Salted Caramel SoChatti Brownies

Salted Caramel SoChatti Brownies

Who doesn’t love the salty and sweet combination of salted caramel and brownies? Make sure to try this baker tested dessert!


  • 1 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 2 ounces of water
  • 6 tablespoons unsalted butter (room temperature)
  • 1 cup heavy cream (room temperature)
  • ½ teaspoon of sea salt


Step 1. Assemble all of your ingredients. Once you start the caramel sauce, you have to make sure not to burn it.

Step 2. To start the caramel, pour the sugar in the middle of a heavy-bottomed saucepan with a lid. (Try to keep the sugar away from the sides to prevent crystallization of the sugar) Then add the cream of tartar and the water. Turn on the stove to medium-high heat, allow the sugar to start melting before stirring. Stir the sugar and water mixture until the mixture starts to boil. (Make sure to keep the sugar off the side of the pan as much as possible.)

Step 3. Stop stirring the caramel sauce. Place the lid on the pan for 5 mins without removing it. This will allow the steam in the pan to dissolve any sugar crystals on the side of the pan.

Step 4. Remove the lid from the pan. DO NOT STIR!  Allow the sugar and water mixture to boil until it turns a dark amber color. Remove from the heat.

Step 5. Gradually add the butter whisking until the butter is completely combined with the sugar. Then slowly pour the heavy cream into the pan while whisking.

Step 6. Add the sea salt and pour into a glass bowl or jar. Allow the caramel to cool to room temperature and store in fridge or use in the following brownie recipe. This recipe makes 1 cup of the sauce. (The sauce will last for up to 3 weeks in the fridge)


  • 1 cup unsalted butter
  • 2 1/4 cups granulated sugar
  • 1 1/4 cups Dutch-process cocoa
  • 1 teaspoon of baking powder
  • 1 teaspoon of sea salt
  • 1 teaspoons vanilla extract
  • 4 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 cup SoChatti
  • 3/4 cup salted caramel sauce


Step 1. Preheat oven to 350 degrees and grease a 12 inch cast iron skillet or a 9 x 13 inch pan.

Step 2. In a saucepan over low heat the butter and the sugar. Stir until the starts to dissolve. Remove from the heat. Then add the cocoa powder, baking powder, sea salt and stir to combine.

Step 3. Add the eggs and the vanilla, stir to combine.

Step 4. Add the flour and SoChatti to the saucepan mixture and stir gently to combine. Pour into the prepared skillet/pan and spread evenly.

Step 5. Pour over 3/4 cup of the salted caramel sauce. Take a butter knife and gently swirl the caramel into the brownie mixture.

Step 6. Bake the brownies until they are set (25-35 minutes). Cool the brownies completely before cutting and serving with ice cream and the left-over salted caramel sauce.


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