Sinful Salted Caramel Double Chocolate Brownies

Caramel and chocolate? Yes please.  There are just so many great things that come from the holy matrimony of those two decadent ingredients.  I mean really, who doesn’t love a Rolo from time to time? You don’t have to ask me twice if I want chocolate, and frankly I curse Trader Joe’s for introducing me to their fleur del sel  caramel sauce.  I hide it in the back of my pantry so I won’t get in to it with a spoon (and maybe a piece of chocolate) (this is where I hide in a dark corner).  Yummy, just plain yummy.

Here comes the Salted Caramel Double Chocolate Brownie!  I used my ‘cheater’ method this time because I was curious if they would turn out just as nice as a homemade version.  Seriously though…. these brownies knocked it out of the park!  We all tasted and I think everyone had the same reaction.. eyes closing.. ‘holy crap that’s good!’

Salted Caramel Double Chocolate Brownie


2- boxes of Duncan Hines Chewy Fudge Brownie mix

6- Eggs (room temp)

1/2 Cup- Water (room temp)

1 Cup- Canola Oil (or vegetable)

1 tsp Vanilla Extract

Pinch of Salt

4 Chocolate Bars (which ever brand you prefer, I used Hershey (the normal size))

1 jar of Trader Joe’s Fleur de Sel Caramel Sauce (you’ll need about 1/4- 1/2 of the jar depending on your love of caramel)

1 Cup of Chocolate Chips


Preheat your oven to 350.

Empty your boxes and pinch of salt into a very large mixing bowl (I used my stand mixer) quickly whisk to incorporate the salt and break up any lumps.  In a separate bowl, add all of your wet ingredients (eggs, oil, water, vanilla). THIS IS IMPORTANT! This step changed my brownies for life.  The room temp helps them to combine, not only together but then with your dry ingredients. Check out why here.  Add the wet mixture to your bowl and whisk on medium until combined. Scrape down your bowl, give it another whirl and that’s it.  Easy peasy.

In a 13×9 pan lined with parchment paper (I sprayed the paper with a light mist of cooking spray for extra insurance) pour in half of the mixture. Take your chocolate bars, crumble them up into chunks, and spread them over the mixture being careful to stay way from the edges.  Pour on the remaining mixture.

Bake for 40-45 minutes or until they are firm in the middle, and a knife comes out with just the melted chocolate and a few moist crumbs. Be careful not to over bake.  Burnt brownies are no bueno.

Allow to cool a good 1-2 hours because they are a double batch they are thick, and need extra cooling time.  Sprinkle the chocolate chips on top and give a generous drizzle of your caramel sauce. Place in a freezer for about 45 minutes.  This allows the cooling to complete and the caramel to set up so you can make cleaner cuts.

One of coolest tricks I’ve learned is the parchment paper lining.  Once these are cooled and removed from the freezer, you just pull the sides of the parchment paper up lifting the brownies out of the pan (and you have a much cleaner pan!). Place them on a cutting board with the paper, and gently cut (so not to cut the paper) into whatever size you please.

Now, if you want to bake your brownies from scratch, which I do when I have a bit more time, I have a go to recipe that is A-MAZ-ING. My favorite scratch brownie recipe from ‘Handle the Heat’ . Here is why I dig her recipe: she chooses melted chocolate over cocoa powder…the taste makes a difference, believe me!  Check out this gal’s blog while you’re at it, lot’s of really great recipes and tips!

I hope you enjoy these as much as we did!






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