Things are about to get super sweet around here. I'm talking Caramel Brownies loaded with the most epic caramel swirl, plenty of chocolate chips and a brownie base that is going to change the game.
A word of caution... these are decadent. So decadent that you'll have a hard time putting them away after a few bites. Full disclosure: I take no responsibility if you wind up in front of the TV with a pan of Caramel Brownies and a spoon while watching a marathon of the Real Housewives of wherever. It's been known to happen so I'm just giving you a heads up. Self control + Caramel Brownies... it's just not possible.
Caramel Brownies
Caramel Brownies loaded with the most epic caramel swirl, plenty of chocolate chips and a brownie base that is going to change the game.
Ingredients
- 10 tablespoon unsalted butter room temp
- 1 ¼ cups sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla paste or 2 teaspoon vanilla extract
- 2 large eggs
- ½ cup AP flour
- ½ cup Chocolate Chips
- 10 oz caramels
- ½ cup evaporated milk
Instructions
- In a small pot combine the peeled caramels and evaporated milk. Heat over medium heat and stir until all caramels are melted.
- Preheat oven to 350 degrees. Spray and line a 9x9 baking tin with parchment.
- In a pot over medium heat, combine the butter, sugar, cocoa powder and salt and mix for 2 minutes, remove from heat. Add the vanilla and eggs and combine. Stir in the flour and chocolate chips and set aside.
- Pour half of the batter into the prepared pan and bake for 10 minutes.
- After ten minutes, add the caramel sauce on top of the cooked brownie portion and then add the remaining brownie batter on top of the caramel. Using a knife, swirl the top 2 layers together.
- Place the baking dish back into the oven and bake for 20 minutes.
- Remove the baking dish from the oven, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving.
Notes
Make sure and leave an overhang of parchment when you line the pan. That way you can easily lift the cooled brownies for easy cutting.
Nutrition Information
Calories: 524kcal | Carbohydrates: 78g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 269mg | Potassium: 307mg | Fiber: 3g | Sugar: 63g | Vitamin A: 550IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Is this the infamous pan of brownies in the back of the fridge? If so, I can see why you hid it. DROOL!!
These are not just decadent. They are mouthgasmic! And I want to make them!! Wow, Gaby!
Amazing!!! chocolate + caramel = my two fave good groups!
If you are going to break a no-sugar streak, this is definitely the way to do it!
I NEED THESE.
Forgo the spoon and use your hands!
These brownies would be sooooo difficult to resist. Especially straight outta the oven. OMG girl!
I'm fairly certain I could eat a whole pan of these.
There is no sweet I enjoy in this world more than caramel brownies! This recipe looks absolutely ah-maaaazing and I am very excited to make them and eat the whole pan with a spoon, while watching some trashy reality TV!
Is there any other way to eat brownies, other than straight out of the pan? 🙂
I totally WOULD eat them straight from the pan! Great recipe!
Awesome, Gaby! This takes my plain 'ole brownies to a whole new level!
Brownies....caramel....and chocolate chips! Yup....another must bake!
These look amazing. Just the way I like them - with a spoon straight from the pan!
Looks delicious! I would definitely eat these for breakfast!
These look incredible. I love brownies that are rich and moist, and your caramel ones would certainly fit the bill. I'm imagining how great these would be with a sprinkling of sea salt on top.