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Best Brown Butter Bourbon Salted Caramel Brownies Recipe with Crispy Edges Made Easy

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These brownies combine nutty brown butter, a subtle bourbon warmth, and salted caramel ribbons for a rich, gooey center with perfectly crispy edges. Easy to make with pantry staples, they are a crowd-pleasing dessert with a grown-up twist.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 1 ½ cups (300 g) granulated sugar
  • ¾ cup (150 g) brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 2 tbsp bourbon
  • ¾ cup (about 120 g) salted caramel bits or chopped salted caramel candies
  • Sea salt flakes for sprinkling

Instructions

  1. Brown the butter (about 7-10 minutes): Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then foams, and finally starts to turn golden brown with nutty aroma. Watch closely—the color changes fast. Remove from heat and let cool slightly.
  2. Mix sugars and eggs (5 minutes): In a large bowl, combine 1 ½ cups (300 g) granulated sugar and ¾ cup (150 g) brown sugar. Add 3 large eggs (room temperature) one at a time, whisking well after each addition. Stir in 2 tsp vanilla extract and 2 tbsp bourbon.
  3. Combine dry ingredients (3 minutes): In another bowl, sift together 1 cup (125 g) all-purpose flour, ¾ cup (75 g) unsweetened cocoa powder, and a pinch of salt.
  4. Fold dry into wet (4-5 minutes): Gradually add the flour-cocoa mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  5. Incorporate brown butter and caramel bits (2-3 minutes): Slowly drizzle the browned butter into the batter while folding to combine. Stir in ¾ cup (about 120 g) salted caramel bits or chopped salted caramel candies.
  6. Prepare pan and bake (30-35 minutes): Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal. Pour the batter evenly into the pan, smoothing the top. Sprinkle sea salt flakes lightly over the surface. Bake at 350°F (175°C) for 30-35 minutes, until edges are crisp and a toothpick inserted near the center comes out with moist crumbs.
  7. Cool and slice (at least 30 minutes): Let the brownies cool completely on a wire rack. Use the parchment overhang to lift brownies out of the pan and slice into squares.

Notes

Brown butter carefully until nutty and golden to add depth of flavor. Avoid overmixing the batter to keep brownies fudgy. Use parchment paper for easy removal and crisp edges. Let brownies cool fully before slicing to set caramel and maintain texture. Adjust baking time to achieve crispy edges without overbaking the center. Bourbon can be replaced with vanilla extract or strong coffee for a non-alcoholic version. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend.

Nutrition

Keywords: brownies, brown butter, bourbon, salted caramel, crispy edges, fudgy center, easy dessert, homemade brownies

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