Well this is one recipe I (almost) regret making so many times because I. Can’t. Stop. Eating. These. Brownies.
This isn’t just any brownie. It is the most delicious, fudgy, gooey, salty, sweet, chocolatey brownie you’ve ever had. It’s the perfect combination of everything that I love in life.
I’ve been making salted caramel brownies for a few years now but I’ve never found a recipe that I make more than once. I wanted a brownie that was fudgy in the center but had that shiny, crackly top. I wanted a brownie recipe that could be made in ONE bowl. I wanted a caramel sauce that wasn’t too difficult to make. I am super pumped because I finally found it!
These Kraft caramels melted with sweetened condensed milk is truly heaven and it makes for the perfect caramel swirl.
My favorite ingredient is Maldon Sea Salt. I use it almost every day and it’s what I use for sprinkling on these brownies and my chocolate chip cookies.
I got some amazing requests for new recipes on my blog and I can’t wait to make them for you soon. In the meantime, I hope you enjoy these brownies as much as I have! Happy baking!
Salted Caramel Brownies
Yields 12-16 Brownies
- Preheat oven to 350°F and place a layer of parchment paper in a 9×13 baking pan, covering the bottom and sides.
- In a mixing bowl fitted with a paddle attachment, combine the sugar, cocoa powder, flour, salt, and baking powder. Add in the eggs and vanilla extract and mix on medium speed for 1-2 minutes until completely combined. Pour in the cooled melted butter and mix for 1 minute until smooth. Stir in chocolate chips. Pour batter into the lined baking pan and spread out using a spatula.
- In a microwave safe bowl or glass measuring cup, put the unwrapped caramels and sweetened condensed milk together and microwave in 30 second increments, stirring after each time. Continue microwaving for 30 seconds and stirring until completely smooth. Once smooth, drizzle about *half of the caramel on the brownie batter and swirl together using a knife. I drag my knife down the batter and then across so there are swirls going both ways.
- Bake for 20-25 minutes or until a toothpick comes out clean. Immediately sprinkle sea salt on top when they come out of the oven and let cool completely before slicing.
*I save the other half of the caramel to drizzle on ice cream and on a warm brownie. Store in the refrigerator and warm in the microwave to melt again.
Slightly adapted from I Am Baker.