Introduction

These sea salt caramel brownies are a decadent treat combining rich chocolate, smooth mascarpone cream, and homemade salted caramel. The perfect balance of sweet and salty makes them irresistible for any dessert lover.

The image shows a rectangular brownie cut into nine pieces, with one piece missing on the front right corner. The brownie has a rich dark brown base layer with a dense, moist texture. On top is a thick cream-colored frosting layer, smoothly spread and swirled with a glossy caramel sauce that creates a marbled pattern with flowing curves of golden brown and light cream. The dessert sits on white parchment paper over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sea Salt Caramel:

⅔ cup heavy cream
¼ vanilla bean
1¼ cup granulated sugar
¼ cup water
¼ teaspoon salt
2 tablespoons light corn syrup
¾ 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)
¼ cup granulated sugar (50 g)
¼ teaspoon salt
2 tablespoons vanilla bean paste

Brownies:

1 cup salted butter (227 g)
14 ounces 70% bittersweet chocolate, coarsely chopped
½ 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

Step 1: Make the caramel. In a medium pot, combine sugar, water, salt, and corn syrup in a pan larger than the mixture as it will bubble up to about four times its volume. Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook without stirring until the mixture turns amber, about 5 to 8 minutes. Remove from heat.
Step 2: While the sugar cooks, pour the heavy cream into a small pot. Split and seed the vanilla bean, then add it to the cream. Heat over medium-high until just under a boil. Reduce heat and keep warm.
Step 3: Slowly pour the warmed cream into the amber syrup. It will boil vigorously at first, then simmer. Whisk until smooth. Add lemon juice and let cool for 10 minutes.
Step 4: Add butter, one tablespoon at a time, whisking constantly after each addition. Cool and refrigerate if not using immediately. Caramel keeps well in an airtight container refrigerated for up to 1 month.
Step 5: Prepare brownies. Preheat oven to 350°F. Butter and line a 9×13-inch metal baking dish with parchment paper.
Step 6: Melt butter in a small saucepan over low heat. Remove from heat, add chopped chocolate, and stir until melted. If needed, return to low heat briefly to finish melting. Set aside to cool.
Step 7: Sift flour and cocoa powder into a small bowl. Set aside.
Step 8: In a medium bowl, combine eggs, both sugars, salt, and vanilla. Using a mixer on high speed, beat until the mixture thickens and pales, about 4 to 5 minutes. It should fall in a wide ribbon that folds back on itself.
Step 9: Fold cooled chocolate mixture into the egg mixture with a rubber spatula.
Step 10: Quickly but gently fold in the flour and cocoa powder mixture to avoid deflating the batter.
Step 11: Pour batter into the prepared pan and smooth the top. Bake until edges are set and the top is slightly cracked but soft to the touch, about 25 minutes.
Step 12: Let brownies cool completely on a wire rack before adding the topping.
Step 13: For the cream topping, in a large bowl, combine mascarpone and heavy cream. Beat on medium speed about 30 seconds until combined.
Step 14: Add sugar, salt, and vanilla bean paste. Continue beating on medium speed until soft peaks form, about 30 seconds. Watch carefully to avoid overmixing, which can cause graininess.
Step 15: Fold in most of the caramel, reserving about ¼ cup for drizzling.
Step 16: Spread the caramel cream evenly over the cooled brownies. Drizzle reserved caramel on top.
Step 17: Refrigerate for 1 to 2 hours until the topping sets before serving.

Tips & Variations

Use high-quality bittersweet chocolate for the best rich flavor in your brownies.
For a quicker caramel, you can substitute store-bought salted caramel sauce, but homemade adds unbeatable depth.
To make the recipe egg-free, try substituting eggs with a commercial egg replacer, but texture may be different.
If you prefer a firmer topping, chill the mascarpone and cream beforehand for better whipping results.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. The caramel cream topping keeps best chilled. To serve, let the brownies sit at room temperature for 15 minutes to soften slightly. Avoid freezing as the texture of the cream topping may be affected.

How to Serve

A close-up of a square brownie cut into smaller pieces, each piece topped with two layers: the bottom layer is dark brown and rich, the top layer is creamy beige with caramel-colored swirls creating a marbled pattern that looks smooth and glossy. A woman's hand is gently holding one piece at the top left, showing the thickness of the brownie. The brownies are placed on a white marbled surface, with soft light highlighting the shiny caramel swirls and some small salt flakes sprinkled on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramel in advance?

Yes, the sea salt caramel can be made up to a month ahead and refrigerated in an airtight container. Warm it gently before using if it firms too much.

How do I know when the brownie is done?

The top should have slight cracks and feel soft but not wet when touched. Insert a toothpick to check; it should come out mostly clean with a few moist crumbs.