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
- 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.
- 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.
- 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.
- 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.
- 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.