Caramel Brownies (Nut-Free)

 In Bake with Your Kids, Brownies and Bars, Dessert, Nut Free

Super fudgey caramel brownies

I think I have created the perfect brownie.  I know, I know – it’s a bold statement.  But these brownies have this creamy fudgy-ness that is pretty irresistible.  They have just the right amount of chocolate, the perfect texture and density and the caramel adds just a bit of je ne sais quoi.  You’ll have to see for yourself.

And, this recipe is a two-for-one special!  You can double the caramel recipe and use half for these brownies and save half to use on top of ice cream (or anything else you desire).

When I made the first batch of these brownies, I stirred the caramel sauce into the brownie batter before baking.  In the second batch, I poured the caramel on top before I put them in the oven.  Seven out of eight of my testers preferred the second batch.  They liked the caramelization that gave these brownies a crispy, crackly top.  (For the record, I was the eighth tester who preferred the caramel stirred into the batter).  Either way, they taste the same.

My daughter has a good friend with whom she has been in the same class since Kindergarten (how often does that happen?).  When my daughter celebrated her birthday in Kindergarten, I made brownies for the class.  I’m ashamed to admit I made them out of the box.  This friend LOVED the brownies so much, she asked that I make them for Maddy’s birthday every year.  And so I have.  But, this version – from scratch(!) – knocks the socks off boxed brownies.

This friend came over a few weeks ago to spend the day.  She asked if we could make brownies.  And so we did.  We made a homemade, small batch and those girls ate every last crumb.  Still, this version is a million times better.  The next time this sweet girl comes over, I am going to make her these brownies.  And I’m guessing, she’ll ask to move in with us.

When I asked my testers for adjectives describing these brownies, I got:

  • “These brownies are too good for words”
  • “Decadent”
  • “These are waaaayyyy more than just brownies”

Tell me what you think.  I hope you come up with a few more describing words than my testers, who were so absorbed in enjoying these brownies, they forgot what an adjective was!

Super fudgey caramel brownies

Caramel Brownies (Nut-Free)

http://www.bakeforyourlife.com/recipes/recipe/caramel-brownies-2/

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m

Ingredients

Caramel Sauce

  • ½ stick butter
  • 1 1/4 cups brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Brownies

  • 1½ sticks unsalted butter
  • 2 ounces dark chocolate
  • 1/2 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs, at room temperature, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

How To Do It

  1. Make the caramel sauce first. Melt the butter and brown sugar in a medium saucepan over medium heat.
  2. Slowly whisk in the heavy cream, vanilla and sea salt.
  3. Turn the heat to low and whisk the mixture frequently until thickened, about 10 minutes.
  4. Set aside to cool slightly.
  5. Preheat the oven to 350 degrees (F).
  6. In a small saucepan over low heat, melt the butter and dark chocolate. Watch it carefully and remove from heat when there are still a few unmelted pieces of chocolate. Remove from heat and stir until the chocolate is fully melted.
  7. Whisk in the brown and granulated sugars. Set aside to cool slightly.
  8. Line an 8x8 baking pan with parchment paper.
  9. In a medium bowl, whisk together the cocoa powder, flour, salt and baking powder with a fork.
  10. When the chocolate mixture has cooled slightly (it will be warm to the touch, but not hot), add the eggs and vanilla and stir until combined.
  11. Pour the wet ingredients on top of the dry and stir until all the dry ingredients have been incorporated.
  12. Pour the brownie batter into the prepared pan, then pour 1 cup of the caramel sauce on top. Use a toothpick to swirl about half of the sauce down into the brownies. It won’t fully incorporate, so you’ll still see the caramel predominately on top.
  13. Bake for 60-70 minutes. That’s a long time for brownies, I know.
  14. Remove from the oven and allow to cool completely.
  15. Lift the brownies from the pan using the parchment and cut into squares.
  16. You can keep these brownies covered at room temperature for about 3 days or in the fridge up to 5 days.
  17. Make the caramel sauce first. Melt the butter and brown sugar in a medium saucepan over medium heat.
  18. Slowly whisk in the heavy cream, vanilla and sea salt.
  19. Turn the heat to low and whisk the mixture frequently until thickened, about 10 minutes.
  20. Set aside to cool slightly.
  21. Preheat the oven to 350 degrees (F).
  22. In a small saucepan over low heat, melt the butter and dark chocolate. Watch it carefully and remove from heat when there are still a few unmelted pieces of chocolate. Remove from heat and stir until the chocolate is fully melted.
  23. Whisk in the brown and granulated sugars. Set aside to cool slightly.
  24. Line an 8x8 baking pan with parchment paper.
  25. In a medium bowl, whisk together the cocoa powder, flour, salt and baking powder with a fork.
  26. When the chocolate mixture has cooled slightly (it will be warm to the touch, but not hot), add the eggs and vanilla and stir until combined.
  27. Pour the wet ingredients on top of the dry and stir until all the dry ingredients have been incorporated.
  28. You now have two options: Pour 1 cup of the caramel sauce into the batter and stir to combine OR, pour the brownie batter into the prepared pan, then pour 1 cup of the caramel sauce on top. Use a toothpick to swirl about half of the sauce down into the brownies. It won’t fully incorporate, so you’ll still see the caramel predominately on top.
  29. Bake for 60-70 minutes. That’s a long time for brownies, I know.
  30. Remove from the oven and allow to cool completely.
  31. Lift the brownies from the pan using the parchment and cut into squares.
  32. You can keep these brownies covered at room temperature for about 3 days or in the fridge up to 5 days.
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