Caramel Brownies Recipe

For the Brownies

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Have the parchment paper lined up the sides of the pan as well as this will make the brownies easier to lift out after they’ve cooled. Spray the pan and parchment paper well with nonstick spray. Set aside.
2. In a large bowl, stir the melted butter and cocoa powder together until smooth.
3. Add the flour, sugar, eggs, and vanilla into the butter and cocoa mixture and, using a hand mixer, beat on low just until mixed. Do not overmix or the brownies will bake up dry.
4. Pour this mixture into the prepared cake pan and spread it out evenly.
5. Bake for 22-24 minutes, or until a toothpick inserted in middle comes out clean.
6. Remove brownies from oven and let cool in the pan for 15 minutes before topping with caramel.

For the Caramel

1. While the brownies cool, make the caramel: Place all caramel ingredients (brown sugar, heavy cream, unsalted butter, and vanilla extract) into a small saucepan set over low-medium heat.
2. Stirring constantly with a whisk, bring this mixture to a simmer. Reduce heat to low and continue to simmer, stirring constantly, for 10 minutes. It’s important that this is kept at a low heat setting and stirred constantly or it will burn quickly. Remove from heat.
3. Use a fork or a toothpick to poke holes in the top of the brownies. You’ll want lots of holes here for the caramel to drizzle into.
4. Pour the warm caramel over the top of the cooled brownies and use a spatula to spread evenly over the brownies.
5. Place the tray of caramel topped brownies into the fridge for 30 minutes before topping with ganache.

For the Ganache

1. While the brownies chill, make the ganache: In a large microwave-safe bowl, heat the heavy cream in the microwave for 2 minutes, until it comes to a light boil.
2. Remove the bowl from the microwave and immediately pour the chocolate chips into the bowl. Let this sit for 5 minutes before stirring.
3. After 5 minutes, stir until the chocolate is fully melted and well mixed with cream.
4. Add in the slightly melted butter and vanilla extract and stir until smooth.
5. Cover the bowl with food-safe plastic wrap and let sit at room temperature for 30 minutes.
6. Pour ganache over cooled caramel brownies and spread evenly.
7. Wrap the brownies with food-safe plastic wrap and refrigerate for at least 2 hours (or overnight) for the ganache to harden up and set.
8. Cut into squares and enjoy!