Salted Caramel Blackberry Brownies

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After a long winter, seeing fresh berries on the grocery store shelves is as much a sign of spring as morning bird songs and the Easter bunny. When this happens, I want to put berries in everything I make. This recipe for Salted Caramel Blackberry Brownies offers all the comforts of a warm gooey homemade brownie with surprising ribbons of tart berries and rich, sweet caramel.

Salted Caramel Blackberry Brownies

 Getting the Salt Right

Getting the “salty” right is key. You’ll want a salty chocolate but not necessarily bursts of salty crunch because that interferes with the tart blackberries. I made the batter with our Pure Ocean Sea Salt. It dissolves quickly thus makes a consistently salty batter. Depending on how salty you like you chocolate, you can alter the amount. Salt is added for flavor only.

Gooey Vs. Cakey 

Did I mention these are gooey? Insanely! Add a little more flour or refrigerate the dough if it’s important to  you that they can actually come out of the pan in pieces. I brought them in to work and we managed to get along just fine with the gooey mess, but they weren’t exactly finger food.

 Now, Make a Mess

At home, I dropped one in a mason jar, added a scoop of Cherry Garcia froyo, more blackberries, and drizzled the mess with hot fudge for an even bigger, more delicious mess. Had I not been in such a heavenly place, I would have taken a photo of that. It was epic and I’m regretful that I didn’t.

 Flakey Finish or No?

I don’t recommend finishing this salted brownie with flake salt, which seems counter intuitive, but again, you want a salty chocolate, not salty blackberries. 

Salted Caramel Blackberry Brownies
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  1. 1/2 cup unsalted butter
  2. 1/2 cup granulated sugar
  3. 3/4 cup dark brown sugar
  4. 3/4 cup extra dark cocoa powder (I used unsweetened cocoa powder: still good!)
  5. 2 eggs
  6. 1 teaspoon vanilla
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 3/4 cup all-purpose flour
  10. 1 6 oz container blackberries
  11. 3/4 cup caramel sauce
  1. Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper
  2. Place butter, sugars, and cocoa powder in a heat-proof bowl and microwave until butter is melted
  3. Stir until smooth
  4. Add eggs and vanilla, incorporating until smooth
  5. Stir in baking powder, salt, and flour
  6. Add blackberries to brownie mixture and carefully fold in
  7. Pour half of the brownie batter into the prepared pan
  8. Spoon caramel over top in an even layer
  9. Spread remaining brownie batter on top
  10. Bake 35-40 minutes until a tester comes out clean.
  11. Let cool in pan completely
  1. We have a great caramel recipe here if you want to make it from scratch: http://www.grainofsalt.com/2014/01/sweet-and-salty-dips-for-game-day/
Adapted from food-mouth
Adapted from food-mouth
Grain of Salt http://www.grainofsalt.com/
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Beth Morden

About the Author: Beth Morden

Beth is Sr. Copywriter for SaltWorks with an affinity for food, photography, and far away places. When she’s not writing, she’s stalking our social media channels or sneaking a moment to peruse her favorite food blogs.

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