Fudgy Caramel Brownies
These Fudgy Caramel Brownies are rich, decadent, and loaded with gooey caramel for the ultimate chocolatey indulgence.
Equipment
- 9x9-inch baking pan
- Mixing Bowls
- Double boiler or microwave-safe bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
Brownie Base
- 4 ounces unsweetened baking chocolate
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
Caramel Filling
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter sliced
- 1/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- pinch salt
- Coarse salt or sea salt for topping (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x9-inch baking pan with butter or line it with parchment paper for easy removal.
Making the Brownie Batter
- In a double boiler or microwave-safe bowl, melt together 4 ounces unsweetened baking chocolate and 3/4 cup unsalted butter until smooth and glossy.
- Once slightly cooled, whisk in 1 1/2 cups granulated sugar until combined.
- Add 3 large eggs one at a time, whisking well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1/2 teaspoon salt, 2 tablespoons unsweetened cocoa powder, and 1 cup all-purpose flour.
- Gradually fold the dry mixture into the chocolate batter until just combined. Do not overmix.
Preparing the Caramel Filling
- In a small saucepan, combine 1/2 cup granulated sugar, 2 tablespoons sliced unsalted butter, 1/3 cup heavy whipping cream, 1/2 teaspoon vanilla extract, and a pinch of salt.
- Cook over medium heat, stirring continuously until it boils gently. Simmer for 3-4 minutes until slightly thickened.
- Remove from heat and let cool for a few minutes.
Assembling and Baking
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Pour the caramel filling over the brownie layer and spread gently.
- Dollop the remaining brownie batter on top and spread as best as possible.
- Bake in the preheated oven for 25-30 minutes until edges are set and a toothpick comes out with a few moist crumbs.
- Remove from oven and cool in the pan for about 15 minutes.
- Optionally, sprinkle coarse sea salt on top for a salty-sweet finish.
- Lift brownies out using parchment paper and cut into squares once cool.
Notes
- Substitute dark chocolate chips for unsweetened baking chocolate if needed.
- Use brown sugar instead of granulated sugar for a richer flavor.
- Try coconut oil as a dairy-free alternative to butter.
- Replace heavy whipping cream with full-fat coconut milk for dairy-free caramel.
- Store brownies in an airtight container at room temperature for up to one week or freeze for longer storage.