Rich, moist, and fudgy, these Caramel Brownies are a decadent treat to satisfy your sweet cravings. Gooey, mouthwatering brownies with a thick layer of caramel running through the middle, these brownies are excellent for any occasion. You will get the perfect combination of chocolate and caramel with every bite.
EQUIPMENT
- 8″ square baking pan
- Parchment paper
- Mixing Bowls
- Small skillet
- Wire cooling rack
INGREDIENTS
- 1 cup unsalted butter melted (227g)
- ¾ cup unsweetened cocoa powder (75g)
- 1 cup light brown sugar (220g)
- ¼ cup granulated sugar (50g)
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1 cup semi-sweet chocolate chips (180g)
- 1 can sweetened condensed milk (14-ounce)
- 1 package caramel candies* unwrappehttps://amzn.to/3SdOe3Md (11-ounce)
INSTRUCTIONS
- Preheat the oven to 350F. Grease an 8×8-inch baking pan and line with parchment paper.
- In a large mixing bowl, whisk together the melted butter and cocoa powder until well combined. Add the sugars, eggs, vanilla, and ½ teaspoon salt and whisk until smooth. Stir in the flour and chocolate chips.
- Spread half of the batter in the prepared baking pan.
- In a small saucepan, heat the condensed milk over medium-low heat until warm, about 3 minutes, stirring frequently. Add the caramels and remaining ½ teaspoon salt, stirring until fully melted and smooth. Remove from the heat.
- Pour ⅔ of the caramel sauce over the brownie batter in the pan. Dollop the remaining batter of the top of the caramel.
- Bake for 35 to 45 minutes. (Less bake time will result in gooier brownies.) Let cool completely in the pan on a wire rack.
- Drizzle with the remaining caramel sauce and sprinkle with salt if desired. Cut into squares. Brownies can be covered and stored at room temperature for up to 4 days.
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