I have been dying to make a Salted Caramel Brownie recipe for this blog for a while now. I’m talking fudgy brownies dripping with the sweet & salty goodness that salted caramel is! When Toll House sent me a box of their morsels that included these Sea Salt Caramel Baking Truffles I knew it was the perfect opportunity to make these brownies that I could not pass up! These Salted Caramel Brownies are so decadent, you’ll consider them the ultimate indulgence.
A couple posts back I had mentioned that I had been asked to partner with Nestle Toll House and become apart of the #tollhousetribe. When they sent me a big box of their delicious morsels it also included a package of these sea salt caramel baking truffles, the perfect addition to salted caramel brownies. So not only do you have these super fudgy, rich brownies dripping with caramel and sea salt but they also have these delicious little bits of sea salt caramel baking truffles in each bit. It’s the perfect “little something extra” to add to these brownies!
making salted caramel brownies
First things first, you have to start with a delicious brownie recipe. For all my brownie recipes I use my go-to homemade fudge brownie recipe. This is hands down the best recipe for fudge brownies you will find. I’m talking super fudgy centers, rich, and those beautiful crinkly brownie tops we love! Once you have the brownie batter ready to go, be sure to throw in these seal salt caramel baking truffles, you won’t be sorry! It’s an extra special ingredient that bring a sweet surprise to these brownies. Now, we need some caramel and some flaky sea salt. If you want to go the extra mile you can make caramel from scratch but I took the cheat route and used a jar of the store bought stuff. No shame here. Once the brownies are cooled I just pour it right over the top and drench them. Sprinkle the caramel with a few healthy pinches of flaky sea salt because we’re fancy like that and there you have it: perfect salted caramel brownies!
- 8 ounces of semi sweet chocolate chips or chopped chocolate of your choice
- 12 tablespoons 1.5 sticks unsalted butter (melted)
- 2 teaspoons espresso powder
- 1 cup sugar
- 1/4 dark brown sugar light brown sugar can be used too
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup vegetable oil
- 1/2 cup all purpose flour sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 teaspoon salt
- 1 package Nestle Toll House Sea Salt Caramel Baking Truffles
- 1/2 cup to 3/4 cup caramel sauce
- flaked sea salt for sprinkling
- Preheat your oven to 325 degrees. Spray an 8×8 inch baking pan with cooking spray and line with parchment paper. Leave enough overhang on the sides to make for easy transfer when brownies are done.
- Place chocolate chips and espresso powder in a glass (heat safe) bowl. Add butter into a small sauce pan over low medium heat – melt completely, whisking every 20 seconds or so to avoid burning. Once butter is completely melted and just bubbling take off the heat and pour directly over the chocolate chips. Let it sit for a few minutes to start melting the chocolate. After a few minutes whisk the butter and chocolate mixture together until a smooth, glossy ganache forms. Set aside.
- In a separate large bowl combine sugar, brown sugar, vanilla extract and eggs. Beat on high speed for 5 minutes, the mixture will be pale and whipped. Do not skimp on the time, make sure to beat the eggs and sugar for 5 minutes. Reduce the speed to low, add in the oil, mixing until combined. Slowly add in the chocolate ganache and continue mixing just until combined. Switch to a large spoon or spatula and carefully add in the dry ingredients; flour, cocoa powder & salt. Gently fold just until combined. Add the baking truffles to the brownie batter, fold to combine.
- Pour batter into the prepared baking pan and bake for about 30 to 40 minutes, check the brownies after 30 minutes. You want to slightly under bake them so the centers are extra fudgy. When you test these brownies with a toothpick to see if they’re done there will be a little bit of batter on the stick but take them out anyway.
- Allow to cool for at least 30 minutes. When cooled lift brownies up out of the pan using the sides of parchment paper. Pour the caramel sauce over the top of the brownies (make sure to cover the entire surface of the brownies) sprinkle with flaked sea salt. Cut into squares and serve.