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Adaptation of Alma Schneider’s Salted Caramel-Covered Brownies

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

35-40 minutes


4-6 people



  • 1/2 teaspoon vanilla
  • 1/2 cup whole milk
  • Caramel Sauce
  • 3 Tablespoons Butter Olive Oil
  • 1 cup brown sugar
  • 1/2 cup + 1 Tablespoon Butter Olive Oil
  • 2 cups sugar
  • 1 cup white flour
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 oz. semi-sweet chocolate, chopped
  • Brownies
  • 2 oz. unsweetened Baker's chocolate, chopped
  • 2 to 3 teaspoons flaked sea salt, such as Maldon.


  • Combine sauce ingredients, except the sea salt, in a heavy-bottomed sauce pan. Heat up ingredients until they reach a low boil. Keep stirring for about 10-15 minutes or until the sauce begins to thicken (enough so that you can see the bottom of the pan when you scrape a spoon across it). Add a pinch of salt and stir until incorporated. Set aside to cool.
  • Grease an 8 x 8-inch pan or line it with parchment paper. Add batter to the pan. Place in the oven on the middle rack for 35-40 minutes (should bake until moist on a toothpick but not liquidy).
  • Stir in the sugar, flour, vanilla and salt until combined.
  • Preheat oven to 350 degrees
  • Place the chocolate in a medium-size bowl. Microwave until melted, a few minutes at a time. Stir in the Butter Olive Oil and mix together thoroughly.
  • Remove brownies from oven. Set aside brownies until slightly cooled, about 10-15 minutes.
  • Pour the caramel sauce on top of the brownies and spread to fully cover. Sprinkle with sea salt.
  • Eat warm or refrigerate.
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