Caramel Brownies
User Reviews
4.9
Caramel Brownies
Description
The Caramel Brownies recipe begins with a rich chocolate brownie batter, made from melted butter, unsweetened cocoa powder, combined sugars, eggs, vanilla extract, salt, flour, and semi-sweet chocolate chips. Half of the batter is spread in a prepared pan before adding a homemade caramel sauce, created by heating sweetened condensed milk and melting chewy caramel candies together with salt. The caramel is poured over the batter and topped with the remaining brownie batter in dollops. Baking this creates a marbled effect of fudgy chocolate and soft caramel. Once cooled, additional caramel sauce is drizzled on top, optionally sprinkled with salt to enhance the flavor.
These brownies offer a tender yet gooey texture with rich chocolate and buttery caramel mingling. Adjusting the bake time allows control over the gooeyness, making it possible to achieve a softer, more molten center or a firmer cut. The chocolate chips embedded inside add bursts of melty chocolate throughout the dense brownie matrix.
Brownies can be cut into squares and stored at room temperature for several days. Lining the pan with parchment paper ensures easy removal and cleanup. For some variation, pecans can be incorporated into the batter to add crunchy texture.
To achieve the ideal texture, use chewy caramel candies such as Werther’s, carefully measure flour to avoid dense brownies, and avoid over-mixing the batter to keep them tender. Allow brownies to cool completely so the caramel sets and the layers stabilize before slicing.
Ingredients
- 1 cup butter melted (227g, unsalted
- ¾ cup cocoa powder 75g, unsweetened
- 1 cup light brown sugar (220g)
- ¼ cup granulated sugar (50g)
- 3 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1 cup chocolate chips 180g, semi-sweet
- 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
- Use chewy caramel candies like Werther’s for the caramel layer to ensure proper texture.
- Bring eggs to room temperature before mixing to help create a smooth batter.
- Avoid over-mixing the batter to prevent tough brownies; stir gently with a spatula instead of using a mixer.
- Sift cocoa powder if lumpy before mixing with melted butter.
- Measure flour accurately, preferably by weight, to avoid dense brownies; fluff and spoon if using cups.
- Cool brownies completely before cutting to let the caramel set and prevent messiness.
- Lining the pan with parchment paper makes removal and cleanup easier.
- Optional: Stir in chopped pecans to add crunch to the brownies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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