Description

Dense, fudgy brownie bars layered with homemade salted caramel sauce and topped with flaky sea salt. This recipe delivers a rich, sweet-salty indulgence that is perfect for warm weather and make-ahead entertaining.

Ingredients

Scale

12 ounces dark chocolate chips (semi-sweet or bittersweet)
1 cup unsalted butter (melted)
1½ cups granulated sugar
1 cup dark brown sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder (Dutch-processed)
½ teaspoon salt
1 cup granulated sugar (for caramel)
¼ cup water (for caramel)
½ cup heavy cream (warmed)
½ cup unsalted butter (for caramel)
1 teaspoon flaky sea salt (for caramel)
½ cup extra chocolate chips (for topping)
Flaky sea salt (for garnish)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides, and grease with butter or cooking spray.
In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat, stirring until sugar dissolves, then stop stirring and let bubble until deep amber (5-7 minutes).
Remove saucepan from heat. Carefully stir in ½ cup warm heavy cream and ½ cup softened butter. Stir in 1 teaspoon flaky sea salt. Pour into a heatproof bowl and let cool completely.
In a microwave-safe bowl, combine 12 ounces dark chocolate chips and 1 cup melted butter. Microwave in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Whisk the chocolate-butter mixture with 1½ cups granulated sugar, 1 cup brown sugar, 3 eggs, 2 egg yolks, and 2 teaspoons vanilla extract for 2 minutes until glossy and thick.
Sift 1 cup flour, ¼ cup cocoa powder, and ½ teaspoon salt over the wet mixture. Gently fold in with a spatula until just combined.
Pour half the brownie batter into the prepared pan. Drizzle cooled caramel sauce over the batter and swirl slightly with a knife. Pour remaining batter on top and sprinkle with ½ cup chocolate chips.
Bake for 30-35 minutes until edges are set and center still jiggles slightly. Insert a toothpick to check for moist crumbs.
Cool completely in the pan on a wire rack (at least 1 hour). Sprinkle with flaky sea salt, lift out using parchment, and cut into squares.

Notes

Do not overbake; brownies continue to cook in the pan after removal. Always warm the heavy cream before adding to hot caramel to prevent seizing. Whisk sugar and eggs vigorously for a crackly top. Store in an airtight container at room temperature for up to 5 days or freeze for 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 380
Sugar: 32
Sodium: 180
Fat: 22
Saturated Fat: 13
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: salted caramel brownies, end of summer dessert, fudgy brownies, homemade caramel, easy baking, make-ahead dessert, chocolate bars