Description
Chocolate caramel brownies are rich, fudgy chocolate brownies with layers or swirls of caramel sauce baked into the batter. The combination of bittersweet chocolate and sweet caramel creates a deliciously gooey and indulgent treat.
Ingredients
- 200g dark chocolate (70% cocoa)
- 250g unsalted butter, cut into pieces
- 250g caster sugar
- 4 large eggs
- 150g plain flour
- 50g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 150g caramel sauce (store-bought or homemade)
- Pinch of salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 20cm square baking tin with parchment paper, leaving an overhang for easy removal.
In a heatproof bowl over simmering water (double boiler), melt the dark chocolate and butter together, stirring until smooth. Remove from the heat and let it cool slightly.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
In a large mixing bowl, whisk the eggs and caster sugar until light and fluffy. Stir in the vanilla extract.
Gradually pour the melted chocolate and butter mixture into the whisked eggs and sugar, stirring continuously. Then, fold in the sifted dry ingredients until just combined.
Pour half of the brownie batter into the prepared baking tin and spread it evenly. Drizzle half of the caramel sauce over the batter, then swirl it gently with a knife to create a marbled effect. Pour the remaining brownie batter on top, spreading it evenly, and drizzle the remaining caramel sauce on top. Swirl again for a marbled finish.
Bake the brownies in the preheated oven for 25-30 minutes, or until the edges are set but the center is still slightly gooey. A toothpick inserted into the center should come out with a few moist crumbs.
Allow the brownies to cool completely in the tin before lifting them out using the parchment paper overhang. Once cooled, slice them into squares and serve.