Get ready to experience a mind-blowing chocolate sensation that will make your taste buds dance with pure delight! These aren't just ordinary brownies - they're a decadent triple-layered masterpiece that combines rich chocolate, swirling caramel, and an irresistible texture that will have everyone begging for your secret recipe. Prepare to become the dessert hero of your family and friends with this show-stopping treat that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon vanilla extract
- Chocolate and caramel sauce for layering
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal of the brownies.
- In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the melted butter and sugar. Stir well until the mixture is smooth and creamy.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Ensure that the eggs are fully incorporated before adding the next one.
- Stir in the vanilla extract, mixing until fully combined.
- In a separate bowl, sift together the all-purpose flour and cocoa powder. This helps to eliminate any lumps and ensures an even distribution of cocoa.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- Drizzle a layer of chocolate sauce over the brownie batter, followed by a drizzle of caramel sauce. Use a knife or skewer to gently swirl the sauces into the batter, creating a marbled effect.
- Carefully pour the remaining brownie batter over the sauce layer, spreading it evenly to cover the sauces completely.
- For the top layer, add another drizzle of chocolate and caramel sauce. Use a knife to swirl it gently into the top layer of batter for added flavor and decoration.
- Place the baking pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut the brownies into 12 equal squares. Serve them as is or with a scoop of vanilla ice cream for an indulgent treat.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Use room temperature eggs for smoother batter integration
- Don't overmix the batter - this keeps brownies fudgy and tender
- Use high-quality cocoa powder for deeper chocolate flavor
- Line your pan with parchment paper for easy removal and clean cutting
- Let brownies cool completely before cutting for clean, precise squares
- For extra richness, use dark cocoa powder instead of regular cocoa
- Check brownies a few minutes early to prevent overcooking - moist crumbs are your goal
- Experiment with different sauce swirl patterns for a unique presentation each time
- Serve slightly warm with vanilla ice cream for an ultimate dessert experience
Nutrition Facts
Calories: 266kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
