Just as good as they sound!
I made 2 different batches of caramel brownies last weekend. Well, the brownie part was identical but I used 2 different kinds of caramel.
I think they were pretty tasty!
Clearly, it’s all about the melted chocolate and butter!
I used both store bought caramels and dulce de leche (the kind you make from sweetened condensed milk). The store bought caramels won by a landslide!
And the store bought ones were super gooey and more caramel-y!
Here’s the recipe, adapted from Annie’s Eats.
1 cup unsalted butter
12 oz bittersweet chocolate, I used Ghirardelli Dark Chocolate bits
1½ cups sugar
4 large eggs
1 tbsp. vanilla extract (I have a heavy hand when it comes to vanilla)
1¼ cups all-purpose flour
½ tsp. salt
½ – 1 cup semisweet chocolate chips (I put the chocolate chips on half….depends on how much you like chocolate)
For the caramel filling:
14 oz. caramel candies, unwrapped (7 oz if you are splitting the recipe like I am)
1/3 cup heavy cream (1/6 if you are splitting)
Dulce de Leche Recipe can be found here (this was much easier to spread than the above filling)
1. Preheat the oven to 350˚ F.
2. Line 2 8×8-inch baking pan with foil and grease with vegetable oil. (a 13 x 9 pan can be used instead if you are making a single batch with only 1 type of caramel)
3. Combine the butter and chocolate in a heatproof bowl over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. I used the kitchen aid bowl over a pot of simmering water. Worked great.
4. Remove the bowl from the heat. Mix in the sugar, eggs and vanilla.
5. Mix in the flour and salt just until combined (I did this part by hand to be sure I didn’t over mix).
6. Spread a quarter of the brownie batter into each of the prepared pans in an even layer. I went OCD and used my scale to measure out exactly 1/4 of the batter.
7. Bake for 20 minutes. Remove from the oven, and let cool for 20 minutes. Don’t turn the oven off.
8. Make the caramel filling by combining the caramel candies and cream in a medium saucepan over medium-low heat. Stir frequently until melted and smooth. For the 2nd set of brownies, follow the above directions for dulce de leche (this takes a bit longer, so I would suggest starting it when you put the brownies in the oven).
9. Spread the caramel mixture over the bottom brownie layer. I also stabbed the brownies a few times with a fork to help the caramel seep in.
10. Pour the remaining brownie batter over each of the caramel layers. Take care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. I would suggest dolloping the batter on in 9 spoonfuls. This will help keep things even. The dulce del leche had no problem when I spread the batter over the top.
11. Sprinkle the chocolate chips on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.