Triple Chocolate Salted Caramel Brownie Bars with Hazelnuts Tips, FAQ & printable recipe

Tips for success

Chill the slab in the refrigerator for 30 minutes before cutting if you want the cleanest edges. The cold chocolate and caramel firm up and slice without dragging, and the bars hold their shape on the plate.

Warm your knife under hot water and wipe it dry between each cut. This keeps the caramel and white chocolate from sticking to the blade and leaves neat, sharp edges on every bar. Cut the slab into 16 rectangles for uniform portions that are easy to serve and store.

Variations

• Peanut butter swirl: Stir two tablespoons of smooth peanut butter into the caramel sauce before swirling it over the batter. The peanut butter adds a nutty, salty note that pairs well with the chocolate and caramel, creating a richer, layered bar.
• Pecan version: Replace the hazelnuts with toasted pecans, chopped to the same size. Pecans bring a buttery, slightly bitter flavor that complements the dark chocolate and softens the sweetness of the milk chocolate and caramel.
• Semisweet chocolate: Use semisweet chocolate for grating in place of milk chocolate for a less sweet, more intense bar. The grated shavings still melt into fine streaks, and the overall flavor becomes deeper and more bittersweet.
• Espresso boost: Add one teaspoon of instant espresso powder to the dry ingredients. The coffee enhances the cocoa and makes the chocolate taste richer, without making the bars taste like coffee.

Storage and make-ahead

Fridge

Refrigerate covered in an airtight container for up to five days, bringing the bars to room temperature before serving for the best texture.

Freezer

Wrap individual bars tightly in plastic wrap and freeze in a sealed container for up to two months. Thaw in the refrigerator overnight before serving.

Reheat

Warm a bar for 10 to 15 seconds in the microwave to soften the caramel and chocolate, then serve immediately with a fresh sprinkle of flaky sea salt.

Store the cooled bars in an airtight container at room temperature for up to three days. Layer them between sheets of parchment paper so the caramel does not stick. Keep the container away from heat and direct sunlight, which can soften the white chocolate and make the caramel tacky.

If your kitchen runs warm, refrigerate the bars instead and let them sit at room temperature for about 15 minutes before serving so the texture softens back to fudgy. Avoid stacking bars without parchment, as the caramel and chocolate can bond and tear when separated.

These bars can be made a day ahead, which often improves their texture as the flavors settle. Bake the slab, let it cool fully, and store it covered at room temperature overnight. Cut the bars and add the flaky sea salt just before serving so the salt stays crisp on top and the caramel drizzle stays glossy.

Drizzle any extra caramel sauce on the plate or over the bars right before you serve them. Making them in advance also frees you from timing the cool-down on the day you serve them.

Serving ideas

Serve the bars at room temperature or slightly chilled, plated with a little caramel sauce running down the sides of each square. A small sprinkle of flaky sea salt on top gives a clean, bright contrast to the sweetness and enhances the caramel flavor.

They pair well with coffee, milk or a glass of cold brew, and they make a rich finish after a light dinner. For a gathering, arrange them on a flat platter in neat rows so guests can easily see the layers of chocolate, hazelnut and caramel.

For a more dramatic presentation, warm a small amount of caramel sauce and spoon it onto each plate before setting the bar on top. Add a few extra chopped hazelnuts for crunch around the edge of the plate.

Serve with lightly whipped cream if you like extra richness, though the bars are already dense and satisfying on their own. Keep the portions modest, since these bars are intensely chocolatey and sweet, and a single bar is usually enough for most guests.

Frequently asked questions

Recipe card

Triple Chocolate Salted Caramel Brownie Bars with Hazelnuts

Prep 30 minCook 30 minRest 2 hTotal 3 hServes 16

Ingredients

• 4 oz dark chocolate, chopped
• 1/2 cup soft caramel pieces, chopped
• 1/2 cup hazelnuts, chopped
• 2 oz milk chocolate, for grating
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp fine salt
• 2 oz white chocolate, chopped
• 1/3 cup caramel sauce
• flaky sea salt for serving

Instructions

1. Chop the dark chocolate, caramel pieces and hazelnuts on a wooden cutting board. Grate the milk chocolate over a box grater so fine shavings fall onto the board, then set everything aside.
2. Heat the oven to 350°F (175°C). Line an 8-inch metal baking pan with parchment paper, leaving overhang on two sides so you can lift the slab out later.
3. Melt the butter and stir in the sugar. Whisk in the eggs one at a time, then the vanilla. Fold in the flour, cocoa powder and salt until just combined.
4. Fold the chopped dark chocolate, grated milk chocolate, caramel pieces and half of the hazelnuts into the batter. Spread the batter evenly into the lined pan.
5. Scatter the chopped white chocolate over the batter. Drizzle the caramel sauce on top and swirl it with a knife or skewer. Press in the remaining hazelnuts and bake for 28 to 32 minutes, until the top looks set and a toothpick inserted in the center comes out with moist crumbs.
6. Cool the pan on a wire rack for at least 2 hours until the slab is firm. Lift the brownie out of the pan using the parchment overhang.
7. Cut the slab into 16 rectangular bars using a long serrated knife, wiping the blade between cuts. Drizzle extra caramel sauce down the sides and sprinkle each bar with flaky sea salt before serving.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

340

Protein

4.5 g

Carbohydrates

44 g

Fat

17 g

Fiber

2 g

Sugar

34 g

Sodium

160 mg

Automatic estimate from the ingredient list, not laboratory-verified.