Killer Brownie Recipe alert: these Creamy Salted Caramel Brownies are the kind of dessert that makes people forget about dieting—then ask for seconds. Imagine fudgy, chocolatey brownie layers with ribbons of salted caramel running through the center of every bite. Sound like heaven? Good. You’re about to make it.
Why you’ll love this recipe
Who doesn’t love a brownie that’s both fudgy and slightly crunchy on top? These brownies deliver that classic texture plus a salty-sweet hit from the caramel. They’re easy enough for a weekday treat but impressive enough for guests. Want a mix-and-bake convenience? This recipe translates beautifully if you’re using a Salted Caramel Brownie Mix or even a Salted Caramel Brownie Mix Box — but FYI, doing it from scratch rewards you with a richer, gooier center.
Bold fact: this recipe uses a mix of 70% and 50% chocolate for a perfect fudgy balance — don’t skip that.
The story behind the recipe
I first made a riff on this when I hunted for a dessert that could hold its own at holiday parties without being fussy. I wanted brownies that felt grown-up—so I swapped the usual single-chocolate approach for a blend of 70% and 50% bars, swirled in salted caramel, and called it a day. The result? A crowd favorite I now lovingly tag as my Killer Brownies. Some pals even called them a Salted Caramel Snack Attack Brownies situation because one bite triggers the urge to eat five more. Sorry, not sorry.
Ingredients breakdown (short blurbs)
- 200g unsalted butter — melts smoothly and keeps flavors clean.
- 100g 70% cocoa chocolate + 100g 50% cocoa chocolate — the 70% packs depth; the 50% adds creaminess. Use both.
- 397g can caramel — you’ll use most of it to swirl; mix part with Maldon for that salty ribbon.
- 1 tsp Maldon Sea Salt Flakes — gentle, crunchy salt that lifts the caramel.
- 200g golden caster sugar — sweet but not cloying; helps the brownie crust.
- 4 medium eggs (room temp) — for structure and silkiness.
- 130g plain flour + 50g cocoa powder — for body without drying things out.
- Pinch of table salt — balances the flavors.
Tip: Keep your phone on cook mode (Good Food app or similar) so the screen won’t sleep while you bake. Handy, trust me.
How to make it — step-by-step (short, punchy)
Prep and preheat
Heat your oven to 180°C / 160°C fan / gas 4. Grease and line a 23cm square traybake tin with parchment. Simple.
Melt the butter and chocolate
Melt 200g unsalted butter in a medium pan. Break in 100g 70% chocolate and 100g 50% chocolate. Remove from heat and let residual warmth finish the melt. Stir until glossy.
Salted caramel mix
Spoon 175g of the caramel into a small bowl and stir in 1 tsp Maldon until it loosens and becomes silky. This is your salted ribbon—bold and essential.
Make the batter
Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 room-temp eggs. Beat until even with a hand mixer or a whisk. Add the melted chocolate and butter, and whisk to combine.
Dry ingredients
In another bowl, toss together 130g plain flour, 50g cocoa powder, and a good pinch of table salt. Sift this onto the chocolate mix. Beat briefly until smooth — don’t overwork it.
Layer up
Pour half the batter into the tin and level it. Spoon half the salted caramel into five thick, even stripes across the batter. Spoon the remaining batter on top and smooth—try not to disturb the caramel. Top with the remaining salted caramel, stripe it, and drag a skewer for feathered swirls.
Bake and finish
Scatter a little Maldon on top. Bake 25–30 minutes until risen across the middle with a firm crust. The brownie should jiggle slightly when you shake the tin. Cool completely in the tin, then cut into squares.
Pro tip: Let it cool fully — that gooey caramel needs time to set. Patience pays off.
Pro tips for perfect results (short, bold callouts)
- Use both 70% and 50% chocolate — it’s the secret to the right fudgy texture.
- Room-temperature eggs whisk better and trap less air; you want silk, not sponge.
- Do not overbake. Pull when it jiggles a bit. Overbaked = cakey, not fudgy.
- Feather the caramel only lightly; too much swirling makes it disappear into the batter.
- Cool completely before slicing — molten caramel is delicious, molten squares are sloppy.
Variations to try (quick ideas)
- Want convenience? Use a Salted Caramel Brownie Mix or a Salted Caramel Brownie Mix Box and swirl in extra store-bought caramel plus Maldon. You’ll still get rave reviews.
- Make it boozy: stir a tablespoon of bourbon or dark rum into the caramel before swirling. Adult dessert = upgraded.
- Nutty twist: sprinkle chopped toasted pecans or walnuts on top before baking. Crunch!
- Chocolate lover’s upgrade: fold in dark chocolate chunks for extra pockets of melty goodness.
The ingredients — why they matter
Ever wonder why some brownies are dense while others are cakey? Cocoa percentages matter. The 70% chocolate brings bitterness, complexity, and structure. The 50% chocolate contributes creaminess and sweetness. Combine them and you get a balanced, fudgy interior with that gorgeous, thin crust on top. The golden caster sugar and eggs create a glossy crust while the flour and cocoa powder keep it tender.
Best ways to serve
Serve warm with a scoop of vanilla ice cream and a drizzle of extra salted caramel. Or go bold and plate one with a dollop of crème fraîche and a sprinkle of extra Maldon. For parties, cut small squares, skewer with a cocktail pick, and offer coffee or salted-caramel milkshakes. Want takeaway vibes? Box them up like a Goldbelly Brownie Box — people will lose it.
Storage and leftovers (quick tips)
- Room temp: Keep in an airtight container for up to 2 days.
- Fridge: Store for up to 5 days — bring to room temp before serving for best texture.
- Freeze: Freeze squares individually on a tray, then bag for up to 3 months. Thaw in the fridge, then warm in the oven.
FYI: Reheat briefly in a low oven to return that gooey center to life. IMO, nothing beats a slightly warm brownie.
FAQs (short and useful)
Can I use a boxed mix instead of making from scratch?
Yes. Using a Salted Caramel Brownie Mix or Salted Caramel Brownie Mix Box gives quick results. Add Maldon and extra caramel to elevate the mix.
Why do my brownies turn out cakey?
You’re overbaking or over-whisking. Stop when the center still jiggles slightly. Also, check your oven temp — an oven thermometer helps.
Can I ship these?
If you want to send brownies afar, consider packaging like a Goldbelly Brownie Box for inspiration or look into Killer Brownie Delivery options. Wrap squares individually and include ice packs if they’ll be in transport for hours.
Can I make them gluten-free?
Substitute the plain flour with a 1:1 gluten-free baking mix and reduce handling. Results vary, but it’s doable.
Do I have to use Maldon?
No, but Maldon Sea Salt Flakes add a lovely crunch and clean salt flavor. If you swap, use a flaky sea salt, not fine table salt.
Pro-level troubleshooting (short bites)
- Too dry? You baked too long or used too little fat. Next time, shorten bake time or double-check measurements.
- Too gooey? Not necessarily a fail — you might have underbaked for a fudgy center. Chill and re-try a small warm-up before serving.
- Caramel sinks? Make sure you dollop stripes rather than pouring. Thick stripes hold shape better.
If you plan to sell or ship brownies, look into branded options like Goldbelly Brownie Box, or offer customers a Killer Brownie Delivery option. Consider a curated Killer Brownie Flavors List on your product page to let folks choose salted caramel, classic fudge, espresso, or peanut-butter swirl. For easy retail, package a Salted Caramel Brownie Mix Box for customers who want to bake at home.
Quick serving ideas (snappy)
- Hot from the oven + vanilla ice cream = classic.
- Small square + espresso shot = after-dinner hero.
- Warmed with cream = dessert cocktail base.
- Chopped into milkshakes = freakin’ amazing.
Short checklist before you bake (bold the must-dos)
- Preheat oven to 180°C / 160°C fan.
- Line a 23cm square tin.
- Use both 70% and 50% chocolate.
- Keep eggs at room temperature.
- Cool completely before cutting.
Final thoughts — wrap-up
If you only remember one thing: this is a Killer Brownie Recipe that rewards patience and the right chocolate combo. Whether you make these from scratch or use a Salted Caramel Brownie Mix, the salted ribbons and glossy crust will make you the hero of any gathering. Want to spin this into a gift set? Pair small boxes with a Goldbelly Brownie Box lookalike presentation or offer Killer Brownie Delivery for local fans.
So, are you ready to treat yourself? Bake a tray. Share half. Keep the rest. Or don’t share at all — I won’t judge. 😉
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Ultimate Salted Caramel Brownies — Killer Brownie Recipe for Decadent Gooey Bites
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 larger or 32 bite-sized brownies 1x
- Category: Dessert
Ingredients
- 200 g unsalted butter (plus a little extra for greasing the pan)
- 100 g dark chocolate (70% cocoa solids)
- 100 g chocolate (50% cocoa solids)
- 1 × 397 g tin of caramel (you’ll use part for the salted swirl and the rest in the batter)
- 1 tsp Maldon sea salt flakes (plus a pinch extra to scatter on top)
- 200 g golden caster sugar
- 4 medium eggs, brought to room temperature
- 130 g plain (all-purpose) flour
- 50 g cocoa powder
Instructions
- Preheat the oven to 180°C (or 160°C fan / Gas 4). Line a 23 cm square baking tin with parchment and lightly grease the paper so it doesn’t shift.
- Put the 200 g butter in a medium saucepan and gently melt it. Once it’s melted, add 100 g of 70% chocolate and 100 g of 50% chocolate. Remove the pan from the heat and stir until the chocolate is fully melted and the mixture is shiny and smooth.
- Open the 397 g tin of caramel. Spoon out about 175 g into a small bowl and sprinkle in 1 tsp Maldon sea salt flakes; mix until the caramel loosens and becomes silky. This is your salted ribbon.
- Into a large mixing bowl add the remaining caramel from the tin (the rest), then add 200 g golden caster sugar and the 4 room-temperature eggs. Beat with a hand mixer or a balloon whisk until the mixture is even and slightly glossy. Fold the melted chocolate and butter into this mixture until everything is combined.
- In a separate bowl combine 130 g plain flour, 50 g cocoa powder, and a good pinch of table salt. Sift these dry ingredients over the chocolate mixture and mix briefly — just until the batter looks smooth. Don’t overwork it.
- Spoon half the batter into the prepared tin and smooth it to an even layer with a spatula.
- Using a teaspoon, place half of the salted caramel into five thick, evenly spaced stripes across the surface of the batter.
- Spoon the remaining batter over the caramel-striped layer. Smooth it carefully so you don’t mix the layers together.
- Finish by spooning the rest of the salted caramel on top in the same striped pattern. Drag a skewer or the tip of a knife lightly through the caramel stripes to create a pretty feathered swirl.
- Scatter a little extra Maldon sea salt over the top. Bake for 25–30 minutes — the brownies should have a set crust and will still wobble a touch in the centre when you gently shake the tin.
- Allow the tray to cool completely on a wire rack before turning out. Slice into squares once the brownies are fully cooled so the salted caramel has time to set.
Notes
Using two different chocolate percentages (70% and 50%) makes a real difference to texture — the higher-cocoa chocolate gives depth while the softer 50% adds creaminess. For best results, use both.
Nutrition
- Calories: 342
- Sugar: 30g
- Sodium: 0.8g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
