Ingredients
Scale
- 1 cup unsalted butter, melted and cooled slightly
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder (high quality preferred)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 11 ounces soft caramel candies (unwrapped)
- 1/3 cup heavy cream or evaporated milk
- Flaky sea salt for topping
Instructions
- Step 1: Preparation 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 to easily lift the brownies out later. Lightly grease the parchment with butter or non-stick spray. In a small microwave-safe bowl, combine the unwrapped caramels and the heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is completely smooth and melted. Set the caramel sauce aside to cool slightly.
- Step 2: Mixing the Brownie Batter In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating vigorously after each addition to create that classic crackly top. Stir in the vanilla extract. Sift in the cocoa powder, all-purpose flour, and salt. Use a spatula to fold the dry ingredients into the wet until just combined—do not overmix. Gently fold in the semi-sweet chocolate chips.
- Step 3: Layering and Stuffing Pour exactly half of the brownie batter into the prepared baking pan. Spread it evenly to the corners using an offset spatula. Bake this bottom layer for about 12-15 minutes just to set it. Remove from the oven and pour the melted caramel mixture over the par-baked layer, leaving about a 1/2 inch border around the edges to prevent the caramel from sticking to the pan. Carefully drop spoonfuls of the remaining brownie batter over the caramel and gently spread it to cover the center.
- Step 4: Final Baking Place the pan back into the oven and bake for another 20-25 minutes. The center may still look slightly soft, but it will firm up as it cools. Avoid overbaking, as the caramel can become hard if cooked too long. Remove the pan from the oven and immediately sprinkle the top with a pinch of flaky sea salt while the surface is still warm.
- Step 5: Cooling and Slicing This is the hardest part: let the brownies cool completely in the pan for at least 2 hours. For the cleanest slices, refrigerate the brownies for 1 hour before cutting. Lift the parchment paper handles to remove the entire block from the pan. Use a sharp, warm knife to slice into 16 squares, wiping the knife between each cut to ensure the caramel doesn’t smear.
- Cook Time: 55 minutes