Caramel-Stuffed Brownies Recipe
Photo Credit: Sarnsernsirikul Panupan/Shutterstock
My husband Hunter and I are pretty healthy eaters. We drink green smoothies every morning that are loaded with vegetables, and we eat as many vegetables as we can with all of our other meals. We do this mostly because it just makes us feel good, and it fuels our bodies and minds for all of the tasks a day may bring.
However, I have one of the world’s biggest sweet teeth and I am not afraid to dive head-first into any sweet treat that comes my way.
The first time I made these brownies, my husband took a small bite, looked at me, and said, 'You need to throw these away.'
As it happens, I am a food blogger and I mostly do desserts, so I am always baking up something in my kitchen. Hunter does not have a sweet tooth like I do and very rarely takes more than a small bite of whatever I make (and I usually have to force him to even take that small bite!). But the first time I made these brownies, he took his usual small bite, looked at me, and said, “You need to throw these away.” You can imagine my reaction here. He followed it up with another bite and said, “They are too good and I am not going to be able to stop eating them.” That’s what I call a victory, folks! We did not throw them away but instead proceeded to eat most of the pan.
You guys, there are no words that can appropriately describe how good these are. It’s a gooey brownie filled with a thick layer of sticky caramel. They are the ultimate guilty pleasure and everything I want in a dessert.
For the Caramel
- ½ cup (99 grams) granulated sugar
- 2 Tablespoons cold water
- ¼ cup heavy cream
- 1 Tablespoon (14 grams) unsalted butter
For the Brownies
- 12 Tablespoons (170 grams) unsalted butter, melted
- 1¼ cup (266 grams) brown sugar, packed
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup (90 grams) all-purpose flour
- ½ cup (42 grams) cocoa powder
- 1 teaspoon salt
- 1 cup (170 grams) chocolate chips
InstructionsFor the caramel: In a medium saucepan, combine sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
While the sugar cooks, warm the heavy cream in a small saucepan.
When the sugar is ready, slowly add the heavy cream, whisking constantly for 2 minutes. Remove from heat and add butter. Whisk until melted and smooth. Let cool.
For the brownies: Preheat oven to 350 degrees. Spray a 9-inch square pan with nonstick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
In a medium bowl, combine the melted butter and brown sugar with a hand mixer. When fully combined, add eggs and vanilla. Beat until fully combined and light in color.
In a small bowl, combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold the chocolate chips into the batter.
Pour half of the brownie batter into the pan. Pour the caramel over the batter and spread to evenly cover. Pour the rest of the batter on top and cover the caramel.
Bake brownies for 20-25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
Remove from oven and allow to cool.