Wednesday, July 7, 2010

Sea Salt Caramel Brownies

Susan Whetzel at She's Becoming DoughMesstic is here today, sharing an amazing recipe for 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 cup all purpose flour
  • pinch salt
  • 1/4 cup 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!



Summer {Bisfor...} said...

Thank you for sharing this with us. I am in love with sweets and salt. I have been all my life.

Busy as a Bee in Paris said...


Anonymous said...

Oh my goodness! Those look amazing! I am totally going to make them! I will let you know how they turn out!!! Love the pictures!

vanessa said...

Oh holiness, how did you know sea salt caramel is one of my favorite things. Cannot wait to make this, I have made almost every single thing from the guest posters on here!

lisa said...

I've never tried sea salt caramel but it sounds delicious. I'm looking forward to making this recipe for my family and I.

That little boys face says it all, he's as sweet as a peach.

Polly said...

wowww these look amazing! i'm defo going to try these :) x

Becca said...

Oh my goodness. What splendor!
I got the link off Polly's site, and I'm so glad I did! These look so terrific, I'm going to bookmark!

Karen C. said...

350 degrees on my candy thermometer makes it "hard crack". I don't know if that is what was meant, but after the 3rd round of worked by just pulling off the sugar mixture just as it turned golden brown. They were delicious when I got it right the 3rd try!

Greg and Mel said...

oh dear. My mouth is watering. I want to make these SO bad!! The only thing I don't have is the sour cream and heavy cream for the caramel. If only it wasn't Sunday! I'll be baking these soon!!! Thanks for sharing!!

Lorena said...

Oh my goodness! Theses brownies look amazing and the recipe came at good timing too. My husband and I were taking our long after church Sunday nap watching "The Best Thing I Ever Ate Salty" on Food Network, and they featured a salted caramel brownie from a bakery in NY. I can't get it out of my head now. I will definitely be making these, like now! Off to bake! Thanks!!!

Cyndi said...

These are decadent and delicious! I didn't realize that caramel was so easy to make. They are now a family favorite.

Nabi said...

Yum, yum, yum!!!!
I would love to have a plate full of those in front of me right now :-)

Thanks for sharing it with us!

Christine C. said...

Any ideas for substitution for the corn syrup??

Tracy is ... Loving Pretty Things said...

I am making these right now to bring to a friends house tonight for when our families will gather and watch football....mmmmmmmmm! Thank you for sharing! xoxo