Description
Chocolate caramel brownies merge rich Belgium chocolate with silky homemade caramel for an indulgent dessert. Layers of sweet intensity will delight chocolate enthusiasts seeking pure culinary pleasure.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, melted
- 3 large eggs
- 1 cup (200 g) all-purpose flour
- 1 cup (170 g) semi-sweet chocolate chips
- ¾ cup (75 g) unsweetened cocoa powder
- 1 cup (220 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 can (14 oz/397 g) sweetened condensed milk
- 1 package (11 oz/312 g) caramel candies, unwrapped
Instructions
- Vessel Preparation: Meticulously grease an 8×8-inch pan and line with parchment paper, allowing excess to hang for seamless extraction.
- Chocolate Base Creation: Whisk melted butter and cocoa powder until achieving a silky, uniform consistency.
- Batter Composition: Blend brown and granulated sugars into the butter mixture, incorporating eggs and vanilla extract until ingredients harmonize smoothly.
- Ingredient Integration: Gently fold flour and chocolate chips into the batter, maintaining a luxurious, velvety texture without overmixing.
- Layering Foundation: Spread half the brownie batter evenly across the prepared pan, creating a robust base for the caramel infusion.
- Caramel Sauce Development: Carefully heat sweetened condensed milk in a saucepan, stirring continuously to prevent scorching and transform the mixture.
- Caramel Enhancement: Introduce caramel candies and salt to the warm milk, stirring until the sauce becomes a glossy, molten liquid.
- Caramel Distribution: Pour approximately two-thirds of the caramel sauce over the initial brownie layer, ensuring comprehensive coverage.
- Marbling Technique: Delicately spoon remaining brownie batter across the caramel, creating an attractive swirled pattern.
- Baking Process: Bake in a preheated 350°F oven for 35-45 minutes, checking doneness with a toothpick that reveals slightly moist crumbs.
- Cooling and Setting: Allow brownies to cool completely on a wire rack, enabling texture stabilization and flavor intensification.
- Final Presentation: Drizzle reserved caramel over the cooled brownies, remove from pan using parchment edges, and slice into decadent squares.
Notes
- Prevent Burning Caramel: Stir continuously while heating condensed milk to avoid scorching, which can ruin the entire caramel sauce and create bitter undertones.
- Maintain Brownie Moisture: Avoid overbaking by checking doneness with the toothpick test; slight moist crumbs indicate perfect fudgy texture, preventing dry, crumbly brownies.
- Optimize Caramel Distribution: Pour caramel evenly between brownie layers to ensure consistent flavor and prevent clumping or uneven sweetness throughout the dessert.
- Simplify Removal: Use parchment paper overhang as a built-in lifting mechanism, making brownie extraction clean and effortless without breaking delicate edges.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 332
- Sugar: 23 g
- Sodium: 182 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 66 mg