Best EVER Caramel Brownies
Calories: 20
Adjust Servings Here: 16 servings
Description
These Caramel Brownies are the perfect blend of rich, fudgy chocolate and luscious homemade caramel sauce. Each bite delivers a delightful contrast of gooey caramel swirls and dense brownie goodness.
Ingredients
Caramel Sauce
- 1 cup (200 g) Sugar
- ¼ cup Corn syrup
- 6 tbsp Butter unsalted
- 6 tbsp (85 ml) Heavy cream 38% or more
- ½ cup Vanilla extract
Brownies Batter
- 1 cup (227 g) Butter unsalted, room temperature
- 8 oz (225 g) Chocolate semi-sweet or dark
- ½ cup (110 g) Brown sugar
- ½ cup (100 g) White sugar
- 4 large Eggs
- 1 tsp Vanilla extract
- 1 cup (125 g) All purpose flour
- ¼ tsp Salt
- 2 tbsp (10 g) Cocoa powder
Instructions
Caramel sauce
- Combine Sugar and Corn Syrup: In a medium saucepan, mix the granulated sugar and light corn syrup. Cook over medium heat, stirring constantly until the sugar dissolves. Stop stirring and cook until the mixture turns a deep amber color. Watch it closely to prevent burning.1 cup Sugar, ¼ cup Corn syrup, 6 tbsp Butter, 6 tbsp Heavy cream, ½ cup Vanilla extract
- Add Butter and cream: Carefully add the butter, stirring until it’s fully melted and combined with the sugar. Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be cautious.
- Finish and Cool: Stir in the salt and allow the caramel to cook for another minute. Remove from heat and let cool slightly before using.
Brownies
- Preheat oven 170 C /340 F. Grease and line an 8 x 8-inch square cake pan with parchment paper leaving an overhang so you can pick the brownies out.
- Mix Wet Ingredients: Melt the butter and chocolate in a large bowl over a double boiler or a microwave-safe bowl. Add the brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and smooth.1 cup Butter, 8 oz Chocolate, ½ cup Brown sugar, 4 large Eggs, 1 tsp Vanilla extract, ½ cup White sugar
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt.1 cup All purpose flour, ¼ tsp Salt, 2 tbsp Cocoa powder
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to maintain a fudgy texture.
- Layer Brownies and Caramel: Pour half of the brownie batter into the prepared pan, spreading it evenly. Drizzle half of the homemade caramel sauce over the batter. Top with the remaining brownie batter, spreading it evenly. Drizzle the remaining caramel sauce on top, swirling it gently with a knife for a marbled effect.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as you want the brownies to stay fudgy and moist.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into squares. This helps the caramel set properly and makes cutting easier.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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