The Best Salted Caramel Brownies You’ll Ever Have

When exactly did the world realize that sea salt makes every dessert 1,000 better? Ever since that lightbulb moment, sweet-and-salty desserts have reached a whole new level. Lucky for us, Victoria from A Subtle Revelry has agreed to share her salted caramel brownies recipe that will blow your mind (and make you the star of the show during the holidays)…

The Best Salted Caramel Brownies You’ll Ever Have
By Victoria Hudgins of A Subtle Revelry

Brownies are famous for being a go-to food when you’re craving a scrumptious chocolate treat. Adding in swirls of caramel and a dash of sea salt makes them extra satisfying.

I bring these brownies to friends’ houses often and always get the same response: a taste, and then a long exhale…”that was what I needed.” They seriously are the best brownies ever! Make a batch for yourself, or become a famed neighborhood baker by making them for guests and friends throughout the year.

A secret to these brownies is that it doesn’t really matter what batter you use—my favorite dark chocolate recipe is included below, but if you’re running late, you can whip these up using a fudge box mix. The addition of rich caramel and sea salt transforms any mix!

Recipe: The Best Salted Caramel Brownies

You’ll need:
1 cup (2 sticks) butter
4 1-oz. squares of dark chocolate
2 cups sugar
4 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. salt
1/4 cup caramel topping (this is my favorite)
1 tsp. good quality sea salt

What to do:

Preheat oven to 350 degrees F and grease a 9×13 inch baking pan.

In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.

Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.

Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel.

Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.

Whose suddenly starving right now?! Thank you so much, Victoria!

P.S. More best recipes, including chocolate chunk cookies and a chocolate ice cream (without needing a machine).

(Recipe and photos by Victoria of A Subtle Revelry. Thanks to Shoko for helping with this series.)

  1. Sarah says...

    How many servings does this recipe make?

  2. Made these last night and I thought there was something wrong at first – they took 50+ minutes in the oven and I thought there was too much sugar (a more gritty fudgy texture) – but this morning when I gave them out, people loved them! They’re definitely different from normal brownie recipes.

  3. This flavor combination has changed my life ( and made my temptation muscles weak! )

  4. Salted caramel is a special weakness of mine. Thank you for sharing this recipe!

    I just pinned it :)

  5. Does anyone know how much brownie does this recipe make?

  6. What kind of chocloate? Semisweet? Bittersweet? Unsweetened? Thanks.

  7. iI made these today! best brownies ever and very easy!

  8. how much grams is 4 1-oz. squares of dark chocolate?

  9. I tried this recipe yesterday! Amazing!!

  10. I made these recently for a potluck dinner party and these were a HUGE hit. I’m a big fan of the “from scratch” brownies because they really don’t take that much longer to make. The caramel seeps into the brown so every bite is divine. I also was a tad more generous with the sea salt and served with vanilla bean ice cream. Neither hurt one bit. Thanks for sharing! – Julie,

  11. I’m thinking I will try these with a box of ‘no pudge fudge’ brownies and boiled sweetened condensed milk since I have those in the pantry. woohooo!!!

  12. Dear Joanna,
    I am reading your blog now already for a while and never wrote you how inspiring your texts are. Now I feel the urge to thank you for your great recipes. For our companies christmas charity bake sale I baked the Lemon Cake, the Caramel Brownies and almost died when I tasted the best Frosting ever for the Red Velvet Sheet Cake. My colleagues made so many compliments that I had to share them with you. Thank you for making me look like a very good baker if in fact this is all thanks to your great recipes.
    Greetings from Munich, Germany

  13. Who’s*

  14. just pulled these out of the oven after subway/walking to williams-sonoma this afternoon to pick up that caramel sauce. (yay for living in the city of philadelphia! and online, did you see that sauce is backordered? the lady at the store told me it’s won all types of awards. crazy!) anyway, that sauce is definitely not within my usual budget, but i’m counting it as the gift for the birthday party i’m taking these to. =) the brownies smell delicious. excited to sink my teeth into them!

  15. Made these last night and they were really good, but I think there is an error in the recipe. I think it is supposed to call for four 1 oz squares “unsweetened” chocolate. I used dark chocolate and it was overly sweet and not very chocolaty. Still good, though!

  16. Wow – these look amazing! A diversion for putting up Christmas decorations this weekend. Side note: some of the negative comments on this site lately are SO unwarranted. Joanna – keep doing your thing, and hopefully those with too much time on their hands troll other blogs.

    • I completely agree! Sheesh. Why are they complaining about a good thing??

    • Thirded. If we can’t be nice to a post about caramel brownies I’m scared for humanity.

  17. I made a variation of these last night but used a different brownie recipe and made homemade caramel sauce… oh, my goodness… they were deadly delicious and rich.

    Love the salty-sweet combo, if you are looking for a super simple holiday salty-sweet treat that takes minutes AND little hands can help because there is nothing too hot, check these out:

  18. Looks good, but dulce de leche as recommended is made for spreading, not “drizzling.” It will drizzle as easly as peanut butter does.

    • easily …

    • I don’t know about that can of readymade dulche de leche, but if you make your own, the normal way (boiling a can of condensed milk), you can just adjust the boiling time to make it less thick.

  19. joanna! who’s not whose!

  20. must have one now! :)

  21. My coworker makes these brownies and they are to DIE for!! I’m not even really a chocolate person (crazy I know) but these are fabulous!!

  22. OMG these look so good. Never thought to put salt on brownies. I have to try this!

  23. so true about sea salt..just working on a post about my chocolate chip cookies with sea salt. at!

  24. My husband hates the salted dessert craze, but the two of us at Thriving Wives LOVE it! Will try this combo, but will prob make from scratch.

    Strive to Thrive,

  25. Your recipes always sound so great! Is there a way you could modify your posts to allow an easily printable recipe? Thanks – I’ll get around to the apple crisp soon!

  26. wonderful, I would love to do it but I live in Italy and I do not understand what 4 1-oz. squares of dark chocolate means. How much is that in grams, does it mean 41 squares of chocolate? can anyone help me convert this, I couldn’t do it through Google. thanks!

    • Gentiana-
      I think it means 4 squares of chocolate that each weigh one ounce. According to google 1 ounce is approx. 28 grams. So you would need 113 grams of a dark chocolate bar. Maybe a little more to make up for the conversion.

    • Great, thank you! Can’t wait to try them!

  27. Um. No. The best salted caramel brownies come from Amelie’s French Bakery in Charlotte, NC not from a box. The recipe for the dark chocolate brownie looks easy, but ordinary. Pass.

    • V. Leonard says...

      Not a fan of Amelie’s or their salted caramel brownies… and I have tried them on more than one occasion.

  28. Looks deeee-licious!

  29. I am not opposed to using brownie mixes and store bought carmel sauce but I would think that for a “the best___ you’ll ever have” recipe that I would find a homemade recipe.

    • I was thinking the same thing.

    • I agree Lindsay (and Leigh and Letícia). This is a great and scrumptious idea that would DEFINITELY reach its full potential with brownies and carmel sauce from scratch! :)

    • I see where she suggests her favorite (store bought) caramel, but she does provide a recipe for brownies from scratch. She merely states that it is just as delicious of an addition to a boxed mix. And I can vouch for that, I did this yesterday with a mix and it was marvelous!

  30. I shall be making and eating these tonight. :)

    • (Diet be damned!)

  31. What luscious photographs! But oh oh oh, that’s so much sugar…

    I’ve been experimenting with raw brownies, and I can honestly say that they are just as luscious without making your teeth or your stomach ache, or your poor bloodsugar levels spike towards disaster!

    Give it a try. (:


  32. So excited to see Victoria featured on your blog, Jo! And these brownies look amazing.

  33. oh these look sooo good!!

  34. I would like one of these now, please. Could it be hand-delivered to my face?

    Also, I made the pumpkin creme brulee at Thanksgiving and it was DELICIOUS! Complete success!

  35. I feel like sea salt is to dessert what goat cheese was to salads some years ago! Anyway, I love both of them! These look delicious! I don’t know if my hips would look delicious as well after a bunch of them… ;-) Oh, and thanks for introducing me to Victoria, I didn’t know her blog and is amazing!

  36. Oh my goooodnessssss. These look ah-maze-ing!

  37. Hello.

    Really nice idea but this isn’t really a recipe since se suggested to use boxed brownie mix + pre made caramel sauce = /

    Anyways, good idea!!

    • I see where she suggests her favorite (store bought) caramel, but she does provide a recipe for brownies from scratch. She merely states that it is just as delicious of an addition to a boxed mix. And I can vouch for that, I did this yesterday with a mix and it was marvelous!

  38. Oh yum! Those look totally delicious:) Have a great day. xoxo

  39. OH MY GOODNESS! Why would you do this to me so early in the morning!! Now I must have them…lol. I’ve always loved sweet & salty together, but you are right, the world has taken that idea to a whole new level! YUM!

  40. these look sinfully good. and like a complete mess. a complete, good, caramelly mess.

  41. ok…. going home NOW to make these…. fine. I will wait until after work. But seriously these look incredible! I just discovered the amazing abilities sea salt has in creating a more delicious EVERYTHING as well. So so glad.


  42. so ight- love the salt on sweet!these look amazeballs!

  43. omigosh! *mouth watering on the keyboard*
    i just made am amazing chocolate cake (if i do say so, myself), but the sea salt & carmel in this recipe has me sold, whipping these up pronto!

    fly far

  44. these look delicious, but I am surprised to see the carmel sauce is bought, not made. It is so easy – (sugar, water, butter, cream) Is it better you think?

    • I thought the same thing! Shoot, we just boil a can of Eagle brand milk, and voila – caramel.

    • The recipe looks great and I’ll make these for a party this weekend. But I agree about using home made caramel – so easy and much tastier. Just sugar, butter and cream – and all fresh. (I don’t like using condensed milk – don’t like that flavor. I like to keep it fresh!)

  45. Ah – those look so good and are making me so hungry right now! It’s torture to a 9 month pregnant lady!!! ;-)

  46. these look delicious, but I am surprised to see the carmel sauce is bought, not made. It is so easy – (sugar, water, butter, cream) Is it better you think?

  47. Everything IS better with sea salt and caramel!!! Sounds delicious!! I’m going to pin it so I remember this! =)

    Ergo – Blog

  48. these look amazing!