Salted Caramel Brownies

Perfectly fudgy and moist brownies that have an oozing salted caramel center. These will be one of the best brownies that you sink your teeth into!

salted caramel brownies in a stack

I made these brownies a couple of days ago and still can’t get over how amazing they turned out. My boys were home for spring break and needed a yummy treat. They love brownies. But the salted caramel oozing inside took these brownies to a whole different level!

Salted caramel is one of my favorite combinations. Love the salty and sweet together. Who would have thought that salt in a sweet and rich dessert would be so amazing!?!
caramel brownies cut into squares on a counter.

Let me just say that these were the BEST brownies that I have ever had!

I couldn’t get over how perfect they turned out. salted caramel brownie close up on caramel center.

I have never had a more moist and perfectly fudgy brownie. This brownie base is awesome. And then the salted caramel so ooey and gooey in every bite. Perfection. If you love an amazing brownie and salted caramel, this recipe is a must try!

Like you need to go and buy the ingredients now. You won’t regret making them! 🙂

caramel brownies in a stack with a close up on their caramel center.

Recipe adapted from Taste of Home

Salted Caramel Brownies

5 from 2 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Alyssa Rivers
Servings 12 Brownies

Perfectly fudgy and moist brownies that have an oozing salted caramel center.  These will be one of the best brownies that you sink your teeth into!

Course Dessert
Cuisine American
Keyword brownie recipe, brownie recipes, salted caramel brownies

Ingredients

  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 cup canola oil
  • 4 eggs
  • 1/4 cup 2% milk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup semisweet chocolate chips 6 ounces
  • 14 ounces caramels like Kraft caramels
  • 1 can 14 ounces sweetened condensed milk
  • 1 teaspoon coarse sea salt

Instructions

  1. Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
  2. In a large bowl combine the flour, salt, and baking powder. In another large bowl, beat together the sugar, cocoa, oil, eggs and milk. Add the dry ingredients until blended. Fold in chocolate chips.
  3. Spoon two thirds of the batter into the greased 9x13 inch pan. Bake for 12 minutes.
  4. Meanwhile prepare the caramel filling. In a microwave safe bowl, heat the caramels and sweetened condensed milk stirring 30 seconds at a time until melted and smooth. Can also melt over medium low heat in a saucepan.
  5. Pour the melted caramel over the warm brownie layer. Sprinkle coarse sea salt on top. Drop remaining brownie batter over the top of the caramel and carefully swirl the top with a knife. Bake for an additional 35-40 minutes or until toothpick inserted in center comes out clean. Do not overbake. Allow the brownies to completely cool before serving. Can also garnish the brownies lightly with additional sea salt.

Nutrition Facts

Serves: 12

Calories452kcal (23%)Carbohydrates82g (27%)Protein7g (14%)Fat13g (20%)Saturated Fat5g (25%)Cholesterol58mg (19%)Sodium495mg (21%)Potassium315mg (9%)Fiber3g (12%)Sugar61g (68%)Vitamin A106IU (2%)Vitamin C1mg (1%)Calcium93mg (9%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Brownies and BarsChocolate

Comments

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  1. I made these brownies with the intent of cutting the down the recipe 3/4 in size because of the pan size I that I had (I don’t care for thin brownies and wanted them thick). I have to admit, reading the recipe without my glasses on and mixing up some of the quantities of the ingredients made me a little bit afraid for the outcome. And I did not prebake the first layerm another mistake. And, my grocery store did not have Kraft caramels, so I had to use a very expensive brand (Werther’s) that are little bit harder than typical caramels. I had to cut the condensed milk and half. Needless to say these are still the best brownies I have ever made. I took them to a family BBQ and they were gone before we even ate dinner. I can’t even recreate my mistakes, because I was floundering throwing in extra flour and sugar trying to save it. Don’t skimp on the coarse sea salt, it really makes it. To get the salt to stick to the tops of the brownies, I just brushed​ the tops with a very very light film of water and the salt stuck wonderfully..

    1. Oh, wow! You did have a good time making these! So glad they turned out and you were able to make them the way you like them! Bonus that they were loved by ALL! Thanks for sharing! Xo

      Your Recipe Critic,
      Alyssa

  2. OMG!! Absolutely THE BEST brownies we have ever had! Followed recipe exactly. Will be making these for life. To everyone reading – MAKE THESE. This is THE recipe. Thank you so much.

  3. Instead of the caramel candies for the middle of the brownie, can you do it with homemade caramel sauce?

    I want to try out the recipe today.

    Thanks!

  4. LOVED these. Made these last year for a work potluck, and they did not last long. Will def be making them again this year?

  5. Thanks for sharing your amazing recipe! My whole family loved them. I substituted the carmel with Ghirardelli’s premium caramel and they turned out amazing! Thanks!

  6. 5 stars
    I’ve tried other salted caramel brownies recipes and I must say that this one is the best! It came out perfect!

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