Salted Caramel Blackberry Brownies

Last weekend, I set out to make a new chocolate dessert for my family to share at our Memorial Day picnic gathering. An unusual one came to mind after a display of gorgeous blackberries caught my eye at the Lexington Co-Op: salted caramel + blackberries in brownies? Wow. I remembered pinning this recipe on Pinterest and thought the combination sounded delightful. It was not the salted caramel, but rather, the blackberries that caused me to earmark it for baking in the first place.

I’ve never put blackberries in brownies, but why not? I’ve made plenty of raspberry desserts with chocolate (one of my teenage dessert regulars: raspberry cheesecake with a chocolate crust) and even strawberries and chocolate, but blackberries don’t get the same cred. In this case, the results were worth sharing. While this dessert may not make the prettiest picture, it’s delicious. Sweet and salty, but not sugar sweet. An enviable texture that’s gooey and rich. Here’s the recipe as I made it:

Salted Caramel Blackberry Brownies

  • 1/2 cup butter
  • 1/4 cup raw cane sugar
  • 3/4 cup dark brown sugar
  • 3/4 cup natural cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 12 ounces blackberries (typically two small containers)
  • 3/4 cup salted caramel sauce


  • 1 cup raw cane sugar
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt


  1. Preheat oven to 350 degrees and line a 9-inch square pan with parchment paper. Alternately, you may butter the pan.
  2. Place sugar in a medium saucepan, and whisk over medium-high heat until all the sugar melts. While the sugar continues to cook, stir it occasionally. Allow it to become fragrant and turn brown in color.
  3. Add butter and combine until it has completely melted. Remove pan from heat and pour cream into caramel, mixing until smooth and incorporated. Add salt and mix again. Let cool.
  4. Place butter in a heat-proof bowl and heat over low until butter is melted; add sugars and cocoa powder. Stir until smooth.
  5. Add eggs and vanilla, incorporating until smooth. Stir in baking powder, salt and flour.
  6. Fold blackberries into brownie batter.
  7. Pour half of the brownie batter into the prepared pan. Spoon caramel over top in an even layer. Spread remaining brownie batter on top.
  8. Bake 25-30 minutes, until a tester comes out clean. Let cool in pan completely before removing.

I cut the sugar a bit from its original proportions, as I feared the salted caramel plus that much sugar may make it sickeningly sweet. I was pleased with the sweetness level I ended up with.

The recipe called for margarine, which I never use and advise against in baking and in life. (Butter is where it’s at. Margarine is the exact opposite. It may even cause divorce. HA.)

Lastly, I would add more blackberries next time–twice as much in fact!–so there would be one in every bit. For your use, I doubled here, although what I made was with just 6 ounces of blackberries.

Next time you’re in the mood for a different kind of brownie, give them a try. This recipe’s flavor profile now has me dreaming up an ice cream recipe to try this summer…

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

01. June 2014 by Nina
Categories: Desserts, Recipes | Tags: , , , | 2 comments

2 Responses

  1. Deb Cimino says:

    These were scrumptious and uniquely yummy!

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