Brownies with Salted Caramel Frosting
These Brownies with Salted Caramel Frosting are fudgy, deeply chocolatey, and topped with a thick, creamy caramel frosting! Instead of butter and powdered sugar, the frosting uses only Greek yogurt and caramel sauce, producing a lighter, protein-rich layer that tastes just as indulgent as a classic buttercream without any refined sugar added to the topping.
The brownies use coconut sugar, which carries a natural caramel undertone that deepens the salted caramel theme throughout the bar. Additionally, the recipe is completely gluten free, not a footnote substitution. One bowl, one pan!
What Makes This Salted Caramel Frosting Different?
Most salted caramel frostings combine butter, powdered sugar, and caramel sauce. This frosting skips both the butter and the powdered sugar. Instead, it uses thick Greek yogurt as the base and caramel sauce as the only sweetener.
The result tastes rich, creamy, and genuinely caramel-forward without the overpowering sweetness of a traditional buttercream, with more protein and less refined sugar than any competing recipe.
Ingredients
Brownies
½ cup melted unsalted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar, or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
¼ cup gluten free flour, see one
½ cup dark chocolate chips
Salted caramel frosting
¼ cup caramel sauce
1 ½ cups Greek yogurt
½ tsp sea salt, for garnish
What Each Ingredient Does
Melted butter and dark chocolate chips
Melting butter with dark chocolate chips creates the glossy, rich base that makes these brownies fudgy. The combined fat and cocoa solids produce a dense, truffle-like crumb. Use high-quality dark chips for the best flavor and smoothest melt.
Eggs and coconut sugar
Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the signature crinkly, paper-thin top crust and builds structure without more flour. Coconut sugar is a fitting choice because its natural caramel and molasses undertones complement the salted caramel frosting, carrying the caramel theme through every layer. White or light brown sugar works as a direct 1:1 substitute.
Gluten free flour and dark cocoa powder
One quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 baking blend works best, though all-purpose flour substitutes at the same amount. Cornstarch also works for a completely flour-free bar. Two tablespoons of dark cocoa powder deepen the chocolate base beyond what the chips alone provide.
Greek yogurt and caramel sauce
Thick Greek yogurt provides the creamy frosting base with natural protein and a subtle tang that prevents cloying sweetness. Caramel sauce adds sweetness and genuine caramel flavor. Use a thick strained yogurt such as Fage Total or Oikos Triple Zero. Thin yogurt produces runny frosting.
Store-bought vs homemade caramel sauce
A good-quality store-bought caramel sauce produces frosting that tastes indistinguishable from homemade, because the Greek yogurt base dominates the texture and the caramel primarily contributes flavor and sweetness.
A jarred sauce works beautifully. If you prefer homemade, a simple caramel with butter, brown sugar, and cream takes about 10 minutes and adds a slightly richer depth.
How to make Brownies with Salted Caramel Frosting, Step by Step
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
Fold in extra chocolate chips if desired.
Pour batter into the lined pan. Smooth out into one even layer.
Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.
Finally, top the brownies with frosting and slice. Top with sea salt if desired.
Why Sea Salt Makes the Whole Recipe Work
Salt does two things in a sweet dessert. First, it suppresses bitterness, making the chocolate base taste smoother. Second, it amplifies caramel flavor compounds on the palate, so the frosting tastes more intensely caramel-flavored than it would without salt.
A pinch of flaky sea salt is therefore not just a garnish but a flavor amplifier that makes every layer taste more pronounced and satisfying. It adds a delicious garnish to these Brownies with Salted Caramel Frosting!
Tips for the Best Results
Use thick Greek yogurt
Thin or low-fat yogurt produces runny frosting. Use a full-fat strained variety like Fage Total or Oikos Triple Zero. Refrigerate for 15 minutes after mixing if the frosting seems thin.
Do not overbake
The fudgy texture develops as the brownies cool. Pull them when the center has a slight give and a toothpick comes out with a few moist crumbs. A clean toothpick means dry brownies.
Cool completely before frosting
Frosting warm brownies causes the yogurt base to melt and slide. Wait for full room-temperature cooling, then refrigerate briefly after frosting for the cleanest slices.
Add sea salt just before serving
Flaky sea salt dissolves over time on a moist frosting surface. Sprinkle it on just before serving rather than immediately after frosting for the best texture contrast.
Substitutions
| Original | Substitute | Notes |
|---|---|---|
| Gluten free flour | All-purpose flour (1:1) | Direct swap, same result |
| Gluten free flour | Cornstarch (same amount) | Flour-free option, slightly denser |
| Coconut sugar | Light brown or white sugar (1:1) | Same amount, less caramel undertone |
| Dark chocolate chips | Semi-sweet chocolate chips | Slightly sweeter result |
| Greek yogurt (frosting) | Thick dairy-free coconut yogurt | Makes frosting dairy free |
| Store-bought caramel sauce | Homemade caramel sauce | Richer, more complex depth of flavor |
Storage
Refrigerator: Store these Brownies with Salted Caramel Frosting in an airtight container for up to 3 days. The Greek yogurt frosting requires refrigeration.
Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.
Frequently Asked Questions
Yes. White granulated sugar or light brown sugar works 1:1. The caramel undertone from coconut sugar will be less pronounced but the brownies will taste great.
The most common cause is thin or low-fat Greek yogurt. Switch to a full-fat strained variety and refrigerate for 15 minutes after mixing.
Yes. Substitute thick dairy-free coconut yogurt at the same amount. It may need a longer chill before spreading but tastes just as good.
Yes. A good-quality store-bought sauce produces frosting that tastes as good as homemade. The Greek yogurt provides the texture and the caramel provides the flavor. Choose a sauce with a short ingredient list.
You May Also Like
- Sugar Cookie Bars
- Cosmic Brownies
- Chocolate Cinnamon Rolls
- Cookie Dough Cake
- Brownies with Peanut Butter Frosting
If you make this Brownies with Salted Caramel Frosting recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Brownies with Salted Caramel Frosting
Ingredients
Brownies
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see one
- ½ cup dark chocolate chips
Salted Caramel Frosting
- ¼ cup caramel sauce
- 1 ½ cups Greek yogurt
- ½ tsp sea salt, for garnish
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.
- Finally, top the brownies with frosting and slice. Top with sea salt if desired.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
- Regular cocoa powder can be used if needed.
- Both regular all purpose flour and gluten free 1 to 1 flour can be used. This recipe also works with cornstarch.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before frosting.
- You can use store bought or homemade caramel sauce.
- Store leftovers in the fridge for up to 3 days.