

Slowly mix in the butter, then stir in the heavy cream and salt. The mixture will be very thin at this point but will thicken as it cools.

Pour the caramel into a separate container and set aside to cool.

Once the caramel has reached room temperature, whip it with a hand mixer or stand mixer fit with a whisk attachment for 1-2 minutes, until it becomes lighter in color and looks thicker. Set aside to cool.

Step 2: Make the Brownie Batter

While the caramel cools, make the brownie batter following the recipe card at the bottom of this post.

Pour the batter into the prepared pan smooth it into an even layer and bake for 40-45 minutes.

Set it on a wire rack to cool fully before topping. If you want to accelerate the process, place the pan in the freezer for 30 minutes.

Step 5: Top the Brownies

Once the brownies are fully cooled, scoop the room-temperature caramel on top and spread it into an even layer.

Add a sprinkle of flakey sea salt, then use a sharp, warm knife to cut into the chilled brownies.

Clean the knife after each cut to get perfect slices. Leftover brownies can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

Substitutions & Swaps

• All-Purpose Flour – You can use a gluten-free flour blend in place of the all-purpose flour in this recipe. Just be sure to use a good baking blend like King Arthur’s GF flour.
• Unsweetened Cocoa Powder – You can also use Dutch-processed or dark cocoa powder if you prefer.
• Powdered Sugar – It may sound odd, but this is what makes these taste similar to box brownies! It creates a slightly cakier texture and a shinier, more defined top crust.
• Dark Chocolate Chunks – I love chocolate chunks in brownies, and you can use any type of chocolate. Or if you’re not a fan of texture, you can omit them.
• Unsalted Butter – You can use salted butter if you don’t have unsalted butter on hand, just be sure to omit the salt in this recipe. You can also use additional oil in place of the butter if needed.
• Large Eggs – If you have an egg allergy, you can try using 2 flaxseed eggs in this recipe.
• Vanilla Extract – The vanilla extract adds an extra little oomph of flavor and helps enhance the chocolate in these brownies, but it can be omitted if needed.

Making These Caramel Brownies in Advance

These brownies can be stored at room temperature for up to 2 days, or in the fridge for up to a week. Store slices in an airtight container or cover the pan tightly with plastic wrap and foil to keep it fresh.

You can also freeze these brownies for up to 3 months! After they’re baked and cooled, remove them from the pan then freeze the entire sheet of brownies until it’s firm to the touch (about 1 hour). Then wrap the brownies in a couple of layers of plastic wrap and then foil.

When you’re ready to enjoy the frozen brownies, place them in the fridge overnight, then unwrap and enjoy them the following day. Wait to add the caramel until you’re ready to cut into it.

Doubling this Recipe

If you want to double this recipe, go for it! Simply double the ingredients and follow the directions in the recipe card above.

Bake a double batch in a 9 x 13-inch pan at 350 F / 175 C for 40-50 minutes.

How to Make the Best Caramel Brownies

• Be sure the ingredients are at room temperature. It helps them mix together better.
• Properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Bake these brownies in a metal pan, not a glass pan! Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 300 F.
• Don’t over-bake your brownies!! Unlike cake layers, a toothpick inserted into the center won’t come out clean when they’re done. You’ll know they’re done when the edges have risen, and the center is still a tiny bit wiggly.
• Chill your brownies fully before cutting into them. It will make them much easier to cut.
• If the butter doesn’t get fully incorporated into the caramel (this can happen if the caramel gets cooked at slightly too high of a temperature), don’t worry! You can gradually stir the butter into the caramel as it cools and it will come together once it reaches room temperature. It won’t be quite as smooth as normal, but it will still taste great!
• Use a warm, sharp knife to get clean slices. Fill a tall cup with hot water and dip a sharp knife into it. Dry the knife fully, then make a slice. Repeat with each cut and wipe the blade clean after each cut.

Let Me Know What You Think!

If you make these caramel brownies, I’d love to hear what you think of them! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and #chelsweets if you share on social media! I love seeing your delicious creations.

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