Caramel Chocolate Chip Brownies
Indulge in rich, fudgy brownies filled with gooey caramel and semi-sweet chocolate chips for a delightful dessert perfect for any occasion.
Ingredients
Brownie Ingredients
- 1 cup unsalted butter, melted Use unsalted butter for better control of salt levels.
- 1 cup granulated sugar
- 1 cup packed brown sugar Light or dark brown sugar can be used.
- 4 large eggs Must be large eggs, at room temperature.
- 1 teaspoon vanilla extract Use pure vanilla extract for better flavor.
- 1 cup all-purpose flour
- 1 cup cocoa powder Use unsweetened cocoa powder.
- 1/2 teaspoon salt Balances the sweetness of the brownies.
- 1 cup semi-sweet chocolate chips
Caramel Ingredients
- 1 cup caramel sauce Plus extra for drizzling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
- Fold in the chocolate chips to the brownie batter.
Baking
- Spread half of the brownie batter in the prepared baking pan. Drizzle half of the caramel sauce over this layer.
- Pour the remaining batter over the caramel-layered brownie base, and swirl in the rest of the caramel sauce for a marbled look.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool in the pan before slicing into squares. Optionally, drizzle extra caramel sauce on top before serving.
Notes
Store in an airtight container at room temperature for up to three days or in the refrigerator for a week. For longer storage, freeze wrapped brownies for up to three months.