Eggless Salted Caramel Brownies

Today I am sharing my recipe for eggless salted caramel brownies. They are rich, fudgy, and packed with deep chocolate flavor.

A lot of people think you need eggs to get a good brownie texture, but that is simply not true. This recipe is completely eggless, which makes it perfect for anyone who has an egg allergy or chooses to avoid eggs.

I use sour cream in the batter to keep the centers soft and moist without needing any eggs at all.

The quick homemade caramel gets swirled right into the batter before baking, and you save some to drizzle on top at the end.

A sprinkle of flaky sea salt finishes everything off and balances the sweet caramel beautifully.

Why You’ll Love It

Incredibly Fudgy Texture – Sour cream makes these eggless brownies super rich and moist without needing any eggs at all.

Foolproof Homemade Caramel – Using brown sugar makes the salted caramel sauce super easy to cook without burning it.

Deep Chocolate Flavor – Combining melted dark chocolate with cocoa powder gives every bite an intense and rich flavor.

Double Caramel Goodness – You get caramel swirled right into the batter plus extra sauce drizzled on top.

Ingredient List

For the Salted Caramel

• 1/2 cup Packed Brown Sugar
• 4 tbsp Unsalted Butter
• 1/3 cup Heavy Cream
• 1/2 tsp Fine Sea Salt
• 1/2 tsp Vanilla Extract

For the Brownies

• 1/2 cup Unsalted Butter
• 4 oz Dark Chocolate (60-70%), Chopped
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Brown Sugar
• 1/2 cup Sour Cream
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 tsp Flaky Sea Salt, For Topping

Directions

Step 1

Make the caramel first. In a small saucepan over medium heat, melt the butter with the brown sugar, stirring, until it bubbles and looks smooth, about 2 minutes.

Carefully pour in the heavy cream (it will bubble up) and simmer for 3 to 4 minutes, stirring often, until slightly thickened. Remove from the heat, stir in the fine sea salt and vanilla, and let it cool for 20 minutes to thicken.

Step 2

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 3

Melt the butter and dark chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time. Whisk in both sugars, let cool for 5 minutes, then whisk in the sour cream and vanilla until glossy.

Step 4

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold into the chocolate mixture just until combined, then spread the batter evenly into the pan.

Step 5

Drizzle about half of the caramel over the batter in lines, then drag a toothpick through it to swirl it slightly. Save the rest of the caramel for the topping.

Step 6

Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan, about 2 hours.

Step 7

Rewarm the remaining caramel for a few seconds if it has become too thick, then drizzle it over the brownies. Sprinkle with flaky sea salt, let set for 10 minutes and cut into 16 squares.

Tips

Bring the Sour Cream to Room Temperature

You’ll get the best results if you set the sour cream on the counter about 30 minutes before you start baking.

If the sour cream is cold from the fridge, it can cause your melted butter and chocolate mixture to seize up and turn chunky.

Room temperature sour cream blends in smoothly and keeps the brownie batter silky and glossy.

Use Chopped Chocolate Bars Instead of Chips

From my experience, chopping up a good dark chocolate baking bar gives you a much better texture than standard chocolate chips.

Chocolate chips are coated with ingredients that help them keep their shape, which makes them harder to melt smoothly into the batter.

A chopped chocolate bar melts down completely and gives this eggless recipe a rich, fudgy bite.

Keep the Caramel Swirl on the Surface

My favorite trick here is to only drag your toothpick through the very top layer of the batter.

If you push the toothpick all the way to the bottom of the pan, the caramel will sink straight down.

Caramel that touches the bottom of the pan can stick and turn hard during baking instead of staying soft and gooey on top.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream
• Eggless Sticky Toffee Pudding

Questions You Might Have

Can I use Greek yogurt instead of sour cream?

Yes, you can replace the sour cream with an equal amount of full-fat plain Greek yogurt.

It provides this eggless recipe with the same rich moisture and gentle tang without changing the bake time.