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These Salted Caramel Brownies are rich, fudgy, and ridiculously easy to make. With just one bowl and a can of dulce de leche, you’ll have bakery-style brownies that melt in your mouth.
Try This Next: Magic Layer Brownie Bars, Peanut Butter Brownies, or my Blondies for more delicious dessert bars.
5 Tips to Make These Salted Caramel Brownies
- Use quality chocolate: The flavor of your brownies depends on it. Semi-sweet chips melt smoothly for a fudgy texture.
- Don’t overbake: Pull them from the oven when a few moist crumbs stick to the toothpick — they’ll set as they cool.
- Warm the dulce de leche slightly: A few seconds in the microwave makes it spreadable and easy to swirl.
- Wait to sprinkle salt until serving: This keeps the pretty finish, instead of dissolving into the caramel overnight.
- Cool completely before topping: Otherwise, the caramel can melt into the brownies.
RECIPE WALK-THROUGH
How To Make Salted Caramel Brownies
See the recipe card below for full, detailed instructions
Step 1: Melt chocolate and butter
In a microwave-safe bowl, heat the butter and chocolate chips in 30-second bursts until smooth.
- Quick Note: Stir between each burst so the chocolate doesn’t scorch.
Step 2: Mix in sugar, eggs, and vanilla
Whisk until glossy and combined. This step helps create that signature crackly brownie top.
Step 3: Add flour
Stir just until you no longer see streaks — overmixing can make brownies cakey.
Step 4: Bake
Pour batter into a parchment-lined 8×8-inch pan and bake at 350°F for 30-35 minutes.
- Pro Tip: Rotate the pan halfway through for even baking.
Step 5: Cool and top
Once cooled, warm the dulce de leche slightly and spread over the brownies. Sprinkle with flaky sea salt.
Step 6: Slice and serve
Use a warm knife for clean cuts and a pretty caramel swirl on each piece.
- Quick Note: These brownies taste even better the next day as the caramel sets and the flavors deepen.
Variations
- Boxed mix shortcut: Use an 18-ounce box of brownie mix instead of homemade batter — follow package directions, then add dulce de leche and salt as described.
- Serving ideas: Pair with a scoop of vanilla ice cream, drizzle with warm caramel sauce, or top with chopped pretzels for crunch.
- Holiday flair: Add crushed peppermint or drizzle white chocolate for a festive touch.
Storage Tips
Storage, Freezing, Make Ahead
Storage: Keep covered at room temperature for up to 3 days, or refrigerate up to 5.
Freezing: Wrap individual squares tightly in plastic wrap, then freeze up to 2 months. Thaw at room temperature before serving.
Make-Ahead: Bake a day ahead — they cut more cleanly and taste even richer the next day.
Frequently Asked Questions
Can I use caramel sauce instead of dulce de leche?
Yes, but it will be thinner and may soak into the brownies more.
How do I know when the brownies are done?
Look for set edges and a slightly shiny center — a few moist crumbs on the toothpick are perfect.
How do I keep my caramel from sinking?
Layer or swirl gently over the cooled brownies instead of mixing it in.
Can I double the recipe?
Yes, use a 9×13-inch pan and add 5–10 minutes to the bake time.
How do I get fudgy brownies instead of cakey?
Use melted chocolate, not cocoa powder, and don’t overbake.
More Delicious Desserts
- Snickerdoodle Cookie Bars
- Fudgy Homemade Brownies
- Cream Cheese Brownies
- Peppermint Patty Brownies
- Caramel Stuffed Snickerdoodles
Salted Caramel Brownies
Ingredients
For the brownies:
- 1 1/2 cups Semi-sweet chocolate chips
- 1/2 cup Salted butter 1 stick
- 1 cup Granulated sugar
- 2 Large egg
- 1 Large egg yolk
- 1 cup All-purpose flour
- 1/2 teaspoon Vanilla
For the topping:
- 13.4 ounce Can dulce de leche
- Pinch Flaky salt
Instructions
- Preheat oven to 350 degrees F.
- Place butter and chocolate chips in a medium size, microwaveable mixing bowl. Microwave on high for 30 seconds. Stir, and continue microwaving and stirring in 30 second intervals until chocolate is melted.
- Beat in sugar, then vanilla and eggs, until well combined.
- Stir in flour until just combined.
- Pour into a well greased or parchment lined 8×8″ pan. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- Once brownies have cooled, place the dulce de leche in a microwave safe bowl and microwave about 15-20 seconds, just enough to make the dulce de leche spreadable. Spread over brownies, sprinkle with salt, cut and serve immediately!
Notes
- Cool completely before topping with caramel.
- Warm dulce de leche slightly before spreading.
- Sprinkle salt just before serving.
- For thicker brownies, use a smaller pan.
- Don’t overmix once flour is added.
- Store covered at room temp up to 3 days.
- Refrigerate for longer storage or firmer texture, up to 5 days.
- Freeze up to 2 months; thaw before serving.
- Use semi-sweet or dark chocolate chips for best flavor.
- Line pan with parchment for easy removal.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Is it just me, or are these missing an ingredient?? Where is the butter?
I made these brownies and gave them to friends for feedback. The comments were: yummy what are those brownies and the other said, “awesome so yummy!” I loved making these brownies and will do so again!
I made these tonight to give as a sweet treat to neighbors for the holidays. They are SOOOO good, but the tops are very sticky. How would it affect the taste to refrigerate in order to package more effectively?
These are awesome caramel brownies and WOW! They are absolutely delish. Thanks Kelley 🙂