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Chocolate Caramel Brownies bring together two amazing flavors in one decadent treat. These super fudgy squares feature layers of homemade caramel with just the right touch of salt to cut through the sweetness. They've got an amazingly soft texture and intense chocolate taste that'll satisfy anyone with a sweet tooth looking for something extra special. They'll be the star of any gathering or just a perfect way to treat yourself after a long day!
INGREDIENTS- Heavy cream: ½ cup, helps make the caramel silky smooth.
- Salt: 1 tsp (for brownies) + ½ tsp (for caramel), cuts through the sweetness perfectly.
- Cornstarch: 1 tbsp, creates extra soft brownies.
- Semi-sweet chocolate chips: 1 cup, adds pockets of melty goodness.
- Granulated sugar: 1 cup (for caramel) + 1½ cups (for brownie mix), provides sweetness throughout.
- Unsalted butter: ½ cup melted (for brownies) + 4 tbsp cubed (for caramel), brings richness to both layers.
- Vanilla extract: 1 tsp (for brownies) + 1 tsp (for caramel), adds warmth to the flavor.
- Powdered sugar: ½ cup, makes the batter extra smooth.
- Eggs: 3 large + 1 egg yolk, gives structure while keeping things moist.
- Canola or vegetable oil: ½ cup, keeps brownies super moist.
- All-purpose flour: 1 cup, forms the base of the brownies.
- Unsweetened cocoa powder: 1 cup, delivers that deep chocolate kick.
- Step 1:
- Put granulated sugar in a saucepan over medium heat and keep stirring until it's completely melted and looks smooth.
- Step 2:
- Add the butter cubes bit by bit to the melted sugar while stirring. Then slowly pour in the heavy cream and mix until everything bubbles and blends together.
- Step 3:
- Mix in the vanilla and salt, then set your caramel aside to cool for at least 30 minutes.
- Step 4:
- Get your oven warming up to 350°F. Grease your 9x9-inch baking dish and put parchment paper in it.
- Step 5:
- Mix the flour, cocoa, cornstarch, and salt in a bowl and put it aside for now.
- Step 6:
- In another bowl, whisk the granulated sugar, powdered sugar, eggs, and egg yolk for 2 minutes on high. Add the melted butter, oil, and vanilla, then mix until everything's combined.
- Step 7:
- Gently fold your dry ingredients into the wet mixture. Then stir in the chocolate chips with a spatula.
- Step 8:
- Spread half your brownie mix into the pan. Pour half the caramel over top, leaving about an inch around the edges. Cover with the rest of the brownie mix.
- Step 9:
- Bake for 40-45 minutes. Stick a toothpick in to check - you want some moist crumbs but no wet batter.
- Step 10:
- Let the brownies cool in the pan. Poke some holes with a skewer, then pour the leftover caramel on top so it soaks in.
- Step 11:
- Wait 10 more minutes before cutting into squares. Then dig in!
- Warm them up a bit in the microwave before eating for an extra gooey bite.
- Keep them in an airtight container for up to 3 days on your counter or 1 week in your fridge.
- Sprinkle some flaky sea salt on top for extra flavor and a fancy look.
- A candy thermometer can help you nail the perfect caramel consistency.
Tips from Well-Known Chefs
- Don't overmix your batter or you'll end up with brownies that are too dense.
- If your caramel seems too runny for layering, pop it in the fridge for a bit.
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