Caramel Brownies Made Easy
Fudgy chocolate brownies swirled with silky caramel and a hint of sea salt. Simple steps, bakery-level results.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted slightly cooled
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3.6 oz beaten eggs about 2 large
- 2 tsp vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 0.55 cup unsweetened cocoa powder natural or Dutch-process
- 0.5 tsp fine sea salt
- 0.25 tsp baking powder
- 0.75 cup semisweet chocolate chips
- 9 oz soft caramel candies, unwrapped
- 3 tbsp heavy cream
- 0.5 tsp flaky sea salt for finishing, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang. Lightly grease.
- Warm the caramels with heavy cream in a small saucepan over low heat. Stir until smooth. Set aside.
- Whisk melted butter with granulated and brown sugars in a large bowl until glossy.
- Whisk in the beaten eggs and vanilla until the mixture looks thick and smooth.
- Sift in flour, cocoa, salt, and baking powder. Fold just until combined. Stir in chocolate chips.
- Spread about half the batter in the pan. Smooth the top with an offset spatula.
- Drizzle on half the warm caramel. Dollop remaining batter over, then swirl gently with a knife.
- Top with the remaining caramel in thin ribbons. Avoid touching the edges to reduce sticking.
- Bake 28–32 minutes, until the center is just set and a tester shows moist crumbs.
- Cool in the pan on a rack for at least 1 hour. Sprinkle flaky salt, then lift out and slice.
Notes
Variation: Fold in 1/2 cup toasted pecans or walnuts for crunch, or finish slices with espresso powder for a mocha twist. Storage: Keep covered at room temperature for up to 3 days, or chill for cleaner cuts. Warm briefly before serving for extra gooey caramel.
This recipe is an original creation inspired by classic Caramel Brownies Made Easy flavors. All ingredient ratios and instructions are independently developed.