Who doesn’t love a decadent dessert that perfectly blends the richness of chocolate, the sweetness of caramel, and a hint of saltiness to balance it all out? If you’re craving a show-stopping treat that will satisfy every sweet tooth in the room, then this Salted Caramel and Milk Chocolate Brownie Cake is your go-to recipe. It’s gooey, indulgent, and so easy to make in just a few simple steps.
This brownie cake combines the best of both worlds: the fudgy texture of a brownie with the richness of a cake, all topped off with luscious salted caramel and melted milk chocolate. It’s the perfect dessert for a family gathering, birthday, or any occasion that calls for something special!
Ingredients:
For the Brownie Cake:
1 cup (2 sticks) unsalted butter
1 cup dark chocolate chips or chopped chocolate
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup milk chocolate chips (for added chocolate goodness)
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter, cubed
1/2 cup heavy cream
1/2 tsp sea salt (or to taste)
Instructions:
Prepare the Brownie Cake:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a heatproof bowl, melt the butter and dark chocolate together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
In a large bowl, whisk together both granulated sugar and brown sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Gradually fold in the melted chocolate-butter mixture until smooth. Then, sift in the flour, salt, and baking powder, and mix until combined.
Gently fold in the milk chocolate chips for an extra burst of sweetness in each bite.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Salted Caramel Sauce:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will begin to melt and form amber-colored liquid.
Once the sugar is fully melted, carefully add the butter and stir until it’s fully combined and the mixture is smooth.
Slowly pour in the heavy cream (it may bubble), and continue stirring until the sauce is smooth and well-combined.
Remove from heat and stir in the sea salt. Taste and adjust the salt level as desired. Let it cool slightly before drizzling over the cake.
Assemble the Cake:
Once the brownie cake has completely cooled, drizzle the salted caramel sauce generously over the top of the cake. You can also add a few extra chocolate chips for decoration or a sprinkle of sea salt for extra flair.
Nutritional Information (per serving):
Calories: 450
Protein: 4g
Carbohydrates: 56g
Fat: 25g
Fiber: 2g
Sugar: 40g
Sodium: 320mg
Why You’ll Love This Cake:
This Salted Caramel and Milk Chocolate Brownie Cake is an indulgence you won’t regret. The fudgy, moist brownie base, paired with a gooey salted caramel topping, creates a flavor profile that’s rich and satisfying, while the added milk chocolate chips provide just the right amount of sweetness. The balance between sweet and salty makes every bite an irresistible experience. Plus, it’s an easy recipe that comes together in less than an hour, so you won’t have to wait long to indulge in this delicious dessert.
Whether you’re serving it at a party or simply treating yourself, this cake will surely become a new favorite in your dessert rotation. It’s the perfect combination of chocolatey decadence and caramel sweetness, with that essential hint of salt that makes everything taste even better!
Salted Caramel and Milk Chocolate Brownie Cake
“Let food be thy medicine and medicine be thy food.” — Hippocrates