Get ready to experience the most decadent, mind-blowing brownie recipe that will make your taste buds dance with pure joy! These aren't just ordinary brownies - they're a luxurious chocolate experience that combines rich, fudgy dark chocolate with the irresistible swirl of salted caramel. Imagine cutting into a perfectly baked square that's crisp on the outside, impossibly moist on the inside, with pockets of molten chocolate and golden caramel that will make your dessert dreams come true. Whether you're a serious chocolate enthusiast or just looking to impress your friends and family, this recipe is about to become your new secret weapon in the kitchen!
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup dark chocolate chips
- ½ cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Add granulated and brown sugars, whisking until well combined and slightly smooth.
- Sift in the unsweetened cocoa powder and vanilla extract. Mix thoroughly until the mixture becomes rich and glossy.
- Add eggs one at a time, beating well after each addition to ensure a smooth, homogeneous batter.
- Gradually fold in the all-purpose flour and salt, stirring carefully to prevent overmixing. The batter should be thick and slightly glossy.
- Fold in the dark chocolate chips, distributing them evenly throughout the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Drizzle the salted caramel sauce over the top of the batter, using a knife to create swirl patterns.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper edges to lift the brownies out of the pan, then cut into 16 equal squares.
- Optional: Drizzle additional salted caramel sauce on top before serving for extra indulgence.
Tips
- Use room temperature eggs for better batter consistency and even mixing.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- Use high-quality cocoa powder and dark chocolate chips for the most intense chocolate flavor.
- Line your pan with parchment paper for easy removal and clean cutting.
- Check brownies early - the toothpick test is crucial. A few moist crumbs are perfect; completely clean means they're overdone.
- Allow brownies to cool completely before cutting to ensure clean, neat squares.
- For extra indulgence, serve slightly warm with a scoop of vanilla ice cream.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 21g
Saturated Fat: 13g
Cholesterol: 85mg
