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

Tips for success

For the best texture, use a combination of dark and milk chocolate, and do not overbake. The brownies should be slightly underbaked in the center to stay fudgy.

Chilling them before slicing is crucial; if they are too soft, they will not cut cleanly. For extra clean cuts, use a serrated knife and wipe it between slices.

To make the chocolate curls, use a solid block of chocolate and a box grater. If the chocolate starts to melt, chill it again for a few minutes.

The curls add a beautiful two-tone effect and a delicate crunch. When swirling the caramel, do not overmix; a few gentle passes create a marbled pattern.

Variations

• Nutty Crunch: Fold 1/2 cup of toasted pecans or walnuts into the batter before layering. The nuts add a crunchy contrast to the fudgy texture and pair well with the caramel.
• Espresso Boost: Add 1 tablespoon of instant espresso powder to the dry ingredients for a subtle coffee flavor that enhances the chocolate. This is a great way to deepen the richness.
• Peanut Butter Swirl: Warm 1/2 cup of creamy peanut butter and drizzle it over the top along with the caramel. Swirl gently for a peanut butter and chocolate combination.
• Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the batter and use mint-flavored chocolate chips instead of the white chocolate curls for a refreshing twist.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 1 week. Bring to room temperature before serving.

Freezer

Wrap individual bars in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.

Reheat

To reheat, microwave a bar for 10-15 seconds until just warm, or place in a 300°F (150°C) oven for 5 minutes.

Store the brownie bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap individually in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator or at room temperature before serving.

These brownie bars are perfect for making ahead. Prepare and bake them up to 2 days in advance, then chill and slice just before serving. They also freeze well for up to 3 months; thaw overnight in the refrigerator.

Serving ideas

Serve the brownie bars at room temperature for the best texture. The fudgy center is soft and gooey, while the exterior remains crisp.

Pair with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent dessert. The bars are rich, so a small portion is satisfying.

For a special presentation, dust with confectioners' sugar or drizzle with extra caramel sauce before serving.

The layered cross-section makes them visually appealing on a dessert platter. They are also excellent for gifting—wrap a few bars in parchment and tie with twine.

Frequently asked questions

Recipe card

Triple Chocolate Salted Caramel Brownie Bars

Prep 20 minCook 35 minRest 30 minTotal 1 h 25 minServes 12

Ingredients

• 8 oz dark chocolate, chopped
• 8 oz milk chocolate, chopped
• 4 oz white chocolate, chopped
• 1 cup unsalted butter, plus more for pan
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1/2 cup salted caramel sauce
• 1/2 tsp flaky sea salt

Instructions

1. Heat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides. Grate the dark and white chocolate on a box grater into a bowl to create two-tone curls. Set aside.
2. In a medium saucepan over low heat, melt the butter with the chopped dark and milk chocolate, stirring frequently until smooth. Remove from heat and let cool slightly.
3. In a large bowl, whisk the sugar, eggs, and vanilla extract until pale and slightly thickened. Slowly pour in the melted chocolate mixture, whisking constantly until fully combined.
4. Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined, with no dry streaks visible.
5. Pour half of the brownie batter into the prepared pan and spread evenly. Sprinkle a handful of the chocolate curls over the batter. Pour the remaining batter on top and smooth the surface.
6. Warm the salted caramel sauce slightly so it is pourable. Drizzle the caramel over the top of the batter. Sprinkle the remaining chocolate curls and the flaky sea salt over the caramel. Use a knife to gently swirl the caramel and chocolate into the top layer.
7. Place the pan in the oven and bake for 30 to 35 minutes, until the edges are set and the center is just slightly moist. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let the brownies cool in the pan on a wire rack for 30 minutes. Then transfer the pan to the refrigerator and chill for at least 2 hours, until completely firm.
9. Lift the chilled brownie slab out of the pan using the parchment overhang. Place on a cutting board. Using a serrated knife, slice the slab into 12 thick bars, wiping the knife between cuts.
10. Arrange the bars on a serving plate. For the signature snap, hold one bar in both hands and break it cleanly in half to reveal the layered interior. Serve immediately.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

60 g

Fat

30 g

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