Description
Delight in these rich and fudgy Caramel Chocolate Chunk Brownies, featuring a luscious layer of caramel sauce nestled between two layers of chocolatey brownie batter, studded with generous chocolate chunks and topped with a sprinkle of sea salt flakes for an irresistible sweet and salty treat.
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
Additional
- 1 cup caramel sauce
- 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 make removal easier.
- Mix butter and sugar: In a large mixing bowl, whisk the melted butter and sugar together until the mixture is smooth and well combined.
- Add eggs and vanilla: Stir in the eggs and vanilla extract thoroughly to combine all wet ingredients evenly.
- Combine dry ingredients: Sift the all-purpose flour, cocoa powder, and salt into the mixture, then gently fold them in until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in chocolate chunks: Incorporate the chocolate chunks evenly throughout the batter for pockets of rich chocolate.
- Layer batter and caramel: Spread half of the brownie batter evenly into the prepared baking pan. Drizzle the caramel sauce over this layer for a gooey middle.
- Top with remaining batter: Spoon the remaining brownie batter on top of the caramel layer and smooth it out with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. The edges should appear set, and a toothpick inserted into the center should come out with a few moist crumbs.
- Add sea salt flakes: If desired, sprinkle sea salt flakes over the warm brownies right after removing them from the oven to enhance the sweet-salty contrast.
- Cool and slice: Allow the brownies to cool completely in the pan before slicing into squares for clean cuts and the perfect texture.
Notes
- Be careful not to overbake to keep the brownies fudgy and moist.
- Use good quality caramel sauce and chocolate chunks for best flavor.
- Line the pan with parchment paper with some overhang for easy removal of brownies.
- Sea salt flakes are optional but add a pleasant flavor contrast.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
