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Decadent Salted Caramel Brownie Tart

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A rich and fudgy brownie crust topped with a buttery, molten salted caramel layer and finished with delicate sea salt flakes for a perfect blend of sweet and salty.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted (for brownie crust)
  • 1 cup (200g) granulated sugar (for brownie crust)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar (for salted caramel)
  • 6 tablespoons (85g) unsalted butter, cubed and at room temperature
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon sea salt flakes (for garnish and sprinkle in batter)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan and line the bottom with parchment paper for easy removal.
  2. In a large bowl, whisk together the melted butter and sugar until glossy, about 2 minutes. Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  3. Sift the flour, cocoa powder, and salt over the wet ingredients, folding gently with a spatula until just combined — avoid overmixing.
  4. Pour the batter evenly into the prepared tart pan. Bake for 20-25 minutes until the edges are set but the center is still slightly soft (a toothpick should come out with moist crumbs). Let it cool on a rack.
  5. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color (about 8-10 minutes). Remove from heat and quickly whisk in the butter cubes until smooth.
  6. Slowly add the warmed cream while stirring (careful, it bubbles up). Return to low heat and stir until silky, about 2 minutes. Let the caramel cool slightly until thick but still pourable.
  7. Pour the caramel evenly over the cooled brownie base. Sprinkle sea salt flakes generously across the top.
  8. Chill the tart in the refrigerator for at least 2 hours to allow the caramel to set fully.
  9. Remove the tart carefully from the pan. Slice with a sharp knife, wiping after each cut to keep edges clean. Serve slightly chilled or at room temperature.

Notes

Use a heavy-bottomed pan to prevent caramel burning. Avoid overmixing the brownie batter to keep it fudgy. Warm the cream before adding to caramel to prevent hardening. Sea salt flakes like Maldon or fleur de sel provide the best texture and flavor. If caramel is too runny after chilling, refrigerate longer. For gluten-free, substitute flour with a gluten-free blend. Vegan adaptations include coconut oil, flax eggs, and coconut milk.

Nutrition

Keywords: salted caramel, brownie tart, dessert, sea salt flakes, homemade, easy dessert, chocolate caramel tart

Find it online: https://piperplate.com/decadent-salted-caramel-brownie-tart-recipe-easy-homemade-dessert-with-sea-salt-flakes/