Salted Caramel Stuffed Brownies with Crispy Edges and Sea Salt

How to Make Salted Caramel Stuffed Brownies with Crispy Edges and Sea Salt

1. 1

   Step 1: Preheat and melt chocolate with butter

   Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) square pan with parchment, leaving an overhang. Melt the butter and chopped bittersweet chocolate together in a heatproof bowl set over simmering water or in 20–30 second bursts in the microwave, stirring until completely smooth; set aside to cool slightly.

   For this step

   • 1/2 cupUnsalted butter, cut into pieces
   • 6 ozBittersweet (dark) chocolate, chopped
2. 2

   Step 2: Mix sugars, eggs and vanilla into chocolate

   Whisk the granulated and brown sugars into the warm chocolate until glossy. Add the eggs one at a time, whisking thoroughly after each addition so the batter becomes smooth and shiny. Stir in the vanilla.

   For this step

   • 1 cupGranulated sugar
   • 1/2 cupLight brown sugar, packed
   • 3 largeLarge eggs
   • 2 tspVanilla extract
   
3. 3

   Step 3: Fold in dry ingredients and salt

   Sift the all-purpose flour and cocoa powder together, then fold them gently into the chocolate mixture until just combined — do not overmix. Stir in the teaspoon of flaky sea salt to balance the sweetness.

   For this step

   • 3/4 cupAll-purpose flour
   • 1/4 cupUnsweetened cocoa powder
   • 1 tspFlaky sea salt (for batter and finishing)
   
4. 4

   Step 4: Assemble: layer batter and caramel

   Spread roughly half of the brownie batter into the prepared pan, smoothing an even layer. Spoon the salted caramel over the batter in dollops (leave a 1/2-inch border). Gently add the remaining batter on top, covering as much caramel as possible. If you like, swirl lightly with a knife to create ribbons.

   For this step

   • 1 cupSalted caramel sauce (store-bought or homemade)
   
5. 5

   Step 5: Bake until edges are crisp and center is set

   Bake on the middle rack for 22–28 minutes, rotating once if your oven is uneven. The edges should be set and slightly pulled from the pan while the center remains slightly wobbly — this yields crisp edges and gooey caramel.
   
6. 6

   Step 6: Cool, chill, slice and finish with sea salt

   Cool the pan on a wire rack to room temperature, then chill in the refrigerator for at least 45–60 minutes to firm the caramel for clean slices. Use the parchment overhang to lift brownies from the pan, slice into 8 squares with a hot knife wiped between cuts, and sprinkle a little extra flaky sea salt on top before serving.
   

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) square pan with parchment, leaving an overhang. Melt the butter and chopped bittersweet chocolate together in a heatproof bowl set over simmering water or in 20–30 second bursts in the microwave, stirring until completely smooth; set aside to cool slightly.
2. Whisk the granulated and brown sugars into the warm chocolate until glossy. Add the eggs one at a time, whisking thoroughly after each addition so the batter becomes smooth and shiny. Stir in the vanilla.
3. Sift the all-purpose flour and cocoa powder together, then fold them gently into the chocolate mixture until just combined — do not overmix. Stir in the teaspoon of flaky sea salt to balance the sweetness.
4. Spread roughly half of the brownie batter into the prepared pan, smoothing an even layer. Spoon the salted caramel over the batter in dollops (leave a 1/2-inch border). Gently add the remaining batter on top, covering as much caramel as possible. If you like, swirl lightly with a knife to create ribbons.
5. Bake on the middle rack for 22–28 minutes, rotating once if your oven is uneven. The edges should be set and slightly pulled from the pan while the center remains slightly wobbly — this yields crisp edges and gooey caramel.
6. Cool the pan on a wire rack to room temperature, then chill in the refrigerator for at least 45–60 minutes to firm the caramel for clean slices. Use the parchment overhang to lift brownies from the pan, slice into 8 squares with a hot knife wiped between cuts, and sprinkle a little extra flaky sea salt on top before serving.