Can I use store-bought caramel for salted caramel lava brownies?

Yes, you can. Store-bought caramel works well if you choose a thick, high-quality sauce that won’t disappear into the batter. However, making your own Homemade Caramel Sauce gives you more control over flavor and texture.

How do I keep the lava center molten after baking?

The key is baking time. Remove the brownies when the edges are firm but the center is slightly soft. Overbaking will solidify the caramel. Reheating slices for a few seconds in the microwave also revives the molten texture.

What’s the best chocolate to use for fudgy brownies?

Dark chocolate with at least 60% cocoa solids creates the richest flavor and fudgiest texture. Chocolate bars melt more evenly than chips, giving you a smoother batter. For extra gooey inspiration, check out Rita’s Fudgy Brownies.

Can salted caramel lava brownies be frozen?

Absolutely. Once cooled, wrap each brownie tightly in plastic wrap, then place in an airtight container. They can be frozen for up to two months. Thaw at room temperature and warm before serving to bring back that lava effect.

How to Make Salted Caramel Lava Brownies at Home

Name: Salted Caramel Lava Brownies : Gooey Indulgence with a Decadent Twist
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: Dark chocolate, choppedUnsalted butterGranulated sugarLarge eggsAll-purpose flourVanilla extractSea saltSalted caramel sauce (homemade or store-bought)

Description

Fudgy dark chocolate brownies with a gooey salted caramel center and a hint of sea salt make this dessert irresistibly indulgent.

Ingredients

Dark chocolate, chopped
Unsalted butter
Granulated sugar
Large eggs
All-purpose flour
Vanilla extract
Sea salt
Salted caramel sauce (homemade or store-bought)

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Instructions

Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
Melt dark chocolate and butter together in a heatproof bowl until smooth, then let cool slightly.
Whisk eggs and sugar in a separate bowl until pale and slightly thickened.
Fold the cooled chocolate mixture into the egg mixture. Sift in flour, a pinch of salt, and add vanilla extract. Mix gently until just combined.
Pour half the brownie batter into the prepared pan. Spoon salted caramel evenly over the batter, then cover with remaining brownie batter.
Bake for 20–25 minutes, until edges are set and center is slightly soft.
Let brownies cool slightly, then lift from the pan using the parchment overhang. Serve warm for gooey molten caramel effect. Optional: garnish with extra caramel sauce, sea salt, whipped cream, or a scoop of vanilla ice cream.

Notes

Use high-quality dark chocolate and thick caramel sauce for best results.
Avoid overbaking to maintain the molten center.
Store in an airtight container at room temperature for up to 3 days or freeze individually for up to 2 months.
Reheat briefly in the microwave to revive the lava effect.
Sea salt enhances the sweet-salty balance and can be sprinkled on top before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 320
Sugar: 25g
Sodium: 85mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 65mg