Salted Caramel Blackberry Brownies

Salted Caramel Blackberry BrowniesDo you believe in magic? In a young brownie’s center? The blackberries can free it, whenever it bakes. And it’s magic, when the cocoa is dark. It makes you feel happy like an old time chef.

Sorry. Too much? A magician came to one of my classes today to lecture us on the art of deception, and I just couldn’t get this out of my head. Plus, these brownies are actually magic.

Day two of blackberry week brings us these. Salted caramel blackberry brownies. Crazy, I know. I’ve made these a couple times now, and each time I took them to my office people quickly said that they normally don’t like blackberries, but they did in these brownies. Magic.

2014-02-24_BlackberryBrownies1982 2014-02-24_BlackberryBrownies1986When you get a bite of blackberry, it’s a burst of flavor. Even just seeing a bit of blackberry is exciting. Look at the pink spots studded throughout. Gorgeous. It makes me so happy.

The brownie itself is spongy and fudgy. You can add more flour if you want to make them denser, but I like the airy texture to complement the berries. The caramel that makes its way to the edges of the pan bakes up into a chewy “crust.”

Salted Caramel Blackberry BrowniesThere’s no need to coat the blackberries in flour before mixing them in. The brownies aren’t deep enough for you to have to worry about the berries sinking. If you go with an 8×8 pan instead of the 9-incher I used, just remember to up your baking time a little bit.

Everything in these brownies, to sum it up, is delicious. Blackberries. Salted caramel. Dark cocoa. Wow. Layers of flavor and texture and goodness.

So, do you believe in magic?

– 1/2 cup margarine
– 1/2 cup granulated sugar
– 3/4 cup dark brown sugar
– 3/4 cup extra dark cocoa powder
– 2 eggs
– 1 teaspoon vanilla
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup all-purpose flour
– 1 6 oz. container blackberries
– 3/4 cup caramel sauce

– Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper.
– Place margarine, sugars, and cocoa powder in a heat-proof bowl and microwave until margarine is melted. Stir until smooth.
– Add eggs and vanilla, incorporating until smooth. Stir in baking powder, salt, and flour fully.
– Add blackberries to brownie mixture and carefully fold in.
– Pour half of the brownie batter into the prepared pan. Spoon caramel over top in an even layer. Spread remaining brownie batter on top.
– Bake 25-30 minutes until a tester comes out clean.
– Let cool in pan completely before removing and enjoying.

Salted Caramel Blackberry Brownies


27. February 2014 by Elisabeth
Categories: Desserts | Tags: , , , | 58 comments

Comments (58)

  1. These brownies look unbelievable. Oh my gosh. Stunning. Everything about them. I love blackberries and I can only imagine how amazing they must be hidden in these glorious fudgy brownies! Gorgeous photos.

  2. Gosh..these brownies look heavenly! I need them in my life too.

  3. You managed to put all of my favorite flavors into one brownie! I can’t wait to make these and your photos are beautiful!

  4. My husband might want to marry me all over again if I make these for him.
    Can I do the second step on the stovetop in a saucepan? We currently lack a micro-ma-wave.

    • Absolutely. Just make sure when it’s smooth enough to take off the heat that the actual mixture isn’t too hot to add the eggs into. Hope your husband likes them!

  5. Hey there! These look amazing but I just went gluten free. Do you have any recommendations for alternatives to regular flour?

    • Absolutely! I really love almond flour, coconut flour, buckwheat, and white rice flour. Since this recipe doesn’t require too much flour in the first place, you’d be good with any of them. Mixing the almond and coconut flour would yield a pretty nice result, I’d imagine. Whenever I use gluten-free flours, I add about a teaspoon or so of xantham gum to help everything bind together.

      And, of course, you can always buy gluten-free all-purpose baking mixes. Just check the ingredients to see if you’ll need to add xantham gum on your own or not. Hope this helped!

      Best of luck,

  6. Just found this recipe on Pinterest. These brownies look so delicious, can’t wait to make them!!

  7. Unfortunately this recipe did not work as well as I’d hoped…. The batter recipe didn’t create enough for a thin layer on the bottom plus a second layer over the caramel in a 9 inch pan. Also, placing the butter (I wonder if swapping margarine for this was part of the issue) and the sugar & cocoa in the microwave made it really thick and difficult to mix and pour, and also gave it a slight bitter/burned taste. I made a second batch with which I melted the butter separately and mixed all the dry ingredients in, and it was still not quite enough to cover the 9 inch pan. Hopefully the taste makes up for the prep work!

    • I’m so sorry to hear that. Butter should have been a fine substitute, and I’ve made other brownies before by melting butter. Not quite sure what went wrong with the batter, but I do hope you like the taste!

    • I had the same problem as you RNR. Didn’t have nearly enough mix for two layers and it was way too thick to spread out! The blackberries don’t mix well in the batter, maybe crushing them first would be a better option?

      The batter tastes delicious, however… especially with the caramel sauce. =)

      • I’m sorry to hear you had some troubles. Another option would be to spread some of the brownie batter, then layer with the blackberries and caramel, and finish off with brownie batter. Glad you enjoyed the taste, though!

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  9. I’m dying over these. ooooh geez.

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  11. Hi, these look amazing and am going to try the tonight! Two questions, can I use butter instead, or is margarine best for this recipe? Also, if I don’t have extra dark cocoa powder, can I use Dutch Processed Cacao? Let me know, thanks!

  12. I want to double this recipe but I hate to double things I’ve never made before…any tips, or should I just mix the batter in two batches?

  13. This looks interesting, and perfectly yummy!

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  15. These are stunningly delicious but the recipe didn’t work terribly well for me.

    First I wanted to say…I thought I was the only person who’d struggled with caramel that much! There was one night I went through four pounds of sugar in a stubborn insistence upon making successful caramel, by God.

    So, this recipe. Love. The blackberries and the caramel play surprisingly well together. The actual brownie batter…I couldn’t even mix the flour in because it was so dry. I triple-checked all my measurements, and the only thing I did different was use butter instead of margarine, and jumbo (farm-fresh) eggs instead of large eggs. Anyway, I had to add about 1/2 cup of canola oil just to get the batter mixable. They also took for-freakin’-ever to bake. I’d guess they were in the oven close to 50 minutes, and the bottom layer is still a little underdone in the middle. So, I don’t know what happened. But the end result is still delicious 🙂

    • I’m so sorry to hear that the recipe didn’t work quite like it should have. A previous commenter also mentioned that swapping out butter yielded a different batter, but that’s still a bit perplexing. I’m glad what you got still tasted good, though!

  16. So this is my new brownie recipe! I made them with butter (I hate margarine) and though the batter is thick its perfect for a 8×8 pan. Im trying them again tonight but changing a few things up a bit. I only had raspberries on hand this time and walnuts. Gonna see how it goes!!!

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  18. A) #YAAAAS these look amazing
    B) Im glad im not the only one who spells her name with an S.
    C) I see the milk is from Lebanon. My grandparents live in Mt. Juliet. kinda close!

    • Haha I got confused when I first saw this comment and wondered if I had written something in my sleep! With an S is the right way 😉 And the milk bottle is actually from an antique store in Dallas, but we just loved how it looked and couldn’t pass it up. Hope you enjoy the brownies!!

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  20. How does this fare going into the fridge? I hope to make them for a party, but have to do it the night before. Will they still be amazing the next day?

    Thank you!

    • That should work fine, the fridge will keep the blackberries from getting too moist. Hope you and the partygoers enjoy them 🙂

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  23. Can I use mixed frozen berries? Plz answer quick, I want to make it this weekend :))


    • Absolutely. You might want to thaw them and dry them off a little bit, but it should work. Hope you enjoy them! 🙂

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  25. hello,
    These look delicious! You are quite a talented baker! How hard do you think these were? do you think that I would be ok for a not that experienced baker to make them? I really need to know because I was thinking about making these for my moms birthday on Friday.
    Thank you so much!

  26. ps. How many people does this feed

  27. sorry, totally forgot to put this in my last two comments!:) How long does it take?

    • Hi Oliva, thanks for the kind words. These are easy brownies, especially since you don’t need a stand mixer for them. Caramel sauce can sometimes trip people up, and if you’re worried about it, you can always buy a really good store-bought version. The caramel sauce takes about 10 minutes to make, and the brownies take about 45 minutes including prep time, though, they need to cool for at least an hour before serving. Depending on how you cut the brownies, it can yield 16 large portions or 32 smaller portions.

  28. So I made these this afternoon but mymust admit I didn’t have the same ingredients. I substituted drak brown sugar with treacle brown sugar (the lighter one), I didn’t have blackberries so I used blueberries and raspberries, I didn’t make a caramel sauce but rather just used straight caramel/dulce de leche. I also had to make a double batch to fill my pan properly. I made it otherwise exactly as you said. Except I added extra chocolate chips into my mix and had to bake it much much longer to compensate for the blueberries. I baked it at 170 degrees Celsius for about 2hours checking quite often to make sure I wasn’t burning it or just over cooking. It sounds long but it came out amazing >___< thank you so much for this recipe. It's the first time I've baked Brownies from scratch. I usually use a really great box mix. But with all the compensation it still was essentially your recipes. I just wish I had blackberries and could get dark brown sugar (unfortunately my market was sold out).
    Again thank you 🙂 I made this for my boyfriend for our one year. It was a perfect amount of sweetness (even with the extra choc) that wasn't too sweet 🙂

  29. Also please forgive my grammar x__x

  30. Do i really need to use parchment paper? Last time I used it, the brownies stuck to the paper.

    • I found that parchment works best for these, but you could do without it. I’d recommend lightly greasing your pan if you go without parchment. Hope you enjoy them!

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  33. Made these a while back; making them again tonight with cherries. Didn’t have any problems with the recipe. Seriously the most amazing brownies I’ve ever had! Whoop woop!

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