Salted Caramel Brownie

Fudgy, rich brownies with gooey caramel pockets and a hint of sea salt these are the ultimate indulgence for caramel lovers with a sweet-and-salty craving.

Ingredients:

½ cup unsalted butter
½ cup semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup light brown sugar, packed
⅓ cup unsweetened cocoa powder
2 teaspoons instant espresso powder (optional)
½ teaspoon salt
2 large eggs, room temperature
1 teaspoon vanilla
⅔ cup flour
45 soft caramel candies, divided
3 tablespoons heavy whipping cream
Sea salt flakes

Method:

Prep the pan:
Preheat the oven to 350°F (175°C). Lightly spray an 8×8 baking pan with cooking spray, then line with two strips of parchment paper for easy removal.

Make the base:
Melt butter and chocolate chips together in a small saucepan over medium heat, stirring constantly until smooth. Transfer to a large heat-proof mixing bowl.

Whisk the batter:
Add granulated sugar, brown sugar, cocoa powder, espresso powder (if using), and salt to the melted chocolate. Whisk until combined, then mix in the eggs and vanilla. Use a spatula to gently fold in the flour until just combined.

Layer the caramel:
Pour half of the brownie batter into the prepared pan and spread it out evenly. Place 25 caramel candies across the surface, then spread the remaining batter on top to cover the caramels completely.

Bake and cool:
Bake for 30 minutes or until the center is just set. Allow the brownies to cool on a wire rack for 20–30 minutes. Slice while slightly warm to make cutting through the caramel easier.

Finish with drizzle:
In a small saucepan, melt the remaining caramel candies with the heavy cream over medium-low heat, stirring constantly. Drizzle over the cooled brownies and sprinkle with sea salt flakes.

Serving Information:
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Servings: 16 brownies