Salted Caramel Fudge Brownies

Okay, these Salted Caramel Fudge Brownies? They’re rich, gooey, and loaded with sweet caramel and a sprinkle of sea salt on top. Every bite is chocolatey, fudgy, and just the right amount of salty-sweet.

I made them for a weekend treat, and yep—they vanished fast. That warm brownie with the caramel swirl? So good, you won’t stop at one.

They’re super easy to make. Just mix, swirl, and bake. Let’s make a batch together—you’re gonna love every melty bite!

Why You’ll Love This Recipe

• Rich, Deep Chocolate Flavor: Made with both cocoa powder and real melted chocolate for that true fudge-like taste and texture.
• Perfectly Balanced: The sweet caramel and sharp pinch of salt elevate every bite, cutting through the richness without overpowering.
• Simple, Everyday Ingredients: You likely have most of what you need in your pantry and fridge already.
• Beginner-Friendly, Impressive Results: This recipe doesn’t require any special techniques, but the finished brownies look and taste bakery-worthy.
• Versatile & Shareable: Cut them into small squares for a party tray or go big for an indulgent snack. They hold their shape well and are easy to transport or freeze.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
  (Includes time to melt the chocolate, prepare the caramel, and assemble the batter.)
• Cook Time: 30 to 35 minutes
  (Baking time depends on your oven. Brownies should be just set in the center.)
• Cooling Time: 30 minutes (minimum) before cutting for clean edges.

Total Time: About 1 hour and 15 minutes

Servings

This recipe yields 16 squares from an 8×8-inch baking pan. The brownies are rich, so smaller squares work well. If serving a crowd, double the recipe and bake in a 9×13-inch pan for up to 32 servings.

Difficulty

Beginner to Intermediate. While the caramel sauce requires some attention (to avoid burning the sugar), it’s a straightforward process with a little patience. The brownie batter itself is one-bowl easy and great for novice bakers.

Required Kitchen Tools

Here’s what you’ll need to make this recipe go smoothly:

• Medium saucepan – For melting chocolate and butter
• Heavy-bottomed small saucepan – For the caramel (helps prevent scorching)
• Whisk and rubber spatula – For mixing wet and dry ingredients evenly
• Mixing bowls – At least two (one for wet ingredients, one for dry)
• 8×8-inch square baking pan – Metal pans give better brownie texture than glass
• Parchment paper – Makes removing and cutting the brownies easier
• Measuring cups and spoons – Accuracy is key for both the brownies and caramel

Ingredients for Salted Caramel Fudge Brownies

To get that rich, moist texture with bold flavor and the perfect gooey caramel finish, you’ll need two sets of ingredients: one for the brownies, and one for the salted caramel sauce.

For the Brownie Batter

• 10 tablespoons (140g) unsalted butter
  Melted with the chocolate for a soft, tender crumb.
• 1½ cups (270g) dark chocolate chips
  These form the fudgy base when melted with butter. Use good-quality chips or chopped chocolate bars for the best flavor.
• 1 cup (200g) granulated sugar
  Provides structure and sweetness.
• ¼ cup (50g) packed dark brown sugar
  Adds depth and moisture thanks to the molasses.
• 3 large eggs, at room temperature
  These create lift and structure. Room temp eggs blend more easily into the batter.
• 2 teaspoons instant espresso powder (optional)
  This boosts the chocolate flavor without making the brownies taste like coffee.
• 2 teaspoons pure vanilla extract
  Enhances both the chocolate and caramel notes.
• ¾ cup (95g) all-purpose flour
  Use the spoon-and-level method for best accuracy to avoid dense brownies.
• ⅓ cup (30g) unsweetened cocoa powder
  Adds an extra layer of chocolate flavor and richness.
• ½ teaspoon baking powder
  Gives the brownies a little lift without making them cakey.
• ½ teaspoon kosher salt
  Balances sweetness and ties in with the salted caramel topping.
• ½ cup (120ml) salted caramel sauce
  Swirled into the batter before baking for gooey ribbons throughout.

For the Salted Caramel Sauce

This caramel comes together in just a few minutes and is perfect for drizzling or swirling:

• 1 cup (200g) granulated sugar
  Melted slowly until amber-colored for a rich, deep caramel flavor.
• 4 tablespoons (56g) unsalted butter
  Whisked into the sugar to create a silky base.
• ½ cup (120ml) heavy whipping cream
  Brings the sauce to the perfect pouring consistency.
• 1 teaspoon kosher salt
  Balances out the sweetness and gives the caramel its signature flavor.
• 2 teaspoons pure vanilla extract
  Adds warmth and enhances the butter and cream in the sauce.

Variations for Salted Caramel Fudge Brownies

These brownies are versatile—here are a few ways to make them your own:

• Add Pecans or Walnuts: Stir ½ cup of chopped nuts into the batter before baking for added crunch and nutty flavor.
• Use Sea Salt Flakes: For presentation and texture, sprinkle flaky sea salt (like Maldon) on top right after baking.
• Make Them Extra Fudgy: Slightly underbake by 2 minutes for a gooier center. Let them cool completely for clean slices.
• Try White Chocolate Swirls: Drop spoonfuls of melted white chocolate into the batter along with the caramel and swirl with a knife.
• Espresso Caramel Brownies: Stir ½ teaspoon of espresso powder into the caramel sauce for a bolder, mocha-like depth.
• Double the Caramel: Use more caramel inside and drizzle on top for a super-indulgent version.

How to Make Salted Caramel Fudge Brownies – Step-by-Step Instructions

Step 1: Make the Salted Caramel Sauce

Make this first so it has time to cool while you prepare the brownie batter.

1. In a small heavy-bottomed saucepan over medium heat, add 1 cup sugar and let it begin to melt. Stir occasionally with a heatproof spatula or wooden spoon.
2. The sugar will clump, then slowly turn into an amber liquid—watch closely to avoid burning.
3. Once fully melted and golden, carefully add 4 tbsp butter. The mixture will bubble rapidly.
4. Stir in ½ cup heavy cream slowly and continue to stir for about 1 minute.
5. Add 1 tsp kosher salt and 2 tsp vanilla extract.
6. Let it simmer gently for another 30 seconds, then remove from heat. Set aside to cool.

Tip: Caramel thickens as it cools. If it gets too thick to drizzle, microwave it for 5-10 seconds before use.

Step 2: Prepare the Brownie Batter

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a slight overhang for easy removal.
2. In a medium saucepan, melt 10 tbsp butter and 1½ cups dark chocolate chips together over low heat, stirring constantly. Once melted and smooth, remove from heat and let cool for 2 minutes.
3. Whisk in 1 cup sugar, ¼ cup brown sugar, and 2 tsp vanilla extract until glossy and combined.
4. Add 3 eggs, one at a time, whisking well after each addition. This creates that signature shiny brownie top.
5. Stir in 2 tsp espresso powder (if using).
6. In a separate bowl, whisk together ¾ cup flour, ⅓ cup cocoa powder, ½ tsp baking powder, and ½ tsp salt.
7. Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.

Step 3: Assemble and Bake

1. Pour half of the brownie batter into the prepared pan and smooth it out.
2. Drizzle ¼ cup of the salted caramel sauce over the batter and use a knife or skewer to gently swirl.
3. Add the remaining brownie batter on top and smooth again.
4. Drizzle another ¼ cup of caramel over the top and swirl as desired.
5. Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).
6. Remove from the oven and place on a wire rack to cool for at least 30 minutes before slicing. For neater squares, chill the brownies in the fridge for 1 hour before cutting.

Serving and Decoration

How to Serve Salted Caramel Fudge Brownies

These brownies are rich and flavorful enough to stand alone, but they also pair beautifully with a few simple additions:

• With Vanilla Ice Cream: Serve warm brownies with a scoop of vanilla ice cream and a drizzle of extra salted caramel sauce. The contrast of hot and cold makes each bite special.
• Dust with Cocoa Powder or Powdered Sugar: Lightly dust cooled brownies with cocoa or powdered sugar for a classic touch.
• Cut into Fun Shapes: Once chilled, use cookie cutters to turn brownies into stars, hearts, or circles for birthdays or parties.
• As a Sundae Base: Cube the brownies and layer with ice cream, whipped cream, and caramel in a glass for a brownie parfait.

Presentation Tips

• For clean slices, use a sharp knife dipped in warm water and wipe between each cut.
• Chill the brownies before cutting for sharp, neat edges.

Storing Salted Caramel Fudge Brownies

Proper storage helps maintain the texture and flavor of these brownies:

At Room Temperature:

• Store in an airtight container for up to 3 days.
• Keep them in a cool, dry spot—avoid direct sunlight or a warm oven top.

In the Refrigerator:

• Store in a sealed container for up to 5 days.
• Let brownies come to room temperature before serving for best texture, or microwave for 10–15 seconds for a warm bite.

In the Freezer:

• Wrap each brownie individually in plastic wrap and place in a freezer-safe bag or container.
• Freeze for up to 3 months.
• To serve, thaw at room temperature for 1–2 hours or microwave briefly.

Tips and Tricks for Success

• Don’t overbake: Pull brownies from the oven when the edges are set but the center is still slightly soft. They’ll continue to cook as they cool.
• Room Temperature Ingredients: Using room temp eggs and cream helps your batter come together more smoothly.
• Use Quality Chocolate: Since chocolate is the star, opt for a good brand of dark chocolate or chips. The flavor will shine through.
• Let Caramel Cool Slightly: If the caramel is too hot, it may sink or melt into the batter instead of swirling properly.
• For Extra Fudgy Texture: Use slightly less flour (just a tablespoon less) and bake a few minutes shorter.
• Line Your Pan: Use parchment paper with overhang to lift the brownies out easily once cooled—no sticking, no mess.

Nutrition

Here’s a rough estimate of the nutrition per brownie (based on 16 brownies):

Nutrient	Amount (per serving)
Calories	290 kcal
Total Fat	16g
Saturated Fat	9g
Cholesterol	60mg
Sodium	170mg
Total Carbohydrate	35g
Dietary Fiber	2g
Sugars	26g
Protein	3g
Calcium	20mg
Iron	2mg

Note: Nutrition may vary based on specific brands and ingredients used.

Salted Caramel Fudge Brownies FAQs

Can I use store-bought caramel sauce?
Yes, but make sure it’s a thick sauce, not a thin syrup. Homemade gives the best flavor and texture.

Can I make these gluten-free?
Yes—substitute a 1:1 gluten-free all-purpose flour blend. Avoid using almond or coconut flour without adjustments.

How do I know when they’re done?
The edges should be set and a toothpick in the center should come out with moist crumbs (not wet batter). Don’t overbake.

Can I double this recipe?
Absolutely. Double all ingredients and bake in a 9×13-inch pan. Add 5–10 minutes to baking time, checking carefully near the end.

Conclusion

These Salted Caramel Fudge Brownies are everything a good dessert should be: rich, gooey, chocolaty, and just the right amount of sweet and salty. They’re simple enough to whip up on a weekend but impressive enough to serve at a celebration. Whether you’re baking for yourself, your family, or a gathering, these brownies are guaranteed to be a hit.