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Chocolate Brownies with Caramel Fleur de Sel Swirl

Whomever first thought it was a good idea to marry chocolate, caramel, and sea salt deserves a hug. A HUGE HUG. Even a kiss. And some kind of foodie award. These brownies are amazing! They’re chewy and cakey (think box mix texture), sweet, gooey, and salty. In one word: PERFECT.

Make these now. You won’t regret it!

Note: If you prefer your brownies dense and fudgy, use this recipe [1] and make sure to double the amount of caramel and sea salt.

Photos of the process here [2].

4 squares unsweetened chocolate (4 ounces)
1 cup unsalted butter
2 cups granulated sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)
5.5 ounces thick caramel sauce (I used Smuckers hot caramel topping)
3/4 teaspoon flaked sea salt


  1. Heat oven to 350 degrees. Butter a 9-by-13-inch pan.
  2. Melt chocolate and butter over low heat in a large saucepan. Beat in sugar and eggs.
  3. In a small bowl, stir together the flour, baking powder and salt. Stir dry ingredients into the chocolate mixture. Stir in nuts, if using.
  4. Pour half the brownie batter into the prepared pan. Drop half of the caramel sauce over the batter in dollops.
  5. Swirl into the batter. Sprinkle with 1/4 teaspoon flaked sea salt. Pour the remaining batter over the caramel and spoon the remaining caramel sauce in dollops over the top. Swirl into the batter and sprinkle the remaining 1/2 teaspoon flaked sea salt over the top.
  6. Bake 30 to 35 minutes or until the top has a dull crust and a slight imprint remains when touched lightly. Cool slightly and cut into squares.

Recipe adapted from OregonLive.com [3].