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Caramel Brownies

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Decadent chocolate brownies with a gooey caramel center, creating a delightful blend of flavors and textures.

Ingredients

Units Scale

 

  • 1 cup unsalted butter, melted
  • 3/4 cup unsweetened cocoa powder
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt, divided
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (11 ounces) caramel candies, unwrapped

Instructions

 

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare Brownie Batter:
    • In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth.
    • Add the brown sugar, granulated sugar, eggs, vanilla extract, and ½ teaspoon of salt. Whisk until well combined.
    • Stir in the flour and chocolate chips until just incorporated.
  3. Layer Brownie and Caramel:
    • Spread half of the brownie batter evenly into the prepared baking pan.
    • In a small saucepan over medium-low heat, warm the sweetened condensed milk, stirring frequently, for about 3 minutes.
    • Add the unwrapped caramel candies and the remaining ½ teaspoon of salt to the saucepan. Stir continuously until the caramels are fully melted and the mixture is smooth. Remove from heat.
    • Pour approximately two-thirds of the caramel mixture over the brownie layer in the pan, spreading it evenly.
    • Dollop the remaining brownie batter over the caramel layer and gently spread to cover.
  4. Bake: Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, drizzle the reserved caramel sauce over the top. Use the parchment overhang to lift the brownies from the pan, slice into squares, and serve.

Notes

  • Caramel Sauce: If the reserved caramel sauce has thickened, gently reheat it over low heat or in the microwave until it reaches a pourable consistency.
  • Storage: Store brownies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
  • Variations: Add a sprinkle of flaky sea salt on top for a salted caramel version, or mix in chopped nuts for added texture.

Find it online: https://recipe.ukfinda.com/caramel-brownies.htm