Salted Caramel Sheet Pan Brownies

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Fudgy brownies baked in a single sheet pan, layered with a homemade salted caramel sauce for a rich, decadent treat. This American-inspired recipe, ready in about 55 minutes, layers unsalted butter, bittersweet chocolate, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (2 sticks) unsalted butter
• 8 oz chopped bittersweet chocolate
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 cup for caramel sauce: granulated sugar
• 6 tbsp for caramel sauce: unsalted butter
• 1/2 cup for caramel sauce: heavy cream
• 1 tsp for caramel sauce: flaky sea salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment paper, leaving overhang for easy removal.
2. Step 2: In a medium saucepan over low heat, melt 1 cup (2 sticks) unsalted butter with 8 oz chopped bittersweet chocolate, stirring until smooth. Remove from heat and let cool slightly.
3. Step 3: Whisk in 1 1/4 cups granulated sugar, then add 3 large eggs one at a time, whisking well after each addition. Stir in 2 tsp vanilla extract.
4. Step 4: Sift together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt. Fold the dry ingredients gently into the chocolate mixture until just combined.
5. Step 5: Pour the batter into the prepared pan and smooth the surface with a spatula.
6. Step 6: To make the caramel sauce, heat 1 cup granulated sugar in a dry saucepan over medium heat, swirling occasionally until it melts into a deep amber liquid, about 6-8 minutes.
7. Step 7: Remove from heat and carefully whisk in 6 tbsp unsalted butter until melted. Slowly add 1/2 cup heavy cream, whisking continuously until smooth. Stir in 1 tsp flaky sea salt and let cool for 5 minutes.
8. Step 8: Drizzle the salted caramel sauce evenly over the brownie batter in the pan, using a knife to swirl it gently through the batter.
9. Step 9: Bake for 30-35 minutes, until a toothpick inserted near the center comes out with moist crumbs. Cool completely before cutting into squares.