Description
These rich and fudgy Caramel Brownies combine the deep chocolate flavor of cocoa and dark chocolate chunks with sweet, gooey caramel swirls. Perfectly baked to a moist, chewy texture, they make an irresistible treat for chocolate and caramel lovers alike.
Ingredients
Dry Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup all-purpose flour (sifted)
- 2/3 cup cocoa powder (sifted)
- 1/2 cup confectioners’ sugar (sifted)
- 3/4 teaspoon salt
- 3/4 cup dark chocolate chunks (divided)
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil (or coconut oil)
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 3/4 cup caramel sauce
Instructions
- Prepare dry ingredients: In a medium bowl, sift together the granulated sugar, flour, cocoa powder, confectioners’ sugar, and salt. Whisk until well combined to ensure an even mixture.
- Add chocolate chunks: Stir in the chocolate chunks, reserving a small portion to sprinkle on top later for extra chocolate bursts.
- Mix wet ingredients: In a separate small bowl, whisk the eggs with vegetable oil, water, and vanilla extract until smooth and well combined.
- Combine wet and dry: Pour the wet mixture over the dry ingredients and gently stir until just combined, forming a thick batter without overmixing to keep it fudgy.
- Prepare baking pan: Spread the batter evenly into your prepared pan using an offset spatula for smooth and even coverage.
- Incorporate caramel: Drizzle the caramel sauce over the top of the brownie batter, then use a spoon to gently swirl it into the batter for beautiful caramel ribbons.
- Add chocolate topping: Sprinkle the remaining chocolate chunks over the caramel-swirled batter for added texture and flavor.
- Bake: Bake in a preheated oven for 45 to 48 minutes, or until a toothpick inserted into the brownie (avoiding caramel or chocolate spots) comes out with just a few moist crumbs to ensure fudgy brownies.
- Cool and serve: Let the brownies cool completely in the pan. For an extra decadent touch, drizzle additional caramel sauce over the top before slicing and serving.
Notes
- Use high-quality dark chocolate chunks for the best flavor impact.
- Sift dry ingredients to avoid lumps and achieve a smooth batter.
- Do not overbake; the brownies should remain moist inside.
- For coconut oil substitution, use melted coconut oil in equal amounts.
- Allow brownies to cool fully for cleaner slices and better texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
