Salted Caramel Brownies

Denise's Test Kitchen
by Denise's Test Kitchen
16 Brownies
50 min

Brownies have been around as long as I can remember. There are so many different variations. So many things you can add to the batter to enhance the taste or change the flavor. You can add chocolate chips, toffee bits, strong coffee, caramel, white chocolate chips, walnuts, pecans, dried cherries and so much more. You can top the brownie with frosting, a finishing salt, walnuts or pecans.

Who doesn't like a good brownie?

I have always been a big fan of the original brownie. Just a simple ooey gooey chocolate brownie. One that goes great with a large glass of milk, if milk was my drink of choice. It's not, Diet Coke is...

Look at that chocolate!

Today, I made some Fudge Brownies with melted Caramel running through the center of the batter and baked it in my 10 inch cast iron skillet. The caramel makes this recipe so much more gooey and delicious.

A river of caramel through the chocolate

It's no secret, I love my cast iron skillets and my dutch ovens. I love the way the skillets and ovens distribute the heat evenly. Things just taste better in a cast iron skillet or dutch oven. I just can't explain it any better than that. Clean up is pretty easy and it's not hard to re-season your skillet. People shy away from these skillets, I think because they think they are too hard to clean and use. I waited too long in life to start using mine and now I use them all the time.

I usually don't make bake in them but, I took a shot and made these brownies in my large cast iron skillet. Although, I haven't mastered baking in my cast irons yet, it came out pretty darn good. My recipe calls for you to use a 9x13 baking pan, not a cast iron skillet.

Vanilla Ice Cream and Caramel Sauce

This Salted Caramel Brownie pairs well with Vanilla Ice Cream and Caramel Sauce. I was really happy with the results! Give it a try and let me know what you think!!

This recipe was inspired by:

Recipe details
  • 16  Brownies
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 1 2/3 cup granulated sugar
  • 3/4 cup cocoa powder
  • 3/4 cup butter
  • 3/4 cup caramel sauce (I used Mrs. Richardson's Caramel dessert sauce)
  • 2 Tablespoons strong coffee
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Finish Salt ( I use Maldon's Sea Salt Flakes)

Melt butter in a small sauce pan on low heat, slowly. Add the cocoa powder, strong coffee and stir until butter is completely melted. Set aside and let this chocolate mixture cool.
In a medium bowl whisk together the eggs and the sugar. Add the vanilla extract. Once the chocolate mixture is cool, add into the sugar mixture. Stir in slowly.
In a small bowl, mix together the flour, baking powder and salt. Combine the wet with the dry ingredients. Do not over mix, some lumps are okay.
Pour the batter in the pan and drizzle the caramel sauce over the batter. I used a butter knife to pull the caramel through the batter. Starting at the top and ending at the bottom of the pan.
Bake for 20-30 minutes. This is a fudgy recipe so, if you put a toothpick in the center it will not come out totally clean.
Once cooled, sprinkle with Flaky Sea Salt.
  • You can bake this in any pan you would like to, I have use a cake pan, cast iron skillet and a baking pan.
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