Salted Caramel and Milk Chocolate Brownies.
If there’s one dessert that captures my heart, it’s got to be brownies. They’re the ultimate indulgence, and when you add salted caramel and milk chocolate into the mix, it’s pure magic! These Salted Caramel and Milk Chocolate Brownies are not just any brownies; they’re rich, fudgy, and topped with a luscious layer of homemade salted caramel that will make your taste buds sing. Whether you’re looking for a treat to impress your friends or a cozy dessert for a night in, these brownies are the answer.
Why It’s My Go-To
I’ve made countless brownie recipes over the years, but this one stands out for a few reasons. First, the combination of rich milk chocolate and the sweet-salty contrast of the caramel is simply irresistible. Second, the texture is spot-on; they’re chewy yet soft, and the addition of flaky salt on top elevates each bite. Finally, they are surprisingly easy to whip up! With just a handful of ingredients, you can create a dessert that looks and tastes gourmet. Trust me, once you try these Salted Caramel and Milk Chocolate Brownies, you’ll want to make them again and again.
Ingredient Checklist
- 1 cup granulated sugar – For sweetness and structure.
- 1/2 cup heavy cream – To create a smooth caramel sauce.
- 4 tablespoons salted butter, at room temperature, cut into chunks – Adds richness to the caramel.
- 2 teaspoons vanilla extract – Enhances the flavor.
- 2 sticks (1 cup) salted butter – The base for our brownie batter.
- 4 ounces milk chocolate, chopped – For that creamy, dreamy chocolate flavor.
- 1 1/2 cups granulated sugar – Sweetens our brownies.
- 1 tablespoon instant coffee powder – Amplifies the chocolate flavor.
- 1 tablespoon vanilla extract – More flavor goodness!
- 2 tablespoons hazelnut liquor (optional) – A delightful twist, but not necessary.
- 4 large eggs – Provides structure and moisture.
- 1 cup unsweetened cocoa powder – For that deep chocolate richness.
- 1 cup all-purpose flour – Helps bind everything together.
- 1/4 teaspoon kosher salt – Balances the sweetness.
- Flaky salt – For sprinkling on top; it completes the brownies!
Gear Checklist
- 8×8 inch baking pan – The perfect size for these brownies.
- Medium saucepan – For making the caramel sauce.
- Mixing bowls – You’ll need a couple for the brownie batter and the caramel.
- Whisk – Essential for mixing your ingredients smoothly.
- Rubber spatula – Great for scraping down the sides of bowls.
- Sharp knife – For cutting the brownies into perfect squares.
Build Salted Caramel and Milk Chocolate Brownies. Step by Step
Step 1: Make the Salted Caramel
In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup heavy cream over medium heat. Stir gently until the sugar dissolves completely. Allow the mixture to boil without stirring until it turns a deep amber color, about 8-10 minutes.
Step 2: Add Butter and Vanilla
Once the caramel reaches the desired color, remove it from heat. Carefully whisk in 4 tablespoons salted butter and 2 teaspoons vanilla extract. The mixture will bubble vigorously, so be cautious! Stir until smooth and set aside to cool.
Step 3: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your 8×8 inch baking pan or line it with parchment paper for easy removal.
Step 4: Melt the Chocolate and Butter
In a heatproof bowl, combine 2 sticks (1 cup) salted butter and 4 ounces of chopped milk chocolate. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth and glossy.
Step 5: Mix the Dry Ingredients
In a separate bowl, whisk together 1 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 1 tablespoon instant coffee powder, 1 cup all-purpose flour, and 1/4 teaspoon kosher salt until well combined.
Step 6: Combine Wet and Dry Ingredients
Once the chocolate mixture has cooled slightly, whisk in 4 large eggs and 1 tablespoon vanilla extract. Then, gently fold in the dry ingredients until just combined. Be careful not to overmix!
Step 7: Pour and Swirl
Pour half of the brownie batter into the prepared baking pan. Drizzle half of the cooled salted caramel over the batter, then pour the remaining brownie batter on top. Finish with the rest of the caramel, swirling it gently with a knife to create a marbled effect.
Step 8: Bake to Perfection
Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as we want that fudgy texture!
Step 9: Cool and Finish
Once baked, remove the brownies from the oven and allow them to cool in the pan for at least 20 minutes. Once cooled, sprinkle flaky salt on top for that perfect sweet-salty finish. Cut into squares and enjoy!
Customize for Your Needs
- For a nutty touch, add 1/2 cup chopped nuts, like walnuts or pecans, to the brownie batter.
- Swap out hazelnut liquor for another flavored extract, like almond, if you prefer.
- For an even richer chocolate flavor, use dark chocolate instead of milk chocolate.
- Make them gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend.
Author’s Commentary
If you can’t tell, I’m a little obsessed with brownies. They’re my go-to dessert, and this recipe for Salted Caramel and Milk Chocolate Brownies has become a staple in my kitchen. I love how versatile they are, and they never fail to impress guests. The combination of flavors and textures makes them a standout treat. Whether enjoyed fresh out of the oven or a day later, they’re always a hit!
Save for Later: Storage Tips
To keep your Salted Caramel and Milk Chocolate Brownies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. When you’re ready to enjoy, let them thaw at room temperature before indulging.
Common Questions
Can I make these brownies ahead of time?
Absolutely! These brownies can be made a day in advance and stored in an airtight container. The flavors often deepen overnight, making them even more delicious!
What type of chocolate should I use?
For the best flavor, I recommend using high-quality milk chocolate. However, if you prefer dark chocolate, feel free to substitute it for the milk chocolate in the recipe!
Can I skip the coffee powder?
Yes, you can omit the coffee powder if you prefer. It enhances the chocolate flavor, but the brownies will still be delicious without it.
How do I know when the brownies are done baking?
The best way to check is to insert a toothpick into the center. If it comes out with a few moist crumbs, your brownies are done. If it comes out wet with batter, they need more time!
Quick Weeknight Wins
- Chocolate Lava Cakes With Sea Salt Caramel – For a gooey chocolate experience!
- Peanut Butter Brownies With Caramel Swirl – A delicious twist on the classic.
Before You Go
If you’re looking for a decadent dessert that will leave everyone asking for seconds, these Salted Caramel and Milk Chocolate Brownies are the way to go. With their rich, fudgy texture and a perfect balance of sweet and salty, they’re sure to become a favorite in your home. So grab your ingredients, get baking, and enjoy every delicious bite!
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Salted Caramel and Milk Chocolate Brownies.
Ingredients
Equipment
Method
- In a medium saucepan, combine 1 cup granulated sugar and 1/2 cup heavy cream over medium heat. Stir gently until the sugar dissolves completely. Allow the mixture to boil without stirring until it turns a deep amber color, about 8-10 minutes.
- Once the caramel reaches the desired color, remove it from heat. Carefully whisk in 4 tablespoons salted butter and 2 teaspoons vanilla extract. Stir until smooth and set aside to cool.
- Preheat your oven to 350°F (175°C). Grease your 8x8 inch baking pan or line it with parchment paper for easy removal.
- In a heatproof bowl, combine 2 sticks (1 cup) salted butter and 4 ounces of chopped milk chocolate. Melt them together over a double boiler or in the microwave in 30-second intervals until smooth and glossy.
- In a separate bowl, whisk together 1 cup unsweetened cocoa powder, 1 1/2 cups granulated sugar, 1 tablespoon instant coffee powder, 1 cup all-purpose flour, and 1/4 teaspoon kosher salt until well combined.
- Once the chocolate mixture has cooled slightly, whisk in 4 large eggs and 1 tablespoon vanilla extract. Then, gently fold in the dry ingredients until just combined.
- Pour half of the brownie batter into the prepared baking pan. Drizzle half of the cooled salted caramel over the batter, then pour the remaining brownie batter on top. Finish with the rest of the caramel, swirling it gently with a knife to create a marbled effect.
- Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and allow them to cool in the pan for at least 20 minutes. Sprinkle flaky salt on top for that perfect sweet-salty finish. Cut into squares and enjoy!
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- Freeze for up to 3 months, wrapped tightly in plastic wrap.
- Let brownies thaw at room temperature before enjoying.
