Caramel Brownies
Craving a rich, indulgent dessert? These Caramel Brownies combine the fudgy goodness of a brownie with the irresistible sweetness of salted caramel. Rich chocolate, a hint of vanilla, and the smooth swirl of caramel come together to create a decadent treat that will quickly become a favorite.
Ingredients
- 2 1/2 cups (20oz/565g) sugar
- 1/2 cup (4floz/115ml) water
- 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped
- 4 large eggs
- 1 cup (8floz/225ml) flavorless oil (sunflower, vegetable, canola, etc.)
- 2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2oz/213g) all-purpose flour
- 2/3 cup (2 2/3oz/76g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup My Signature Salted Caramel Sauce (divided)
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8x8 square cake pan with parchment paper and set aside.
- In a large bowl, combine the sugar, water, and chopped chocolate. Gently heat this mixture in the microwave or over a bain-marie for 2-3 minutes until the chocolate is fully melted. Allow it to cool slightly.
- Once the chocolate mixture has cooled, whisk in the eggs, oil, and vanilla extract until smooth and combined.
- Sift the flour, cocoa powder, baking powder, and salt together in a separate bowl. Gradually fold the sifted dry ingredients into the wet chocolate mixture, stirring until just combined. Be careful not to overmix.
- Swirl in 1/4 cup of My Signature Salted Caramel Sauce into the batter.
- Pour the batter into your prepared cake pan and spread it evenly. Drizzle the remaining 1/4 cup of My Signature Salted Caramel Sauce on top of the batter, and use a skewer or knife to swirl the caramel into the batter.
- Bake the brownies for 55-65 minutes. To check for doneness, insert a toothpick or cake tester into the center. The toothpick should come out with a few moist crumbs. For a fudgier texture, bake closer to 55 minutes.
- Once baked, allow the brownies to cool in the pan for at least 30 minutes before cutting.