Fudgy, chewy caramel brownies to satisfy your sweet tooth.
You’ll be glad you did!
Who says cake gets to have all the fun?
Simply Recipes/Alison Bickel
If you’ve never made caramel sauce from scratch before don’t worry!
Making it is easier than you think.
Richardsonsis a favorite and the closest I’ve found to homemade.
Simply Recipes/Alison Bickel
To use up leftover caramel:
Swaps and Substitutions
This recipe is incredibly flexible.
you could swap the chocolate, the cocoa and even the caramel sauce.
Make Ahead
Caramel Brownies are the perfect make ahead dessert.
Simply Recipes/Alison Bickel
The caramel sauce can be made up to two weeks in advance and stored in the fridge.
It comes together in about 10 minutes.
Coat an 8 x 8 square metal baking pan with cooking spray.
Simply Recipes/Alison Bickel
Make a parchment sling by lining the pan with parchment paper and leaving an inch overhang on either side.
This will make it easier to remove the brownies from the pan.
Spray parchment and set aside.
Simply Recipes/Alison Bickel
Stir until both are melted and fully combined.
The batter will look grainy.
Add eggs one at a time and stir vigorously after each addition until fully incorporated.
Simply Recipes/Rachel Knecht
The batter will become smooth and shiny.
Add flour and cocoa mixture to the batter.
Use a spatula to stir it all together.
Simply Recipes/Rachel Knecht
The batter will be thick, and shiny like frosting.
Scrape batter into the prepared baking dish.
Smooth the top with your spatula, if necessary.
Simply Recipes/Rachel Knecht
Measure out about 1/3 cup of caramel sauce into a dish.
Your caramel should be able to drizzle off the end of your spoon in thick ribbons.
Using a spoon create nine dollops of caramel evenly over the top of the brownie.
Simply Recipes/Rachel Knecht
Use a knife swirl the caramel into S shapes throughout the batter.
The batter is thick, so you are just swirling the very top layer.
Leave some pockets of caramel.
Simply Recipes/Rachel Knecht
Sprinkle with flake salt, if using.
Bake for 35 to 40 minutes or until the brownies reach an internal temperature of 210F.
When baked, the center stays very soft but shouldnt be wet to the touch.
Simply Recipes/Rachel Knecht
Let brownies cool in the pan on a wire cooling rack to until room temperature.
Drizzle with 3 to 4 tablespoons of additional caramel and another light sprinkle of sea salt.
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht
Simply Recipes/Rachel Knecht