Salted Caramel Skillet Brownies

Salted Caramel Skillet Brownies

We got home from California last night and I am pretty exhausted so this is going to be short and sweet. And when I say sweet, I mean very sweet, as in Salted Caramel Skillet Brownies. Holy sweetness!

I hope you’ve all had the chance to make our Salted Caramel Sauce. It rocks the house and it rocks it all the way down! I made our salted caramel sauce a few weeks ago and I decided to play around instead of just eating it by the spoonful.  I created not one, but three fabulous salted caramel recipes. I was going to space them out, but then I decided to go crazy and post them all in one week. So this week is officially salted caramel week on Two Peas and Their Pod. Fasten your seat belts and get ready for a sweeeeet ride. First up, Salted Caramel Skillet Brownies.

Salted Caramel Skillet Brownies Recipe

I appreciate elaborate fancy desserts, but my favorite desserts are always the classics-cookies and brownies. You can’t go wrong! I will never turn down a good brownie. Well, maybe I should say no this week. I ate a few too many sweets on our trip. It’s time to detox. But I am usually all for a fudgy chocolaty brownie.


These brownies are extra special because they have salted caramel sauce swirled into the rich brownie batter. Oh yeah! I made the brownies in a cast-iron skillet because I love the rustic skillet look. You can make these in a 9×13 pan if you don’t have a skillet. They are good either way.


I topped the brownies with ice cream and extra salted caramel sauce. I about fainted after I took the first bite. I had a feeling they would be good, but WOW. These Salted Caramel Brownies are out of this world.


I was only going to eat a bite, but then I had another bite and another bite. I couldn’t stop. They were so good! I licked my plate clean and went into a happy sugar coma.

Make a batch of Salted Caramel Sauce and get your brownies on! You all need to experience these Salted Caramel Skillet Brownies. They are life changing!

Make sure you come back for more salted caramel recipes this week. It’s going to be a good week. I can feel it!


Salted Caramel Skillet Brownies

Fudgy skillet brownies with salted caramel swirled throughout! Top with ice cream and a drizzle of salted caramel and you will be in dessert heaven! We love these brownies!
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  • 1 cup unsalted butter
  • 2 1/4 cups granulated sugar
  • 1 1/4 cups Dutch-process cocoa
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup Salted Caramel Sauce
  • Extra salted caramel sauce and ice cream for serving, optional


  • Preheat the oven to 350°F. Grease a 12-inch cast iron skillet and set aside.
  • In a large saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Return the mixture to the heat and stir until smooth and the mixture is shiny.
  • Remove from heat and stir in the cocoa, baking powder, salt, and vanilla extract.
  • Whisk in the eggs, stirring until smooth.
  • Add the flour and chocolate chips. Stir until just combined.
  • Pour the brownie batter into the prepared skillet. Drizzle the salted caramel sauce over the brownie batter and gently swirl the caramel into the batter with a knife.
  • Bake the brownies for about 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The brownies will be a little gooey. Remove the skillet from the oven and cool completely on a rack before cutting and serving. Serve with ice cream and additional salted caramel sauce, if desired.
  • Note: If you don't have a skillet, you can use a 9x13 pan.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Salted caramel AND brownies together? Yes, please! It’s almost dinner time…can I just eat these for dinner tonight?

  2. Holy cow, Maria — this skillet brownie looks out of this world! I am obsessing over that salted caramel sauce. Hand me a spoon and I’ll be in heaven!

  3. Happy to hear you guys all got home safe and sound! I wish a pan of these brownies was on my counter when I walked in the door tonight – gaaaaaaaaah, they’re insanely decadent and perfect, Maria!

  4. All these skillet recipes are making me feel the necessity to go out and buy myself a big ole skillet to make some skillet brownies in! Especially these…oh man. Salted caramel anything and I’m in! These sound fabulous, and I love the extra drizzle of caramel on top – can’t ever have too much 😀 Thanks for the recipe, pinned, and totally making when I get my hands on that skillet.

  5. I also love the simple desserts such as chewy homemade cookies and a good fudge-y brownie! These take the cake with the salted caramel : )

  6. I want to make these, but the only skillet we have is heavily seasoned with savory dishes. What are your thoughts about making sweets in a savory skillet?

  7. Those brownies look great. I’m not surprised that you couldn’t stop after one bite. I’m sure I couldn’t either. In fact, I don’t think it would have crossed my mind to have just one bite. 🙂

  8. This looks too good to resist! I can’t wait to see what other caramel goodness you’ve come up with!!!

  9. These look amazing. I’m all about the salted caramel sauce. Looking forward to the other recipes this week!

  10. Oh Maria! These brownies sound fabulously decadent. I wish I could have one as a late-night treat tonight. Love that you baked them in a cast iron skillet!

  11. Maria!!
    Holy smacks girl! Made the salted caramel sauce and fell in love!
    Have you ever made it into salted caramels? Or do you have a yummy recipe for them? Would love to try them out for Mother’s Day gifts 🙂

  12. I just made this and I think one cup of caramel sauce swirled in is way too much. They are still cooling, but they do not look like yours. The batter was swimming in the caramel sauce when I put it in the oven. I would like to try again, but please clarify if you are not supposed to use one cup of caramel sauce as stated in the recipe. BTW, I love your blog and love the lime and coconut creations!

  13. I made previous comment on May 12, 2013 @ 9:01 pm. I think it is possible that my caramel was thinner than yours. When I cut it open it looks like normal brownie. The top is what looks bad, lots of bubbles and sunk in areas. It taste heavenly! Please still let me know if you think mine came out thin to cause this or should I just use less sauce next time.

    1. You can try reducing the caramel to 1/2 cup or 3/4 cup. Our brownies bubbled a little on the edges, but not much and we used 1 cup.

  14. I’ve made these twice now for potluck suppers…the second time for Canadian Thanksgiving with friends today…and blew everyone away. So fabulous, and absolutely the best salted caramel recipe I’ve tried. The brownies turned out perfectly fudgy and chewy and melt-in-your-mouth, and I topped them with vanilla Haagen Daz and a drizzle of the sauce…YUM! I discovered your blog through a search for salted caramel, and I’m so happy with this recipe that I’m eager to try more from your site. Thanks, guys!

  15. I made these brownies with Hershey’s ‘special dark’ powder and ended up doing this exact recipe but my brownies came out looking really weird and had a bunch of holes all over the top. Did I do something wrong here?

  16. I just made my first batch of caramel sauce and have a question; the sauce is not as thick as caramel normally is; Would that be because it’s still hot? Can I still use it in my brownies?

    Look forward to hearing from you!

  17. OH MY GOODNESS!! Enough said right? This looks heavenly, I think i’ll just make this my diet for the week 😉 I’m a sucker for anything that contains chocolate and salted caramel!! WOW can’t wait to give it a try 🙂

  18. The recipe says to stir sugar into melted butter over the heat until smooth and shiny. Well, I tried that and I got rock hard sugar and it never did turn smooth. What did I do wrong?

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