Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup high-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup soft caramel candies (halved) or thick caramel sauce
- Optional: Festive sprinkles or sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray the parchment lightly with non-stick cooking spray to ensure the caramel does not stick.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition to ensure a glossy top. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this keeps the brownies chewy. Fold in half of the chocolate chips.
- Spread half of the brownie batter into the bottom of the prepared pan. Arrange the caramel pieces or drizzle the thick caramel sauce evenly over the batter layer. Sprinkle the remaining chocolate chips over the caramel. Carefully drop dollops of the remaining brownie batter over the caramel layer and spread it gently with a spatula to cover. Bake for 30 to 35 minutes, or until a toothpick inserted into the center (avoiding a caramel pocket) comes out with a few moist crumbs. Let the brownies cool completely in the pan before slicing to allow the caramel to set.
- Cook Time: 50 minutes