Vanilla Bean Sea Salt Caramel Brownies
Indulge in the ultimate dessert experience with these luscious Vanilla Bean Sea Salt Caramel Brownies! Each decadent bite features rich, fudgy chocolate blended with swirls of velvety caramel, all topped off with a hint of flaky sea salt for that perfect sweet-salty balance. Get ready to elevate your brownie game and satisfy your cravings like never before!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Heat your cream to exactly 180°F before adding to the caramel because cooler cream will cause the sugar to seize and crystallize, while hotter cream creates dangerous splattering.technique180°F
- ✓Scrape vanilla bean pods into sugar and rub together for 2-3 minutes before cooking - the friction releases vanillin compounds and distributes oils evenly throughout the caramel base.ingredient2-3 minutes
- ✓Cook your caramel to the hard ball stage (250-260°F) then immediately remove from heat because carryover cooking will add another 10-15°F, reaching perfect chewy consistency.timing250-260°F
- ✓Use flaky sea salt with 0.5-1mm crystal size on top of brownies - smaller crystals dissolve too quickly while larger ones create unpleasant crunchy pockets.ingredient0.5-1mm crystal size
- ✓Line your brownie pan with parchment leaving 2-inch overhangs because caramel layer makes brownies extremely sticky and standard greasing won't provide enough release.equipment2-inch overhangs
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Vanilla Bean Sea Salt Caramel Brownies
Indulge in the ultimate dessert experience with these luscious Vanilla Bean Sea Salt Caramel Brownies! Each decadent bite features rich, fudgy chocolate blended with swirls of velvety caramel, all topped off with a hint of flaky sea salt for that perfect sweet-salty balance. Get ready to elevate your brownie game and satisfy your cravings like never before!
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Heat your cream to exactly 180°F before adding to the caramel because cooler cream will cause the sugar to seize and crystallize, while hotter cream creates dangerous splattering.technique180°F
- ✓Scrape vanilla bean pods into sugar and rub together for 2-3 minutes before cooking - the friction releases vanillin compounds and distributes oils evenly throughout the caramel base.ingredient2-3 minutes
- ✓Cook your caramel to the hard ball stage (250-260°F) then immediately remove from heat because carryover cooking will add another 10-15°F, reaching perfect chewy consistency.timing250-260°F
- ✓Use flaky sea salt with 0.5-1mm crystal size on top of brownies - smaller crystals dissolve too quickly while larger ones create unpleasant crunchy pockets.ingredient0.5-1mm crystal size
- ✓Line your brownie pan with parchment leaving 2-inch overhangs because caramel layer makes brownies extremely sticky and standard greasing won't provide enough release.equipment2-inch overhangs