Salted Caramel Brownies Recipe (2024)

Salted Caramel Brownies Recipe (1)

TrishiaK

Rating: Unrated

10/20/2015

Sugar is not a nutrient that is widely available when doing nutrition analysis as currently the amount of sugar listed includes both naturally occurring, as well as added sugar. The recipe may not be as low as a "diet" brownie, but who wants a diet brownie? The fact that it is a lighter version of a normally decadent treat is good for me.

Salted Caramel Brownies Recipe (2)

Susa7805

Rating: 5 stars

06/10/2015

great brownies but there isn't any Carmel in the ingredients

Salted Caramel Brownies Recipe (3)

Kdoggett

Rating: 2 stars

03/03/2014

These were ok, but I though they were a little too much. I would have preferred them without the caramel layer (which, as others noted, didn't come out as thick as in the picture) and with a bit of sea salt sprinkled on top.

Salted Caramel Brownies Recipe (4)

RichmondBaker

Rating: 2 stars

02/05/2014

Brownie layer: Very thick and dry when mixing. Had to add water to smooth it out. Baked for 30 minutes. Caramel layer: Had to double the recipe to cover brownie layer like the picture. Sugar content: The only way CL can get away with publishing this recipe in a healthy eating mag is that they don't list sugar in the nutritional description. This is not a light recipe! This recipe should have been published in CL's sister mag Southern Living. Question for CL: Do you test all of your recipes before publication? If I was not an experienced baker the recipe would not have turned out well.

Salted Caramel Brownies Recipe (5)

Avivale

Rating: 4 stars

02/02/2014

The brownie by itself was surprisingly decadent, especially considering how easy it was to make. I had to double the caramel to cover the entire cake, and the caramel itself was deliciously rich too (BTW I used a bit more brown sugar and halved the powdered sugar). For me, the combination of the rich brownie and rich caramel was way too much. And I generally like sweet desserts. Next time I will make the brownie alone. Maybe use the caramel as an ice cream topping. I didn't bother with the chocolate drizzle, though I'll suggest to the reviewers who thought it was too thin to chill it till it thickens, and then drizzle.

Salted Caramel Brownies Recipe (6)

Jot

Rating: 4 stars

07/04/2013

Delicious but the drizzle was the wrong consistency. Next time will not add the milk to the chocolate for the drizzle. Also the caramel was a bit hard to spread. Next time I may cook it less. Otherwise the taste was fantastic and all loved it. I also subbed in 1/3 amt of whole wheat flour for apf.

Salted Caramel Brownies Recipe (7)

GingerZin

Rating: 4 stars

01/14/2013

Very tasty. The toppings are a very sweet addition. The caramel part of the topping went on fine.. but the drizzled chocolate... not so much. I think I was just too impatient and didn't let the chocolate cool enough before drizzling it on. It's hard to wait with brownies in front of you! :) Anyway, it still came out interesting looking. The tops were all dark chocolate looking with little lines of caramel peeking through the dark chocolate.

Salted Caramel Brownies Recipe (8)

bayoublu

Rating: 1 stars

12/16/2012

Tasted good but unhealthy ingredients put these off my list.

Salted Caramel Brownies Recipe (9)

MollySimon

Rating: 4 stars

09/27/2012

I agree with the others -- they were delicious but they look nothing like the picture. My caramel topping was a golden color and the chocolate drizzle was very liquidy and did not hold any kind of design. I'll make some adaptations next time but honestly ... they were delicious.

Salted Caramel Brownies Recipe (10)

Leahc79

Rating: 4 stars

02/05/2012

Delicious!! Hard not to eat the whole pan!

Salted Caramel Brownies Recipe (11)

heidz23

Rating: 5 stars

02/05/2012

These were amazing! Anything that adds sea salt to chocolate - I need to try it. Like some other reviews, I revised the caramel topping ingredients. I used 1.5 x's the amount the recipe called for, except I didn't add .5 x's more powdered sugar. I think that was a good move because I think it would've made them a touch too sweet. I didn't have any issues with the caramel topping not spreading or being enough. I was able to get a nice even coating over the entire brownie. It set nicely (wasn't too soft or too hard). For the chocolate drizzle, I didn't add any of the milk - just melted straight 60% cacao chocolate. I would say the revisions I made did help my version of the brownie look more like the photo.

Salted Caramel Brownies Recipe (12)

Rebecca

Rating: 4 stars

01/11/2012

very good but had to cook twice as long as recipe called for.

Rating: 5 stars

01/07/2012

These are delicious, and not as labor intensive as all the steps make it seem.. I cooked them in an 8x8 pan, and for the topping decreased the butter to 2 TBS, and just added the same amount of sugar, milk, vanillia and followed the directions. I also let the brown sugar and milk roll at the boil point for about 15-20 seconds. When frosting the brownies, found that I needed to work quickly, and leave the frosted parts alone, working my way down the pan. When I attempted to go over the already frosted part, it had already started to harden, and it wasn't as smooth as it could have been if I'd left them alone. I also used an organic dark chocolate, melted it, and omitted the consensed milk from the chocolate. This change made the chocolate drizzle well, and it hardened nicely on the brownies. They are very similar looking to the picture. For the brownies, the only changes I made was to decrease the granulated sugar to about 3/4 cup, and added 1/4 cup of flax meal.

Salted Caramel Brownies Recipe (14)

akaMickey

Rating: 4 stars

12/31/2011

What is the line 3 19/50 ounces all-purpose flour (about 3/4 cup) actually supposed to say? Gave it 4-stars based on the average but haven't made them yet. Will rerate when I do.

Salted Caramel Brownies Recipe (15)

crusnock

Rating: 5 stars

12/12/2011

Made these for a party and they were delicious. My chocolate drizzle was a little runny, so next time I will let it cool for 20-30 seconds before drizzling to get an effect more like the picture.

Salted Caramel Brownies Recipe (16)

Nancy0

Rating: 5 stars

12/11/2011

These are by far the BEST brownies EVER! Always a hit and I usually have to make a double batch.

Salted Caramel Brownies Recipe (17)

hkayrecipe

Rating: 5 stars

11/30/2011

With a little modification, these brownies are AMAZING. I read the previous reviewers comments and made the following changes: I reduced the amount of sugar in the brownies by 50% (so only 1/2 c. sugar and 1/4 c. brown sugar), and made more caramel topping than the recipe called for, increasing all ingredients by 50%. The brownies were rich and fudgy, and there was enough caramel topping. These didnt last more than 2 days in my house - delicious!

Salted Caramel Brownies Recipe (18)

mordacious

Rating: 1 stars

11/23/2011

The brownie part of this recipe was okay. The topping was absolutely disgusting. It certainly didn't taste like caramel and it never set up. The end results looks nothing like the picture and it was incredibly too sweet and I have an enormous sweet tooth. This recipe is also not "cooking light".

Salted Caramel Brownies Recipe (19)

SMH000

Rating: 4 stars

11/13/2011

This were so delish, everyone gobbled them up. Kids even kept going back for seconds. I agree mine did not turn out as pretty. I think you could solve that by doubling the topping and just use as much as need to give a nice think coating. The batter was super thick and I was VERY concerned they would not turn out well.

Salted Caramel Brownies Recipe (20)

MaggieC123

Rating: 5 stars

11/02/2011

These are delicious!!! Mine didn't turn out quite as beautifully as the picture (as other reviews have mentioned the caramel doesn't spread very easily), but they taste insanely good! This recipe is an absolute repeat in my house

Salted Caramel Brownies Recipe (21)

daffyjill

Rating: 1 stars

11/01/2011

3 and nineteen fiftieths (19/50) OUNCES OF FLOUR? Who came up with this recipe!!!!

Salted Caramel Brownies Recipe (22)

TXMimi

Rating: 5 stars

10/27/2011

I made these for my family and they were a big hit. Really rich flavor, I will be making them again,

Salted Caramel Brownies Recipe (23)

Sue0601

Rating: 4 stars

10/26/2011

Excellent flavor but I agree with those who said that there isn't enough caramel to cover the brownies.

Salted Caramel Brownies Recipe (24)

Moonlight75

Rating: 5 stars

10/26/2011

I love taste of sweet and salty. I made these for my family and everyone loved them. I think next time I will add some pecan on top.

Salted Caramel Brownies Recipe (25)

hopski80

Rating: 5 stars

10/16/2011

I just made this recipe and my husband - the brownie snob - is astonished by how good they are. Moist, dense and full of flavor just like brownies should be. My only comments are around the caramel topping: I didn't think the recipe made enough to cover the brownies quite as well as it should so next time I think I will make one and a half times what is called for, and I had to thin the chocolate drizzle with a bit more milk to thin it enough to drizzle. Overall, this one's a keeper!

Salted Caramel Brownies Recipe (26)

birgundy

Rating: 5 stars

09/30/2011

These were yummy!!! I followed the recipe exactly and thought the amount of caramel was perfect. The caramel also set up just fine for me. These do not taste like light brownies!

Salted Caramel Brownies Recipe (27)

ckelley116

Rating: 5 stars

09/26/2011

This has to be the best recipe I've made from Cooking Light in 2 years of subscribing. I can't imagine anyone not liking this! All of the flavors combined perfectly - I have to admit I was a bit nervous about the caramel, since I tasted the little bit that was left in my pot after I made it, but combined with the brownie, the chocolate drizzle and the salt - perfect! My baking pans are all dark nonstick so I reduced the temp by 25 degrees, and had to tack on 2 extra minutes to the baking time. The consistency was moist, almost like fudge, which is how I like my brownies. The amount of caramel was perfect. Any more and they would have been too sweet to be edible. Really, I'm having a hard time imagining brownie fans disliking this recipe, unless they're inexperienced with the whole "salted caramel" thing. Maybe it's too exotic, I don't know. For me, my family and the friends with whom I shared them, they were a hit! Definitely a keeper!

Salted Caramel Brownies Recipe (28)

dmpeace

Rating: 5 stars

09/25/2011

I made these and followed the recipe to a T. They came out really well. I did add a few more tablespoons of milk to the final layer of chocolate to get the right texture for the chocolate topping. The second time I made them, they came out a little better. I think if you let your caramel cook a little longer than the recipe calls for it comes out with a better flavor and texture.

Salted Caramel Brownies Recipe (29)

kel00007

Rating: 2 stars

09/23/2011

Wish I had read the reviews before making these brownies. I extended the brownie baking time by 5 minutes but in retrospect probably should have extended to 10 minutes like some previous reviewers recommended. Also, I agree with the previous reviewers that the caramel should be doubled to mimic the pictures. I did not put the caramel on the brownies IMMEDIATELY afterwards, it had already started thickening within a minute I finished making it. I would recommend to others that it should be really hot and administered within seconds of whisking it to a smooth finish to create a workable caramel layer. My end result was sickeningly sweet despite my sweet tooth. I followed the recipe exactly.

Salted Caramel Brownies Recipe (30)

SnowBun

Rating: 4 stars

09/22/2011

OH muhgod. You are trying to kill me !!! XD XD Food like this is like a drug. Also can somebody tell me, what is the deal with evaporated milk? How is that different from regular milk? I would have guessed CONDENSED sweetened maybe, because that is what you can make caramel from. OH yeah, a secret from an O'Charleys I used to work at. The caramel pie?? They put a GIGANTIC can of sweetened condensed milk into a giant pot of boiling water, and boil for a few hours UNOPENED. When you open it it has turned to caramel !! MMMhmm !! that is what they use for the entire filling. Dying to try it on a little can. You can eat that right out of the can XD XD XD

Salted Caramel Brownies Recipe (31)

Lessss

Rating: 5 stars

09/22/2011

OMG! Great combo of chocolate, caramel and saltiness! I did have to cook the brownies for almost 30 minutes - but that was probably just my old junky oven. I agree with the CookingInPA about the caramel layer. I ended up making 2 batches of caramel. I spread on the first, sprinkled on salt, then made and spread on the second batch. I had no problem with either batch setting up (and I used regular 2% milk), in fact, I had to work really fast to pour and spread the caramel before it started to solidify. Try to spread well on the first pass - the more you work the caramel, the less glossy it gets. The caramel was actually more "soft praline" than "chewy caramel", but tasted great. I was too lazy to do the drizzle, but I did sprinkle mini-chocolate chips on half of it. Awesome!

Salted Caramel Brownies Recipe (32)

Meraymond85

Rating: 3 stars

09/21/2011

Good but too sweet, will cut down on the sugar for sure.

Salted Caramel Brownies Recipe (33)

icancookthat

Rating: 4 stars

09/20/2011

The serving size is ridiculously tiny. However, the actual recipe is fantastic. Check out my post here: http://www.icancookthat.org/2011/08/salted-caramel-brownies.html

Salted Caramel Brownies Recipe (34)

klomperklaus

Rating: 5 stars

09/19/2011

Amazing! This is my new favorite dessert.

Salted Caramel Brownies Recipe (35)

MonAmie

Rating: 5 stars

09/19/2011

Huge fan of this recipe! Tried it for the first time last weekend, and the batch disappeared in just a few days. I typically don't have the patience for baking, but found this recipe very easy to follow. The brownies were unbelievably dense and chewy. The icing -- although not totally caramel flavored -- was delicious, and I doubled it on the second recipe. Didn't really have a hard time getting the icing to solidify -- it was hard in about 30 minutes. As for the chocolate sauce, I agree that it just didn't drizzle right and didn't look like the picture. I'll probably leave it off on future batches. I thought the first time I had let the chocolate sit for too long (it thickened on me), but I drizzled it right away the second time and it still looked funny and spread too wide on top of the icing. Anyway, a huge hit with my family and I'm sure I'll be making them many more times in the future!

Salted Caramel Brownies Recipe (36)

detailaddict

Rating: 3 stars

09/18/2011

These were good as brownies go, but not all that distinctive. I used spelt flour which resulted in a denser brownie than all-purpose, but the bottom layer was the best part, which missed the point. The caramel layer was insubstantial and not very caramel-y tasting, and the chocolate drizzle, like for many other reviewers, turned out too thin. I was NOT going to open a can of evaporated milk to use only 3 1/2T, so I used half and half instead (and the tiny volume equated to only a couple of added fat grams). Next time I would double the caramel and maybe even use a different caramel recipe entirely, and cut the liquid part of the chocolate drizzle by half.

Salted Caramel Brownies Recipe (37)

mpksguthrie

Rating: 4 stars

09/17/2011

We had the same issue as some others. They look great in the picture, and the presentation matters. The caramel is still a little gooey, and the drizzle was way too thin to look right. On the other hand, they taste spectacular. So, we give them a five for taste, and a two for appearance. If anyone solves the caramel and drizzle consistency, I hope you post it.

Salted Caramel Brownies Recipe (38)

amanda2682

Rating: 2 stars

09/15/2011

I had a few problems when making this recipe. First, the caramel layer cooled off too quickly before I could put it on the brownies. It ended up just being a glob of caramel that wouldn't spread. Second, the chocolate drizzle did not turn into a drizzle, more like a thick chocolate. I tried it twice to make sure that I did it right and it turned out the same way. I followed the directions to a T. Not sure what happened. I ended up just spreading the chocolate over the caramel. They did taste alright although they were not as pretty as the picture.

Salted Caramel Brownies Recipe (39)

AndreaShark

Rating: 4 stars

09/12/2011

I thought the brownie itself was very good. The caramel topping had a nice flavor - it was almost too sweet, but not quite. I didn't have any problem with caramel coverage. I followed the recipe & got a pretty thick layer of caramel. My only issue was with the chocolate drizzle. I didn't get a good consistency for drizzling, so I ended up with globs of chocolate, which I then spread out with a knife. Maybe I needed a little more time in the microwave, or a little less time stirring.

Salted Caramel Brownies Recipe (40)

luvlelwyr

Rating: 4 stars

09/11/2011

Don't forget to use evaporated milk instead of regular--a mistake I made twice. They were still good, though not as carmel-y as I would have wanted.

Salted Caramel Brownies Recipe (41)

CookingInPA

Rating: 2 stars

09/10/2011

I had no problem with the brownie layer, but my caramel layer never set up. I waited the 20 minutes, still gooey. 1 hour later, still gooey. 3 hours after that...well, you get the picture. Perhaps more powdered sugar is needed to stiffen it? Also, there is no way that the pictured brownies were made without doubling the caramel layer -- they are way too thick, not to mention misleading!! It's very unfortunate...I count on CL to give me reliable recipes; I followed this one exactly and it's just not up to par. Very disappointed.

Salted Caramel Brownies Recipe (42)

jonyc28

Rating: 1 stars

09/10/2011

I was so excited to make these but very disappointed with the results. I followed the directions exactly but found these to be way too sweet, and I have a sweet tooth. The brownies were more like cake than real chewy brownies and the topping hurt my teeth. The whole batch went in the garbage. What a waste of money, ingredients and time.

Salted Caramel Brownies Recipe (43)

TomandPaula

Rating: 5 stars

09/05/2011

Excellent. Just a little tricky baking the brownies to get them done since we made a double batch.

Salted Caramel Brownies Recipe (44)

pheeann

Rating: 4 stars

09/04/2011

We really liked these. I agree with the other posters who said the caramel layer wasn't as good as it could have been, but the flavor was definitely there. I would make these again!

Salted Caramel Brownies Recipe (45)

suelatham

Rating: 5 stars

09/04/2011

These are amazing!! I made them for a neighborhood get together and they were a BIG hit. Thay even ranked better than treats made by a pastry chef. The only issue I had with recipe was I had to cook them 10 minutes longer, otherwise they looked very close to recipe picture. Everyone wanted the recipe! It's a keeper!!

Salted Caramel Brownies Recipe (46)

pirogilady

Rating: 4 stars

08/31/2011

loved the chocolate layer of the brownie even more than the walnut fudge brownie recipe from the same issue. this does not have the melted chocolate . the caramel does not taste truly like a caramel, you can come up with a better caramel layer. but overall- a very good recipe even without the caramel.

Salted Caramel Brownies Recipe (47)

steponme

Rating: 5 stars

08/29/2011

These are addictive! However, albeit delicious, there are issues with the appearance of the topping compared to the picture. As another reviewer mentioned the caramel layer is a lot thinner (height wise) than the picture and the dark chocolate glaze turned into a milk chocolate after the condensed milk was added, but it did turn dark the next day.

Salted Caramel Brownies Recipe (48)

Sheknew11

Rating: 5 stars

08/24/2011

I made these 2 days ago. They are the best brownies I have ever made or eaten in my life. I highly recommend this recipe. I made a few little changes: I added a layer of chocolate chips on top of the batter before I baked it. I doubled the caramel topping and I doubled the chocolate drizzle. I used an 8x8 pan (for a little bit thicker brownies) and baked it an additional 10 minutes to compensate for the change in pan size. They are incredibly delicious. The brownie part is very fudge-like. One thing to note is that because I doubled the topping, I have to keep them refrigerated to keep the topping firm. YUM!!!

Salted Caramel Brownies Recipe (49)

Chrismoen

Rating: 5 stars

08/22/2011

These were amazing! My 9 year old daughter and I made them. Easy to make,delicious and everyone was very surprised to hear the recipe was from Cooking Light. We will make these again and again PS - we served them warmed up with a scoop of vanilla ice cream - oh la la!

Salted Caramel Brownies Recipe (50)

LeilaZ

Rating: 4 stars

08/20/2011

Super easy, super yummy...these were a hit at a moms' night out yesterday and the leftovers didn't last long today with my family. I'm not sure that anyone believed that they were from Cooking Light. I'll be making these again, I think. Don't let the multiple steps/layers fool you: This isn't a tough recipe at all (you just need a little time between each step to be able to complete them!).

Salted Caramel Brownies Recipe (2024)

FAQs

What happens if you don't add salt to brownies? ›

Salt enhances the sweetness in your brownies. You might think that adding salt would make brownies, or any chocolate, salter, but it actually brings out the sweet quality in these types of desserts. Sprinkle it in the batter or add flaky sea salt to the top of the brownies after removing them from the oven.

Why do you put salt on top of brownies? ›

The only thing that saves them from being chocolate overkill is the generous portion of salt in the batter, which cuts through the richness of the chocolate. But the real star is the flaked sea salt on top, a completely necessary component that adds the occasional crunch and pop of pure salty bliss.

How does brown sugar affect brownies? ›

Brown sugar gives brownies notes of caramel and molasses, which, depending on the taste tester, could be a good or a bad thing. (Most of us in the test kitchen are into it.) It also boosts a brownie's chewiness.

Why are my brownies tough and chewy? ›

Chewy brownies must be slightly under-baked. One of the top mistakes to avoid when making brownies is waiting until there's no more crumbs on the toothpick to pull the pan from the oven. By that point they're close to over-baked, and you will lose out on that chewiness you want.

What happens if you leave salt out of a baking recipe? ›

If you forgot the salt, your dough will rise too quickly, and your bread will taste bland.

What happens when you bake without salt? ›

A: In bread recipes, salt strengthens the gluten, the protein strands that help to form the structure. It also enhances shelf life, keeping bread from going stale as quickly. A little salt makes sweet things taste sweeter. Cutting out the salt completely would mean the cake or cookie wouldn't taste as sweet.

How much salt should I add to my brownies? ›

You can add kosher salt directly to the brownie batter—Uskokovic suggests adding ½ to 1 tsp. —but it can also be all about the mix-ins.

Do you add salt before or after baking brownies? ›

Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes. Immediately sprinkle brownies with flaky salt while still warm, and let cool.

Can I use regular salt instead of sea salt for brownies? ›

Most baking recipes typically use either one of these salts: table salt, kosher salt, or sea salt. While all three types will work in most baking recipes, it's best to use the specific one that the recipe recommends. And if the recipe doesn't specify, I recommend using table salt or kosher salt.

Is melted butter better for brownies? ›

The reason we melt butter in brownie recipes instead of beating room temperature butter with sugar is because that helps give a rich, chewy, fudgy texture. Beating butter incorporates air and gives a more light, airy, cakey texture, which we don't want in a brownie. Well, you might want that, but I don't!

Which sugar is best for brownies? ›

Brown Sugar:

I replaced the 1 cup of granulated sugar with 1 cup of packed light brown sugar and the resulting brownies were soft, rich, and ultra moist. They were also slightly thicker and darker in color than the control recipe.

What happens if I use brown sugar instead of white in brownies? ›

The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker. These color, flavor, and texture alterations come from how brown sugar is made.

What happens if you put extra butter in brownies? ›

Adding Too Much Fat to the Recipe

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

What happens if you don't put enough eggs in brownies? ›

Eggs play a crucial role in baking, providing structure, moisture, and richness to the final product. Reducing the number of eggs can result in brownies that are slightly less moist and dense.

Are you supposed to add salt to brownies? ›

The sea salt cuts through the sweetness of the sugar and the chocolate resulting in an indulgent treat. There's only one problem – one is never enough… You have been warned!

Are you supposed to put salt in brownies? ›

Standard recipes for brownies have a teaspoon of salt in them.

Does brownie need salt? ›

Brownies have a deep chocolate fudge flavor and salt enhances that flavor. Think about all those dark chocolate with sea salt candies that are so popular! Most recipes call for butter or salted butter.

Should I use salted or unsalted for brownies? ›

Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.

References

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