Chocolate Fudge Brownies Caramel (Print Version)
Decadent chocolate fudge squares swirled with salted caramel for a rich dessert experience.
# Recipe Ingredients:
→ Brownies
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ tsp sea salt
09 - 3.5 oz dark chocolate, chopped
→ Salted Caramel
10 - ½ cup granulated sugar
11 - 3 tbsp unsalted butter, cubed
12 - ¼ cup heavy cream
13 - ½ tsp flaky sea salt
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, melt sugar while stirring constantly until amber-colored. Add cubed butter and whisk until melted. Remove from heat, carefully whisk in heavy cream (it will bubble), then stir in flaky sea salt. Allow to cool to room temperature.
03 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth. Incorporate eggs and vanilla extract, mixing until glossy.
04 - Sift together all-purpose flour, cocoa powder, and sea salt. Fold dry ingredients into wet mixture until just combined. Stir in chopped dark chocolate.
05 - Pour batter into prepared pan and smooth the surface. Drizzle cooled salted caramel over batter and gently swirl with a knife or skewer to create a marbled effect.
06 - Bake for 28 to 32 minutes until a toothpick inserted comes out with a few moist crumbs.
07 - Allow brownies to cool completely in the pan before cutting into 12 squares.
# Expert Advice:
01 -
- The salted caramel swirl stays fudgy and gooey even days later, making these brownies endlessly snackable.
- They're forgiving enough for someone learning to bake, but impressive enough to serve at dinner parties without apology.
02 -
- Overbaking is the enemy here, so start checking at 28 minutes because you can always bake longer but you can't unbake, and fudgy is always better than dry.
- The caramel needs to cool completely or it'll sink through the batter and disappear instead of creating those beautiful swirls, trust me on this one.
03 -
- Room temperature ingredients mix better and create a more cohesive batter, so take your eggs and cream out of the fridge 30 minutes before you start baking.
- If your caramel is too thick to drizzle, warm it gently over low heat or let it sit at room temperature a bit longer, but never add water or you'll crystallize the whole batch.