Caramel brownies are rich, fudgy chocolate brownies with a gooey caramel center. The combination of deep chocolate flavor and sweet, buttery caramel makes them an irresistible treat. These homemade brownies are perfect for special occasions or whenever you crave a decadent dessert.
Ingredients and Substitutions
Brownie Batter
- 1 cup (225g) unsalted butter – Adds richness and moisture.
- 1 cup (200g) granulated sugar – Sweetens the brownies.
- 1 cup (200g) brown sugar – Adds a slight caramel flavor and chewiness.
- 4 large eggs – Helps bind the ingredients.
- 1 teaspoon vanilla extract – Enhances flavor.
- 1 cup (120g) all-purpose flour – Gives structure to the brownies.
- ¾ cup (75g) unsweetened cocoa powder – Provides deep chocolate flavor.
- ½ teaspoon salt – Balances the sweetness.
- ½ teaspoon baking powder – Helps the brownies rise slightly.
- 1 cup (175g) chocolate chips – Adds extra chocolatey goodness.
Caramel Layer
- 1 cup (320g) caramel sauce or melted caramel candies – The gooey caramel center.
- ¼ cup (60ml) heavy cream – Makes the caramel smooth and pourable.
- ½ teaspoon salt – For a salted caramel flavor (optional).
Step-by-Step Instructions
Prepare the Brownie Batter
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a saucepan, melt the butter over low heat. Remove from heat and stir in granulated sugar and brown sugar until smooth.
- Whisk in eggs, one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- Stir in the chocolate chips.
Prepare the Caramel Layer
- In a small saucepan, heat the caramel sauce and heavy cream over low heat until smooth. Stir in salt if making salted caramel.
Assemble the Brownies
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Drizzle the caramel sauce evenly over the batter.
- Carefully spoon the remaining brownie batter on top, spreading it gently to cover the caramel layer.
- Swirl the top slightly with a knife for a marbled effect (optional).
Bake and Cool
- Bake for 35-40 minutes, or until the center is set but still slightly gooey.
- Let the brownies cool in the pan for at least 30 minutes before slicing to allow the caramel to set.
Variations and Customizations
- Salted Caramel Brownies: Sprinkle flaky sea salt on top for a sweet-salty contrast.
- Nutty Brownies: Add ½ cup of chopped pecans or walnuts for extra crunch.
- Extra Fudgy Brownies: Reduce baking time by 5 minutes for a softer center.
- Chocolate Drizzle: Melt extra chocolate and drizzle over the cooled brownies.
FAQs
Can I use store-bought caramel sauce?
Yes! Store-bought caramel works well, but homemade caramel gives a richer flavor.
How do I make these brownies extra fudgy?
Use less flour (about ¾ cup) and slightly underbake them.
Can I store these brownies?
Yes! Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze caramel brownies?
Yes! Wrap them individually and freeze for up to 3 months. Thaw at room temperature before serving.
Enjoy your homemade caramel brownies!