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Connie’s Caramel-Stuffed Sea Salt Brownies

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These devilishly good Caramel-Stuffed Sea Salt Brownies layer caramel and brownies with a sheet of salted milked chocolate on top. They look and taste impressive, yet they’re easy to make and perfect for serving at any party or celebration!

Several square-cut Connie's caramel-stuffed sea salt brownies are scattered across a brown wood table.

I am always on the hunt for a new and interesting brownie and recently I found it while paging through my absolutely favorite cookbook Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever.

I have had this book for years and have made many recipes from it, some of which I have shared here before they were gobbled up, but I have never made these caramel-stuffed brownies. I am not sure if that was a good thing or a bad thing because they are so good that I wanted to eat the entire pan! 

If you love baking, and you love brownies you need to get a copy of this book. If you get yourself a copy and you make something please come back and share your recipe!

Why you’ll love Connie’s Caramel-Stuffed Sea Salt Brownies

  • Super rich and decadently delicious with just enough salt to balance the sweetness
  • They look like they came straight out of a magazine and are sure to wow
  • Perfect combination of two classic flavors – chocolate and caramel
  • Uses store-bought caramel candies to simplify the prep!

Ingredients

For the caramel layer:

For the brownie batter:

For the glaze:

  • Canola oil
  • Milk chocolate chips

For garnish:

  • Maldon flaked Sea Salt
A single Connie's caramel stuffed sea salt brownie is sitting on an Architectural Digest magazine along with a colorful cup and saucer.

How to Make Connie’s Caramel-Stuffed Sea Salt Brownies

This recipe is originally from Connie Weiss.

For the caramel layer:

  1. Place the cream and the butter in a 2 quart sauce pan, begin the melt the mixture.
  2. Add the unwrapped caramels to the saucepan.
  3. Cook the mixture over medium-low heat, stir occasionally with a rubber spatula, until the caramels are completely melted and smooth.
  4. FINISH the caramel layer when the brownie base is in the oven.

For the brownies:

  1. Make sure the oven rack is in the middle of the oven and preheat oven to 350.
  2. Prepare a 9 x 13″ baking pan with heavy duty aluminum foil and then lightly grease the foil lined pan.
  3. Cut the butter into 1″ pieces and place in a heavy saucepan.
  4. Be sure to melt the butter on the lowest setting.
  5. While the butter is melting, chop the unsweetened chocolate and add it to the melted butter along with the 60% chocolate chips.
  6. Whisk until melted and smooth, then turn off the heat and leave the saucepan on the burner while you continue with the rest of the recipe.
  7. In a large bowl lightly whisk the eggs.
  8. Place the sugars and salt in a small bowl and then add to the eggs until just incorporated.
  9. Briefly whisk the chocolate and then gradually whisk it into the egg mixture until just combined.
  10. Briefly whisk in the vanilla.
  11. Place the flour and the baking powder in the small mixing bowl, whisk to combine.
  12. Sift through a strainer directly over the chocolate batter.
  13. Stir in with a spatula until just combined.
  14. Pour half of the brownie batter into the prepared pan.
  15. Spread evenly with a small offset spatula.
  16. Bake for 15 minutes or until a toothpick comes out clean.
  17. While the base is baking make the rest of the caramel.
  18. Once the caramels are completely melted and smooth, sift the flour over the top and stir well.
  19. Remove from heat and add the vanilla. Stir well.
  20. Pour the cooked caramel over the HOT brownie base immediately after it comes out of the oven, spread with a spatula.
  21. Dollop the remaining brownie batter over the top and carefully spread over the caramel mixture.
  22. Return to the oven and bake an additional 20 minutes.
  23. Let cool for 15 minutes then glaze.

For the glaze:

  1. Bring a medium saucepan of water almost to a boil.
  2. Combine the chocolate and canola oil in a bowl that will fit over the saucepan to form a double boiler.
  3. Once water comes to a boil remove from the heat and place the bowl over the top.
  4. Stir with a spatula until the mixture is smooth.
  5. Once smooth pour over the brownies, smooth in an even layer.
  6. Sprinkle with sea salt.
  7. Let sit for 30 minutes at room temperature.
  8. Refrigerate for at least 8 hours.
  9. Remove brownies from pan, cut and enjoy.
A closeup view of two Connie's Caramel-stuffed sea salt brownies showing a creamy caramel layer between two fudgy brownie layers with a milk chocolate glaze and a sprinkle of flaky sea salt on top.

Tips & Variations

  • Switch out the glaze. Try a layer of dark or bittersweet chocolate.
  • Add some espresso. A pinch of espresso powder in the brownies and frosting will elevate the chocolate flavor.
A closeup view of several layered Connie's Caramel-stuffed sea salt brownies with a layer of caramel in between two brownie layers topped with milk chocolate glaze and a sprinkle of sea salt sitting on a wood table.

Storage

These brownies are best stored in the refrigerator, covered for up to 5 days.

More Brownie Recipes

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Several square-cut Connie's caramel-stuffed sea salt brownies are scattered across a brown wood table.

Connie’s Caramel-Stuffed Sea Salt Brownies

These devilishly good Caramel-Stuffed Sea Salt Brownies layer caramel and brownies with a sheet of salted milked chocolate on top. They look and taste impressive, yet they're easy to make and perfect for serving at any party or celebration!
Print Recipe

Ingredients

For the caramel layer:

  • 1/3 cup heavy whipping cream plus 1 teaspoon
  • 2 TBSP unsalted butter
  • 2 TBSP bleached all purpose flour plus 1 teaspoon
  • 12 ounces Kraft America’s Classic Caramels (about 43 caramels)
  • 1 teaspoon pure vanilla extract

For the brownie batter:

  • Vegetable shortening for the pan
  • 2 sticks unsalted butter
  • 3 ounces unsweetened baking chocolate
  • 1 cup 60% cocoa bittersweet chocolate chips
  • 4 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 packed cup light brown sugar
  • ¾ teaspoon salt
  • 1½ teaspoons pure vanilla extract
  • 1 cup bleached all purpose flour
  • ½ teaspoon baking powder

For the glaze:

  • 3½ teaspoons canola oil
  • ¾ cup milk chocolate chips plus 1 tablespoon

For the garnish:

  • 1-2 teaspoons Maldon flaked Sea Salt

Instructions

For the caramel layer:

  • Place the cream and the butter in a 2 quart sauce pan, begin the melt the mixture.
  • Add the unwrapped caramels to the saucepan.
  • Cook the mixture over medium-low heat, stir occasionally with a rubber spatula, until the caramels are completely melted and smooth.
  • FINISH the caramel layer when the brownie base is in the oven.

For the Brownies:

  • Make sure the oven rack is in the middle of the oven and preheat oven to 350.
  • Prepare a 9 x 13″ baking pan with heavy duty aluminum foil and then lightly grease the foil lined pan.
  • Cut the butter into 1″ pieces and place in a heavy saucepan.
  • Be sure to melt the butter on the lowest setting.
  • While the butter is melting, chop the unsweetened chocolate and add it to the melted butter along with the 60% chocolate chips.
  • Whisk until melted and smooth, then turn off the heat and leave the saucepan on the burner while you continue with the rest of the recipe.
  • In a large bowl lightly whisk the eggs.
  • Place the sugars and salt in a small bowl and then add to the eggs until just incorporated.
  • Briefly whisk the chocolate and then gradually whisk it into the egg mixture until just combined.
  • Briefly whisk in the vanilla.
  • Place the flour and the baking powder in the small mixing bowl, whisk to combine.
  • Sift through a strainer directly over the chocolate batter.
  • Stir in with a spatula until just combined.
  • Pour half of the brownie batter into the prepared pan.
  • Spread evenly with a small offset spatula.
  • Bake for 15 minutes or until a toothpick comes out clean.
  • While the base is baking make the rest of the caramel.
  • Once the caramels are completely melted and smooth, sift the flour over the top and stir well.
  • Remove from heat and add the vanilla. Stir well.
  • Pour the cooked caramel over the HOT brownie base immediately after it comes out of the oven, spread with a spatula.
  • Dollop the remaining brownie batter over the top and carefully spread over the caramel mixture.
  • Return to the oven and bake an additional 20 minutes.
  • Let cool for 15 minutes then glaze.

For the glaze:

  • Bring a medium saucepan of water almost to a boil.
  • Combine the chocolate and canola oil in a bowl that will fit over the saucepan to form a double boiler.
  • Once water comes to a boil remove from the heat and place the bowl over the top.
  • Stir with a spatula until the mixture is smooth.
  • Once smooth pour over the brownies, smooth in an even layer.
  • Sprinkle with sea salt.
  • Let sit for 30 minutes at room temperature.
  • Refrigerate for at least 8 hours.
  • Remove brownies from pan, cut and enjoy.
Course: Dessert
Cuisine: American
Keyword: caramel stuffed brownies, Connie’s Caramel-Stuffed Sea Salt Brownies, sea salt caramel brownies

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