Why You’ll Love This Recipe
These caramel brownies combine the best of both worlds—rich, dark chocolate and gooey caramel. The dense, fudgy texture of the brownies pairs perfectly with the creamy caramel sauce that’s marbled throughout the batter. Whether you’re serving them as a dessert or just indulging in a sweet snack, these brownies offer a luscious, melt-in-your-mouth experience with every bite. Plus, they’re relatively simple to make, with the caramel sauce adding a special touch that takes them to the next level!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (250g) whole-milk ricotta cheese
- ½ cup (120ml) whole milk
- 1 cup (180g) semi-sweet chocolate chips
For the Caramel Sauce:
- 1 cup granulated sugar
- ½ cup unsalted butter
- 2 tablespoons light corn syrup
- ½ cup heavy cream
- Pinch of salt
Directions
1. Prepare for Baking
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies.
2. Melt Butter and Chocolate (for Brownies)
In a large microwave-safe bowl or a heatproof bowl set over a simmering pot of water (double boiler method), combine the unsalted butter and unsweetened cocoa powder. Heat in 30-second intervals in the microwave, stirring after each interval, or stir frequently over the double boiler until the butter is completely melted and the cocoa powder is fully incorporated. Be careful not to overheat.
3. Incorporate Sugars
Once the butter and cocoa mixture is smooth, remove it from the heat. Stir in the granulated sugar and light brown sugar until fully combined. The mixture might look slightly grainy at this point, but that’s perfectly fine.
4. Add Eggs and Vanilla
Let the mixture cool slightly for a minute or two (so it doesn’t cook the eggs). Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until well combined. The batter should be rich, dark, and glossy.
5. Incorporate Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix to keep the brownies fudgy.
6. Prepare the Caramel Sauce
In a medium saucepan, combine granulated sugar, unsalted butter, and light corn syrup. Cook over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is smooth.
7. Bring to a Boil and Simmer (for Caramel)
Once the sugar is dissolved, increase the heat to medium-high and bring the caramel to a boil. Let it boil for 1 minute without stirring. This step is crucial to develop the caramel flavor and achieve the right consistency.
8. Add Heavy Cream and Salt (for Caramel)
Remove the saucepan from the heat. Carefully pour in the heavy cream (it will bubble up vigorously). Stir constantly until the caramel is smooth and creamy. Add a pinch of salt to enhance the flavor. The caramel should have a smooth, glossy texture and a beautiful amber color.
9. Assemble and Bake
Pour the brownie batter into the prepared baking pan and spread it evenly. Drizzle half of the prepared caramel sauce over the brownie batter. Use a knife or toothpick to swirl the caramel into the batter, creating a marbled effect. Be careful not to over-swirl; you want distinct pockets of caramel. Reserve the remaining caramel sauce for serving.
10. Bake the Brownies
Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The brownies should be set around the edges but still slightly fudgy in the center. Be careful not to overbake them, as this will result in dry brownies.
11. Cool and Serve
Let the brownies cool completely in the pan on a wire rack before cutting into squares. Cooling is important for the brownies to set properly and for easier cutting. Once cooled, cut into squares and serve with the reserved caramel sauce drizzled on top. For an extra touch of decadence, you can warm the reserved caramel sauce slightly before drizzling.
Servings and Timing
- Servings: 12 (12 squares)
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Storage/Reheating
Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow them to come to room temperature before serving for the best texture. To freeze, wrap individual brownies in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use a different type of chocolate for this recipe?
Yes, you can use milk chocolate or dark chocolate chips instead of semi-sweet chocolate. Just note that this will affect the sweetness and overall flavor of the brownies.
Can I make the caramel sauce ahead of time?
Yes, you can prepare the caramel sauce ahead of time and store it in an airtight container in the fridge for up to a week. Reheat it gently in the microwave or on the stove before using.
Can I make these brownies without the caramel?
While the caramel is what makes these brownies decadent, you can skip it and enjoy the chocolate brownies on their own. If you’d like, you can sprinkle the top with chocolate chips for added texture.
How do I know when the brownies are done baking?
The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs. If it comes out clean, the brownies may be overbaked.
Can I add nuts to this recipe?
Yes! Feel free to add chopped walnuts or pecans to the brownie batter for a bit of crunch and flavor.
How can I make the caramel sauce thicker?
If you’d like a thicker caramel sauce, cook it for an extra minute or two until it reaches your desired consistency.
Conclusion
These Decadent Caramel Brownies are a rich and indulgent treat that combines the best elements of chocolate and caramel into one irresistible dessert. The fudgy brownie base and creamy caramel sauce make each bite melt-in-your-mouth delicious. Whether you’re serving them for a special occasion or just enjoying a sweet treat, these brownies are sure to impress. Try this recipe today for a rich, satisfying dessert experience!
Decadent Caramel Brownies
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent Caramel Brownies feature a fudgy chocolate base with a swirl of homemade caramel sauce, creating the perfect balance of rich chocolate and creamy caramel in every bite.
Ingredients
1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup (250g) whole-milk ricotta cheese
½ cup (120ml) whole milk
1 cup (180g) semi-sweet chocolate chips
1 cup granulated sugar (for caramel sauce)
½ cup unsalted butter (for caramel sauce)
2 tablespoons light corn syrup
½ cup heavy cream
Pinch of salt (for caramel sauce)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large bowl, melt the unsalted butter and cocoa powder together using a microwave or double boiler method. Stir until smooth.
- Stir in granulated sugar and brown sugar until fully combined. Let the mixture cool for 1-2 minutes.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture, mixing until combined.
- Prepare the caramel sauce by melting sugar, butter, and corn syrup in a medium saucepan over medium heat. Bring to a boil and let it boil for 1 minute. Add the heavy cream and a pinch of salt, stirring until smooth.
- Pour brownie batter into the prepared pan, drizzle with half of the caramel sauce, and swirl with a knife to create a marbled effect.
- Bake for 25-30 minutes until a toothpick comes out with moist crumbs attached. Let the brownies cool completely.
- Once cooled, cut into squares and drizzle the remaining caramel sauce over the top. Serve and enjoy!
Notes
You can use milk chocolate or dark chocolate chips instead of semi-sweet for a different flavor.
Make the caramel sauce ahead of time and store in the refrigerator for up to 1 week.
If you want a thicker caramel, cook the caramel for an additional minute until it thickens.
Add chopped nuts to the brownie batter for extra texture.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
