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Salted caramel chocolate brownie bars with visible caramel layer and flaky sea salt

Chewy Salted Caramel Chocolate Brownie Bars

Chewy, fudgy salted caramel chocolate brownie bars with a gooey caramel layer baked right in the middle and flaky sea salt on top. Ready in 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 1 hour
Total Time 43 minutes
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients

For the Brownie Batter
  • 1/2 cup unsalted butter cut into pieces
  • 4 oz dark chocolate at least 60% cacao, chopped
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 3 large eggs room temperature
  • 1 extra egg yolk
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour spooned and leveled
  • 1 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
For the Caramel Layer
  • 3/4 cup thick caramel sauce store-bought jar caramel, not thin ice cream topping
For the Topping
  • 1 tsp flaky sea salt Maldon or similar

Equipment

  • 9x13 baking pan
  • Parchment paper
  • Large microwave-safe bowl
  • Whisk
  • Offset spatula

Method

  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper, leaving an overhang on two sides.
  2. Melt the butter and chopped dark chocolate together in a large microwave-safe bowl in 30-second increments until smooth. Let cool 2-3 minutes.
  3. Whisk in the granulated sugar and brown sugar until fully combined.
  4. Add the eggs and extra egg yolk one at a time, whisking well after each addition.
  5. Add the vanilla extract and whisk until the batter is glossy and smooth.
  6. Fold in the flour, cocoa powder, and salt until just combined — do not overmix.
  7. Pour and spread half the brownie batter evenly into the prepared pan.
  8. Spoon the caramel sauce in an even layer over the first batter layer, staying about half an inch from the edges.
  9. Carefully spoon and spread the remaining brownie batter over the caramel layer.
  10. Sprinkle flaky sea salt generously and evenly over the top.
  11. Bake for 25-28 minutes until the edges are set and the center looks just barely done.
  12. Let cool completely in the pan, then refrigerate for 1 hour before lifting out and slicing into bars.

Notes

Use thick jar caramel — thin caramel sinks into the batter. Pull from the oven slightly underdone. Refrigerate before slicing for the cleanest cuts and firmest caramel layer.