Prepare to embark on a mouthwatering journey with these extraordinary Caramel Brownies that promise to redefine your dessert expectations! Imagine sinking your teeth into a rich, fudgy brownie with rivers of golden caramel swirling through each decadent bite. This isn't just another brownie recipe – it's a culinary experience that will transform your home kitchen into a gourmet dessert destination.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 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
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easier removal.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the melted butter and 2 cups of sugar. Stir until well combined and the mixture is smooth.
- Add 4 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. This will help incorporate air into the batter for a lighter texture.
- Stir in 1 teaspoon of vanilla extract, mixing until fully incorporated.
- In a separate bowl, sift together 1 cup of all-purpose flour and 1 cup of cocoa powder to eliminate any lumps and ensure even distribution of the dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense brownies.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- Drizzle 1 cup of caramel sauce over the brownie batter, ensuring it covers the surface evenly.
- Carefully spoon the remaining brownie batter over the caramel layer. Use a spatula to spread it gently, trying not to disturb the caramel layer underneath.
- Using a knife or a toothpick, swirl the top layer of brownie batter with the caramel sauce to create a marbled effect. Be cautious not to mix it too much.
- 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.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut the brownies into 16 squares. Serve them as they are or with a scoop of vanilla ice cream for an extra treat!
Tips
- Use room temperature eggs for smoother batter integration and better texture.
- Don't overmix the batter – this can lead to tough, dense brownies. Mix just until ingredients are combined.
- For the most precise caramel swirl, use a toothpick or thin knife and make gentle, sweeping motions.
- Check brownies early: Every oven is different, so start checking around 25 minutes to prevent overcooking.
- Let brownies cool completely before cutting to ensure clean, beautiful squares.
- For an extra touch of luxury, sprinkle some sea salt over the caramel swirl before baking for a gourmet twist.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Nutrition Facts
Calories: 262kcal
Carbohydrates: 49g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
