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Picture this: you crack into a warm brownie, and molten caramel oozes out in slow motion—like a dessert commercial you can actually eat. That’s the magic of Molten Salted Caramel Brownies. These babies aren’t just any Chocolate Caramel Brownies—they’re the perfect mix of rich, fudgy texture and buttery caramel swirl topped with a sprinkle of sea salt that makes your taste buds throw a party. If you’ve been hunting for the ultimate Thanksgiving Dessert Recipe that’s equal parts indulgent and easy, this one’s a keeper.
I’ve tested my fair share of Brownie Recipes with Caramel, and trust me, these are the kind that make your friends text you for the recipe before they’ve even finished chewing. The balance of sweet and salty hits differently—it’s comfort food with a touch of class. Whether you’re building your Thanksgiving Dessert Table or just craving Fudgy Salted Caramel Brownies for a cozy night in, this recipe’s your golden ticket. Let’s make your kitchen smell like heaven, shall we? 😋
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 oz dark chocolate (chopped)
- 1 ½ cups granulated sugar
- ½ cup brown sugar (for extra chewiness)
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp sea salt (plus more for topping)
- 1 cup thick caramel sauce (homemade or store-bought)
- ½ cup semi-sweet chocolate chips (optional but highly recommended)
- Flaky sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and leave a little overhang on the sides for easy removal.
- Melt butter and chocolate together in a heatproof bowl over simmering water (or use a microwave in 20-second bursts). Stir until smooth and glossy. Let it cool for 5 minutes.
- Whisk in sugars (granulated + brown) until combined. The mixture should look thick and shiny.
- Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Sift in flour, cocoa powder, and salt. Gently fold using a spatula until just combined. Don’t overmix—this is the secret to that fudgy texture!
- Pour half of the brownie batter into the pan and spread evenly.
- Spoon caramel sauce generously over the first layer (leave about 2 tbsp for drizzling later). Swirl gently with a knife for that signature molten look.
- Top with remaining brownie batter and spread carefully. Don’t stress if some caramel peeks through—it’s part of the charm!
- Bake for 30–35 minutes, until the edges are set but the center is slightly underbaked. That’s your gooey brownie sweet spot.
- Cool for 20 minutes before drizzling the rest of your caramel on top. Sprinkle with flaky sea salt for the final touch of drama.
Variations
Want to make these Molten Caramel Brownies your own? Here are a few fun twists:
- Nutty Edition: Toss in toasted pecans or walnuts for a crunchy contrast to the gooey center.
- Espresso Kick: Add 1 tsp espresso powder to the batter to intensify the chocolate flavor—trust me, it’s divine.
- Double Trouble: Layer some chocolate chips between the batter and caramel for the ultimate Gooey Caramel Brownies.
Serving & Tips
Serve these Salted Caramel Brownies slightly warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. The hot-and-cold contrast? Unreal. For your Thanksgiving Dessert Table, slice them into neat squares, dust lightly with cocoa, and arrange on a rustic platter—because presentation matters (especially when Aunt Linda’s bringing her pumpkin pie 😉).
Storage Tip: Keep leftovers (if there are any) in an airtight container for up to 4 days at room temperature. You can also freeze them for up to a month—just thaw and warm them slightly before serving to revive that molten magic.
And if you’re planning ahead for Holiday Dessert Recipes, make an extra batch and freeze. You’ll thank yourself later when the late-night sweet cravings hit!
Final Thoughts
There’s something ridiculously comforting about these Molten Salted Caramel Brownies. They’re everything you want in a dessert—rich, gooey, sweet, and salty with that perfect crackly top. IMO, they’re the best Brownies for Parties or Thanksgiving Treats you could make without breaking a sweat. Every bite feels like a cozy hug, and honestly, who couldn’t use more of those?
So go ahead—grab your whisk, melt that chocolate, and make magic happen. These Homemade Caramel Brownies might just become your signature holiday dessert. FYI, they pair insanely well with a cup of coffee or a scoop of ice cream. Just saying. 🙂
FAQs
Can I use store-bought caramel sauce?
Absolutely! Store-bought works perfectly fine. Just make sure it’s thick and not too runny, or it’ll sink to the bottom of your brownies instead of swirling beautifully.
How do I make the brownies extra fudgy?
Underbake them slightly! Remove from the oven when the edges are firm but the center jiggles just a little. That’s the secret to perfect Fudgy Salted Caramel Brownies.
Can I make these ahead for Thanksgiving?
Yep! Bake a day ahead, cool completely, and cover tightly. Reheat gently in the oven before serving to bring back that warm, molten center everyone loves.
What type of chocolate should I use?
Use high-quality dark or semi-sweet chocolate. It gives the brownies that deep, rich flavor you want in Rich Chocolate Brownies without being overly sweet.
Can I add extra caramel on top after baking?
Oh, definitely. Drizzle more caramel right before serving and sprinkle a touch of sea salt. It makes them look bakery-perfect and taste even more decadent.
