Salted Caramel Ribbon Brownies

Sara Coleman

These decadent brownies feature a rich, fudgy chocolate base swirled with a homemade salted caramel ribbon, creating the perfect balance of sweet, salty, and indulgent. The crackly top and gooey center make them an unforgettable dessert for any occasion.

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Prep Time 25

Cook Time 35

Total Time 1

Servings 9 servings

Calories 420 kcal

Ingredients

0.75 cup unsalted butter melted and slightly cooled
1.5 cups granulated sugar
0.75 cup unsweetened cocoa powder
0.5 tsp salt
2 large eggs
0.5 cup all-purpose flour
1 cup granulated sugar for the caramel
0.25 cup water
0.5 cup heavy cream
3 tbsp unsalted butter for the caramel
1 tsp flaky sea salt plus extra for sprinkling

Notes

Storage: Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. The caramel will firm up when chilled. Make-ahead: The caramel sauce can be made 2 days ahead and stored covered in the refrigerator; gently reheat before using. For cleaner slices, chill the brownies for 30 minutes before cutting. Variations: Add 1/2 cup chopped toasted pecans to the batter, or substitute the sea salt with 1 tsp vanilla extract in the caramel for a classic version.