Sea Salt Caramel Brownies…

Or I guess you could call them Fleur de Sel Caramel Brownies, in case you want to serve them at a fancy dinner party.  Everyone knows that you can get away with serving anything at a fancy dinner party if you name it something French. Francais. Whatever.


Talk about rich…these are the epitome of rich. Gooey. Salty. Sweet. Chocolate….what’s not to love?

I have been dreaming about making these brownies for weeks…but my problem was not having the right caramel recipe.  So, I tweeted, and Jenny (@icywit) hooked me up with the recipe from the Baked Cookbook.  Thanks Jenny!  Of course, being me, I have to change everything a little bit, so I just added a splash of vanilla – YUM. Everything is better with vanilla.

You could make this caramel and use it with a box mix brownie if you want (I won’t tell) but this brownie recipe is almost as easy as opening the box. If you DO decide to go box method, I would recommend using the “fudgy” version, and using all butter versus oil. I would also reduce the amount of water.  There you go. Easy, peasy.


Oh, and get the kiddos in on this one.  My Seven, as you can see, had a great time!

Sea Salt Caramel Brownies

Sea Salt Caramel – adapted from Baked Cookbook

  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon Vanilla
  • 1/4 cup sour cream

In a small saucepan, combine the cream and the salt.  Simmer over very low heat until the salt is dissolved. set aside.

In a medium saucepan combine the sugar and corn syrup carefully. They will not combine well until the sugar begins to melt. Cook over high heat until an instant-read thermometer reads 350 degrees, 6 to 8 minutes.  Without a thermometer, just pull the sugar off the heat when it is a medium goldish brown – it will continue to cook in the heat of the pan. Better to pull it too early than too late. Remove from the heat and let cool for one minute.

Add the cream mixture and the vanilla to the sugar mixture.  Whisk in the sour cream.  Let the caramel cool to room temp, then follow the brownie instructions. Transfer to an airtight container and refrigerate any leftover caramel. it makes a great ice cream topping or tastes great straight out of the jar.


  • 4 ounces unsweetened chocolate
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • pinch salt
  • 3 Tbsp Chocolate Syrup
  • half of the above caramel recipe

Preheat oven to 325F.

Melt Chocolate and butter in small saucepan over low heat until smooth. Remove from heat and allow to cool for 5 minutes.

In a bowl, mix together sugar, eggs, and vanilla, and mix until well combined

Add flour, salt, chocolate syrup and chocolate mixture and blend well.

In a greased 8×8 pan, pour a little over half of the brownie batter and bake for 18 minutes.  Remove from oven and pour in the caramel.  On top of the caramel, add the rest of your brownie batter. If it doesn’t pour smoothly, just plop it in a swirl it around a little bit.  Return to oven and bake for another 18-22 minutes.  Brownies will still appear a little shaky, due to the caramel, but they will firm up once cooled. Do not overbake.

Enjoy with a nice glass of milk, or better yet – ice cream!


Now, I have a question for you. I have been trying to convince my husband, Jon, to guest post here every couple of weeks with his fantastic grilling and smoked meat recipes.  Who’s interested? (Oh, and I’ll make sure to take pictures of him for the posts, because hello? He’s hot.) If 10 of you comment saying you’d like to see him on here (cooking, I mean) I think I can convince him to do it!

Thanks everyone for dropping by, and have a great week!  if you haven’t entered the KitchenAid Giveaway yet, there is still time – it ends Tuesday night at midnite! Good luck!


  1. We made these for a bridal shower a couple of weeks ago. Despite having several other sweets, these were the unabashed hit of the party. We cut them into one inch squares placed in mini cupcake liners for presentation and to make picking up and eating easier. They are to die for. Leftovers went to work at two different sites and were hits there, also. I love salty/sweet combos and chocolate and caramel are my two favorite flavors so these are perfection. We doubled the brownie batter, baked in a 9×13 pan, and used the whole batch of caramel. It worked great. As for those who had problems with baking time, remember they are generally approximate and must be adjusted for oven variations, measuring variations, etc. Unless you are using weighed ingredients, not cup, tbsp, etc., there are slight variations in quantity. If it doesn’t seem done, bake a couple minutes longer and check again. Go with your gut.

  2. Rebecca says:

    I’m totally obsessed with sweet and salt! YUM!!

  3. Valerie says:

    These look absolutely fabulous! Thanks for sharing!

  4. Jennifer Simmons says:

    these sounds and look amazing!!!!

  5. Jennifer B. says:

    You are a goddess. I cannot wait to make these, and I’m doing it soon. I totally forgot about this post until I saw the link in the favorites box!

  6. Aparna E. says:

    These have been a favorite of mine for a while! I still love them! :) :)

  7. I love these and I love you!

    PS I want a pink mixer!

  8. I LOVE LOVE LOVE this recipe….did I mention I loved this. It is so rich and delicious and it was a hit at christmas!

  9. These are like food porn!

  10. Angela S. says:

    These look phenomenal! I’m a dancer so I try not to bake anything too decadent…because then I’ll just eat the whole pan…but I think these are worth a splurge :-D

  11. Reminds me of the Salted Caramel Hot Chocolate from Starbucks! Yum! Sounds delicious!

  12. I love the brownies but I also love the sea salt caramel. I’ve used it several times since I made the brownies.

  13. I loved these brownies!!! I had to cut them up and send them to work with my husband so we wouldn’t eat them all…yikes! I should have baked them a tiny bit longer, but they were really good and not hard at all.

  14. Erin in CA says:

    These brownies came out amazing for me! However, there’s an ingredient missing from the caramel — 1/4 cup of water. From the recipe source I was able to track down the correct caramel recipe from Baked’s Sweet and Salty Cake (which is also fantastic).

    • Just so you know Erin in CA the original recipe does not have 1/4 c water in it. I went and researched and she copied it verbatim except for her special ingredient the vanilla. I am making these for thanksgiving.

  15. Brooks says:

    One note: The original Baked recipe (I have the cookbook these are in) does NOT have you separate baking times. They have you place batter in the pan, top with caramel, and add the rest of the batter, then bake. If you separate the baking time in 18 + 18 mins the way this recipe says to, the top layer never cooks through and ends up undercooked and overly gooey. While I do like my brownies gooey, I don’t like them raw (ok… unless I’m scraping the bowl). But for those who had trouble with this recipe as I did the first time I made it (before the cookbook was actually released and I could see the actual recipe), that may be your issue.

  16. I do not have any unsweetened chocolate, but I do have cocoa powder. Do you know if I can use this, and if so, how do you suggest I proceed? Thanks!

  17. wanderinga says:

    I use this recipe all the time, the salted caramel is out of this world over ice cream, and I’m planning a chocolate salted caramel pretzel crunch!

  18. I’m sold on the brownies and YES, Jon, please do a guest post! I’m always looking for new smoked meat recipes for my hubby to try!

  19. Ridiculous they are SO good. I am in love with sea salt caramel. Cookers…be sure to add a 1/4 cup of water to the caramel recipe. Tried it three times before reading someone else’s post. Gotta make these!!!! Well worth the effort.

  20. These are great! Thank you for sharing!

  21. my caramel got to hard to even stir in the other ingred…. what happenend? Am i missing something with this? I did it 2 times? so sad!

    • doughmesstic says:

      Too hard? Meaning, too difficult to stir, or, crunchy? It’s going to be VERY thick, and difficult to stir, yes. Gotta get in there with muscle. You can also stir it over a low heat after adding in the other incredients to aid in the seizing, but I’ve not ever had anyone say it got too hard. It’s the recipe I use every time, and with a thermometer, I’ve had no issues.

  22. Excellent excpt that caramel needs 1/4 cup of water to turn out. Would have saved lots of frustration. Really really good though!! Must try.

  23. These look absolutely amazing I will be giving them a try perhaps even this weekend! You have a beautiful blog! Looking forward to following your posts. Glad that I found you.

  24. Ann Ladd says:

    Whisk in the sour cream ???? how much sour cream ? Please !!! i want to finish making them tonite…already started ! HELP !!

    • doughmesstic says:

      Sorry, i am just getting home and seeing this – but perhaps you went back and looked at the recipe. It calls for 1/4 cup of sour cream. Did you find it?

  25. Jeremy S says:

    Made these and followed the instructions. Only problem I found was with whisking in the sour cream. It wasnt hard to do per say but it got all stuck in the whisk. I stirred it in over low heat to try and melt some of what was on the whisk. Next time I would use a spoon to stir it in. Next time I’m not sure if I would need to use low heat if I use a spoon. The caramel didnt need the extra water some people commented on. IT WAS AMAZING!!!! Everyone who tried them loved them. To Die For!!

    • Jeremy S says:

      I think i might have started mixing the corn starch and sugar too soon. Might have been why i got the clumping in the whisk.

  26. Ohhh I’m making these tonight for Memorial Day to go with our Sundae Bar!

  27. Christine D. says:

    These look absolutely fabulous . Thank you for sharing your recipe.

  28. jen flores says:

    The caramel alone i this recipe is worth making. Mmm…deliciousness, complete and utter indulgence. Thanks for posting.

  29. Wow! I must make these!!! Do you mind if I repost with new pictures on my site? Truly scrumptious looking!

  30. Just made these, bit of a disaster ???? seems to be too much flour, is it really 1 and a half cups? It’s so doughy like and other recipes seem to have a lot less flour??


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