OK, guys and gals. Mostly gals. This is a pretty important post. Broma Bakery’s November Giveaway is officially on. At stake? A $40 Amazon Gift Card! I suggest you read on if you know what’s best for ya.
But first, brownies.
For those of you who don’t know me, allow me to introduce myself. My name is Sarah, and I am obsessed with brownies. If it were up to me, Broma Bakery would be a brownie baking blog. All brownies, all the time. Brownies are the perfect dessert. Everyone loves chocolate. Everyone. And what’s better than a fudgy, chocolatey square of goodness than a brownie? The only thing I can think of is a brownie plus something else. Like cheesecake. Or peanut butter.
Or salted caramel.
Here’s some describing words for these salted caramel brownies: rich, gooey, fudgy, melt-in-your-mouth-y, chewy, molten, sweet-and-salt-tastic, and perfect in every way. One bite and you’re in brownie heaven. And they’re really quite simple. The brownies themselves take 5 minutes or less to whip up (#onebowlwonder), and the salted caramel sauce is remarkably easy! And if you reaaaally don’t feel like caramel, you can easily use the brownie batter as a base and add any other ingredients you’d like (I’m looking at you, pumpkin).
How to make caramel sauce
I know homemade caramel sounds like a daunting task, but it’s a fairly straightforward process. My top tips are to use a heavy-bottomed pot to prevent the caramel from getting burnt, and to be patient. You can’t rush the caramel making process, sorry! To make the salted caramel sauce, you first need to heat the sugar over medium-high heat for a few minutes. The sugar will clump up, and then turn a lovely brown color.
Once the sugar is brown, remove it from the heat and immediately stir in the butter. The mixture will start to bubble like crazy, but that’s what you want! Once the butter has been incorporated, add the sea salt and heavy cream. Mix thoroughly until everything is combined, then return the caramel to the heat for a few seconds. Then, set the caramel sauce to the side and let it cool.
Be really careful when you’re handling the hot caramel, as it’ll give you a nasty burn if you touch it!
Giveaway details
Now onto this giveaway. A little drumroll please. Cue trumpets. Ahem.
The Time Has Come, Dessert Lovers! Come One Come All To Broma Bakery’s November Giveaway! One Lucky Winner Will Receive A $40 Amazon Gift Card!
Did anyone else picture an announcer voice saying all that? That was my goal.
Plus, with holiday season coming up, a little extra cash in your stash is super helpful if you ask me. So go on, scroll down to the end of the post to enter Broma Bakery’s November Giveaway! The winner will have 72 hours to claim their prize, so keep an eye out come November 20th.
Good luck, loves!
PrintSalted Caramel Brownies
These salted caramel brownies feature a homemade caramel sauce and are insanely fudgy. Serve warm with a scoop of ice cream and dig in!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 minutes
- Yield: 9 large brownies 1x
Ingredients
For the brownies:
- 3/4 cup cocoa powder
- 1 1/2 cups sugar
- 2 eggs
- 12 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon brewed coffee (optional)
- 1/2 cup bittersweet chocolate disks (optional)
For the salted caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temp, cut into tablespoons
- 1/2 cup heavy cream, room temp
- 1 to 1 1/2 teaspoons sea salt (I used a finely-crushed pink Himalayan sea salt and it was fantastic!)
Instructions
Make the caramel
- In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
- After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
- Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
- Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.
Make the brownies
- While the caramel is cooling, preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
- In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. If using, toss in bittersweet chocolate disks. It’s that easy, can you believe it?!
- Pour a little over half the brownie batter into the baking dish, spreading evenly to the edges. Pour ¾ of a cup salted caramel over the brownie batter, again spreading evenly but not quite to the edges. Spoon the rest of the brownie batter over the top, sealing as much of the caramel in as you can! If a little pops out, that’s OK.
- Bake for roughly 40 minutes or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool completely (about 1 hour). Cut into 9 squares and eat your little hearts out!
More caramel desserts from from Broma Bakery:
Chai Spiced Salted Caramel Macarons
Brown Butter Bourbon Caramel Apples
Salted Caramel Skillet Brownie
113 comments
Kristi @ Inspiration Kitchen
Sarah, that ooey, gooey, ooziness is seriously making my mouth water! You have me craving brownies for breakfast! Pinned!
Sarah | Broma Bakery
Thanks for entering & pinning, Kristi!
Zoe Martin
Brownies and salted caramel and an Amazon giveaway! You know how to start my morning!!! Can’t wait to try the brownies they look like they’ll impress everyone! I hope they turn out as well as your amazing shots of them. Thanks.
Sarah | Broma Bakery
Woohoo! I’m sure you’ll love them :). Goodluck, Zoe!
phyllis
First time I made these brownies they were great and the caramel was simple to make. However, I’ve tried them three times since, and the sugar for the caramel turned to rocks each time. What am I doing wrong.
Sarah | Broma Bakery
Probably you’re cooking on too high of heat!
Micah Turner
These look so good!
Brittnie
I can’t wait to make these! They look unbelievable
Annie
hoo-ly wow. these things can do no wrong. (my hips may say otherwise, but anyway..) entered! fingers crossed 😉
★★★★★
Sarah | Broma Bakery
HI ANNIE! Welcome & thanks for stopping by! I’m obsessed with your site. Good luck with the giveaway!
Manali@CookWithManali
Oh my these look incredible! So gooey and all that salted caramel is making me drool! Pinned! and thanks for the giveaway!
Sarah | Broma Bakery
Of course! Thanks for pinning!
Amy | Club Narwhal
Oh sweet goodness, this is one glorious treat! I love all that oozy caramel. Way to feed my chocolate cravings 🙂
Sarah | Broma Bakery
Trust me, I ate enough for it to go to two people’s hips!
Louisa [Living Lou]
Wow do these brownies ever look delicious! I’ve never had luck making my own caramel sauce, but your recipe seems great!
Sarah | Broma Bakery
Thanks, Louisa! The caramel was quite possibly the best I’ve ever had, and the easiest, no doubt!!
Jennifer @ Seasons and Suppers
Salted caramel and brownies are a match made in heaven. I could live on these 😉
Sarah | Broma Bakery
And you can bet I have for the last 24 hours…
Averie @ Averie Cooks
These look INSANE! Pinned! Saw them on FG…omg! 🙂
Sarah | Broma Bakery
Hi Averie!! Thanks for stopping by! They were ridiculously good. Hope you can try them one day!
Kathleen @ Yummy Crumble
These are gorgeous! I might have to deny my loyalty to the chocolate chip cookie for this 🙂
Sarah | Broma Bakery
Oh lady, I’m with you! I am a CCC girl through and through, but that doesn’t mean we can’t have both… right? 🙂
Thalia @ butter and brioche
I am a massive brownie fan but I never have tried brownies with salted caramel.. what a dangerous (but delicious) combination!
★★★★★
Sarah | Broma Bakery
Oh, Thalia, you’re missing out!! You’ve just gotta try ’em!
Maureen | Orgasmic Chef
I vote for you changing your blog to a brownie baking blog if this is the sort of thing you’d post all the time. 🙂 Outstanding brownies!
★★★★★
Sarah | Broma Bakery
Thank you, Maureen! Glad to know I have a supporter in the matter. Ha!
Liz @ Floating Kitchen
Oh my gosh, these are KILLER Sarah. Brownies really are the perfect dessert. I could eat them all day everyday!
Sarah | Broma Bakery
That is exactly what I did… hehehe
Jeannie Willmon
What did you guys do with other 1/4 cup of Carmel said put 3/4 on batter then cover with rest of batter.. Where is rest of sauce going
Sarah | Broma Bakery
Hi Jeannie. It’s 3/4 of a cup of caramel, not 3/4 of the caramel. The caramel in this recipe creates a little more than needed for the brownies, so I suggest using 3/4 of a cup so it’s not too too sweet!
Jess @ whatjessicabakednext.com
Wow! These brownies look so, so good! Love that salted caramel, tasty!
Sarah | Broma Bakery
Thanks, Jessica! The salted caramel was diviiiine
Karishma
The photography/detail on that picture is insane.
I just bought cocoa powder yesterday!!! I am definitely sending this to my roommates right now.
Sarah | Broma Bakery
Thank you, Karishma! It was a fun photoshoot. Let me know how they turn out!!!
cheri
Hi Sarah, Oh I love brownies, and these look exceptional!
Sarah | Broma Bakery
Thanks, Cheri!
Emily Smith
Looks yummy! I’ll definitely have to try this out, very soon! 🙂
Aida
Mmmm this reminds me of ghirardelli caramel squares, except it’s bigger, softer and better.. and just in time for the holidays. Thanks Sarah!
Monica
Wow, this looks amazing. Can’t wait to try this out…
I will use a caramel sauce with sweetened condensed milk (Still got some to use up) but mmm your brownies look amazing!!
Sarah | Broma Bakery
Thanks, Monica! I’m sure your caramel will work fantastically. The brownies are out of this world!
Traci | Vanilla And Bean
Your photograph is making me melt! I really, want to go make these… like right now (or wait, or your chocolate chip sandwich cookies). I’ll take these over pumpkin pie any day! Thank you for this over the top, mouthwatering recipe, Sarah. I think I’ll add a scoop of ice cream (with some bourbon.. hummm salted caramel bourbon ice cream?! Yessssss please!!).
Sarah | Broma Bakery
ALL THREE. ALL THREE.
Monique @ Ambitious Kitchen
omg.
Sarah | Broma Bakery
One day, we will make these togeths
Liberty
yum! Can’t wait to try around Christmas time!
Sarah @ SnixyKitchen
I want to go to brownie heaven surrounded by these brownies. Salted caramel is my obsession…and now I’m drooling.
Lauren
Stop it! This looks like the most amazing thing in the whole world. I have been looking for a dessert to make this weekend and this might be it.
Sarah | Broma Bakery
Oh you’ll just LOVE THEM!
Krista Gray
these look amazing! Will be making them tonight!!!
Josie
Two years after your comment and I made these this afternoon just because! They came pit fantastic and soft yet chewy
★★★★★
Annette
Those brownies are calling me! They look delicious. 🙂
Michael
Only question is do I have to share these??
Beth
can’t wait to try these!
★★★★★
Dulcistella
wow, those brownies are awsome! I also love brownies, my last batch was with orange zest, sour cherries and pecans, but those look really decadent!!!
Nidia Jaime
Looks really delicious! Love you recioes
Lydia
i would love to try these! They look and sound amazing! I’m glad I found your page!
Chantel
First time to your blog after stumbling upon these beauties! I want to make them as a part of my Christmas cookie tray, but that means they wouldn’t be getting distributed for about another 4 or 5 days. Have you tried freezing them? Should I just refrigerate them? Can’t wait to try them!
Sarah | Broma Bakery
Hi and welcome, Chantel! I have not tried freezing them, but if you need to make them now, i would suggest making the caramel and keeping it in the fridge, and making the brownie batter and keeping it in the freezer. Then, let them thaw and bake them a day or two before being distributed! I wouldn’t place the full batter in the freezer, as i feel like the caramel would slowly dissolve into the brownie batter. Hope this helps, and let me know if you have any more questions. Happy baking and happy holidays!
Amalia
Ahhhh I just made these on a whim. 🙂 I had a bit of trouble keeping the caramel sauce in the middle so I only used about 1/2 of it and the caramel sort of swirled together with the top brownie layer anyway. (Can’t wait to drizzle the rest of the caramel sauce on some ice cream – maybe for brownies a la mode?) Despite my amateur efforts, the recipe was otherwise quite easy and the brownies taste delicious! Thanks for sharing.
★★★★★
Charlotte
I just made these today, and they were delicious! It was kind of difficult to the get brownies off of the parchment paper though. Do you have any suggestions?
★★★★
Rachel
made these today, they are delicious but very messy and not very easy to make. Approch with a spoon and good attitude towards clean up and you will be fine.
★★
amel
Hi sarah I wanna try this recipe. But im confuse about the cup measuring. Is that different measuring for dry ingredients and liquid? love from indonesia
Sarah | Broma Bakery
Hi Amel! Measuring in cups is typical for where I live. If you’re looking to convert things into grams, there are many websites that can do the conversions for you! Just type in “cups to grams conversion ___” and in the blank, put in each specific ingredient. Hope this helps and happy baking!
kinya
hello sarah. but any different abt measuring cup for dry ingredient and liquid? I was googling and they said that for liquid like a glass and for dry is a cup, is that rite? X
Sarah | Broma Bakery
1 cup is 8 ounces. So for liquid, 1 cup is 8 ounces of liquid! Does this answer your question?
Amanda
Probably the best brownies I’ve ever made! Thanks!
★★★★★
Andrianna
When making the caramel, I found that removing it from the heat is an easy way for the sugar to form into a giant rock. So what I did was melt the sugar but then lower the heat slightly and keep stirring while I added in the melted butter. I melted the butter because it won’t “shock” the hot sugar causing it to clump up. Also keep stirring as you add the cream. The caramel came out perfect and delicious I almost wanted to eat it alone! Thank you
Mare Rozzelle
I just realized I have ALL the ingredients to make these. Omg…this is the best day EVER!
Eliza
I absolutely LOVE this recipe and the caramel part is so much fun to do! Honestly it’s the best caramel I’ve ever had! I want to put it on everything!!
I only have one problem: when I’m putting the rest of the batter on top of the caramel, it’s rather thick and sort of sinks through the caramel and pushes it out to the side. So I end up having to sort of mix it all together. It’s still good, don’t get me wrong, but I don’t think they’re turning out quite how they should. Do any of you have any suggestions?
Thanks!
Eliza
★★★★
Sarah | Broma Bakery
Hi Eliza! So glad you enjoy the recipe! I know what you mean about the batter– my suggestion would be to first spoon it over the caramel in tablespoon drops. This will help to evenly cover the surface without too much movement. Then, use your spatula to smooth things around a bit more 🙂 Hope this helps and happy baking!
Kath
Oh my god these look amazing! I live in the UK however so measurements in cups etc REALLY confuse me!; do you know what the equivalent measurements would be in grams? Thank you!
Sarah | Broma Bakery
Hi Kath,
There are many websites online that will do the conversions for you. I do not know them offhand!
Sarah
I made these last night for Christmas and they were so incredible! It was a huge hit to say the least! Thanks!
★★★★★
Sandy
Can you adjust the recipe size to work in a 9x 13 pan?
Meemz
Hello
I just made these brownies today and even though I allowed them to cool completely they were a mess! They wouldn’t hold their shape like yours. Please help!
Sarah | Broma Bakery
Hi Meemz! Seems like you took them out to early. When in doubt, always check for doneness by sticking a knife into the center of the brownies. If they come out clean, they’re done!
Cara
So I made these yesterday to take to a friends BBQ and all the pieces when so fast I bearly got one piece! So deliciously divine! Cant wait to make then again!
★★★★
Eden Passante
OMG! These look so gooey and delicious! I need to make these!
Angela
I made these tonight and while the flavor was amazing, the bottom layer of brownie batter didn’t seem to cook hardly at all. It was still very wet, even after 50-55 minutes in the oven. The top layer did cook into a brownie consistency, though, so I’m not quite sure what went wrong, as it’s obviously the same batter. Any advice?
★★★★
Sarah | Broma Bakery
It probably has to do with your oven! My old oven could be really weak… sometimes I’d even have to do an extra 15 minutes!
Lisha
This recipe left out some major specifics. First off, it’s nearly impossible to make caramel that way without the correct type of pot. Trust me I tried three times. I have enough baking training/experience to know melting sugar in a normal pan is a disaster waiting to happen.
After my third failed attempt I decided to just bake the brownies and they overflowed in the oven with 10 minutes of cooking time left. I’m sure it has to do with my being at the elevation I live. It’s right on the edge. We aren’t technically high elevation but it’s high enough that we often have to adjust. It really just depends on the recipe.
The pics look great and I was really looking forward to making these brownies. I hope others have better luck then I did.
Sarah | Broma Bakery
Hi Lisha,
I’m sorry to hear you had some trouble. As you probably know from living at a higher elevation, that can have some drastic effects on the outcome of recipes. As to the caramel issue, I’ve made caramel tens of times using pretty mediochre pots and have had no difficulties. Perhaps again this has to do with your elevation. The brownies definitely shouldn’t overflow from an 8×8 pan… I’m sorry to hear that it was different for you!
Francesca
I love these brownies, I’ve made them three times and my family and friends love them too, definitely the best recipe I’ve found so far. I used the left over caramel sauce on ice cream and everyone loved that too! I’ve tried other caramel sauce recipes and they weren’t as nice as this one.
Do you have a chocolate sauce recipe for ice cream?
Sarah | Broma Bakery
Hi Francesca! I’m so glad you enjoy it. Sorry I do not have a chocolate sauce recipe. Thank you for following along & happy baking!
Laura Culbertson
I just made these (just pulled them out of the oven and are cooling right now)
It took a bit longer than I was planning on for the caramel. It actually smelled and I thought it was burned, but once the butter and cream go into the mixture, it’s fine. If you use salted butter like me, just add up to 1 tsp of salt.
Helpful tip: when putting the top dollops of brownie, use a large metal spoon. Spray it with cooking spray and you can more easily spread out the brownie layer without just dragging it all over the pan. I did it twice and it worked out well.
★★★★★
Tara Hargrove
These sound delicious!!! I don’t like pumpkin, but this salted caramel has me OVER THE MOON!!! Can’t wait to make these! GET IN MY BELLY!!!!!!!!
★★★★★
Emily Rogers
Hi Sarah. These brownies are now my go to and everyone loves them.
One of the problems I seem to be having is that when cooking, the caramel sets and once the brownies are cool and edible the caramel is chewy rather than oozy in the middle. Am I doing something wrong? They are delicious anyway but I’d love to know the trick to getting flowy oozy caramel brownies.
★★★★★
Sarah | Broma Bakery
Hi Emily! Oh I’m so glad to hear that! I would suggest adding 2 additional tablespoons of heavy cream to the caramel so that it’s a slightly more liquidy consistency. This should help with the chewy/oozy dilemma!
chris
Hi!! I’m just wondering will it be better to bake two separate halves of the brownies and join them by spreading the caramel in between? i tried to bake them all at once and the caramel sauce disappeared!
help!
thanks for such a great recipe
Sarah | Broma Bakery
Hi Chris! Yes, you can absolutely do that if you want the caramel to really show through in the middle! Make sure to really alter your baking time to reflect this 🙂
chris
will try that! thank you!
Nisha
I thought I was using a 8×8 pan its a 9×9! I did have enough of the brownie mix for he top to be fully covered. Will it still work?
Thanks, nisha
Nisha
Oops sorry I meant, I didn’t have enough to fully cover the top layer!
Shruti
HI, they look absolutely delicious…i mean what better than chocolate and salted caramel. I finally attempted to bake these but even after my caramel cooled, it was quiet runny. So when i poured the second layer of brownie batter on top of it, it kind of mixed with it a lil and also i could not seal the caramel between both layers. when i put it in the oven to bake, the caramel which was not sealed kept bubbling and burnt a little. I’m not sure where i went wrong. kindly help me as i really want to attempt making these again.
Omar
I have a question ! If the brownies are left at room temperature ( around 20-30 Celsius) will the caramel be chewy soft like a snickers bar or will it be harder than that???? Thanks for the awesome Recipe ! 😀
★★★★★
Sofi | Broma Bakery
It should be chewy and soft!