salted caramel brownies


Brownies are like that little black dress you reach for again and again – always reliable, sophisticated and absolutely irresistible. Add a layer of salted caramel sauce with a hint of cinnamon, and you quickly take the classic brownie to new heights.

Salted Caramel Brownies

If you like, scatter chopped pecans or cashews over the caramel layer. I took the purist route and left the brownies unadorned, because it doesn’t get much better or more satisfying than chocolate, caramel, and plenty of flaky salt.

Salted Caramel Brownies

Salted Caramel Brownies


Salted Caramel Brownies

  • Yield: 16 brownies 1x




  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/8 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 2/3 cup flour

Salted Caramel Sauce

  • 6 Tbsp light brown sugar
  • 3 Tbsp unsalted butter, cubed
  • 3 Tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • flaky salt (for topping)


  1. Preheat oven to 325°F and line an 8-inch square baking pan with parchment paper. Place melted butter, sugar, cocoa powder, salt, and cinnamon in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.
  2. Scrape batter into prepared pan and smooth with an offset spatula; gently tap pan once to remove air bubbles. Bake for 24 to 25 minutes, until a toothpick inserted in the center comes out with a few crumbs attached.
  3. While the brownies bake, make the caramel sauce. Combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, salt, and cinnamon until smooth. Pour sauce into a glass jar and chill for 10 minutes in the refrigerator.
  4. Drizzle cinnamon caramel sauce over warm brownies. Let cool completely on a wire rack. Just before cutting, chill in the refrigerator for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into squares (wipe knife clean as needed). Sprinkle brownies with flaky salt before serving. Store leftover brownies in an airtight container in the refrigerator up to 2 days.


  • Calories: 180
  • Carbohydrates: 23
  1. These are amazing. I’ve seen lots of brownies where the salted caramel is swirled through before or part-way through baking or added in frozen chunks so they stay whole while cooking.

    I’ve never seen it added after like this and it looks so delicious – I am such a salted caramel fiend!

  2. I made some really awful salted caramel brownies a couple weeks ago—I needed you then! Your version looks divine. And, as always, it will be pinned 🙂

  3. We recently had a salted caramel topped brownie at our favorite local restaurant and I have been fantasizing about them ever since! These look like the exact thing to satisfy that craving. I just put the caramel in the fridge to cool and the brownies will be out in a few minutes. Thanks for the killer recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.