Salted Caramel Brownies Recipe
These salted caramel brownies start with a boxed mix but taste like you made the caramel from scratch. A gooey caramel and pecan layer runs through the middle of every square.
Servings: 16 servings
Calories: 347kcal
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
Calories: 347kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 262mg | Potassium: 146mg | Fiber: 1g | Sugar: 31g | Vitamin A: 221IU | Vitamin C: 0.4mg | Calcium: 68mg | Iron: 1mg