Caramel Brownies (Stuffed!)
These Caramel Brownies (Stuffed!) combine fudgy chocolate and gooey caramel for a decadent, irresistible treat that’s perfect for any occasion.
Equipment
- Large Mixing Bowl
- Whisk
- 9x13 inch baking pan
- Parchment Paper
- Microwave-safe Bowl
- Spatula
Ingredients
Brownie Batter
- 2 1/4 cups granulated sugar
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups unsalted butter melted
- 6 large eggs
- 4 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Caramel Filling
- 14 ounces sweetened condensed milk 1 can
- 11 ounces caramel squares
- 1 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures that your brownies will bake evenly and come out perfectly gooey.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later. This will make cutting the brownies a breeze.
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, and salt until well combined.
- Pour in the melted butter, eggs, and vanilla extract. Mix until the batter is smooth and glossy. You can use a whisk or a spatula for this step.
- Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Assembling and Baking
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- In a microwave-safe bowl, combine the caramel squares and sweetened condensed milk. Microwave in 30-second intervals, stirring in between, until the mixture is smooth.
- Pour the caramel mixture over the brownie layer.
- Carefully spoon the remaining brownie batter on top of the caramel layer. Use a spatula to spread it gently, ensuring the caramel is covered.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Keep an eye on them to avoid overbaking!
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper to lift them out and slice them into squares.
Notes
- Make sure your butter is melted but not hot to prevent cooking the eggs when mixed.
- For an extra layer of flavor, add a teaspoon of instant coffee granules to the brownie batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use a sharp knife dipped in warm water for clean, neat cuts.
- Swap chocolate chips or add nuts to customize flavors and textures.