Salted Caramel Swirl Brownies

Salted Caramel Swirl Brownies! So good, you’ll need to practice some serious self control when it comes to these 🙂

Salted Caramel Swirl Brownies

I’m officially declaring this week the week of baked goods. I’ve spent an inordinate amount of time covered in butter, salt, sugar and flour from head to toe. I blame it on the upcoming holidays… but I’m going strong and I’m not stopping anything soon.

I’ve gone a little overboard with all things chocolate. Brownies, bars, cookies, cheesecake. I can’t be stopped. I need an intervention. But until someone comes over and literally takes the chocolate away from me… we’ll let’s just hope that never happens.

I’m kicking things off this week with these Salted Caramel Swirl Brownies. I mean, do I even need to say more? It’s my all time favorite brownie recipe that then gets a salted caramel swirl in it. Brilliant if you ask me. Here’s the ONLY downside to this brownie recipe – you have to let it set for a bit in the refrigerator before diving in. I mean, I guess you don’t HAVE to, but unless you want to eat it with a spoon then it’s probably best to let everything chill for a few hours before slicing and serving.

Salted Caramel Swirl Brownies

But if you want to attack it with a spoon right after it comes out of the oven, I won’t judge you! In fact, I’d appreciate a phone call so I could come over and snack on it with you 🙂


Salted Caramel Swirl Brownies

Salted Caramel Swirl Brownies


  • 10 tbsp unsalted butter, room temp
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour
  • 10 oz caramels
  • 1/2 cup evaporated milk
  • more salt to dust on top before baking


  1. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
  2. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined.
  3. Add the flour and continue to mix. Set batter aside.
  4. In another small saucepan, add the evaporated milk and caramels and set over medium heat. Stir the mixture frequently and let the caramels melt. Continue to stir until the mixture is 100% melted. Reduce the heat to low.
  5. Preheat the oven to 350 degrees
  6. Line a 9x9 baking dish with tin foil and spray the foil with non-stick baking spray.
  7. Pour half of the brownie batter into the baking dish and transfer to the oven to bake for 10 minutes.
  8. After ten minutes, add the caramel sauce on top of the cooked brownie portion and then add the remaining brownie batter on top of the caramel. Using a knife, swirl the top 2 layers together.
  9. Place the baking dish back into the oven and bake for 20 minutes.
  10. Remove the baking dish from the oven, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving.


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  1. I love the Himalayan pink salt. I once ate at a steakhouse in Dubai that brought out 10-12 finishing salts along with your steak that you could choose from…amaaaaaazing!

  2. Oooh, I want the pink salt. And I can’t wait to make these brownies as soon as the leftover pumpkin pie is gone.

  3. These brownies are getting made ASAP! I would really like one of everything from Salt Works but the Wildfire Smoked Sea Salt & Herbs one sounds delicious.

  4. I would love to try the Wildfire. And heads up – I am making these brownies this weekend. What could be better than chocolate, carmel and sea salt? Nothing!

  5. Intrigued by the Vanilla Bean sea salt. I have used Fleur del Sel that I have used in cooking….agree that it is a necessity. I tend to fear running out of it though, so a new bottle would be wonderful.

  6. I guess because it began snowing here today, the Snowflake Salt is sounding particularly interesting! Thanks for the chance in your giveaway

  7. I’d love to try the Fleur de Sel but I’m also intrigued by the Himalayan Pink salt and the Dead Sea salt.

  8. I wanted to love these but sadly they turned out just OK. While the chocolate flavor was good, the caramel tasted off. I used organic caramel from France and was hoping for a superior taste. Thanks anyways.

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