Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 12–15 soft caramel candies, unwrapped
- 1 tablespoon heavy cream (to melt with caramels)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal. In a microwave-safe bowl, melt the caramels with a tablespoon of heavy cream in 30-second intervals until smooth. Set the caramel sauce aside to cool slightly while you prepare the batter.
- In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs and vanilla, beating until the mixture is light and fluffy. Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet mixture using a spatula until just combined. Fold in the chocolate chips. Spread half of the brownie batter into the prepared pan. Drizzle the melted caramel over the layer, then top with the remaining batter. Use a knife to gently swirl if desired. Bake for 22 to 25 minutes. A toothpick inserted should come out with a few moist crumbs.
- Remove the pan from the oven and let it cool completely on a wire rack. This is crucial for the caramel to set and the fudgy texture to develop. Once cooled, lift the brownies out using the parchment paper overhang. Slice them into 12 even squares. Serve at room temperature for a chewy texture or warm them slightly in the microwave for a molten, gooey experience.
- Cook Time: 40 minutes