Description
These Caramel Chocolate Chip Brownies are thick, fudgy, and full of chocolatey goodness with swirls of gooey caramel throughout. Made with rich cocoa, chocolate chips, and a layer of caramel sauce, these brownies are the perfect mix of chewy, melty, and indulgent. A crowd-pleasing dessert for any occasion!
Ingredients
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1 cup (2 sticks) unsalted butter
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2 cups granulated sugar
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4 large eggs
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2 tsp vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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1/2 tsp salt
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1/2 tsp baking powder
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1 cup semi-sweet chocolate chips
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3/4 cup caramel sauce or dulce de leche (plus extra for drizzling)
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Sea salt (optional, for sprinkling on top)
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
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In a large saucepan, melt butter over medium heat. Remove from heat and whisk in sugar until smooth.
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Let cool slightly, then whisk in eggs one at a time. Stir in vanilla extract.
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In a separate bowl, mix flour, cocoa powder, salt, and baking powder.
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Gradually stir dry ingredients into the wet mixture until fully combined.
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Fold in chocolate chips.
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Spread half of the brownie batter into the prepared pan. Drizzle caramel sauce evenly over the batter. Gently swirl with a knife or toothpick.
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Top with the remaining brownie batter and smooth it out. Add a few more drizzles of caramel on top and swirl again if desired.
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Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
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Cool completely before cutting into squares. Sprinkle with sea salt if using.
Notes
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For thicker, bakery-style brownies, bake in a smaller 9×9-inch pan and add 5–10 extra minutes.
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Use homemade or store-bought caramel sauce—both work great.
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Store in an airtight container at room temp for up to 4 days or refrigerate for a fudgier texture.