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These salted caramel brownies are perfectly fudgy and moist brownies with an oozing salted caramel center. These will be one of the best brownies you sink your teeth into!

If you love brownies, then boy, do I have a treat for you! More brownie recipes! These cherry cheesecake brownies, these delicious lemon brownies, and these yummy strawberry brownies are what I would recommend you make next!

A stack of salted caramel brownies.

Salted Caramel Brownies Recipe

I didn’t think salted caramel got much better until I made it into brownie form. 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! You will never buy a boxed brownie mix again!

Salted caramel is one of my favorite combinations. I love the salty and sweet together. Who would have thought that salt in a sweet and decadent dessert would be so amazing!?! This brownie base is awesome. And then you have the salted caramel so ooey and gooey in every bite. That’s just perfection, in my opinion. If you love an amazing brownie and salted caramel, this recipe is a must-try!

Ingredients in Salted Caramel Brownies

The ingredients in these brownies are classic. And I won’t try and pretend that half of the brownie batter may get eaten as you make these. It’s that good! See the recipe card at the bottom of the post for exact measurements.

  • Sugar: You need to have some sugar to balance out the cocoa powder and sweeten it up!
  • Baking Cocoa: Unsweetened cocoa powder will bring on all the chocolate!
  • Canola Oil: Oil is what makes the brownies moist.
  • Eggs: This will bind the batter together. I alwasy like to use large eggs when I am baking.
  • Milk: I used 2 percent ilk but you can use whatever you have on hand.
  • Flour: All purpose flour works best in this recipe!
  • Salt: The salt enhances the flavors of all of the ingredients.
  • Baking Powder: If you want your brownies soft, then this is the secret ingredient to making that happen!
  • Chocolate Chips: I love using semi-sweet chocolate in these brownies.  
  • Caramels: I bought Kraft caramels at the store and just unwrapped them all to use!
  • Sweetened Condensed Milk: This is what will make the caramel so delicious and creamy.
  • Coarse Sea Salt: Sprinkle this on top for that savory and sweet combo!

How to Make Salted Caramel Brownies

These are so delicious that I would suggest doubling the batch. These will fly off of the counter, and you are going to wish that you had more!

  1. Prep: Preheat oven to 350 degrees. Line a 9×13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
  2. Combine: In a large bowl combine the flour, salt, and baking powder. In another large bowl, whisk together the sugar, cocoa, oil, eggs and milk. Stir in the dry ingredients until blended. Fold in chocolate chips.
  3. Bake: Spoon two thirds of the batter into the greased 9×13 inch baking pan. Bake for 12 minutes.
  4. Prepare Caramel Sauce: 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. Add Filling to Brownies: 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 salted caramel brownies lightly with additional sea salt.
The top view of cooked brownies and sliced brownies on some parchment paper.

Variations

If you want to shake things up with these delicious salted caramel brownies, let’s try a few variations!

  • Nuts: Feel free to sprinkgl some pecans or walnuts into the batter of these brownies. I say, the more delicious ingredients, the better!
  • Vanilla: You can add in a splash of vanilla extract to the batter to bring in a different (and equally delicious) taste.
  • Candy: If you really want to win over a kid with these brownies then add in some colorful candy! Try out some mini m&m’s!
A zoomed in shot of salted caramel brownies with a bite taken out of the top one.

How to Store Leftovers

If you are lucky enough to have leftovers of these delicious salted caramel brownies, then give yourself a slow clap! You will thank yourself the next day when you have another one to bite into. Store these brownies in an airtight container on your counter. They will last about 3-4 days! (If you can resist them for that long!)

A salted caramel brownie with a bite taken out of it.

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Salted Caramel Brownies

5 from 4 votes
By: Alyssa Rivers
These salted caramel brownies are perfectly fudgy and moist brownies with an oozing salted caramel center. These will be one of the best brownies you sink your teeth into!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 Brownies

Ingredients 

Instructions 

  • Preheat the oven to 350 degrees. Line a 9×13 inch pan with parchment paper or aluminum foil and spray with cooking spray. This makes cleaning up easier with the caramel.
  • 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.
  • Spoon two thirds of the batter into the greased 9×13 inch pan. Bake for 12 minutes.
  • 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.
  • 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.

Notes

Originally Posted on April 5, 2015
Updated on May 9, 2022

Nutrition

Calories: 600kcalCarbohydrates: 82gProtein: 7gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 58mgSodium: 495mgPotassium: 316mgFiber: 4gSugar: 61gVitamin A: 106IUVitamin C: 1mgCalcium: 93mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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20 Comments

  1. 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!

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

  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!

    1. MMM! That sounds delicious! If it is hard that would work great! Enjoy and let me know how you like it!

  4. 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.

  5. Hi. My oven only goes up to 220deg. How long would u recommend cooking the salted caramel brownies for?

    1. I would try 60 to 75 minutes and check it to see if it is done by then. If not another 10-15 minutes. Hope that helps! Thanks for following along with me! XOXO

  6. 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

  7. I just made these brownies for my family and they were a major hit. Absolutely amazing!! Thank you so much for sharing!!