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The Best Gooey Salted Caramel Brownies

by Katie Aubin featured in Late Night Snacks pt. 2

Inspired by


for 16 servings

  • nonstick cooking spray, for greasing
  • 12 tablespoons
    unsalted butter, 1 1/2 sticks, melted
  • 1 cup
    granulated sugar (200 g)
  • ½ cup
    brown sugar (110 g)
  • 3 large eggs
  • ¾ teaspoon
    vanilla extract
  • 1 ½ cups
    all purpose flour (190 g)
  • ¼ cup
    unsweetened cocoa powder (30 g)
  • 1 teaspoon
  • ½ cup
    semi-sweet chocolate chips (90 g)
  • 3 cups
    soft caramel candy (985 g)


  • 1 ½ cups
    soft caramel candy (490 g)
  • ¼ cup
    heavy cream (60 mL)
  • flaky sea salt, for sprinkling
    Calories 425
    Fat 20g
    Carbs 57g
    Fiber 1g
    Sugar 47g
    Protein 4g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  7. Slice and serve.
  8. Enjoy!




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