These sea salt caramel brownies combine a fudgy chocolate base with a silky caramel cream for an indulgent balance of sweet and salty. A dense, chocolatey brownie is topped with a mascarpone caramel cream and finished with an extra drizzle of homemade sea salt caramel for a glossy, decadent finish. They are straightforward to make and taste luxurious.
The Caramel
The caramel gives these brownies their distinctive flavor—rich, buttery, and slightly salty to offset the deep chocolate. Making caramel from scratch is about patience and attention. Cook the sugar, water, and corn syrup until the mixture reaches a deep amber color; resist stirring to avoid graininess. Meanwhile, warm the cream with the vanilla so it is ready when the sugar is at the right color. When you slowly add the warm cream to the hot sugar, the mixture will bubble vigorously—this is normal. Whisk until smooth, then add lemon juice and finish by incorporating butter piece by piece for a glossy texture. Cool before using.
The Brownies
A key to these brownies is aerating the eggs and sugars until the mixture is thick and pale. This step helps create a slightly crackly top while keeping the interior fudgy and dense. Fold in the cooled melted chocolate and the dry ingredients gently so you retain the incorporated air. Bake until the top is set but still soft to the touch, then cool completely before adding the caramel mascarpone topping so it stays distinct from the brownie layer.
The Caramel Cream Topping
The caramel cream is a whipped mixture of mascarpone and heavy cream, lightly sweetened and flavored with vanilla bean paste and a pinch of salt. Fold in most of the homemade caramel to create a smooth, silky topping, reserving a small amount to drizzle on top. Spread the cream evenly over the cooled brownies and finish with the reserved caramel for an attractive and flavorful finish.
Sea Salt Caramel Brownies
Ingredients
Sea Salt Caramel
- 2/3 cup heavy cream
- 1/4 vanilla bean (split and seeded)
- 1 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 3/4 teaspoon fresh lemon juice
- 4 tablespoons unsalted butter, cut into pieces
Topping
- 1 recipe sea salt caramel (above)
- 16 oz mascarpone
- 2 cups heavy cream (480 ml)
- 1/4 cup granulated sugar (50 g)
- 1/4 teaspoon salt
- 2 tablespoons 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 (use 1/2 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; the mixture will bubble substantially. Bring to a boil over medium heat, stirring only to dissolve the sugar, then stop stirring and let it cook until it turns a deep amber color, about 5–8 minutes. Remove from heat.
- While the sugar cooks, warm the heavy cream with the split vanilla bean in a small pot until just below a boil, then lower the heat to keep it warm.
- Slowly pour the warm cream into the amber sugar syrup. The mixture will foam and bubble vigorously—whisk until smooth. Stir in the lemon juice and let cool for 10 minutes.
- Add the butter one tablespoon at a time, whisking after each addition until fully incorporated and glossy. Cool completely before using. The caramel keeps in an airtight container in the refrigerator for up to one month.
Brownies
- Preheat the oven to 350°F (175°C). Butter and line a 9-by-13-inch metal baking dish with parchment paper.
- Melt the butter in a small saucepan over low heat. Remove from heat and add the chopped chocolate, stirring until smooth. If needed, return to low heat briefly to finish melting. Let cool.
- Sift the flour and cocoa powder together and set aside.
- In a mixing bowl, combine the eggs, brown sugar, granulated sugar, salt, and vanilla. Beat on high speed with a whisk attachment until the mixture is thick, pale, and falls from the beater in a ribbon—about 4–5 minutes.
- Gently fold the cooled chocolate into the egg mixture with a rubber spatula. Then fold in the sifted flour and cocoa powder quickly but gently to avoid deflating the batter.
- Pour the batter into the prepared pan and smooth the top. Bake until the surface is slightly cracked and still soft to the touch, about 25 minutes. Cool completely on a wire rack before topping.
Caramel Cream and Assembly
- In a large bowl, combine the mascarpone and heavy cream. Beat on medium speed until just combined, about 30 seconds.
- Add the sugar, salt, and vanilla bean paste. Continue beating on medium until soft peaks form—watch closely; stop when the mixture is still very soft, as it will firm up in the refrigerator.
- Fold most of the prepared caramel into the mascarpone cream, reserving about 1/4 cup for drizzling.
- Spread the caramel cream evenly over the cooled brownies with a spatula. Drizzle the reserved caramel over the top to create swirls or a decorative pattern.
- Chill in the refrigerator for 1–2 hours until set. Slice and serve chilled or at room temperature.
Notes
Caramel recipe adapted from Tartine Bakery. Store leftover brownies in the refrigerator; the caramel cream sets best when chilled. If the cream becomes over-whipped and grainy, chill briefly to firm up before spreading.
