Description
Decadent Caramel Chocolate Chunk Brownies with gooey chocolate chunks and luscious caramel swirls, finished with a sprinkle of sea salt for the perfect balance of sweet and salty. These rich, fudgy brownies are easy to make and ideal for chocolate lovers looking for a comforting dessert.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- 1 cup chocolate chunks
Caramel Layer
- 1 cup caramel sauce
Topping
- Sea salt flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Butter and Sugar: In a large mixing bowl, whisk together the melted butter and sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Stir in the eggs one at a time along with vanilla extract, mixing thoroughly until the batter is uniform.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps, then gently fold them into the wet mixture. Be careful not to overmix to keep the brownies tender.
- Fold in Chocolate Chunks: Incorporate the chocolate chunks evenly into the batter, ensuring delicious pockets of melted chocolate throughout.
- Layer Batter and Caramel: Spread half of the brownie batter evenly into the prepared pan. Drizzle the caramel sauce over this layer to infuse a sweet, sticky caramel flavor.
- Top with Remaining Batter: Spoon and spread the remaining batter over the caramel layer, smoothing the top with a spatula for even baking.
- Bake: Place the pan in the oven and bake for 25 to 30 minutes. Check doneness when edges look set, and a toothpick inserted in the center comes out with a few moist crumbs.
- Add Sea Salt: Optional — sprinkle sea salt flakes over the warm brownies to create a delicious contrast to the sweet caramel and chocolate.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 squares for clean edges and best texture.
Notes
- Use good quality dark or semi-sweet chocolate chunks for best taste.
- If you prefer a more intense caramel flavor, swirl some caramel into the brownie batter itself.
- Chilling the batter briefly before baking can help create a fudgier texture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
