GOURMET SALTED CARAMEL BROWNIES

Gourmet Salted Caramel Brownies

I'm obsessed with brownies, and Gourmet Salted Caramel Brownies are no exception!  These rich, fudgy, chewy, buttery caramel and dark chocolate brownies are stuffed with sea salt caramel and then drizzled with homemade Salted Caramel Sauce - absolute brownie perfection, and truly a caramel and brownie lover's dream come true!

I've been making and sharing my Dark Chocolate Salted Caramel Stuffed Brownies for years, and this version elevates those to "gourmet" status.  I think you'll agree!

Gourmet Salted Caramel Brownies

SALTED CARAMEL BROWNIES STUFFED WITH EVEN MORE DARK CHOCOLATE SEA SALT CARAMEL?

GAH!  As if Salted Caramel Brownies aren't indulgent enough, we're going to stuff these with a sweet surprise - Sander's Dark Chocolate Sea Salt Caramels.

With smooth melted dark chocolate and luscious sea salt caramel filling, these truly take these brownies to the next level as Gourmet Salted Caramel Brownies!  I love watching for smiles when folks discover the sweet surprise snuggled and waiting inside these luscious brownies.  

These brownies are very special and one of my most requested treats - a perfect indulgence after a long day or for a very special event!

THE EASY WAY TO MAKE HOMEMADE SALTED CARAMEL:

• Homemade salted caramel sounds like a daunting task, but it’s a fairly easy process.  Once you make this incredibly silky and buttery caramel sauce, you'll never go back to anything else!
• My top tips are to use a heavy-bottomed pot to prevent the caramel from scorching and burning, and to be patient.  Take your time and enjoy the process - you can’t rush the caramel-making process. 
• To make homemade 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 golden brown color.
• Once the sugar melted and amber-brown, remove it from the heat and immediately stir in the butter. The mixture will start to bubble like crazy and you'll need to whisk continuously to combine everything.  This may take up to 3-4 minutes or slightly longer, but keep whisking! 
• After the butter has melted and combined with the caramelized sugar, you'll return this to the stove and cook for an additional minute without stirring.   
• Next, slowly stir in heavy cream.  Because the cream is colder than the sugar mixture, it will rapidly bubble when added. Once blended, stop stirring and boil for an additional minute.
• Remove from heat and stir in the sea salt.  That's it - you've finished your first batch of easy homemade Salted Caramel Sauce!  
• Cool salted caramel for about 2 hours at room temperature before using. You'll notice that it will thicken as it cools.  
• Once you've made this, you'll want to make extra homemade Salted Caramel Sauce and store it in your refrigerator - your own secret stash to indulge in!  This is also perfect to bottle and share in a gift basket.  Everyone loves it!

Gourmet Salted Caramel Brownies

SALTED CARAMEL TIPS & TRICKS:

• Pure Cane Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging.  I recommend Domino granulated sugar which is labeled “pure cane granulated” on the package.
• Butter: Unsalted butter may be used instead, though I prefer salted.  No other changes need to be made to the recipe if using unsalted.
• Heavy Cream: Heavy cream (approximately 36% milk fat) is the same as heavy whipping cream.  I recommend heavy cream rather than light whipping cream (30% milk fat) or double cream (48% milk fat). Do not use milk!  For best results, use room temperature cream for this recipe.   
• Salt:  Use regular table salt or kosher salt.
• Regular Caramel: If you want to make regular caramel rather than salted caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
• Caramel Sauce: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies.
• Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly.  For best results, it’s better to make separate batches. 
• Make Ahead Instructions: You can make this Salted Caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. 

Gourmet Salted Caramel Brownies

RECIPE TIPS FOR THE BEST BROWNIES:

• If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.  You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking.  Take this from someone that bakes A LOT!
• For a rich and robust chocolate flavor, I recommend using only high-quality chocolate for this recipe.  Since there are only a few ingredients, each one really shines through!  I prefer Ghirardelli or Lindt dark chocolate bars with at least 70% chocolate for the melted chocolate, and Ghirardelli chocolate chips. 
• If your brownie recipe calls for it, don’t skip the espresso powder! It helps enhance the flavor of chocolate without adding an intense coffee flavor. Whisking cocoa powder and espresso powder into boiling water until smooth allows the chocolate flavor to bloom - don't skip this step if called for in your recipe!
• Don't overbeat your brownie batter!  Mix your dry ingredients in with a spatula just until blended for a perfectly shiny, crispy, and crackly top - the way a brownie should be!
• Baking brownies low and slow is the way to go!  325 degrees is the perfect temp for baking the best brownies.
• Be sure you don’t overbake the brownies!  They should not be liquidy when you pull them out of the oven, but should have a little jiggle in the middle. The brownies will firm up as they cool. Over-baked brownies will not be chewy or fudgy.

• After removing from the oven, I suggest you place the brownies on a wire rack and cool completely before frosting and slicing. They usually come to room temperature within a few hours - and although waiting for this may be the hardest part, they are worth the wait!
• Don’t use glass baking dishes for brownies or blondies – the baking times and results will vary wildly, and the heat retention of glass can lead to overbaking and dryness.

• For entertaining, I love to serve individual brownie squares.  I recommend and use a Pampered Chef Brownie Pan, which makes 12 individual brownie squares. I line each cavity with a non-stick cupcake parchment liner (PaperChef Culinary Parchment Large Baking Cups are my favorite).  I package each brownie individually in a self-adhesive cellophane bag (Pack It Chic 4x4” Clear Resealable Bags work perfectly).  Perfect for those times that you want to prepare brownies ahead of time and freeze!

Gourmet Salted Caramel Brownies

WHAT IS THE BEST CHOCOLATE TO USE FOR PERFECT BROWNIES?

For gourmet brownies, only the best ingredients will give you the texture, richness and depth of flavor we all crave.  Trust me on this!   For a rich and robust chocolate flavor, I recommend using only high-quality chocolate.  Since there are only a few ingredients, each one really shines through! 

• Extra Dark & Bittersweet Chocolate:  Guittard 63% Extra Dark Chocolate Baking Chips and Ghirardelli 60% Cacao Bittersweet Chocolate Chips are my favorite.
• Unsweetened Chocolate:  Guittard and Ghirardelli 100% Unsweetened Chocolate Chips, or if you don’t mind chopping chocolate, Ghirardelli or Baker’s Unsweetened Baking Bars
• Semi-Sweet Chocolate:  Guittard and Ghirardelli Semi-Sweet Chocolate Chips
• German Chocolate:  Baker’s German Sweet Chocolate Bars
• Milk Chocolate:  Guittard and Ghirardelli Milk Chocolate Chips
• White Chocolate:  Guittard Mystic White Cholate Baking Wafers (true white chocolate flavor and melt perfectly) or Lindt Classic White Chocolate Bars or Ghirardelli White Chocolate Premium Baking Bar, Ghirardelli Classic White Premium Baking Chips
• Cocoa Powder:  Always use Dutch-processed premium unsweetened cocoa for brownies!  Valrhona Pure Cocoa Powder, Rodelle Gourmet Baking Cocoa, Hershey’s Special Dark Cocoa or Ghirardelli 100% unsweetened Ground  Cocoa
• Black Cocoa Powder:  King Arthur Black Cocoa will give you an intense, dark colored and unsweetened chocolate flavor – use sparingly for the darkest chocolate cake, cookies and brownies (think “Oreo” dark)

Gourmet Salted Caramel Brownies

GOURMET SALTED CARAMEL BROWNIES

I'm obsessed with brownies, and Gourmet Salted Caramel Brownies are no exception!  These rich, fudgy, chewy, buttery caramel and dark chocolate brownies are stuffed with sea salt caramel and then drizzled with homemade Salted Caramel Sauce - absolute brownie perfection, and truly a caramel and brownie lover's dream come true!
​

Gourmet Salted Caramel Brownies

INGREDIENTS:
DARK CHOCOLATE SALTED CARAMEL STUFFED BROWNIES:
5 large eggs (room temperature)
10 ounces (2-1/2 sticks) unsalted butter
¾ cup (4 ounces) unsweetened chocolate (Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
1-¼ cup (7.5 ounces) 63% extra dark chocolate chips
1-¼ cups granulated sugar
1 ¼ cups packed light brown sugar
1 teaspoon salt
1 Tablespoon pure vanilla extract
1- ¼ cups King Arthur All-Purpose Flour
¾ teaspoon baking powder
12 ounces Sanders Dark Chocolate Sea Salt Caramels
 
SALTED CARAMEL TOPPING:
1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream (at room temperature)
1 teaspoon salt
 
GARNISH:
Sea Salt Flakes
 
HOW I MAKE THESE:

1. Remove eggs from refrigerator and allow to come to room temperature.
2. Adjust oven rack to middle position and heat oven to 350 degrees F.  Line a 9x13-inch baking pan with foil or parchment paper, leaving about a one-inch overhang on all sides. Lightly grease the foil in the pan, or spray with nonstick cooking spray. (Alternative: line 12-cavity brownie pan with individual parchment liners.) 
3. PREPARE BROWNIES:  In a small heavy saucepan, cut the butter into pieces and melt over low heat.  Add the unsweetened and extra dark chocolate chips to the melted butter, whisking together until melted and smooth.  Remove pan from stove and set aside.
4. In a large mixing bowl, lightly whisk the eggs. 
5. Place the granulated sugar and brown sugar in a separate small bowl, then whisk into the eggs just until blended.
6. Briefly stir the melted chocolate mixture, then gradually drizzle into the egg mixture, whisking constantly just until combined. 
7. Whisk in the vanilla extract.
8. In a small mixing bowl, whisk together the flour and baking powder.  Sift through a fine mesh strainer directly into the batter.  Stir with a silicone spatula just until blended.
9. Pour the batter into the prepared pan and spread evenly with a small offset spatula (or for individual brownie pan, fill each parchment liner ½ full).
10. Now comes the fun part!  Stuff 12 to 18 Sander’s Dark Chocolate Sea Salt Caramels throughout the brownie batter in the pan, pushing each down gently with your finger so that it is snuggled up in batter but not touching the bottom of the pan.  (For individual brownies, insert one salted caramel into each cavity.   
11. Bake for 35-40 minutes (20-22 minutes for individual brownie pan) or until a toothpick inserted in the off-center comes out clean (try to test in the brownie portion, not in the center of a stuffed caramel). 
12. Remove from oven and cool to room temperature. 
13. PREPARE SALTED CARAMEL:  Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.
14. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.
15. Keep whisking until it comes back together – it may take up to 3-4 minutes or slightly longer - just keep whisking. Return to heat when it’s combined again. After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
16. Slowly stir in heavy cream.  Since the cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and boil for 1 minute.
17. Remove from heat and stir in the salt. Cool caramel for about 2 hours at room temperature or until it is thick enough to spoon onto the brownies.  The caramel will thicken as it cools.
18. As the brownie base has been cooling, you will note that there are small indentations where each salted caramel was placed in the batter. 
19. Spoon a tablespoon of thickened salted caramel into each indentation, or in the alternative, you can drizzle the salted caramel over the top of the brownie slab.  (For individual brownies, spoon 1 tablespoons of caramel onto the top of each.
20. Allow brownies and caramel to cool to room temperature.
21. Sprinkle tops of brownies with flaky sea salt.
22. Refrigerate brownie slab for at least 8 hours before slicing and serving.  (Refrigerate individual brownies in an airtight container until ready to serve.)
23. Brownies will keep in an airtight container at room temperature for up to 5 days, in the fridge for up to 2 weeks, or in the freezer for up to 6 months. 

YIELD:  12 large squares or 24 smaller bars, or 12 individual brownies; recipe makes 1 cup of Salted Caramel Sauce. 
 
SALTED CARAMEL TIPS & TRICKS:

• Pure Cane Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging.  I recommend Domino granulated sugar which is labeled “pure cane granulated” on the package.
• Butter: Unsalted butter may be used instead, though I prefer salted.  No other changes need to be made to the recipe if using unsalted.
• Heavy Cream: Heavy cream (approximately 36% milk fat) is the same as heavy whipping cream.  I recommend heavy cream rather than light whipping cream (30% milk fat) or double cream (48% milk fat). Do not use milk!  For best results, use room temperature cream for this recipe.   
• Salt:  Use regular table salt or kosher salt.
• Regular Caramel: If you want to make regular caramel rather than salted caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
• Caramel Sauce: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies.
• Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly.  For best results, it’s better to make separate batches. 
• Make Ahead Instructions: You can make this Salted Caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

 
FOR PERFECT BROWNIES, USE THE RIGHT INGREDIENTS:
For gourmet brownies, only the best ingredients will give you the texture, richness and depth of flavor we all crave.  Trust me on this!  For a rich and robust chocolate flavor, I recommend using only high-quality chocolate.  Since there are only a few ingredients, each one really shines through! 

• Extra Dark & Bittersweet Chocolate:  Guittard 63% Extra Dark Chocolate Baking Chips and Ghirardelli 60% Cacao Bittersweet Chocolate Chips are my favorite.
• Unsweetened Chocolate:  Guittard and Ghirardelli 100% Unsweetened Chocolate Chips, or if you don’t mind chopping chocolate, Ghirardelli or Baker’s Unsweetened Baking Bars
• Semi-Sweet Chocolate:  Guittard and Ghirardelli Semi-Sweet Chocolate Chips
• German Chocolate:  Baker’s German Sweet Chocolate Bars
• Milk Chocolate:  Guittard and Ghirardelli Milk Chocolate Chips
• White Chocolate:  Guittard Mystic White Cholate Baking Wafers (true white chocolate flavor and melt perfectly) or Lindt Classic White Chocolate Bars or Ghirardelli White Chocolate Premium Baking Bar, Ghirardelli Classic White Premium Baking Chips
• Cocoa Powder:  Always use Dutch-processed premium unsweetened cocoa for brownies!  Valrhona Pure Cocoa Powder, Rodelle Gourmet Baking Cocoa, Hershey’s Special Dark Cocoa or Ghirardelli 100% unsweetened Ground  Cocoa
• Black Cocoa Powder:  King Arthur Black Cocoa will give you an intense, dark colored and unsweetened chocolate flavor – use sparingly for the darkest chocolate cake, cookies and brownies (think “Oreo” dark)

​For perfect gourmet brownies, this is the time to use fresh ingredients.  I’ve made so many cakes, cookies and brownies through the years, and these are my recommendations:

• Butter:  Land O Lakes Unsalted Butter.  Avoid generic/bargain brands of butter, which often contain water, which will strip your brownies of a perfect shiny sheen on top – and we LOVE a brownie with the perfect sheen!
• Flour:  King Arthur All Purpose Unbleached Flour is my favorite (it contains more gluten than other brands).  Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary.  (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
• Granulated Sugar:  Domino Pure Cane Sugar
• Baking Powder:  Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands. 
• Salt: To avoid a tinny flavor, never use iodized salt in brownies.  Morten Non-Iodized Table Salt is my preferred brand for cooking and baking.  For sea salt flakes, I use Maldon Sea Salt Flakes. 
• Vanilla:  Rodelle is my preferred brand for Pure Vanilla Extract, Vanilla Bean Paste are made with the highest-quality Bourbon vanilla beans from Madagascar. 
• Espresso Powder:  King Arthur Espresso Powder is my favorite!
• Other Extracts & Flavorings:  Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions.  Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts.

Originally posted March 2016; revised and reposted March 2022.
 
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