Caramel Brownies

Rich, fudgy, and filled with ribbons of buttery caramel, these brownies are easy to make and always a hit at parties and bake sales.

Course Dessert

Cuisine American

Keyword caramel brownies

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 257kcal

In a medium bowl, sift together the granulated sugar, flour, cocoa powder, confectioners’ sugar, and salt. Whisk until well combined.
1 1/2 cups granulated sugar, 2/3 cup cocoa powder, 1/2 cup confectioners’ sugar, 3/4 teaspoon salt, 3/4 cup all-purpose flour
Stir in the chocolate chunks, setting a few aside to sprinkle over the top later.
3/4 cup dark chocolate chunks
In a separate small bowl, whisk the eggs with the oil, water, and vanilla extract until smooth.
2 large eggs, 1/2 cup vegetable oil, 2 tablespoons water, 1/2 teaspoon vanilla extract
Pour the wet mixture over the dry ingredients and stir until everything is just combined. The batter will be thick.
Spread the batter evenly into your prepared pan. You can use an offset spatula to make it easier.
Drizzle the caramel sauce over the brownie batter, then use a spoon to gently swirl it into the batter.
3/4 cup caramel sauce
Sprinkle the remaining chocolate chunks on top.
Bake for 45 to 48 minutes, or until a toothpick inserted into a brownie (not a caramel or chocolate spot) comes out with just a few moist crumbs.
Let the brownies cool completely before slicing. For an extra treat, drizzle with more caramel sauce just before serving.

Measure your flour after sifting to avoid packing it too much and drying out the brownies.
Use good-quality cocoa powder for a richer chocolate flavor.
Press the parchment snugly into the corners of the pan to help the batter spread evenly.
Don’t worry if the caramel bubbles up during baking. It settles as the brownies cool.