Swirled Caramel Brownies
A decadent treat of rich, fudgy chocolate brownies laced with a luscious caramel swirl, these brownies strike the perfect balance between indulgent sweetness and deep cocoa flavor.
Ingredients
- 3/4 cup all-purpose flour
- 3 eggs
- 1/4 cup brown sugar
- 1/2 cup caramel sauce
- 8 oz semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1 stick unsalted butter
Instructions
- Preheat the oven to 350°F. Lightly grease an 8x8-inch baking pan with nonstick spray and line it with parchment paper, allowing the edges to hang over for easy removal.
- Place the butter and chocolate chips in a microwave-safe bowl and heat in 15-second intervals, stirring thoroughly after each, until fully melted and smooth.
- Incorporate the granulated and brown sugars into the melted mixture, stirring until well blended.
- Crack in the eggs and beat thoroughly until the batter becomes cohesive and glossy.
- Fold in the flour, stirring just until no streaks or lumps remain.
- Transfer the batter into the prepared pan, smoothing the surface evenly.
- Drizzle the caramel sauce over the top, then use a knife to gently swirl it through the batter to create a marbled effect.
- Place in the oven and bake for 23 to 25 minutes, or until the edges are firm and the center appears just slightly underbaked.
- Allow the brownies to cool completely in the pan before cutting into squares.
Notes
Salted caramel sauce or soft caramel candies can be substituted for a saltier contrast.
Achieving a smooth batter is essential—ensure all dry ingredients are fully incorporated.
To make caramel pecan brownies, stir in 1/2 cup of chopped pecans before baking.
Monitor the baking time closely to avoid overbaking; aim for set edges and a soft center for optimal texture.
Serve warm with vanilla ice cream and a drizzle of extra caramel for a delightful dessert. Alternate Method with Caramel Candies Melt 10 oz of unwrapped KRAFT caramels with 1/3 cup evaporated milk over medium heat, stirring until smooth. Set aside. Prepare the brownie batter as above, pour into the pan, then drizzle and swirl in the melted caramel. Bake at 350°F for 25 minutes until the edges are set. Cool completely before slicing.
Achieving a smooth batter is essential—ensure all dry ingredients are fully incorporated.
To make caramel pecan brownies, stir in 1/2 cup of chopped pecans before baking.
Monitor the baking time closely to avoid overbaking; aim for set edges and a soft center for optimal texture.
Serve warm with vanilla ice cream and a drizzle of extra caramel for a delightful dessert. Alternate Method with Caramel Candies Melt 10 oz of unwrapped KRAFT caramels with 1/3 cup evaporated milk over medium heat, stirring until smooth. Set aside. Prepare the brownie batter as above, pour into the pan, then drizzle and swirl in the melted caramel. Bake at 350°F for 25 minutes until the edges are set. Cool completely before slicing.