These Decadent Caramel Brownies are a dreamy blend of rich chocolate and gooey caramel, perfect for satisfying your sweet tooth. With a fudgy center and a crackly top, every bite offers a delightful contrast of textures. The caramel swirls melt into the brownie batter, creating pockets of creamy sweetness that complement the deep cocoa flavor. Ready in just 25 minutes of prep and 55 minutes of baking, they’re surprisingly simple to make yet feel indulgent and luxurious.
Warm from the oven, these brownies fill your kitchen with an irresistible aroma of chocolate and caramel. The edges are slightly chewy, while the center remains soft and velvety, making them a crowd-pleaser for any occasion. Whether you’re treating yourself or sharing with friends, these brownies are a guaranteed hit. Their decadent flavor and perfect texture make them a dessert you’ll want to bake again and again.
Ingredients for Decadent Caramel Brownies
- 2 1/2 cups (20oz/565g) sugar
- 1/2 cup (4floz/115ml) water
- 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped (or substitute with dark chocolate)
- 4 large eggs (room temperature for best results)
- 1 cup (8floz/225ml) flavorless oil (sunflower, vegetable, or canola oil work well)
- 2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2oz/213g) all-purpose flour
- 2/3 cup (2 2/3oz/76g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup My Signature Salted Caramel Sauce, divided (store-bought caramel sauce can be used as a substitute)
- 1/2 teaspoon sea salt (for sprinkling on top)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8×8 square cake pan with parchment paper, then set aside.
- In a large bowl, combine the sugar, water, and chopped chocolate. Heat gently in the microwave or over a bain-marie until the chocolate melts (about 2-3 minutes). Let the mixture cool slightly.
- Whisk the eggs, oil, and vanilla extract into the cooled chocolate mixture until smooth.
- Sift in the flour, cocoa powder, baking powder, and salt. Mix until just combined, ensuring no streaks of flour remain.
- Gently swirl 1/4 cup of the salted caramel sauce into the batter.
- Pour the batter into the prepared pan. Drizzle the remaining 1/4 cup of caramel sauce on top and swirl it gently. Sprinkle with sea salt.
- Bake for 55-65 minutes, or until the edges are set but the center is still slightly soft for a fudgy texture.
- Allow the brownies to cool completely in the pan before cutting into squares.
- Serve warm with vanilla ice cream and extra caramel sauce, if desired. Store covered at room temperature for up to 4 days or freeze for up to 4 weeks.
Perfect Pairings: Serving Suggestions
These Decadent Caramel Brownies are a treat on their own, but they shine even brighter with a few extras. Serve them warm with a scoop of vanilla ice cream for a classic combo, or drizzle extra My Signature Salted Caramel Sauce on top for an indulgent finish. For a fun twist, add a dollop of whipped cream and a sprinkle of cocoa powder or crushed nuts.
Keep It Fresh: Storage and Reheating Tips
Store your brownies in an airtight container at room temperature for up to 4 days. If you’d like to keep them longer, freeze them in a single layer, wrapped tightly in plastic wrap, for up to 4 weeks. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes to restore that gooey texture.
Mix It Up: Recipe Variations
Feel free to get creative with these brownies! Swap the bittersweet chocolate for milk chocolate if you prefer a sweeter flavor, or add a handful of chopped nuts or chocolate chips to the batter for extra texture. You can also experiment with different sauces, like a dark chocolate ganache or a raspberry coulis, for a unique twist.
Quick Tips for Time-Saving Success
To streamline the process, measure out all your ingredients before starting (mise en place). Use a microwave-safe bowl for melting the chocolate and sugar mixture to save time. If you’re short on time, skip the caramel swirl and simply drizzle the sauce on top after baking—it’s just as delicious!
Essential Equipment for Brownie Bliss
For best results, use an 8×8 square cake pan with parchment paper for easy removal. A sifter is key for ensuring your flour and cocoa powder are lump-free, and a whisk helps combine the ingredients smoothly. If you don’t have a bain-marie, a microwave works perfectly for melting the chocolate mixture.
Decadent Caramel Brownies
Ingredients
- 2 1/2 cups sugar 20oz/565g
- 1/2 cup water 4floz/115ml
- 2/3 cup bittersweet chocolate, roughly chopped 4oz/115g
- 4 large eggs *
- 1 cup flavorless oil (sunflower, veg, canola etc) 8floz/225ml
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour 7 1/2oz/213g
- 2/3 cup unsweetened cocoa powder 2 2/3oz/76g
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup My Signature Salted Caramel Sauce divided
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8×8 square cake pan and set aside.
- In a large bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
- Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla extract.
- Next, sift in the flour, cocoa powder, baking powder, and salt. Mix this batter until just combined and there are no streaks of flour. Into the batter swirl in 1/4 cup of My Signature Salted Caramel Sauce.
- Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of My Signature Salted Caramel Sauce on top and sprinkle over the sea salt.
- Bake for roughly 55-65 minutes. Bake the brownies a little under so that they remain fudgy on the inside.
- Once baked allow to cool in the pan before cutting them. Enjoy warm with vanilla ice-cream and even more caramel sauce on top if you want.
- Cover and store at room temperature for up to 4 days. They can also be frozen for up to 4 weeks.
