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Salted caramel brownies

The weekend was as awesome and filled with tummy-butterflies as I anticipated. I felt so fulfilled (and quite tired) when we were all safe at home on Sunday evening. I let my boys go away for an entire weekend with their auntie, my generous and wonderful sister. This was huge for me. I spend so much time with my monkeys these days that letting them go so far away and for two whole nights was, well, a big deal. Ultimately I knew I had to let go, and let them have fun with their auntie and cousins, away from me, for a few days. It was the right decision. They had a blast. They are still completely exhausted from the fun that was had.

And the other huge part of the weekend was that I made my first skydive in four years. I honestly cannot believe it had been that long. Before Elijah was born I was skydiving every weekend in the summer-time. Since the summer I found out I was pregnant with Sammy, I hadn't made a single jump.

I knew the boys were going to be with my sister for the weekend, so I made the decision to jump! Skydiving has always been one of the only things to make me forget my worries and to make me feel free, at-peace, liberated, empowered and wonderful (and on and on). I found out on Saturday that nothing had changed. It felt incredible to be back in the sky again. And to make it even better, I was able to make my first jump back with my wonderful husband!

And that's not all that was great about the weekend. After three attempts, I was finally able to create a Salted Caramel Brownie recipe that I was happy with. Very happy with! Salted caramel is such a trendy combination of tastes right now, and there is good reason for that. These brownies are truly delicious, you guys. And super easy to make. Trust me, you have to try them.

First, make the brownies!

Preheat your oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper, leaving at least a 1-inch overhang on all sides.

In a large bowl, combine:

15.5-oz. box brownie mix (with chocolate chunks...mmm!)

1/3 cup butter, melted

1/4 cup milk

1 egg

1 teaspoon vanilla

With a spoon, mix until combined. Pour the mixture into the prepared baking dish and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely.

In the meantime, prepare the salted caramel! Are my exclamation points annoying?! I can't help it, I'm high from being reunited with the sky!!!!!! 

In a medium saucepan, combine:

1 cup granulated sugar

1/2 cup heavy whipping cream

2 tablespoons light corn syrup

Set your heat to high and cook, stirring, until the mixture reaches 250 degrees. It took me exactly 10 minutes to reach this point.

Remove from the heat and stir in:

1 teaspoon sea salt

1/4 cup sour cream

Stir until creamy. Pour the caramel sauce over the cooled brownies.

Sprinkle 1/2 teaspoon of sea salt over the top.

Refrigerate until the caramel is firm, 2 to 3 hours. Cut into squares and serve!

After refrigerating, the caramel was firm enough to set out at room temperature. Personally, I preferred them just out of the refrigerator. Either way was truly delicious. I shared these with a handful of people and every one of them let out a satisfied groan.

Enjoy! Here is to a week filled with tummy butterflies and wonderful things for everyone!

Salted Caramel Brownies

These delicious little bites are sweet, salty, chocolatey and gooey beyond your wildest dreams.

Contributed by Megan Porta from

Published Jul 17, 2012

Serves: 16

Total time: 1 hr, plus 3 hrs chilling

Salted Caramel Brownies


  • 15.5-oz. box brownie mix with chocolate chunks
  • 1/3 cup butter, melted
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon sea salt, plus 1/2 teaspoon for sprinkling
  • 1/4 cup sour cream
  1. MAKE THE BROWNIES. Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper, letting at least 1 inch overhang on all sides. In a large bowl, combine the brownie mix, butter, milk, egg and vanilla. Mix with a spoon until combined. Pour into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  2. MAKE THE CARAMEL. In a medium saucepan, combine the sugar, heavy cream and corn syrup. Set heat to high and cook, stirring, until mixture reaches 250 degrees (about 10 minutes). Remove from heat and stir in 1 teaspoon sea salt, along with sour cream.
  3. Pour caramel sauce over the cooled brownies. Sprinkle with additional ½ teaspoon of sea salt. Refrigerate until caramel is firm, a minimum of 3 hours. Cut into squares and serve.



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Reader Comments (24)

These look delicious! I'm all about caramel and have yet to try salting the stuff. I've heard it does wonders for the flavor, so I'll have to give it a whirl :)

Those brownies look scrumptious and delicious. Can't wait to try the recipe.

They looks amazing! That salted caramel on top especially :D

07.18.2012 | Unregistered CommenterMedeja

good for you on doing the jump. i enjoy the pictures about you and your life just as much as your awesome recipes!

07.19.2012 | Unregistered CommenterErika Herzog

What if I only have larger brownie mix? How would I increase the caramel - double the recipe and not use all of it?

07.24.2012 | Unregistered CommenterJen

Hi Jen! I think it would be fine to use the larger size brownie mix. Match the amount of eggs to what is listed on the back of the box and match the amount of butter to the amount of oil recommended on the box. You can leave the caramel as it is. Hope this helps!

07.24.2012 | Registered CommenterMegan Porta

Hi, I followed the directions on this exactly. Even went out and got a candy thermometer. However, my caramel came out kind of clear/white. What happened?

07.30.2012 | Unregistered CommenterKayte

Hi Kayte. I always hesitate to post recipes dealing with caramel because it is extremely finicky. I followed a few caramel recipes previous to this one that were complete failures, even though I followed them exactly. I'm so sorry yours didn't turn out! I don't know what to tell you other than to try again, try some different caramel recipes and good luck!

07.30.2012 | Registered CommenterMegan Porta

Hey Megan - I talked to one of my friends who has made caramel before and she said that, although the temperature was right, I didn't cook it long enough at that temperature to get the sugar to burn and the caramel to be brown. So, I WILL make these again because they were WAY yummy and everyone loved them, but I will adjust the heat once it reaches 250 and keep it going until I get that pretty caramel brown color :)

08.1.2012 | Unregistered CommenterKayte

I just made these, and while they are very delicious, I think I had the same problem as Kayte. I followed the recipe exactly and only made one small change--using dark corn syrup rather than light because it was all I had-- and the caramel came out more like a praline than actual caramel. They are very good though, so maybe next time I will mix in some chopped pecans before I pour over the sauce and call them Salted Praline Brownies. Thanks for the recipe!

08.7.2012 | Unregistered CommenterTayler

The combination of caramel and salt is so tasty and amazing, it is fantastic how these different flavours react on the toungue! Your recipe looks wonderful and this creamy caramel looks so yummie!!!

08.16.2012 | Unregistered CommenterFelia

I just made these brownies for my hubby, he loved them. He loves salty and sweet things and this was the perfect combination.

11.9.2012 | Unregistered Commentermelissa

I made these and they never got cooked in the middle. I think it was because of the parchment paper lining. I put them back in the oven and baked them for at least 20 minutes longer and they never got done. Will try again but this time without the parchment paper.

11.21.2012 | Unregistered CommenterTami

These look fantastic, love the salted caramel chocolate combination!

05.5.2013 | Unregistered CommenterJoy @ Baking-Joy

Is there anything I can replace the sour cream with?

10.14.2013 | Unregistered Commenterfran

Hi Fran, How about replace the SC with cream cheese? I guess it depends on what you are looking to avoid. Let me know if you'd like other suggestions!

10.16.2013 | Registered CommenterMegan Porta

Think you can substitute fat free greek yogurt for the sour cream?

11.24.2013 | Unregistered CommenterMichelle

Hi Michelle! Definitely try the yogurt substitution. I think it would work great! Let me know how it works if you give it a try.

11.24.2013 | Registered CommenterMegan Porta

Just made these and caramel took me 20 minutes. Very yummy

09.23.2014 | Unregistered CommenterSara

I just made the caramel sauce and I was concerned because it looked a little pale, however, I tried it and it is the best ever!! Thank you so much for this post. I have been searching for years for a good recipe.

11.22.2014 | Unregistered CommenterCarolyn

Your tutorial is awesome.

02.19.2015 | Unregistered CommenterLinda Flores

Making these. Thanks for the recipe fellow sky jumper! I am currently on the ground with my 5 month old and cannot wait to be back up. Blue skies! ;)

03.24.2015 | Unregistered CommenterJess

Omg, I just made these last night and they were absolutely amazing!!! Celebrating my friends promotion and she absolutely adored them. Thank you so much for the wonderful recipe!

06.14.2015 | Unregistered CommenterAshley

I made these and decreased the sea salt for the top of the caramel and they were still very salty. My kids liked them but agreed they were too salty.

07.7.2015 | Unregistered CommenterMarti

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