Recipe: Salted Caramel Brownies

December 22, 2010 By: Serena

Yesterday I posted on my Twitter account yesterday (do you follow me? You should) about making a holiday dessert – I loooove dessert!  Based on your comments, I decided to make salted caramel brownies.  As you know, I’m a huge fan of salted caramel – the salty and sweet combination is so indulgent! I was going to put together a recipe, but as it turns out, the Pioneer Woman already had a pretty good one, which she had in turn borrowed.  Well, if ain’t broke, don’t fix it – so I borrowed the borrowed.  The result? Scrumptiousness.  The caramel is a little tricky if you’re a newbie, but the result is soooooo worth it!  You will need:

Salted Caramel Brownies (recipe linked from here)


  • 6 ounces, weight Unsweetened Chocolate, Chopped
  • ¾ cups Unsalted Butter, Cut Into Pieces
  • 2 cups Sugar
  • 3 whole Eggs
  • 1 cup All-purpose Flour


  • ½ cups Heavy Cream
  • 2 cups Sugar
  • ½ cups Water
  • ¼ cups Unsalted Butter, Cut Into Pieces
  • 2 teaspoons Kosher Salt
  • 2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water (I left this out and so did PW)

1. Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.  Chop the chocolate!


2. In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.   (I used a bowl over a pot.  A too small bowl at that, so I had to transfer to a bigger bowl to add the sugar.  It still turned out delicious 😉 )




3. In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.


4. Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.  Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.



1. In a small saucepan over low heat, warm heavy cream. Do not boil. (Isn’t this picture soooo exciting?)

2. In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.




3.  Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined.


4. (If you’re doing this step) When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.

1. Let both the brownies and the glaze completely cool (Sadface as I wait patiently. Seriously, it’s like watching paint dry).

2. Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.


Mmmm, salty.  Caramely.  DELICIOUS. Try these brownies out and let me know how it goes!

Salted caramel fan? Yay or nay?

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25 Comments to “Recipe: Salted Caramel Brownies”

  1. Gooey! That looks so good.

  2. PartyPlannerGal says:

    OK, all I have to say is YUM! This may have derailed my entire morning – now I am craving some serious sweets!

  3. Mrs. Hot Cocoa says:

    Ooh. I like. I want.

  4. Oh my, they look amazing! Anything caramel is delicious to me.

  5. yummm – those look awesome. I will have to try it =)

  6. Oh, heavens. Those look AMAZING.

  7. wow!! this looks delicious, I can't wait to add it to my holiday bake list.

  8. San Jose Love says:

    ooh this looks good. I toyed with the idea of making brownies from scratch but I'll leave that up to pros like you

  9. Perfection! Amazing combo!

  10. lavenderpug says:

    hell yes that looks awesome. i love brownies because of the absence of a mixer.

  11. frenchtoast says:

    wowzers I wanna grab it from my screen and just eat it!

  12. i actually talked myself OUT of making a salted caramel dessert this year, the same one I made last Christmas, but now I'm regretting it from looking at this post.


    Yummy! I might just give these a shot for xmas this year 🙂

  14. Anything with caramel, chocolate, and sea salt is a win for me! These look delicious.

  15. Oh goodness, those look delicious! I'm definitely going to try those this weekend. What is the difference if you add the gelatin to the caramel?

  16. BigAppleNosh says:

    @Maya The gelatin helps the caramel to set a little better, I believe! I skipped it though, and it turned out fine. 🙂

  17. Oh my goodness, my mouth is watering! I made sea salt caramels over the weekend, but what a good idea to glaze this over brownies! Thanks for sharing!

  18. Freaking yum. Told Chris about these and he's super excited for me to try them out..someday 🙂

  19. WOW…I dont think it would look that delicious without the caramel…it just makes it look that much better! Mouth watering! I should post the mint chocolate chip cookies me and my step daughters made! They were great!

  20. mintedlife says:

    Mmmmm….Love salted caramel. These look amazing!

  21. These sound amazing! I love sweet and salty combos. Also, love your step by step pictures – very helpful!

  22. Um…can you send me a few of those? Mmmkay thanks! 😉

  23. heart the day says:

    You're so smart. I made salted caramel for a salted caramel iced cream recipe, which didn't say anything about warming the cream first (although I should have considered that). So of course the cream hardened the caramel and it took FOREVER to dissolve and melt together! These look so so good!!

  24. Man! If I had heavy cream in the house I would have made these tonight. They look delicious!!!

  25. I made these for a New Years lunch! Quite easy to make and everyone enjoyed them!! I followed your directions (pictures) to the teee, but unfortunately for me, my Ikea spatula is NOT heatproof!! Lesson learned, but hmmm so many pretty new spatulas waiting to be bought!!


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