Caramel Brownies
User Reviews
4.9
180 reviews
Excellent
Caramel Brownies
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Gooey, fudgy, and moist, these Caramel Brownies are a delightfully rich treat that everyone loves. A delicious brownie with a thick layer of melty caramel in the middle, this dessert is so easy to make.
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Ingredients
- 1 cup unsalted butter melted (227g)
- ¾ cup unsweetened cocoa powder (75g)
- 1 cup light brown sugar (220g)
- ¼ cup granulated sugar (50g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1 cup semi-sweet chocolate chips (180g)
- 1 can sweetened condensed milk (14-ounce)
- 1 package caramel candies* unwrapped (11-ounce)
Instructions
- Preheat the oven to 350F. Grease an 8x8-inch baking pan and line with parchment paper.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until well combined. Add the sugars, eggs, vanilla, and ½ teaspoon salt and whisk until smooth. Stir in the flour and chocolate chips.
- Spread half of the batter in the prepared baking pan.
- In a small saucepan, heat the condensed milk over medium-low heat until warm, about 3 minutes, stirring frequently. Add the caramels and remaining ½ teaspoon salt, stirring until fully melted and smooth. Remove from the heat.
- Pour ⅔ of the caramel sauce over the brownie batter in the pan. Dollop the remaining batter of the top of the caramel.
- Bake for 35 to 45 minutes. (Less bake time will result in gooier brownies.) Let cool completely in the pan on a wire rack.
- Drizzle with the remaining caramel sauce and sprinkle with salt if desired. Cut into squares. Brownies can be covered and stored at room temperature for up to 4 days.
Notes
- *Be sure to use chewy caramel candies. I like Werther’s, but Kraft or pretty much any brand of classic chewy caramel candies should work.
- Room temperature eggs will mix more effortlessly into the batter than cold eggs. Take the eggs out of the fridge ahead of time or place them in a bowl of warm water to quickly warm them up to room temperature.
- Avoid over-mixing the brownie batter, as it’ll lead to a batch of tough brownies. Do not use a mixer, combine the batter with a spatula instead.
- If the cocoa powder is lumpy, sift it before adding it to the melted butter.
- Make sure to measure your flour correctly. If you add too much flour to the recipe, you will have dense caramel brownies. I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is best to measure flour without overpacking the measuring cup.
- Be patient! Do not cut into these brownies when they are hot from the oven. The caramel layer not have set, and the chocolate chips will still be melty, so it’ll be messy.
- Lining the pan will make removing the brownies and cleaning up the pan much easier.
- You can add chopped pecans to the brownie batter for extra crunch.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
76mg
(25%)
Sodium
245mg
(10%)
Potassium
303mg
(9%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
485IU
(10%)
Vitamin C
1mg
(1%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 245mg | 10% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
180 reviews
Excellent
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