Description
Rich chocolate caramel brownies fuse indulgent layers of chocolate and silky caramel into a heavenly dessert. Chocolate lovers will savor each gooey, decadent bite of this irresistible sweet treat.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (95g) all-purpose flour
- 2/3 cup (65g) unsweetened cocoa powder
- 2 large eggs, room temperature (112g)
- 1/2 cup (90g) dark chocolate chips, chopped
Liquid and Fat Ingredients
- 1/4 cup (55g) vegetable or canola oil
- 1/4 cup (55g) unsalted butter, melted
- 6 tablespoons (85g) unsalted butter, room temperature
- 1/2 cup (120g) heavy cream, room temperature
- 2 tablespoons (30g) water
Additional Ingredients
- 1/2 cup (65g) powdered sugar
- 1 cup (200g) granulated sugar
- 1 teaspoon (5g) vanilla extract or vanilla bean paste
- 1 teaspoon (5g) vanilla extract or vanilla bean paste
- 1/2 teaspoon (3g) fine salt
- 1/2 teaspoon (3g) fine salt
Garnish
- Flakey sea salt
Instructions
- Create a rich caramel sauce by gradually melting sugar in a medium saucepan over medium heat, stirring occasionally until it turns amber-colored. Remove from heat and whisk in butter, heavy cream, vanilla extract, and salt. Refrigerate to cool, then whip with a mixer until lighter and thicker.
- Preheat the oven to 162°C (325°F). Prepare an 8×8-inch metal pan by lining with parchment paper and lightly greasing the exposed sides.
- Combine dry ingredients in a medium bowl: sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt. Thoroughly mix and set aside.
- Whisk wet ingredients in a large bowl, incorporating eggs, vegetable oil, melted butter, water, and vanilla extract until well blended.
- Gently fold dry ingredients into wet mixture, stirring until just combined. The batter will appear dense and slightly thick.
- Transfer batter to the prepared pan, smoothing the surface evenly. Bake at 162°C (325°F) for 40-45 minutes, checking doneness with a toothpick that should have a few moist crumbs. Allow to cool completely on a wire rack, optionally accelerating cooling by placing in the freezer for 30 minutes.
- Spread the whipped caramel across the cooled brownies. Sprinkle with flakey sea salt and chill. Cut into slices using a sharp knife warmed under hot water, cleaning the blade between cuts for clean edges.
Notes
- Caramel Preparation Tip Ensure sugar melts evenly by adding gradually and stirring occasionally, preventing burning and creating smooth caramel.
- Baking Pan Flexibility Metal pans conduct heat better, but non-stick or glass pans can work with slight temperature and time adjustments.
- Texture Control Avoid overmixing batter to maintain fudgy consistency; stir just until ingredients are combined to prevent tough brownies.
- Dietary Adaptation Substitute vegetable oil with coconut oil for dairy-free version, and use gluten-free flour blend for celiac-friendly brownies.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 279
- Sugar: 30g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg