Wednesday, May 29, 2024


Our Caramel Salt Brownies are fluffy and moist, filled with chocolate, oozing with caramel, and with a touch of sea salt, these brownies are a dream come true.

The only word to describe this decadent dessert is “melted in your mouth”, sweet and salty, “molton-gooey”, “chewy-yummy”, get in my belly right now! (I know it’s more than one word, but these brownies deserve it!)


1 cup semi-sweet chocolate chips
½ cup unsalted butter, cut into pieces
3 large eggs
1 ¼ all-purpose flour cups
1 cup of sugar
¼ teaspoon baking soda
1 teaspoon vanilla extract
76 candies (about 2 11-ounce packs)
1 tablespoon of heavy whipped cream (or possibly more)
1 tablespoon of sea salt flakes


Preheat to 350 degrees. Spray the bottom of a 9×9-inch skillet with cooking spray and then line with parchment paper. Spray parchment paper with cooking spray. If you do not have parchment paper, you can use aluminum foil sprayed with cooking spray. You want it well covered as the candies are very sticky.
In a large, heavy saucepan, place the chocolate chips and butter and melt over low heat, stirring constantly until smooth. Remove from heat.
Add the flour, sugar, baking soda, vanilla and finally the eggs (you don’t want to stir the eggs by putting them first in the hot chocolate and butter mixture).
Spread the dough in your prepared pan and cover it with candy, really as much or as little as you like, but we prepare it with 8 wide by 8 deep (64 candies). Press the candies slightly down into the brownie dough.
Bake in the preheated oven for 35-40 minutes or until an inserted cake tester comes out clean. Insert the tester into the brownie side, not the candy side.
Remove from oven and drizzle with caramel sauce and sprinkle with sea salt.

Put the remaining candy in a small pan (I had about 12). If you want more candy sauce, use less on top of the brownies or buy another bag of candy!
Add one tablespoon of cream for every 10-12 pieces of candy. Melt over low heat stirring constantly until smooth. Drizzle over the brownies! TIP: Be careful that it is hot and sticky and once it cools down it is hard to get out of the pan