Molten Salted Caramel Brownies

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These are my Molten Salted Caramel Brownies. Rich, gooey chocolate brownies with a crinkle top and oozing salted caramel—it’s impossible not to love them! This recipe is egg-free and dairy-free, and the best part is, they’re super easy to make.

We start by making a delicious gooey caramel with just three ingredients. The brownie batter begins with melted butter, sugar, and chocolate, then we mix in the dry ingredients to achieve that deep glossy color and gooey texture. The caramel is layered between two layers of brownie batter for an irresistible salted caramel center. Once baked, serve them with ice cream for an impressive yet simple dessert perfect for date night!

Molten Salted Caramel Brownies

Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Course Dessert



  • 5 oz dark chocolate at least 50% cocoa
  • cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup dairy or dairy-free butter melted
  • ½ cup dairy or dairy-free milk
  • ½ cup dark cocoa powder
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • ¼ tsp salt

Molten Caramel:

  • ½ cup dairy-free caramel sauce store-bought or homemade
  • 1 tsp sea salt


Prepare the Brownie Batter:

  • Preheat your oven to 350°F (175°C).
  • Grease and line an 8×8-inch baking pan with parchment paper.
  • In a saucepan, melt the dairy-free butter over low heat. Remove from heat and stir in the chocolate until melted and smooth.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, dark cocoa powder, and salt.
  • In another bowl, mix the melted chocolate mixture, dairy-free milk, applesauce, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined.

Prepare the Molten Caramel:

  • In a small bowl, combine the dairy-free caramel sauce and sea salt.

Assemble the Brownies:

  • Pour half of the brownie batter into the prepared baking pan and spread evenly.
  • Spoon the salted caramel sauce over the brownie batter, avoiding the edges.
  • Pour the remaining brownie batter over the caramel layer, spreading it evenly to cover the caramel.


  • Bake for 25-30 minutes, or until the top is set and a toothpick inserted into the edge comes out with moist crumbs (the center will be gooey).
  • Let the brownies cool in the pan for 10 minutes.


  • Slice into squares and serve warm to enjoy the molten caramel center.
  • Optionally, serve with a scoop of dairy-free vanilla ice cream.


  • Dairy-Free Caramel Sauce: You can use a store-bought dairy-free caramel sauce or make your own by simmering coconut milk with brown sugar and a pinch of salt until thickened.
  • Applesauce: Acts as a substitute for eggs, providing moisture and binding the ingredients.
  • Chocolate: Use high-quality dark chocolate for the best flavor and texture.

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