Caramel Brownies

Fudgy, chewy brownies swirled with homemade caramel throughout are a caramel lovers' dream.

Football season is kicking off and what better dessert to pass than brownies.  Fudgy, chewy brownies are definitely a go to recipe (try my one bowl brownies).  But today I'm bringing my homemade caramel brownies to the table.  They are also fudgy but have the addition of homemade caramel sauce swirled throughout without being overly sweet.  It's the perfect combination of rich chocolate and sweet caramel.

How to measure flour and cocoa powder properly

Measuring flour and cocoa powder, sounds simple right?!  Well, yes it is, but there's a few things to pay attention to when measuring these ingredients to yield a moist, fudgy caramel brownie.  The most accurate method is to use a digital kitchen scale.  However, if you don't own a scale here is an easy method (also known as the 'spoon and level method') to ensure accuracy.

Using a spoon, scoop flour (or cocoa powder) into your measuring cup.  DO NOT use the measuring cup to scoop the flour or else this will result in measuring extra flour (which will alter the final texture of your baked good).  Additionally, avoid patting down the flour or shaking/tapping the measuring cup.  These techniques will cause extra flour to settle into the measuring cup.  Instead, use a flat surface, such as a knife, to level off the top of the measuring cup so you are left with flat, smooth measured flour.  Believe me, using the spoon and level method is simple and worth the extra step to produce fudgy, chewy brownies.

How to incorporate caramel into brownies

It can be a bit tricky in incorporate the caramel into the brownies.  The batter is thick and the caramel is runny, but it's absolutely doable.  Don't worry about perfection!

First allow the caramel to cool 10-15 minutes before adding it to the brownie batter.  Begin by pouring ⅔ of the brownie batter into a prepared 8x8-inch baking dish and smooth (an offset spatula does the trick).  Then pour ¾ of the caramel sauce over the batter while allowing for a ½" border on all four sides.  Finally, carefully pour the remaining brownie batter over the caramel and spread.  Because of the thickest of the batter, caramel may seep out of the border which is completely fine.

Reserve the remaining ¼ of the caramel sauce to drizzle over the baked caramel brownies.  The extra caramel is the perfect touch and a beautiful presentation.

More chocolate recipes

• One bowl brownies
• Chocolate sheet cake
• Chocolate buttercream

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Caramel Brownies

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• Author: Maria
• Total Time: 1 hour 5 minutes
• Yield: 9 brownies 1x

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Description

Fudgy, chewy brownies swirled with homemade caramel throughout are a caramel lovers' dream.

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Ingredients

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For the caramel

• 1 recipe caramel sauce

For the brownies

• 10 tablespoons (141 g) unsalted butter
• 1 oz (28 g) bittersweet chocolate bar, coarsely chopped
• 1 ¼ (250 g) cups granulated sugar
• 2 large eggs (100 g)
• 2 teaspoons pure vanilla extract
• ¾ cup (75 g) unsweetened cocoa powder
• ¾ cup (90 g) all-purpose flour
• ½ teaspoon salt

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Instructions

For the caramel sauce

1. Prepare according to caramel sauce recipe.
2. Allow to cool for 10-15 minutes.

For the brownies

1. While caramel is cooling, preheat oven to 350°F/177°C.  Line an 8x8-inch square pan with parchment paper and set aside.
2. Place the butter and chopped chocolate into a medium heatproof bowl set over a small saucepan filled with an inch of simmering water.  Whisk until mixture is completely melted and smooth.  Remove bowl from heat and add sugar to the mixture whisking vigorously until combined.  Set aside to cool slightly.
3. Add eggs and vanilla to chocolate mixture.  Whisk until well combined, about 1 minute.
4. Using a rubber spatula, fold in cocoa powder, flour and salt until just combined.  Do not over mix.
5. Pour ⅔ of the brownie batter into prepared pan and smooth.  Pour ¾ of the caramel over the brownie batter allowing for a ½" border.  Carefully pour the remaining batter over the caramel and spread with an offset spatula (it's ok for the caramel to seep out of the boarder).
6. Bake in preheated oven for 24 to 28 minutes, or until a toothpick inserted in the center comes out mostly clean with some moist crumbs.  Allow to completely cool in pan before slicing.  Drizzle with remaining caramel if desired.

Notes

1. Freezing: Caramel brownies can be frozen for up to 3 months.  Thaw overnight in the refrigerator and then bring to room temperature before serving.  Brownies freeze well with or without extra caramel drizzle on top.
2. Baker's Tools:  Mixing bowls, spatula, offset spatula.

• Prep Time: 30
• Cook Time: 35
• Category: Brownies & Bars