Salted Caramel Brownies

5 from 1 vote

These fudgy and gooey Salted Caramel Brownies are the best of both worlds. These homemade delights offer a perfect balance of rich and gooey goodness, combining irresistible fudginess, chewiness, and a touch of decadence that will satisfy your sweet tooth with every delectable bite.

Course Desserts

Cuisine American

Keyword brownies, salted caramel

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 478kcal

Author Stacie Vaughan

Equipment

Ingredients

7 oz semi-sweet chocolate either high-quality chocolate baking chips or finely chopped from a bar.
1 cup unsalted butter chopped into small cubes
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
½ cup cocoa powder
1 cup Dulce de Leche
1 tsp flaky sea salt plus extra for sprinkling

US Customary - Metric

Instructions

Preheat the oven to 350℉. Line an 8-inch square baking pan with parchment paper and lightly grease with cooking spray.
Add the chocolate and butter to a saucepan over low heat. Melt, stirring often. Set aside.
In a large mixing bowl, whisk the eggs, sugar and vanilla extract until doubled in volume.
Pour in the melted chocolate/butter mixture and mix until fully combined.
Sift in the flour and cocoa powder. Mix on low speed until just combined.
Pour the brownie batter into the prepared baking pan. Smooth the top with the back of a spoon or offset spatula.
Bake for 30 minutes. Test for doneness with a toothpick to the center of the brownies. It will not be clean, but shouldn't be wet either.
Place the Dulce de Leche in a microwavable dish and heat on high for 20 to 30 seconds to loosen it. Stir in the flaky sea salt.
Pour the Dulce de Leche over the brownies and let them set at room temperature for 2 to 3 hours.
Remove the brownies from the pan and cut into 9 squares. Sprinkle each brownie with flaky sea salt.

Nutrition