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Fresh Salted Caramel and Milk Chocolate Brownies. food shot

Salted Caramel and Milk Chocolate Brownies.

These Salted Caramel and Milk Chocolate Brownies are rich, fudgy, and topped with luscious homemade salted caramel!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salted Caramel:
  • 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
  • 2 teaspoons vanilla extract enhances the flavor
For the Brownies:
  • 2 sticks salted butter the base for our brownie batter
  • 4 ounces milk chocolate chopped for creamy 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
  • 4 large eggs provides structure and moisture
  • 1 cup unsweetened cocoa powder for 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

Equipment

  • 8x8 inch baking pan
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Sharp knife

Method
 

Make the Salted Caramel:
  1. 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.
  2. 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.
Prepare the Brownies:
  1. Preheat your oven to 350°F (175°C). Grease your 8x8 inch baking pan or line it with parchment paper for easy removal.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.