Caramel Brownies
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These caramel brownies have become my absolute favorite dessert to whip up when I need something decadent but don't want to spend hours in the kitchen. With just 20 minutes of prep and 35 minutes in the oven, you'll have fudgy, gooey brownies studded with chocolate chips and ribbons of caramel that'll make everyone think you slaved away all day. Dark cocoa powder not only gives these their rich, intense chocolate flavor but also contains antioxidants that make indulging feel a little less guilty. The combination of granulated and brown sugar creates the perfect texture, while a sprinkle of flaky sea salt on top adds that irresistible sweet and salty contrast that keeps people coming back for more.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gunsalted butter
- 400 ggranulated sugar
- 150 gdark brown sugar
- 2 egglarge eggs
- 10 mlpure vanilla extract
- 100 gunsweetened cocoa powder
- 5 gsalt
- 5 gflaky sea salt
- 200 mlcaramel sauce
- 300 gsemisweet chocolate chips
- 10 gunsalted butter for brushing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18cm square baking pan with parchment paper, leaving some overhang for easy removal.
Tip: Use a digital thermometer to ensure accurate oven temperature.
- 2
In a medium bowl, whisk together flour, cocoa powder, and salt.
Tip: Make sure to whisk well to incorporate air and eliminate lumps.
- 3
In a large mixing bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 3 minutes.
Tip: Use a stand mixer or a hand mixer to save time and effort.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition to ensure even mixing.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Use a spatula to scrape the chocolate out of the microwave-safe bowl and into the mixing bowl.
- 6
Pour the melted chocolate into the mixing bowl and beat until well combined.
Tip: Be careful not to overmix, as this can lead to a dense brownie.
- 7
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Stop as soon as the flour is just incorporated to maintain the brownie's tenderness.
- 8
Pour half the batter into the prepared baking pan.
Tip: Use a spatula to spread the batter evenly and smoothly.
- 9
Pour the caramel sauce over the batter in the baking pan.
Tip: Use a spatula to spread the caramel evenly and avoid creating a mess.
- 10
Pour the remaining batter over the caramel sauce.
Tip: Use a spatula to spread the batter evenly and smoothly.
- 11
Drizzle the flaky sea salt over the top of the brownies.
Tip: Use a spatula to create a decorative pattern with the salt.
- 12
Brush the top of the brownies with unsalted butter.
Tip: Use a spatula to spread the butter evenly and avoid creating a mess.
- 13
Bake for 35-40 minutes or until a toothpick inserted 2cm from the pan's edge comes out with a few moist crumbs attached.
Tip: Use a digital thermometer to ensure accurate internal temperature (170°C/338°F).
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