Gooey Salted Caramel Brownies: The Ultimate Sweet & Salty Treat

When a chocolate craving hits, nothing satisfies quite like these Gooey Salted Caramel Brownies! These indulgent brownies combine rich, fudgy chocolate with a luscious homemade caramel filling, creating the perfect balance of sweet and salty flavors.

Each bite is decadent and melt-in-your-mouth, with gooey caramel oozing between two layers of dark chocolate brownie. Topped with Fleur de Sel and coarse sugar, these brownies have an incredible depth of flavor and just the right amount of crunch.

While this recipe takes a little extra effort, the results are absolutely worth it. Whether you’re making them for a special occasion or treating yourself, these homemade salted caramel brownies are guaranteed to impress!

Ingredients for Gooey Salted Caramel Brownies

For the Caramel Filling:

• 1 can sweetened condensed milk, caramelized (about 14 ounces / 400 grams)
• 1 cup sugar (about 200 grams)
• 2 tablespoons brown sugar corn syrup (or light corn syrup, about 30 milliliters)
• 1/4 cup water (about 60 milliliters)
• 1 cup heavy cream (about 240 milliliters)
• 1 teaspoon Fleur de Sel (or coarse sea salt, about 5 grams)
• 1/4 cup sour cream (about 60 milliliters)

For the Brownie Batter:

• 1 1/4 cups all-purpose flour (about 155 grams)
• 1 teaspoon sea salt (about 5 grams)
• 2 tablespoons dark unsweetened cocoa powder (about 15 grams)
• 11 ounces quality dark chocolate, coarsely chopped (about 310 grams)
• 1 cup unsalted butter (about 225 grams)
• 1 1/2 cups sugar (about 300 grams)
• 1/2 cup firmly packed light brown sugar (about 100 grams)
• 5 eggs, room temperature
• 2 teaspoons pure vanilla extract (about 10 milliliters)
• 1 1/2 teaspoons Fleur de Sel (or coarse sea salt, about 7 grams)
• 1 teaspoon coarse sugar (about 5 grams)

How to Make Gooey Salted Caramel Brownies

Note:

Fleur de Sel is a delicate French sea salt known for its crisp texture and mild flavor. If you can’t find it, substitute with a coarse sea salt for a similar effect.

Step 1: Caramelizing the Sweetened Condensed Milk

1. Place the unopened can of sweetened condensed milk on its side in a large pot of water.
2. Bring the water to a boil, then simmer for 2 to 2 1/2 hours, adding water as needed. (Do not let the water evaporate, as the can may explode.)
3. Remove from heat and let the can cool completely before opening. The condensed milk should now be a thick, golden caramel. This step can be done a day ahead.

Step 2: Making the Caramel Sauce

4. In a medium saucepan, combine caramelized condensed milk, sugar, corn syrup, and water over medium-high heat.
5. Stir continuously until the mixture turns a deep amber color, about 20 minutes. The caramel should thicken.
6. Remove from heat and slowly stir in the heavy cream.
7. Mix in the Fleur de Sel, then whisk in the sour cream.
8. Set the caramel aside to cool.

Step 3: Preparing the Brownie Batter

9. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking pan and line the bottom with parchment paper. Lightly grease the parchment paper and set aside.
10. In a medium bowl, whisk together the flour, sea salt, and cocoa powder. Set aside.
11. Melt the chocolate and butter together in a double boiler, stirring occasionally until smooth.
12. Remove from heat and whisk in the sugar and brown sugar until fully combined. Let cool to room temperature.

Step 4: Mixing the Brownies

13. Once the chocolate mixture has cooled, whisk in three eggs until just combined.
14. Add the remaining two eggs and whisk again.
15. Stir in the vanilla extract, being careful not to overmix to keep the brownies fudgy.
16. Gently fold the dry ingredients into the chocolate mixture using a spatula. Do not overmix.

Step 5: Assembling the Brownies

17. Spread half of the brownie batter evenly into the prepared baking pan.
18. Drizzle or spread the caramel sauce in a zig-zag pattern over the brownie layer, ensuring it does not touch the edges of the pan (this prevents burning).
19. Drop heaping spoonfuls of the remaining brownie batter over the caramel layer and spread evenly.

Step 6: Baking the Brownies

20. Bake in the preheated oven for 30 to 35 minutes, until the edges look slightly dry but the center is still slightly soft.
21. Remove from oven and immediately sprinkle the top with Fleur de Sel and coarse sugar.

Step 7: Cooling & Serving

22. Let the brownies cool completely before cutting into squares.
23. Store wrapped in plastic wrap at room temperature for up to 4 days.

These Gooey Salted Caramel Brownies are the ultimate indulgence for chocolate lovers! The rich, fudgy brownie layers and silky caramel center create a perfect balance of sweetness and saltiness. The finishing touch of Fleur de Sel adds just the right contrast to elevate these brownies to gourmet status.

Though they take a little extra time to prepare, the deep flavors and gooey texture make them worth every step. Perfect for dessert lovers, chocolate addicts, and special occasions, these brownies are bound to disappear fast!

Make a batch today and enjoy the irresistible combination of chocolate and caramel!