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Fat Witch Bakery's Legendary Chocolate Caramel Brownies
4.7 from 75 votes

Fat Witch Bakery's Legendary Chocolate Caramel Brownies

Fat Witch Bakery's Legendary Chocolate Caramel Brownies combine dense, rich chocolate batter with a gooey caramel layer. The brownies are made by melting butter and bittersweet chocolate, then mixing with eggs, sugar, vanilla, and flour. A soft caramel sauce is spread between layers, creating a sticky, indulgent dessert with intense chocolate and sweet caramel flavors.

Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 16 servings
Calories: 263 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350ºF.
  2. Spray a 9x9 baking pan with baking spray and line with parchment paper.
  3. These brownies are STICKY when they cool, you'll need help getting them out!
  4. In a microwave safe bowl, melt the butter and chocolate, in 30 second increments.
  5. After two rounds the butter should be melted. Let the bowl sit for 2-3 minutes and the heat will melt the chocolate.
  6. Stir them together until fully combined and let cool.
  7. Put the caramels in a microwave safe bowl with the water.
  8. Microwave for 1 minute, let sit for 2-3 minutes.
  9. Stir until smooth and fully combined.
  10. In a stand mixer, beat the eggs, sugar, and vanilla until light and creamy, for 2-3 minutes.
  11. Add the cooled chocolate and mix until combined.
  12. Add in the flour and salt until fully combined.
  13. Pour half of the batter evenly in the prepared baking pan. Set the pan aside.
  14. 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).
  15. Place the pan and the remaining brownie batter in the refrigerator for 20 minutes, to allow the caramel to harden.
  16. Remove the pan from the refrigerator and spread the rest of the batter evenly over the caramel in an even layer.
  17. Bake for 35 minutes.
  18. Do not over bake, the brownies will dry out.
  19. Cool for an hour before removing from the pan.
  20. 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

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%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 263

% 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.