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If the perfect balance of rich chocolate and luscious caramel sounds like your dream, these caramel brownies will deliver on every front. Fudgy and dense with gooey pockets of caramel throughout, this recipe promises brownies with a shiny crackly top and a chewy, moist crumb. Pro tip: using cold butter chopped into chunks helps create a tender crumb without greasiness. These brownies are ideal for cozy gatherings, special treats, or whenever you need a chocolate-caramel pick-me-up.

Why This Recipe Works (Baking Science Behind It)

Caramel brownies owe their irresistible texture and flavor to a few key science-backed factors:

• Butter Temperature: Using cold butter chunks rather than melted butter ensures the flour’s gluten remains relaxed, keeping brownies tender, not tough. Melted butter activates more gluten, resulting in denser, greasier brownies.
• Egg Function: Eggs provide structure and moisture. Room-temperature eggs emulsify better with fat and sugar, creating a smoother batter and a chewy but not dry texture.
• Sugar Types: A mix of granulated and brown sugar balances sweetness while adding chewiness; brown sugar’s molasses keeps the texture moist and adds depth to flavor.
• Caramel Incorporation: Gently folding chunks of set caramel or swirling caramel sauce provides melty pockets without making the batter too wet, maintaining the fudgy structure while delivering that luscious caramel goo.
• Leavening Balance: Minimal leavening (baking powder) is used just to prevent overly dense brownies, providing slight lift without becoming cakey.

Ingredients

• Unsalted Butter — 170g (¾ cup) — cold, chunked for tenderness
• Semi-sweet Chocolate Chips — 120g (⅔ cup) — rich chocolate flavor
• Granulated Sugar — 200g (1 cup) — sweetness and moisture
• Light Brown Sugar — 100g (½ cup) — moisture, chewiness, flavor depth
• Large Eggs — 3 (approx. 150g) — structure and moisture
• Pure Vanilla Extract — 5ml (1 tsp) — flavor enhancement
• All-Purpose Flour — 125g (1 cup) — forms the cake structure
• Unsweetened Cocoa Powder (Dutch-processed preferred) — 30g (¼ cup) — chocolate flavor and color
• Baking Powder — 3g (½ tsp) — light leavening for slight lift
• Kosher Salt — 2g (½ tsp) — flavor balance and enhances sweetness
• Caramel Sauce or Soft Caramel Chunks — 150g (⅔ cup) — melty pockets of caramel flavor
• Coarse Sea Salt — for sprinkling — contrast and texture

Equipment

Required:

• 20cm (8-inch) square baking pan
• Kitchen scale (essential for precise measurements)
• Mixing bowls
• Whisk and spatula
• Oven or OTG
• Instant-read thermometer (optional for checking doneness)

Nice to have:

• Parchment paper or silicone baking mat
• Offset spatula for spreading batter evenly
• Sifter for flour and cocoa powder

Step-by-Step Instructions with Timing and Visual Cues

Step 1: Prep

Preheat oven to 175°C (350°F). Line the baking pan with parchment paper, leaving overhang on two sides for easy removal.
Visual cue: Oven completely preheated. Pan lined and ready.

Step 2: Melt Butter and Chocolate

Chop butter into small cubes. In a microwave-safe bowl, melt butter and chocolate chips together in 30-second bursts, stirring in between until smooth. Cool slightly.
Visual cue: Mixture smooth, glossy, and warm but not hot.

Step 3: Mix Sugars and Eggs

Whisk granulated and brown sugar together with eggs and vanilla until pale and slightly thickened, about 2 minutes by hand.
Visual cue: Batter glossy and ribbon-like when lifting whisk.

Step 4: Combine Chocolate and Egg Mixtures

Gradually add melted butter and chocolate mixture to egg-sugar mixture, mixing gently but thoroughly to combine.
Visual cue: Smooth, thick batter with even dark chocolate color.

Step 5: Sift Dry Ingredients and Fold

Sift flour, cocoa powder, baking powder, and salt together. Fold into wet ingredients gently until no streaks of flour remain. Do not over-mix to avoid toughness.
Visual cue: Batter thick, rich, and homogeneous but slightly sticky.

Step 6: Incorporate Caramel

If using caramel chunks, cut into small cubes (~1cm). Gently fold most into the batter, reserving some to place on top. If using caramel sauce, swirl ⅔ through the batter after pouring into the pan.
Visual cue: Pockets of caramel visible but batter still thick.

Step 7: Bake

Pour batter into prepared pan and smooth with an offset spatula. Arrange reserved caramel pieces on top. Bake on the middle rack for 30–35 minutes.
Visual cue: Edges set, center slightly jiggly but not liquid, toothpick with moist crumbs. Internal temp about 90–95°C (195–203°F).

Step 8: Cool and Finish

Remove from oven, immediately sprinkle coarse sea salt over the top. Cool completely in pan on a wire rack, then lift out using parchment overhang and cut into 12 squares.
Visual cue: Top crackly and firm; inside fudgy and moist with caramel pockets.

Troubleshooting: Common Issues and Fixes

Substitutions and Variations

• Egg-free: Use 3 flax eggs (3 tbsp ground flax + 9 tbsp water) but expect denser texture.
• Dairy-free: Replace butter with vegan butter or coconut oil (slightly less rich flavor). Ensure caramel sauce is dairy-free.
• Gluten-free: Use 1:1 gluten-free flour blend, may slightly affect texture, so add 1 tsp xanthan gum if needed.
• Flavor swaps: Add 1 tsp orange zest, ½ tsp cinnamon, or use bittersweet chocolate for deeper flavor. Adjust sugar if using sweeter chocolate.

Storage, Make-Ahead, and Freezing

• Room temperature: Store in airtight container for 3–4 days. Cover with foil or plastic wrap.
• Refrigeration: Up to 7 days in sealed container; bring to room temp before serving.
• Freezing: Wrap tightly in plastic wrap and foil; freeze up to 2 months. To thaw, leave overnight in fridge then bring to room temp. Refresh texture in 5-min oven at 150°C (300°F).
• Avoid freezing caramel sauce toppings separately as texture can degrade.

Serving Suggestions and Pairing Ideas

These caramel brownies are fantastic with vanilla ice cream, whipped cream, or a drizzle of chocolate ganache. Pair with a cup of rich coffee or black tea to balance sweetness. The coarse sea salt topping enhances the caramel flavor beautifully.

FAQs

Can I replace granulated sugar with honey or maple syrup?
Honey may add moisture and affect crumb, maple syrup is thinner and could make batter runny. Use with caution and reduce other liquids slightly.

How to prevent brownies from sticking?
Line the pan with parchment paper extending over edges for easy lifting. Grease lightly if no parchment.

How to halve or double the recipe?
Halve or double all ingredients proportionally, maintain same pan size ratio or adjust baking time as needed.

What is the best cocoa powder to use?
Dutch-process for smoother, less bitter flavor and darker color. Natural cocoa adds sharper chocolate notes but can alter pH affecting rise.

Can I bake these in an air fryer or OTG?
Yes, in air fryer use 160°C for 25-30 mins, checking frequently. For OTG, preheat well, bake on middle rack at 175°C, watching for doneness.

Notes from My Kitchen: Testing Log

• Batch 1: Used melted butter; brownies were greasy and cakey. Switched to cold chunk butter.
• Batch 2: Added caramel chunks too large; some caramel didn’t soften, made pockets uneven.
• Final Batch: Small caramel chunks folded in, reserve some on top, baked 35 min for fudgy center. Texture perfect with crackly top. Used Dutch cocoa and coarse kosher salt for flavor harmony.

Nutrition and Disclaimer

Approximate per serving (1 brownie): 280 kcal, 14g fat, 35g carbs, 3g protein. Values vary by brands and portion size. Follow all food safety practices, especially with eggs.

Final Thoughts

Caramel brownies are one of those bakes that feel special without demanding complicated techniques, and this version is designed so a home baker can get fudgy centers and gooey caramel on the very first try. Paying attention to a few small details like not overbaking, folding gently once the flour goes in, and letting the pan cool completely before slicing makes a huge difference to the final texture.​

If you fall in love with these (very likely), use the same base to play with different chocolates, flavored salts, or even a swirl of nut butter alongside the caramel, and rely on the storage and freezing tips to keep a stash ready for last‑minute desserts or gifting. Whether you serve them slightly warm with ice cream or chilled so the caramel turns extra chewy, this recipe is meant to be a reliable, repeatable favorite in your home baking rotation.

Irresistible Fudgy Caramel Brownies: Perfect Every Time

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

280

kcal

Total time

1

hour 

40

minutes

Cooling Time: 1 hour

Fudgy, rich chocolate brownies with luscious pockets of gooey caramel and a crackly top, finished with a sprinkle of flaky sea salt. This recipe is designed for home bakers seeking reliable, indulgent brownies with practical tips for perfect results. Makes a classic 8-inch square pan batch.

Ingredients

• Unsalted Butter, cold and cubed — 170g (¾ cup)

• Semi-sweet Chocolate Chips — 120g (⅔ cup)

• Granulated Sugar — 200g (1 cup)

• Light Brown Sugar — 100g (½ cup), packed

• Large Eggs (room temperature) — 3 (about 150g)

• Pure Vanilla Extract — 5ml (1 tsp)

• All-Purpose Flour — 125g (1 cup), sifted

• Unsweetened Cocoa Powder (Dutch-processed preferred) — 30g (¼ cup)

• Baking Powder — 3g (½ tsp)

• Kosher Salt — 2g (½ tsp)

• Caramel Sauce or Soft Caramel Chunks — 150g (⅔ cup)

• Coarse Sea Salt — for sprinkling on top

Directions

• Preheat oven: Preheat the oven to 175°C (350°F). Line the baking pan with parchment paper, leaving an overhang for easy removal.
• Melt chocolate and butter: In a microwave-safe bowl, melt the butter and chocolate chips in 30-second bursts until smooth. Cool slightly.
• Mix eggs and sugars: Whisk granulated sugar, brown sugar, and eggs together until pale and slightly thickened (~2 minutes by hand).
• Combine mixtures: Gradually add the chocolate-butter mixture to the egg-sugar mixture, stirring gently until smooth.
• Fold in dry ingredients: Sift flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture until just combined, being careful not to overmix.
• Add caramel: Fold in most of the caramel chunks or swirl caramel sauce into the batter. Reserve some for the top.
  
  
• Bake: Pour batter into the pan, smooth the top, and place reserved caramel pieces on top. Bake in the middle rack for 30–35 minutes or until edges are set and center is slightly jiggly.
• Cool and salt: Remove from oven, sprinkle with coarse sea salt, and cool completely in the pan on a wire rack.
• Slice and serve: Use parchment edges to lift brownies out, cut into 12 squares.

Notes

• Storage and Make Ahead
  Store airtight at room temperature for 3–4 days or refrigerated for up to 7 days (bring to room temp before serving).
  Freeze wrapped tightly for up to 2 months; thaw overnight in fridge and refresh texture by warming in the oven at 150°C (300°F) for 5 minutes.
• Tips
  Use cold butter cubes (not melted) for tender crumb.
  Don’t overmix dry ingredients to avoid toughness.
  Watch baking time carefully to keep texture fudgy, not dry.
  Adjust caramel chunk size for gooey pockets, avoid large chunks.
• Enjoy your homemade caramel brownies—perfectly fudgy, delightfully gooey, and sure to be a favorite treat for every occasion!

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