Description
These Easy Fudgy Caramel Brownies combine a rich, dense chocolate base with a luscious homemade caramel sauce for an irresistible treat. The brownies are soft and fudgy, baked to perfection, and topped with a buttery caramel that can be drizzled or spread for extra indulgence. Perfect for gatherings or a decadent dessert at home.
Ingredients
Brownies
- 4 ounces (113g) unsweetened baking chocolate
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
Caramel Sauce
- ½ cup (100g) granulated sugar
- 2 tablespoons (28g) unsalted butter, sliced
- ⅓ cup (79ml) heavy whipping cream
- ½ teaspoon vanilla extract
- Pinch salt
Topping (Optional)
- Sea Salt, Coarse Salt, or Kosher Salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with foil or parchment paper, then spray it lightly with nonstick cooking spray to ensure easy removal of the brownies.
- Melt chocolate and butter: Place the unsweetened baking chocolate and ¾ cup unsalted butter in a large microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until fully melted and smooth, approximately 2 minutes depending on your microwave.
- Mix brownie batter: Stir the 1 ¾ cups granulated sugar into the chocolate mixture, then beat in the eggs until fully combined. Add the vanilla extract, unsweetened cocoa powder, and salt, stirring until smooth. Gently fold in the flour until just incorporated.
- Bake brownies: Pour the batter evenly into the prepared pan and bake in the preheated oven for 28 to 35 minutes. Test doneness by inserting a toothpick about an inch from the edge; it should come out with just a few moist crumbs attached.
- Make the caramel sauce: While the brownies bake, heat ½ cup granulated sugar in a small saucepan over medium heat. Stir frequently, avoiding sugar crystals forming on the pan sides, until sugar melts into a smooth amber liquid. Lower heat to medium-low, add the sliced butter and stir until melted. Carefully stir in heavy cream; if the mixture solidifies, reduce heat to low and stir quickly until smooth again. Remove from heat and mix in vanilla extract and a pinch of salt. Transfer caramel to a jar and let cool while brownies finish baking.
- Top brownies with caramel: When brownies are done, let them cool for 5 minutes in the pan. Pour about ¼ cup of the caramel sauce evenly over the top and spread it to the edges with a spatula. Allow the brownies to cool completely, refrigerating if you want the caramel to harden.
- Serve and store: Reserve the remaining caramel sauce to drizzle over brownies just before serving for extra flavor. Store leftover caramel in an airtight container in the refrigerator and reheat gently to thin it out. Keep brownies covered tightly at room temperature for up to 3 days or freeze for up to one month.
Notes
- Make sure not to overbake the brownies to retain their fudgy texture; the toothpick test should still show a few moist crumbs.
- If your caramel hardens too much, gently warm it to make it pourable again.
- Using parchment or foil to line the pan helps with easy brownie removal and neater slicing.
- Coarse or sea salt sprinkled on top enhances the caramel flavor with a pleasant salty contrast.
- To avoid sugar crystallization when making caramel, avoid stirring the sides of the pan and use a damp pastry brush to wash down any sugar crystals that form.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
