Thursday, July 18, 2024


Salted caramel brownies will be the best dessert that will melt in your mouth. Full of chocolate, caramel, with a touch of sea salt, these brownies are a sticky dream come true.


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

Recipe Notes

Get the kids to help open all that candy!
As soon as you’re done with your candy sauce, pour it into a small glass jar to store any extras and clean the pan carefully. Otherwise, the candy will harden and you will have to reheat it to clean it.
You can then easily microwave any remaining caramel sauce in 30 second increments.