Fat Witch Bakery's Legendary Chocolate Caramel Brownies
User Reviews
4.7
Fat Witch Bakery's Legendary Chocolate Caramel Brownies
Description
This recipe for Fat Witch Bakery's Legendary Chocolate Caramel Brownies starts by melting butter and bittersweet chocolate together for a dense chocolate base. Eggs, sugar, and vanilla are beaten until light and creamy, then combined with the chocolate and flour to form the brownie batter.
A smooth caramel sauce is prepared by microwaving caramel squares with water until melted and combined smoothly. Half of the batter is poured into a lined baking pan, topped with the caramel sauce, and then covered with the remaining batter. Baking creates a layered brownie with a sticky, sweet caramel center contrasting the rich chocolate.
The brownies have a sticky texture once cooled and can be challenging to remove from the pan, which is part of their distinctive character. These are rich treats meant for sharing and savored in small portions.
Use a parchment paper lining and baking spray for easier removal. Allow caramel to cool slightly before mixing with batter to prevent uneven texture.
Ingredients
- 14 tablespoons butter look, I said legendary, not light!, unsalted
- 1/2 cup plus 1 tablespoon bittersweet chocolate disks (I use Guittard)
- 3 egg large
- 1 cup plus 1 tablespoon sugar
- 2 teaspoons vanilla extract pure
- 1/2 cup all-purpose flour unbleached
- 1 pinch of kosher salt
- 30 caramel squares , unwrapped and in a small bowl
- 2 tablespoons water lukewarm
Instructions
- Preheat the oven to 350ºF.
- Spray a 9x9 baking pan with baking spray and line with parchment paper.
- These brownies are STICKY when they cool, you'll need help getting them out!
- In a microwave safe bowl, melt the butter and chocolate, in 30 second increments.
- After two rounds the butter should be melted. Let the bowl sit for 2-3 minutes and the heat will melt the chocolate.
- Stir them together until fully combined and let cool.
- Put the caramels in a microwave safe bowl with the water.
- Microwave for 1 minute, let sit for 2-3 minutes.
- Stir until smooth and fully combined.
- In a stand mixer, beat the eggs, sugar, and vanilla until light and creamy, for 2-3 minutes.
- Add the cooled chocolate and mix until combined.
- Add in the flour and salt until fully combined.
- Pour half of the batter evenly in the prepared baking pan. Set the pan aside.
- Pour the caramel sauce onto the brownie layer, leaving a half inch border all the way around with no caramel, this will help prevent as much caramel leaking as possible (we will still have some though).
- Place the pan and the remaining brownie batter in the refrigerator for 20 minutes, to allow the caramel to harden.
- Remove the pan from the refrigerator and spread the rest of the batter evenly over the caramel in an even layer.
- Bake for 35 minutes.
- Do not over bake, the brownies will dry out.
- Cool for an hour before removing from the pan.
- The caramel may cause stickyness even with the parchment and the spray, so you may have to be careful cutting them.
Notes
- Line and spray the baking pan to help remove the sticky brownies.
- Let the melted chocolate mixture cool before mixing with eggs to avoid cooking them.
- Microwave the caramel with water carefully to prevent burning and ensure smooth sauce.
- These brownies are rich and sticky; cut into small pieces for serving.
- Recipe yields a 9x9 inch pan of brownies with a gooey caramel center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 59mg | 20% |
| Sodium | 63mg | 3% |
| Potassium | 58mg | 1% |
| Sugar | 28g | 56% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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