Caramel Brownies with Chocolate

This decadent caramel brownie recipe creates the perfect balance of fudgy chocolate with a gooey caramel center. It's been my secret weapon for potlucks and family gatherings where I need something impressive yet reliable.

I first created these brownies for my daughter's birthday when she requested "something chocolatey with caramel" instead of cake. They were such a hit that they've become our family's celebration staple, earning rave reviews from even the pickiest dessert critics.

Ingredients

• Butter: Gives these brownies their moist, rich texture and enhances the chocolate flavor
• Semisweet chocolate: Creates the perfect balance of sweetness and depth. Look for high quality bars around 60% cocoa for best results
• Sugar: Provides sweetness and contributes to the fudgy texture
• Eggs: Act as binders and give structure while keeping brownies soft
• Vanilla extract: Enhances all the flavors. Use pure extract rather than imitation for best results
• Flour: Provides structure without making brownies cakey. Use all-purpose for reliable results
• Salt: Balances sweetness and enhances chocolate flavor
• Chocolate chips: Create pockets of melty chocolate throughout the brownies
• Caramels: Unwrapped from a bag offer convenience and consistent results
• Heavy cream: Helps thin the caramel to a pourable consistency without compromising flavor

Step-by-Step Instructions

Prepare Your Space:

Heat your oven to exactly 350°F and ensure your rack is positioned in the center. Line your 9x13 pan with nonstick foil, leaving overhang on all sides for easy removal. This step is crucial for clean cutting later.

Create The Base Batter:

Combine butter and chopped chocolate in a large microwave safe bowl. Heat in 30 second intervals, stirring between each until completely smooth. This gradual melting prevents scorching the chocolate. Add sugar while mixture is still warm and whisk until incorporated. The sugar will slightly dissolve, creating that signature crackly brownie top.

Add Wet Ingredients:

Whisk in eggs one at a time, ensuring each is fully incorporated before adding the next. This creates an emulsion that contributes to fudgy texture. Add vanilla and mix thoroughly to distribute the flavor throughout.

Incorporate Dry Ingredients:

Gently stir in flour and salt just until no dry streaks remain. Overmixing at this stage can create tough brownies, so use a light hand and stop mixing once combined.

First Bake:

Spread exactly half the batter into your prepared pan, smoothing it into an even layer. This first layer needs to be partially baked to support the caramel layer. Bake for 20 minutes until the surface is set but not fully cooked.

Cool First Layer:

Allow the first layer to cool for a full 20 minutes. This cooling period is essential so the hot caramel doesn't sink into the brownie layer when added.

Prepare Caramel:

Unwrap all caramels and place in a microwave safe bowl with heavy cream. Heat in 30 second intervals, stirring between each until completely smooth and pourable. The mixture should be warm and fluid but not bubbling hot.

Add Caramel Layer:

Pour the warm caramel over the partially cooled brownie base and spread into an even layer using an offset spatula. Work quickly as the caramel will start to set as it cools.

Add Final Brownie Layer:

Gently warm the remaining brownie batter in the microwave for 10 to 15 seconds just until spreadable. Carefully dollop over the caramel layer and gently spread to cover. The warmer batter will be easier to spread without disturbing the caramel.

Add Chocolate Chips:

Evenly sprinkle chocolate chips over the top layer. They'll partially melt during baking creating beautiful chocolate pockets throughout the top.

Final Bake:

Return the pan to the oven and bake for 20 more minutes. The brownies are done when the edges are set but the center still has slight movement when the pan is gently shaken.

Cooling And Cutting:

Allow brownies to cool completely at room temperature then refrigerate for at least two hours before cutting. This chilling time is non-negotiable as it allows the layers to set properly for clean cuts.

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The caramel is truly the star of this recipe. I've experimented with homemade caramel versus unwrapped candies, and surprisingly, the convenience caramels create the perfect chewy texture that holds up beautifully when sliced. My nephew once declared these "better than any bakery brownies" which is high praise from a twelve-year-old chocolate connoisseur.

Storage Success

These caramel brownies actually improve with a day of rest in the refrigerator, making them perfect for advance preparation. Store them in an airtight container with parchment between layers to prevent sticking. They'll keep beautifully for up to five days refrigerated. For longer storage, wrap individual portions in plastic wrap then foil and freeze for up to three months. Thaw overnight in the refrigerator for the best texture restoration.

Troubleshooting Tips

The most common challenge with these brownies is cutting them cleanly. For professional looking squares, chill thoroughly, then use a large sharp knife dipped in hot water and wiped dry between each cut. If your caramel layer seems too firm, you likely overcooked it in the microwave. Next time, use shorter intervals and stir more frequently. For overly gooey caramel, you may have undermeasured the cream or not allowed sufficient cooling time before serving.

Serving Suggestions

While these brownies are absolutely perfect on their own, they reach new heights when served slightly warmed with a scoop of vanilla ice cream. For an elegant dessert presentation, place a brownie square on a plate, add ice cream, then drizzle with additional warm caramel sauce and a sprinkle of flaky sea salt. During the holidays, I serve them with a light dusting of gold edible glitter for a festive touch that always impresses guests.

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Frequently Asked Questions

→ Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate can be used for a richer, slightly less sweet flavor. Adjust sugar as needed to balance the taste.

→ How do I store caramel brownies?

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week. Let them come to room temperature before serving.

→ Can I use store-bought caramel sauce?

Yes, a high-quality store-bought caramel sauce can be used as a time-saving alternative to melting caramels and cream.

→ How do I cut brownies cleanly?

Chill the brownies thoroughly before cutting. Use a sharp knife and clean it between cuts to ensure smooth, clean slices.

→ Can I freeze caramel brownies?

Yes, freeze brownies in a single layer wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.