Description
These indulgent Caramel Brownies combine rich, fudgy chocolate brownie with luscious swirls of gooey caramel sauce for a decadent treat perfect for any occasion. Moist and tender with a perfect balance of bittersweet cocoa and sweet caramel, they are a delightful twist on classic brownies.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter (226g)
- 1 cup granulated sugar (200g)
- 1 cup brown sugar (packed, 220g)
- 4 large eggs
- 2 tsp vanilla extract (10ml)
- 1 cup unsweetened cocoa powder (100g)
- 1 cup all-purpose flour (120g)
- 1 tsp baking powder (5g)
- 1/2 tsp salt (2.5g)
Caramel Layer
- 1 cup caramel sauce (homemade or store-bought, approx. 320g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it well or lining it with parchment paper to ensure the brownies don’t stick.
- Melt Butter and Combine Sugars: In a saucepan over low heat, melt the unsalted butter. Once melted, stir in the granulated sugar and brown sugar continuously until the mixture is glossy and well incorporated.
- Incorporate Eggs and Vanilla: Remove the saucepan from heat and allow the mixture to cool slightly. Whisk in the eggs one at a time, making sure each is fully combined before adding the next, then add the vanilla extract and mix thoroughly.
- Mix Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt to ensure no lumps and even distribution.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the butter and sugar mixture until just combined. Be careful not to overmix to keep the brownies tender.
- Layer and Swirl Caramel: Spread half of the brownie batter evenly into the prepared baking pan. Drizzle the caramel sauce over this first layer, then gently spread the remaining brownie batter on top. Use a knife or skewer to swirl the caramel into the top layer to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares and serving to enjoy the perfect fudgy texture with caramel swirls.
Notes
- Use room temperature eggs for easier mixing and better batter consistency.
- If using store-bought caramel sauce, warm it slightly for easier swirling.
- For extra decadence, sprinkle flaky sea salt on top before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can be served warm with vanilla ice cream for a delicious dessert.
