Sea Salt Caramel Brownies

These sea salt caramel brownies are the perfect mix of chocolate and gooey caramel. The fudgy brownie base is topped with homemade caramel cream and then swirled with even more of the sea salt caramel for just the right balance of sweet and salty. They’re simple, decadent, and so delicious.

The Caramel:

The caramel is what makes these brownies so delicious. It adds a rich, buttery contrast to the deep chocolate base. Making caramel from scratch might sound challenging, but it comes down to a little bit of patience and the right timing. As the sugar, water, and corn syrup cook, resist the urge to stir—this allows the caramel to develop a smooth texture without crystallizing. Once it reaches a deep amber color, carefully whisk in the warm vanilla-infused cream. The mixture will bubble aggressively, but this reaction is key to achieving that silky consistency. Adding butter at the end, one piece at a time, ensures a glossy, rich finish.

The Brownies:

For the brownies, whipping the eggs and sugars together until thick and pale is a crucial step. This process incorporates air, giving the brownies a slightly crackly top while keeping the center fudgy. When folding in the melted chocolate and dry ingredients, use a gentle hand to maintain the aeration. After baking, allow the brownies to cool completely before adding the caramel mascarpone topping—this prevents it from melting into the brownie base. 

The Caramel Cream Topping:

The caramel cream topping is what takes these brownies to the next level. Mascarpone cheese and heavy cream are whipped together until smooth, then lightly sweetened with sugar, vanilla bean paste, and a pinch of salt. Folding in the homemade caramel creates a rich, silky layer that perfectly complements the fudgy brownie base. Spread it evenly over the cooled brownies for the ultimate sea salt caramel brownies.

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Sea Salt Caramel Brownies

Ingredients

Sea Salt Caramel:

• ⅔ cup heavy cream
• ¼ vanilla bean
• 1¼ cup granulated sugar
• ¼ cup water
• ¼ teaspoon salt
• 2 tablespoon light corn syrup
• ¾ teaspoon fresh lemon juice
• 4 tablespoons unsalted butter cut into pieces

Topping:

• 1 recipe sea salt caramel
• 16 oz mascarpone
• 2 cups heavy cream 480 ml
• ¼ cup granulated sugar 50 g
• ¼ teaspoon salt
• 2 tablespoon vanilla bean paste

Brownies:

• 1 cup salted butter 227 g
• 14 ounces 70% bittersweet chocolate coarsely chopped
• 1/2 cup unsweetened dutch cocoa powder 60 g
• 1 cup all-purpose flour 120 g
• 5 large eggs
• 1 cup packed dark brown sugar 140 g
• 1 cup granulated sugar 200 g
• 1 teaspoon salt ½ teaspoon if iodized
• 1 tablespoon vanilla extract

Instructions

Caramel:

• In a medium pot, combine the sugar, water, salt, and corn syrup (use a pan larger than the contents as it will bubble to ~4x the contents) Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat. (Complete step 2 while the mixture is becoming an amber color)
• While the sugar is heating, pour the heavy cream into a small pot. Add the vanilla bean (split and seeded with the tip of a sharp knife) to the cream. Place the pan over medium-high heat until it is just under a boil. Reduce the heat to low to keep the milk warm.
• Slowly pour the warmed cream into the amber sugar syrup. At first, the mixture will boil furiously but then will simmer down. Whisk until smooth. Add the lemon juice and cool for 10 minutes.
  
• One tablespoon at a time, add the butter to the caramel. Whisk constantly after each addition. If not using, cool and refrigerate. The caramel will keep in an airtight container in the refrigerator for 1 month.

Brownies:

• Preheat the oven to 350F.
• Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside
• In a small saucepan, melt the butter over low heat.
• Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
• Set chocolate mixture aside to cool.
• Sift the flour and cocoa powder into a small mixing bowl. Set aside.
• In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
  
• Using a rubber spatula, fold the cooled chocolate into the egg mixture.
• Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
• Pour the batter into the prepared dish and smooth the top with a spatula.
• Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
  
• Let cool completely on a wire rack before topping with caramel cream.

Cream:

• In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
• Add the sugar, salt and vanilla bean paste. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.
• Fold in the caramel, but reserve 1/4 cup for topping
  
• Assembly:
• Top the cooled brownies with the caramel cream. Use a spatula evenly distribute the cream into an even layer
  
• Drizzle on remaining 1/4 cup of caramel
  
• Cut into pieces and serve or store in the fridge until ready to serve

Notes

Notes: caramel is adapted from Tartine bakery