Achieve a fudgy brownie with a gooey caramel center.
Indulge in these gooey caramel brownies, where rich chocolate meets luscious caramel for a truly decadent treat. Perfect for satisfying your sweet tooth, these brownies offer a delightful combination of textures and flavors.
Why you'll want it now, Rich chocolate and gooey caramel make these brownies irresistible.
Why this recipe works
The combination of high-quality dark chocolate and cocoa powder creates a deep, rich chocolate base. Adding caramel in the middle layer ensures a gooey texture that complements the fudgy brownie perfectly.
Equipment
9 x 13 in (23 x 33 cm) baking pan
parchment paper
mixing bowls
whisk
spatula
How to make it
Preheat your oven to 350°F (175°C). Line a 9 x 13 in (23 x 33 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs and vanilla extract, whisking until fully combined.
Sift in the flour, cocoa powder, and salt. Stir until just combined, being careful not to overmix.
Spread half of the brownie batter evenly into the prepared pan.
Pour the caramel sauce over the brownie layer, spreading it evenly but leaving a small border around the edges.
Carefully spread the remaining brownie batter over the caramel layer, ensuring it's fully covered.
Bake in the preheated oven for 35 minutes, or until the edges are set and the center is slightly soft.
Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 squares.
Enjoy these gooey caramel brownies with a glass of milk or a scoop of vanilla ice cream for an extra indulgent treat.
How you'll know it's ready
The edges should be set and the center should be slightly soft but not jiggly.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the brownies a few minutes early, as the fan may cause them to bake faster.
Troubleshooting
If the brownies are too dry, reduce the baking time slightly.
If the caramel leaks out, ensure that the brownie batter fully covers the caramel layer.
If the brownies are too gooey, allow them to cool completely to set properly.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make ahead
These brownies can be made a day in advance and stored in an airtight container.
Variations
Add a sprinkle of sea salt on top for salted caramel brownies.
Stir in chocolate chips to the brownie batter for extra chocolatey goodness.
Use a swirl technique to create a marbled effect with the caramel.
Frequently asked questions
Can I use homemade caramel sauce?
Yes, homemade caramel sauce works wonderfully and adds a personal touch.
How do I know when the brownies are ready?
Look for set edges and a slightly soft center, they should not be jiggly.
Can these brownies be frozen?
Yes, wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.
What kind of cocoa powder should I use?
Use unsweetened cocoa powder for best results. Dutch-processed cocoa will give a deeper flavor.
Nutrition Facts
Per serving: 1 brownie (70 g)
Calories320
Total Fat15 g
Saturated Fat9 g
Cholesterol70 mg
Sodium150 mg
Total Carbohydrate45 g
Dietary Fiber2 g
Total Sugars35 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
