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Caramel Brownies
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent caramel-swirled brownies: the perfect late-night treat for chocolate lovers.
Ingredients:
  • 1/3 cup caramel sauce, plus more for drizzling
  • 1 1/4 cup (168 g) all-purpose flour
  • 1/4 cup (24 g) Dutch processed cocoa powder
  • 3/4 cup (168 g) unsalted butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/4 cups (260 g) granulated sugar
  • 1/4 cup (46 g) brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 to 3/4 teaspoon flake salt, for topping (optional)
Instructions:
  • Prepare the caramel sauce: Follow the provided caramel recipe and cook for about 10 minutes. Allow it to cool to room temperature, then refrigerate until fully chilled before proceeding with the brownie batter.
  • - Preheat the oven to 325°F. - Coat an 8 x 8 square metal baking pan with cooking spray and line it with parchment paper, leaving an inch overhang on either side for easy removal. - Spray the parchment paper and set aside.
  • Combine flour and cocoa in a small bowl and whisk to blend until smooth. Set aside.
  • In a large pot over medium low heat, combine butter and chocolate. Stir until melted and well combined, then remove from heat.
  • Add a touch of sweetness and flavor: Stir in granulated sugar, brown sugar, salt, and vanilla into the pot with the chocolate and butter until the batter appears grainy.
  • Incorporate eggs: Add eggs one by one, stirring vigorously after each addition until the batter turns smooth and glossy.
  • Combine the flour and cocoa mixture into the batter using a spatula until thick and glossy like frosting.
  • Pour the batter into the baking dish and ensure it's evenly spread. Heat up 1/3 cup of caramel sauce until it drizzles easily. Spoon nine dollops of caramel over the brownie, slightly submerging the spoon for better incorporation.
  • Create beautiful caramel swirls by gently using a knife to create "S" shapes throughout the thick batter. Leave pockets of caramel and if desired, sprinkle with flake salt.
  • Baking tip: Bake for 35-40 minutes until brownies reach 210°F internally. The center should be soft but not wet, and caramel will firm up as it cools. For glass dish, add 10-15 more minutes if needed.
  • Let the brownies cool in the pan on a wire rack until they reach room temperature. Drizzle with an extra 3 to 4 tablespoons of caramel and a light sprinkle of sea salt. Enjoy!

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