Salted Caramel Fudge Brownies

Prep 45 mins
Cook 30 mins
Total 1 hr 15 mins
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Rich and chocolatey Salted Caramel Fudge Brownies are an easy homemade brownie recipe drizzled with dulce de leche and sprinkled with sea salt. The perfect combination of sweet and salty, fudgy decadence in every bite!

Three brownies stacked on top of each other on a white plate with a red napkin.

I am a boxed brownie girl. Ya I said it. And I am totally not ashamed. I may give you the side eye when you pass me a piece of cake that came out of a box…but brownies? I get it. Any brownie I have ever made from scratch has not tasted any better than the boxed brownies.

So why am I bringing you a recipe for brownies that don’t come out of a box? Because I broke down. It only took four little words…Salted Caramel Fudge Brownies. But instead of posting the recipe as they were originally written, I am bringing it to you the lazy girl way. One bowl, prepackaged dulce de leche, and a break for wine.

Chocolate chips and butter in a double boiler on a stove top.

Ok, so first you need a double boiler. What?? You don’t have one?

Fine, get a metal/glass bowl and put it over a pot with some water in it. Ya it works exactly the same. Except you don’t get to have a pretty shiny double boiler that fits perfectly.

Get the water boiling, then add two sticks of room temperature butter and an 11.5 oz bag of Ghirardelli’s bittersweet chocolate baking chips.

What’s that? You are too impatient to let the butter get room temp? It’s cool, just toss it in cold. It’s just gonna take longer to melt.

Stir the chocolate and butter around until it melts completely.

P.S Go take your 5 eggs out of the fridge now. Crack them into a small bowl and let them come to room temperature while you go on with the rest of the steps. Yes, I know I just told you the room temp thing didn’t matter. But that was butter and now we are talking about eggs.

Double boiler filled with melted chocolate, brown sugar and granulated sugar and a red spatula.

Turn off the heat, but leave the chocolate/butter mixture on top of the boiler.

Add 1 1/2 cups regular sugar and 1/2 cup packed light brown sugar. Whisk it around until it’s pretty and smooth.

Melted chocolate in a double boiler with a spatula.

Here comes that wine break I told you about.

Once it’s whisked and pretty and smooth….let it sit until it comes to room temperature, about 30 minutes.

During this time, I suggest you play a fun game called How Much Wine Can I Drink In 30 Minutes.

Chocolate melted in a double boiler with four eggs and a whisk.

You made it back? You must not be as skilled in How Much Wine Can I Drink In 30 Minutes as I am. We can work on that next week in my next How-To post, but for now lets get back to the task at hand: fudge brownies.

Before you do anything else, start preheating your oven to 350 degrees. The next parts go fast.

Add all 5 room temperature eggs and 2 teaspoonfuls of vanilla extract. Whisk until just combined. You don’t want to whisk too much because that could harm your drinking hand…or worse, whip the eggs so much that they ruin your brownies.

The original recipe wanted us to do the eggs separately. But this is the lazy girl’s way, it won’t really make any difference, and I know you have had too much wine by now to count and whisk 5 separate times. So just make it easier on all of us and whisk all the eggs and vanilla at once.

Double broiler filled with brownie batter on a stove top.

Add 1 1/4 cups flour, 2 tablespoons cocoa powder, and 1 teaspoon salt.

Should you mix these dry ingredients in a seperate bowl first? Probably, but I never do…that’s just one more bowl to wash. Just make sure you whisk carefully and don’t get any big lumps.

Don’t overmix for fear of splattering chocolate everywhere, and that stupid over beaten egg issue from earlier.

Dulce de leche drizzled on top of brownie batter.

Once it’s mixed, pour half of the brownie batter into a prepared baking pan.

Grab a squeeze bottle of Dulce De Leche and make a pretty design adding as little, or as much, as you want (and by “as much as you want” I mean like no more than 3/4 of a cup…we don’t want brownie soup). Don’t get too close to the edges with the Dulce De Leche, leave about an inch around the edges.

Brownie batter in a casserole dish with sea salt and dulce de leche drizzled on top.

Then pour the remaining brownie batter around on top of the pretty design you just made. Level it out (carefully, so you don’t mess up the layer underneath) with a spatula, or your fingers. Whichever is easiest.

Make one more pretty design with dulce de leche. Or instead of a design, write your name so everyone knows these fudge brownies belong to you. Sprinkle on some Fluer De Sel (i.e. fancy flaky sea salt you can buy at Whole Foods or Fresh Market).

Pop them in the oven (preheated to 350 degrees) for 30-35 minutes, rotating half way through.

Let them cool so you don’t burn off your taste buds, and because they taste much better room temperature, then dig in!

Three brownies stacked on top of each other on a white plate with a red napkin.
Yield: 12 brownies

Salted Caramel Fudge Brownies

Three brownies stacked on top of each other with a white plate and a red napkin.

Decadent Salted Caramel Fudge Brownies drizzled with dulce de leche and sprinkled with sea salt. The ultimate sweet and salty, fudgy bite!

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 11.5 oz bag of 60% Ghirardelli bittersweet chocolate baking chips
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1/2 cup firmly packed light brown sugar
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tsp salt
  • 1 cup dulce de leche
  • Fluer De Sel, to taste (or regular sea salt, just be careful not to over do it)

Instructions

  1. Using a double boiler, if you have one (or a glass/metal bowl over a pan of simmering water), melt the chocolate and butter, stirring occasionally, until completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk until completely combined and remove the bowl from on top of the water. Let sit until it's at room temperature, about 30 minutes.
  2. Preheat oven to 350 degrees. Prepare a 13x9 baking pan by buttering the sides and bottom of the pan. Then lining the bottom with a sheet of parchment paper and butter the parchment paper. Or just use some Baker's Joy spray.
  3. Add all 5 room temperature eggs and vanilla. Whisk until just combined. Do not overmix, this will beat the eggs to much and ruin your fudge brownies.
  4. Sprinkle the flour, cocoa powder, and salt over the chocolate mixture. Using a whisk, gently combine the dry ingredients into the wet ingredients until there are no big lumps and you don't see any flour. Again, try not to mix more than needed.
  5. Pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle as much, or as little, dulce de leche as you would like (and by "as much as you want" I mean like no more than 3/4 of a cup...we don't want brownie soup). Don't get too close to the edges with the dulce de leche, leave about an inch around the edges.
  6. Pour the remaining brownie batter over the dulce de leche layer. Level it out (carefully, so you don't mess up the layer underneath) with a spatula or your fingers. Whichever is easiest. Drizzle a little more dulce de leche on top in a design of your choice. And top it all off with a sprinkling of fluer de sel.
  7. Bake at 350, for 30-35 minutes, rotating the pan half way through. Check the brownies using the toothpick method. The brownies are done when the toothpick comes out with a few moist crumbs.
  8. Let brownies cool to room temperature before serving. They just taste better that way. 🙂

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Comments

49 Responses
  1. pavithra

    OMG I am way tooooooooooooo tempted seeing this brownies this morning.. Absolutely perfect and also I am loving ur pictures and browsed thru many of ur recipes which I am love tooo… Gorgeous.

  2. natalie (the sweets life)

    i totally get why you broke up with the box for these! I’ve made a variation of them and they are amazing!!

  3. Shannon

    OH. MY. These look stupid crazy good. I’m totally a boxed brownie kinda girl, but I’m willing to give these a shot! ๐Ÿ˜‰

  4. Lauren at Keep It Sweet

    These look amazing, no one would know that they are easy! Where do you find squeeze bottles of dulce de leche?!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Target, Publix, and a reader emailed me she even found it at Walmart! Be prepared to drizzle it on everything!! ๐Ÿ˜€

  5. Vickie Smith The Quiet Doll Queen

    When I looked at the online picture I thought you had yummy mint filling between the brownie layers instead of waxed paper. I was getting pretty excited until I zoomed in and saw the paper! My son said these look sooo delish!

  6. Susie

    I just used your recipe and baked these… absolutely amazing! I’ve never made homemade brownies before and I love salty & sweet, dark chocolate and fudgy brownies so this recipe was perfect for me. Thank you for the great step-by-step recipe photos, the brownies came out perfectly ๐Ÿ™‚

  7. Deborah

    Oh, my goodness, I love this lazy way to make brownies!! I actually haven’t had a brownie in a long time – I need to change that asap!!

  8. Joanne

    I have to agree it is these brownies that made me a homemade brownie believer. I love your quick fix for the caramel in the center! It’s quite the genius idea.

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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