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5 from 7 votes

Caramel Brownies

Salted caramel brownies (flourless too!)
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American, chocolate
Servings: 20 brownies


  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups cocoa powder
  • 2 teaspoons instant espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup caramel sauce
  • 1/4 teaspoon fleur de sel or another kind of sea salt


  • Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan or line with parchment paper. 
  • Combine the sugars and oil and beat until well combined. 
  • Add in the eggs and whisk together. 
  • Mix the vanilla and espresso powder together until the coffee powder is dissolved and add to the egg/sugar/oil mixture. Beat for about two minutes. 
  • Stir in the cocoa and salt and blend until smooth. Pour into prepared pan and bake about 25 minutes
  • Pour caramel sauce over the top of the brownie batter and swirl with a knife. Top with sea salt.
  • Bake about 25-30 minutes until top is set (will be still slightly jiggly) but will set up after baking. 


  • Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes before you begin baking.
  • These brownies are best if you use quality cocoa. With a 1 1/2 cups of cocoa powder, its worth investing in a quality brand.
  • You can make your own homemade caramel sauce or use store bought to save yourself a few minutes.
  • Be sure to not over bake these. The brownies will appear not done when the timer goes off, but don't worry they will set up when they will cool.
  • I suggest lining your pan with parchment paper if you can, because these brownies will be a bit harder to remove if using just cooking spray. 
  • Adapted from Yammie's Gluten Freedom