1 rating

Salted Caramel Brownie Buttons


We all grew up on those wonderful brownies from a box. Those mixes are reliable standbys, delivering  chewy fudginess every time. Tastes do change as we grow up though. The nostalgia of old can tempt us but ultimately a grown-up version of childhood tastes is what we're searching for. This brownie delivers exactly that. It is not too sweet, has been jazzed up with chocolate chunks, and is finished off with a swirl of salted caramel. Best of all, you can own this deliciousness yourself - no boxed mix required! Depending on your mood, enjoy them with a glass of milk or a glass of wine. 


For the Salted Caramel

  • 1 cup sugar
  • 3/4 cups cream
  • 4 tablespoons butter
  • 1 teaspoon sea salt (fine)

For the Chewy Chunky Brownies

  • 1.25 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 3 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup olive oil
  • 6 ounces semi-sweet chocolate chopped into chunks


For the Salted Caramel


Heat the cream and keep it ready on the side.

In a pan on medium heat, pour in 1/2 the sugar. It will start to melt. Stir and add in the remaining half of the sugar.
It may look clumpy at first, but keep stirring and watch as the sugar turns into an amber caramel. Stir in the salt.
Stream in the warm cream carefully. Stir until everything is smooth again.
Remove from heat. Add in the butter. Mix until homogenous. Set aside until ready to use.


For the Chewy Chunky Brownies


With an electric mixer, or in the bowl of a stand mixer, whisk the eggs, vanilla, and sugar together until light and fluffy.
Sift together all dry ingredients.
Alternate adding the dry ingredients and the oil and incorporate while mixing on low speed. 
Add in the chopped chocolate.
The batter should be homogenous.

If making individual sized brownies, butter your molds well.  Spoon in the brownie batter to 1/3 full. Next, spoon in a dab of salted caramel. Top off with a layer of brownie batter, filling your mold 3/4 of the way full. Bake at 350˚F for 30 – 45 minutes, depending on the size of your molds. Cool then unmold. Drizzle or dab caramel dots on top.

If baking into squares:

Pour the mix into a buttered and parchment lined brownie pan.
With a spoon, add dollops of the salted caramel on the top. Using a knife’s tip or a toothpick, swirl it around.

Bake at 350˚F for 40 – 50 minutes, depending on your pan. 

Let it cool to room temperature before cutting. For cleaner cuts, refrigerate the brownies before cutting.