Prepare to embark on a decadent journey that will make your taste buds dance with pure delight! These Salted Caramel Double Chocolate Brownies are not just a dessert – they're a sinful experience that combines rich, fudgy chocolate with the irresistible allure of salted caramel. Imagine biting into a brownie so moist and intense that it feels like a chocolate lover's ultimate fantasy, with swirls of golden caramel creating a masterpiece that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Melt the unsalted butter in a medium saucepan over low heat. Remove from heat and whisk in granulated sugar until well combined and slightly smooth.
- Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until the mixture is glossy and well incorporated.
- Sift cocoa powder, all-purpose flour, and salt directly into the wet ingredients. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix.
- Fold in half of the chocolate chips into the brownie batter, reserving the remaining chips for topping.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top.
- Drizzle the salted caramel sauce in zigzag patterns across the surface of the brownie batter. Use a knife to create swirl patterns, gently mixing the caramel into the batter.
- Bake in the preheated oven for 25-30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 15-20 minutes. Use the parchment paper overhang to lift the brownies out of the pan and transfer to a wire rack.
- Allow brownies to cool completely before cutting into 16 equal squares. For clean cuts, use a sharp knife and wipe between each slice.
- Optional: Drizzle additional salted caramel sauce on top of the brownies before serving for extra indulgence.
Tips
- Use room temperature eggs and butter for the smoothest batter possible.
- Don't overmix the batter – this can lead to tough, dense brownies. Mix just until the ingredients are combined.
- For the most indulgent result, use high-quality cocoa powder and chocolate chips.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Check your brownies early – they're best when slightly underbaked, with a few moist crumbs on the toothpick.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- For an extra touch of luxury, warm the salted caramel sauce slightly before drizzling for easier swirling.
- Store brownies in an airtight container at room temperature for up to 3 days – if they last that long!
Nutrition Facts
Calories: 190kcal
Carbohydrates: 29g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 36mg
