Easy Salted Caramel Brownie
- Microwave-safe bowl
- Kitchen scale
- Small skillet
INGREDIENTS
- Batter:
- 5.3 ounces/150 grams milk or dark chocolate
- 5½ tablespoons unsalted butter
- ⅓ cup brown sugar
- 2 large eggs
- ¼ cup all-purpose flour
- 2 tablespoons cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee dissolved in 1 teaspoon water
- ½ teaspoon coarse sea salt, plus more for finishing
- Caramel:
- 1 tablespoon white sugar
- 2 tablespoons water
- ½ tablespoon unsalted butter
INSTRUCTIONS
- Heat the oven to 350°F/175°C. Line a loaf pan with parchment paper.
- Melt the chocolate and butter together in the microwave in short intervals, stirring until smooth. Add the brown sugar, eggs, vanilla, and dissolved coffee, whisking until glossy and fully combined. Fold in the flour and cocoa powder just until no dry spots remain. Scrape the batter into the prepared pan and sprinkle lightly with coarse sea salt.
- Bake until the center is just set and a tester comes out with moist crumbs, about 20 minutes. Cool completely in the pan.
- To make the caramel, cook the sugar in a small skillet over medium heat until melted and amber. Gradually add the water, stirring until smooth, then add the butter and cook briefly until glossy. Remove from heat.
- Drizzle the caramel over the cooled brownie, finish with a light pinch of coarse sea salt, and slice.
FAQ
Why does a salted caramel brownie use coffee if it does not taste like coffee?
A small amount of instant coffee is used in a salted caramel brownie to enhance the chocolate flavor rather than add a noticeable coffee taste. Coffee contains compounds that deepen and intensify cocoa’s natural bitterness and richness, making the chocolate taste fuller and more complex. When used in small quantities, especially dissolved in a minimal amount of water, it blends seamlessly into the batter and disappears into the background.
This subtle enhancement is especially effective because the sweetness of the caramel and brown sugar can otherwise mute chocolate intensity. The coffee helps balance sweetness without adding bitterness. Even people who dislike coffee generally cannot detect it in the finished brownie, but they will notice a more pronounced chocolate flavor and a richer overall taste.
How do you know when a salted caramel brownie is perfectly baked?
The key to a properly baked salted caramel brownie is judging doneness by texture rather than color alone. Brownies should be removed from the oven when the center is just set and a toothpick or tester inserted into the middle comes out with moist crumbs, not wet batter and not completely clean. Overbaking will result in a dry, cake-like texture, which is not ideal for this style of brownie.
Because salted caramel brownie batter is dense and rich, it continues to set as it cools, so pulling it slightly early ensures a fudgy interior. The edges should look firm and slightly pulled away from the pan, while the center remains soft. Cooling completely in the pan is essential, as slicing too early can make the texture seem underbaked even when it is correct.
What type of chocolate works best for a rich salted caramel brownie?
Both milk chocolate and dark chocolate work well in a salted caramel brownie, but the choice affects the final flavor balance. Dark chocolate produces a more intense, bittersweet profile that pairs especially well with caramel and sea salt, creating contrast and depth. Milk chocolate yields a sweeter, creamier brownie with a softer chocolate presence, which can be appealing if you prefer a more dessert-forward result.
For the best balance, many bakers choose chocolate in the 50–60 percent cocoa range, which provides richness without overwhelming bitterness. High-quality chocolate bars melt more smoothly than chips, resulting in a silkier batter. In a salted caramel brownie, chocolate quality matters because it is the dominant flavor, and better chocolate translates directly into a more refined finished dessert.
Why is coarse sea salt important for finishing?
Coarse sea salt plays a critical role in a salted caramel brownie because it creates contrast in both flavor and texture. Unlike fine salt, coarse salt does not dissolve immediately, allowing individual crystals to remain intact on the surface. This gives small bursts of salinity that cut through the sweetness of the caramel and chocolate.
The salt also enhances aroma and prevents the brownie from tasting flat or overly sweet. Visually, coarse salt adds a professional finish and signals balance rather than indulgence alone. Using too much fine salt can make the brownie uniformly salty, but coarse sea salt allows for controlled seasoning and intentional placement.
Can I swirl the caramel into the brownie instead of drizzling on top?
Yes, but it changes the texture and visual effect of the dessert. Gently fold half of the prepared caramel into the batter before baking to create ribbons of flavor throughout, while reserving the remaining caramel to drizzle on top after cooling. Overmixing can cause the caramel to sink completely, so folding lightly is essential. This technique produces pockets of gooey caramel in a fudgy brownie, creating a different eating experience.
How can I make the salted caramel brownie dairy free?
Replace the butter with a plant-based or vegan butter alternative, or use refined coconut oil, which melts smoothly and gives a similar structure. For the chocolate, choose a dairy-free or vegan dark chocolate with at least 50–60% cocoa; this ensures the chocolate flavor remains intense without introducing dairy. When making the caramel, substitute the butter with a plant-based alternative or coconut oil, and be careful not to overheat to prevent separation.
All other ingredients—brown sugar, eggs, flour, cocoa powder, coffee, and salt—remain the same. If you want the recipe to be fully vegan as well, replace the eggs with a flax or chia “egg” (1 tablespoon ground seeds mixed with 3 tablespoons water per egg).
