Sweet & savory country cooking from my table to yours!


Salted Caramel Brownies


Ya know, I use to think I was a “Vanilla only”  fan, with the exception of Cocoa Fudge.  I never did care for brownies from a box or cheap chocolate.  However, I’ve come to realize something over the past couple of years.  The more I come up with chocolate recipes for all of my chocoholic friends, the more I’ve started liking chocolate.  Well… that should actually be “past tense” now.  Why you ask?  Because after I created this recipe for deep dark fudgy brownies marbled with caramel and a sprinkling of kosher salt, I have fallen deeply for deep dark chocolate.  Yes I love chocolate!!

When I created this recipe, I knew that I wanted a deep dark fudgy brownie, made from good quality chocolate.  I went straight for a bar of Ghirardelli 60% cacao chocolate and some Hershey’s cocoa.  I decided I wanted to add some good rich caramel and a little salt, so that’s just what I did.  I cooked a can of that wonderful Sweetened Condensed Milk for a couple of hours, until it turned into a delicious rich caramel.  Next, I swirled it into that deep dark chocolate and topped it with lots of pecans and a sprinkling of kosher salt.  

Story short…I had to make these twice this past week, and I have never heard OMG so many times in one week.  Now I have to make them again for a Halloween party.  The sad thing is…I want to keep making them, because I want to keep eating them too.  

I’m so confused right now.  I really do love you Vanilla!  I promise to make something Vanilla soon…

Well anyhow, here’s how I made these sinfully delicious bites of OMG!!!


Okay, the first thing I did was cook a can of Sweetened Condensed Milk.  Yep…for any of you that have never done this, it’s so easy and I’ve done it for years.  It doesn’t matter if you use the cans with a pull tab on top or not.  They will not explode.  I’ve used the cans with tabs many times.  I’ve never had one explode.  Well anyhow…I did this step the day before making the brownies.  I peeled the paper from the can and placed the can in a large pot of water.  I cooked it in the hot water for about two hours, making sure the can of milk was covered with water at all times…


After a couple of hours I removed the can of milk from the water.  I let it set on my counter top for about an hour to cool and placed it in my refrigerator until the next day when I made my brownies…


This is what the cooled caramel looks like…Yummylicious!!  (I like to make up words).  Note:  Never open the can until it has completely cooled.  If you open the can while it is hot, the milk will run over the top and everywhere…


Okay, when I got ready to make the brownies, the first thing I did was cut a long piece of parchment paper the width of my pan and long enough to go up and over the sides of the pan.  By the way, I used a 9″ x 9″ square pan.  Next, I rubbed a tiny bit of butter on the pan to hold the paper in place.  I placed the paper inside of the pan and up and over the sides.  I buttered the paper and the two exposed sides of the pan and sprinkled the paper and insides of the pan with cocoa and set it aside…


Next, I opened a bar of good chocolate…I used Ghirardelli 60% Bittersweet chocolate…


Then I melted 2 sticks of butter in a bowl and got it very hot.  I broke the chocolate into pieces and dropped it into the butter and let it set…


The next thing I did was whisk together some Hershey’s cocoa, flour, Kosher salt and cinnamon in a bowl…


I stopped and whisked together the melted chocolate and butter…


Then I added some sugar, eggs and vanilla…


Followed by the dry ingredients…


And I mixed everything together really well…


Then I spread the chocolate batter into my prepared pan…


And I used a large spoon and dropped large dollops of caramel all over the batter…


And I used a wooden skewer to swirl the caramel into the chocolate…


And lastly, I scattered a cup of pecan pieces all over the top, followed by a sprinkling of Kosher salt…


I baked them until a toothpick inserted into the brownie part, came out with moist crumbs.  This took about one hour and ten minutes.  I let them set for about fifteen minutes and grabbed the edges of the paper and lifted the brownies out of the pan…

Make these once and you’ll make them over and over.  I promise! Just make sure you eat one before serving them or you won’t get one…


Cindy @ My Country Table



Salted Caramel Brownies

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 85
  • Yield: 18


A fudgy double chocolate brownie, marbled with a rich creamy caramel and topped with a sprinkling of pecans and kosher salt.


  • 1 can Sweetened Condensed Milk
  • 2 sticks real butter
  • 1 bar, 4 ounces, Ghirardelli Bittersweet Chocolate, 60% Cacao
  • 4 eggs
  • 2 cups sugar
  • 2 teaspoons pure Vanilla extract
  • 1/2 cup flour
  • 1/4 teaspoon cinnamon
  • 1 1/4 teaspoons Kosher salt, divided
  • 1 1/8 cups Hershey’s cocoa
  • 1 cup pecan pieces


For the Caramel

  1. Cook the caramel one day prior to making the brownies. Peel the paper label from the milk and place the can in a large pot. Cover with at least two inches of water and cook for two hours, making sure there is water covering the can of milk at all times. Allow the can of milk to cool for about an hour and place it in a refrigerator until ready to use. Cool completely before opening or it will explode.
  2. Preheat oven to 325 degrees.
  3. Cut a piece of parchment paper the width of a 9″ x 9″ square baking pan, and long enough to hang over both sides of the pan. Place a small dab of butter on the bottom and two sides where the paper will be to hold the paper in place. Line the pan with the paper. Butter the sides of the pan and all of the paper on the inside of the pan. Sprinkle the sides and surface with cocoa powder.
  4. In a medium bowl, combine the flour, cinnamon, cocoa and 3/4 teaspoon of the salt.
  5. Melt the butter in a small bowl until it is melted and very hot. Break the bar of chocolate into pieces and drop it into the melted butter. Let chocolate and butter set for two to three minutes until the chocolate is beginning to melt and whisk the two together.
  6. In a large mixing bowl, combine the butter chocolate mixture, sugar, eggs and vanilla. Mix on medium-low speed for about one minute to combine. Add the dry ingredients and mix on low speed just long enough to incorporate the dry ingredients. Do not over mix. Spread the batter evenly in the prepared pan.
  7. Place large dollops of the caramel over the top of the chocolate batter. Use a skewer or knife to swirl it into the batter. Scatter one cup of broken pecan pieces over the surface, followed by the remaining 3/4 teaspoon of Kosher salt.
  8. Bake anywhere from 1 hour to 1 hour and 10 minutes, depending on oven and until a toothpick inserted into the brownie part, (not the caramel), comes out with moist crumbs on it but not clean. Do not over bake.
  9. Allow pan to set for about 15 minutes. Run a knife along the two insides of the pan where there is no paper. Holding the ends of the paper, gently lift the brownies out of the pan and onto a wire rack to finish cooling. For perfect slicing, place the brownies in a refrigerator first until they are very cold.
  10. Store brownies in an airtight container.


  • Bake time varies between 60 and 70 minutes, depending on your oven.
  • Cook time does not include cooking the milk, which takes 2 hours.
  • These brownies are very rich and best cut into smaller bars. Cut them into 9 bars and then cut each bar in half.
  • These are perfect to serve as brownie bites at a party. Cut each one in half again and place them in tiny muffin papers.