Description
These chocolatey, fudgy brownies are layered with a luscious homemade caramel sauce (or store-bought for ease). The contrast between the rich brownie and the gooey caramel makes them absolutely decadent!
Ingredients
Scale
For the Brownies:
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Caramel Layer:
- 1 cup caramel sauce (homemade or store-bought)
- 1 tablespoon heavy cream (if using thick caramel)
- 1/2 teaspoon sea salt (optional, for salted caramel)
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper and lightly grease it.
Step 2: Make the Brownie Batter
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until fully combined.
- Sift in flour, cocoa powder, salt, and baking powder. Stir until just combined (do not overmix).
Step 3: Layer the Brownies & Caramel
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Drizzle half of the caramel sauce over the batter.
- Pour the remaining brownie batter over the caramel layer and gently spread.
- Drizzle the remaining caramel on top and use a knife to swirl it into the batter.
Step 4: Bake & Cool
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean).
- Let brownies cool completely before slicing (for clean cuts, chill in the fridge for 1 hour).
Notes
- For extra fudgy brownies: Slightly underbake and let cool before cutting.
- For salted caramel brownies: Sprinkle flaky sea salt on top after baking.
- For a nutty version: Add ½ cup chopped pecans or walnuts to the batter.
- Storage: Store at room temperature for 3 days or refrigerate for up to a week.