Salted Caramel Brownie Recipe

Prep

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the paper.

Melt chocolate and butter

In a heatproof bowl set over a gently simmering pot of water (double boiler), combine 170 g chopped semisweet chocolate and 170 g unsalted butter. Stir occasionally until melted and smooth. Alternatively, melt in 20–30 second bursts in the microwave, stirring between bursts.

Remove the melted chocolate-butter mixture from heat and let cool for 3–4 minutes so it is warm but not hot.

Mix sugars and eggs

Whisk together 1 cup granulated sugar and 0.5 cup packed light brown sugar into the slightly cooled chocolate mixture. Add 3 large eggs one at a time, whisking vigorously after each until fully incorporated and the batter is glossy. Stir in 1 tsp vanilla extract.

Dry ingredients

Sift together 0.75 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, and 0.5 tsp fine salt. Fold the dry ingredients into the chocolate mixture using a rubber spatula until just combined, scraping the bowl so there are no streaks. Do not overmix.

Optional nuts

If using, fold in 0.5 cup chopped pecans or walnuts, reserving a few tablespoons to sprinkle on top.

Spread the batter evenly into the prepared 8x8 pan, smoothing the top with an offset spatula.

Make caramel

In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbsp water over medium heat. Swirl the pan gently (do not stir) until sugar dissolves and turns amber in color, about 8–10 minutes. Watch closely to avoid burning.

When the sugar reaches a deep amber, remove the pan from heat and carefully add 0.5 cup warmed heavy cream in a steady stream while whisking (mixture will bubble vigorously). Stir in 2 tbsp unsalted butter until smooth.

Stir in 1 tsp fine sea salt. Let the caramel cool for 5–8 minutes until slightly thickened but still pourable.

Pour about two-thirds of the brownie batter into the prepared pan and spread to an even layer.

Drizzle half of the salted caramel over the batter in ribbons. Carefully spoon the remaining brownie batter over the caramel and gently spread to mostly cover (it's okay if some caramel shows).

Drop spoonfuls of the remaining caramel across the top of the brownie layer. Use a skewer or knife to gently swirl the caramel into the top layer to create a marbled effect. Sprinkle the reserved chopped nuts (if using) and 1 tsp flaky sea salt evenly over the top.

Bake

Bake in the preheated 350°F (175°C) oven for 25–30 minutes, rotating the pan halfway through, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (aim for fudgy brownies).

Cool and finish

Remove from oven and let cool on a wire rack for at least 1 hour. As the brownies cool, pour any remaining slightly warm caramel over the top if desired. Chill the pan in the refrigerator for 30 minutes to firm up for cleaner slicing, if preferred.

Use the parchment overhang to lift the brownie slab from the pan. Slice into 9 or 12 squares with a sharp knife wiped clean between cuts for neat edges. Serve at room temperature or slightly chilled.