Sea Salt Caramel Brownies Recipe -
Sea Salt Caramel Brownies Recipe

Sea Salt Caramel Brownies

Recipe by  

"Want to take your brownies from hum drum to WOW? All it takes is a simple caramel sauce and a sprinkle of Morton® Coarse Sea Salt added to your favorite boxed brownie mix. You will reach for this quick and easy brownie recipe again and again!"

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Ingredients Edit and Save

Original recipe makes 16 brownies Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Heat oven and prepare brownie mix as instructed on the box. After placing brownie mix in an 8 x 8 baking pan, set aside.
  2. Make caramel sauce as instructed below, then drizzle sauce on top of brownie batter.
  3. Bake brownie batter as instructed on package. Remove brownies from oven.
  4. Sprinkle with Morton Coarse Sea Salt. Cool brownies before cutting.
  5. Caramel Sauce: Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. Whisk until caramel mixture is smooth and thoroughly combined.
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  • ©2013 Morton Salt, Inc.

Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2013

This recipe is so delicious! The only thing I changed was that I used around 2 TBS of heavy cream instead of milk and I melted it together with the caramels on the stovetop instead of the microwave. Our caramel is not too chewy. I will definitely make these again!

Most Helpful Critical Review
Nov 06, 2013

These are kind of weird......If you don't eat them hot, they could crack your teeth. The thing I didn't like, is after microwaving the caramel, it doesn't just smoothly pour on. It is clumpy and blobs on the brownies. There is no uniformity to how it pours on. They tasted good, but the lumpy, hard caramel was kind of hard to eat. The saving grace was the salted caramel. The flavors were good, but it doesn't quite work. One reviewer suggested melting the caramel with cream, that would be better, I think. Also, after melting the caramel, the bowl was soooo hard to wash. If you run into that problem, pour some boiling water in the bowl to get the hard caramel off.


19 Ratings

Oct 17, 2013

I followed the recipe to a tee with the exception of all I had on hand was a box of brownie mix for a 9 x 13 pan. I followed the brownie mix recipe, then the rest of the above recipe. Before 28 minutes was up, the edges were crispy and the middle very soft. Once they cooled imagine our surprise when we cut into the brownies and tried to get them out of the pan and discovered all the caramel had sunk to the bottom! They were as mess to get out and had to scrape the caramel off the bottom of the pan to get any. They were not done enough in the middle but too done on the outside. Once was enough for me!

Oct 21, 2013

YUMMMMM!!! These brownies are so incredible that I actualy prefer them over regular brownies. I followed the recipe exactly and they came out perfectly so I don't know why people had issues. My only guess is make sure you do not overheat your caramel (should be able to easily stur and pour it when its ready). DO NOT forget to add the milk to your caramels. This makes it much creamier, easier to handel and will make it an easier consistency to eat. Also, make sure your brownie batter is already spread in your pan, and then lightly drizzle the caramel sauce on top (do not mix in, or pour in before the batter is in your pan). These make an incredibly impressive dessert that looks like you slaved over them for hours. Nobody would ever guess its just a spruced-up box mix!

Oct 22, 2013

Made this the other day , using the recipe for Best Brownies ( found on this site ) , instead of a boxed mix . Sprinkled less salt on top than called for . Easy to do , and tasted good . I would make this again .

Oct 18, 2013

Delicious and decadent. I followed the recipe except for adding 1/2 tsp of espresso powder which I think always improves boxed brownie mixes. This is better slightly warm as the caramel gets very sticky when completely cool. The addition of coarse salt is brilliant.

Apr 05, 2014

This is a very good recipe and everyone in my family loves these. I think the recipe should be more specific about the milk. To solve the caramel issue, use HEAVY CREAM to melt the caramels into sauce. If you don't have cream, use WHOLE MILK (2% or less fat milk has TOO MUCH water that will just cook away during baking, making the caramels hard and chewy).

Dec 19, 2013

GREAT - with a little adjustment! Made 2 batches. First had the problem with caramel sinking and getting way too chewy on the bottom but crumbly on top. To correct the problem, we baked the brownie mix alone for 5 minutes, removed from oven and added the caramel, and then continued to bake for the rest of the time. They were perfect! SO GOOD!


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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