Salted Caramel Brownies Recipe – Semi-Homemade, Gooey Caramel Layer
These might be made with a few shortcut ingredients, but they’re my quick and easy go to brownie when I want big chocolate flavor and a kiss of salty caramel. A boxed mix does the heavy lifting here, and nobody has ever guessed. These Salted Caramel Brownies might just be my favorite!
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Every time I say semi-homemade I think of Sandra Lee from the Food Network… ahh, the good old days of food TV where you could actually learn something!
I bake these brownies in two stages so the caramel has something solid to sit on instead of sinking straight to the bottom. It takes an extra ten minutes, and it’s the difference between a caramel layer you can see when you cut into it and one that disappears.
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This is the pan I bring when someone asks for “the good brownies,” not just brownies.
Chef Jenn’s Take on Salted Caramel Brownies
Most caramel brownie recipes tell you to pour the batter, dump the caramel on top, and hope for the best. What usually happens is the caramel either sinks all the way to the bottom or slides off to one side when you cut in. Baking the bottom layer just until the surface sets, not fully baked, gives the caramel a shelf to sit on instead of a puddle to sink into.
The other piece is how you finish the top. Instead of spreading the remaining batter smooth, I dollop it in small pieces over the caramel and let some of the caramel and chocolate peek through. That’s what gives you those gooey caramel pockets when you cut in, instead of a brownie that just happens to have caramel flavor mixed through it.
Salt on top at the end is not optional. It’s what keeps this from tasting too sweet.
What You’ll Love About Salted Caramel Brownies
- The caramel doesn’t just flavor these, it runs through the middle in an actual layer, and you can see it the second you cut a square in half.
- Toasted pecans give you some crunch into instead of a one-note soft brownie, but you can totally skip the nuts.
- No fussy homemade caramel here. Soft caramel candies melted with evaporated milk get you the same result in about three minutes.
Ingredients
- Fudgy brownie mix – Any fudgy style mix works. Avoid a cakey mix, it won’t hold up under the caramel layer.
- Salted butter – Unsalted works too. Add a pinch more salt at the end if you use it.
- Toasted chopped pecans – Walnuts work as a swap. Toast them first, raw nuts turn soft under the caramel.
- Evaporated milk – Don’t substitute regular milk, it won’t melt the caramel to the right consistency.
- Soft caramel candies – Look for a soft chew style caramel, not a hard caramel candy. Unwrap all of them before you start, it goes faster than you’d think to do while the milk is warm.
- Semisweet chocolate chips – Milk chocolate or dark chocolate chips both work if that’s your preference.
- Flaky sea salt – Regular table salt is too fine and disappears into the caramel and topping. Flaky is what gives you that visible, crunchy finish.
How to Make Salted Caramel Brownies
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the oven to 350°F. Spray a 9 inch square baking pan, then line it with parchment, leaving enough overhang on two sides to lift the brownies out later. Spray the parchment too, the caramel will stick to bare paper.
Combine the brownie mix, melted butter, half the pecans, and part of the evaporated milk in a large bowl. Stir until everything is incorporated. The batter will be noticeably thicker than a normal brownie batter, that’s expected here.
Scoop about half the batter into the prepared pan and press it into an even layer with your hands or the back of a spoon. Bake for 8 to 10 minutes, just until the surface looks set but not fully baked through. Pull it out and let it rest for 10 minutes.
While the base rests, combine the unwrapped caramels and remaining evaporated milk in a microwave safe bowl. Microwave in one minute increments, stirring well between each, until completely smooth. This takes about three minutes total. Stir in a pinch of the flaky salt once it’s smooth.
Pour the warm caramel over the partially baked brownie layer and spread it to the edges. Scatter half the chocolate chips over the caramel.
Take the remaining brownie batter and drop it in small spoonfuls over the caramel and chocolate, spacing them so caramel still peeks through in places. Don’t try to cover it completely. Top with the remaining pecans and chocolate chips.
Return the pan to the oven and bake for about 20 minutes, until the edges look firm and the center still has a slight give. Sprinkle with the remaining flaky salt as soon as it comes out.
Let the brownies cool in the pan at room temperature for about an hour and a half, then refrigerate for another hour before cutting. Skipping the chill is how you end up with caramel running everywhere instead of clean squares.
Make It A Meal
If you’re building a dessert table instead of serving these on their own, I like putting them next to something without a soft caramel layer of its own so nothing competes. My Turtle Brownies hit a similar chocolate and pecan note if you want to double up on the brownie table. For a cookie alongside, my Chocolate Caramel Cookies or Salted Caramel Brown Butter Snickerdoodles keep the caramel theme going without repeating this exact bar. If you want something with a different texture entirely, my Maple Pecan Pie Bars round things out well.
Storage
Store cut brownies in an airtight container in the refrigerator for up to 4 days. The caramel layer stays soft best when kept cold, so don’t leave them out at room temperature for long stretches. They freeze well for up to 3 months, wrapped tightly, then thawed in the refrigerator before serving.
Frequently Asked Questions
Yes. Double every ingredient and expect to add a few extra minutes to both bake times, since the pan is larger and the layers will be about the same thickness.
The partially baked bottom layer gives the caramel a solid surface to sit on. Pour caramel over raw batter and it sinks straight to the bottom instead of staying as a distinct layer.
Chill them fully before cutting, then wipe your knife with a warm, damp cloth between cuts. The caramel is what sticks to the blade and drags into the next square if you skip that step.
Keep microwaving in short increments and stirring in between rather than trying to rush it in one long burst. Caramel that looks lumpy usually just needs another 30 seconds and a good stir, not more milk.
Salted Caramel Brownies Recipe
Ingredients
- 16 ounce fudgy brownie mix or 1 (16-ounce) box
- ½ cup salted butter melted
- ¾ cup toasted chopped pecans or walnuts, divided
- ¾ cup evaporated milk divided
- 11 ounces bag individually wrapped soft caramels like Wurther’s Chewy
- ¾ cup semisweet chocolate chips divided
- ½ teaspoon flaky sea salt
Instructions
- Heat the oven to 350°F. Spray a 9-inch square baking pan, then line it with parchment, leaving enough overhang to lift out the finished brownies. Spray the parchment as well.
- Combine the brownie mix, melted butter, ½ cup pecans, and ¼ cup evaporated milk. Stir until fully incorporated. The mixture will be much thicker than typical brownie batter.
- Scoop about 1½ cups of the batter into the prepared pan and press it into an even layer, covering the bottom.
- Bake for 8 to 10 minutes, just until the surface begins to set. Remove from the oven and let it rest for 10 minutes.
- Place the unwrapped caramels and remaining ½ cup evaporated milk in a microwave-safe bowl. Heat in 1-minute increments, stirring well between each, until completely smooth, about 3 minutes total. Stir in a pinch of the flaky sea salt.
- Spread the warm caramel over the partially baked brownie layer. Scatter ½ cup of the chocolate chips over the caramel.
- Dollop the remaining unbaked brownie batter into small pieces and distribute over the chocolate and caramel. It’s fine if some caramel remains visible. Finish with the remaining pecans and chocolate chips.
- Return the pan to the oven and bake for about 20 minutes, until the edges are firm and the center still has a little softness.
- Sprinkle with the remaining flaky sea salt. Let the brownies cool in the pan on a wire rack for about 1½ hours, then refrigerate for another hour, or until firm enough to cut cleanly.
- Lift the chilled brownies from the pan using the parchment handles and cut into squares. Keep refrigerated in an airtight container for up to 4 days. Can be frozen.
Notes
Recipe Card Tips
- Bake the bottom layer just until the surface sets, not longer. A fully baked base won’t give the caramel anything to grip, and it’ll slide when you cut in.
- Don’t skip the chill before cutting. Warm brownies with a caramel layer will not hold a clean edge; you’ll get caramel dragging across the whole pan.
- Wipe your knife clean between cuts. Caramel builds up on the blade fast and drags into the next square if you don’t.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.