Caramel Fudge Brownies
Fudgy cocoa brownies with a gooey caramel layer and milk chocolate chips.
Equipment
- 9 by 13 inch baking pan
- Parchment paper
- Saucepan
- Large mixing bowl
Ingredients
Main Ingredients
- 1 cup unsalted butter melted
- 2 cup granulated sugar
- 1 cup unsweetened cocoa powder spooned and leveled
- 1 tbsp vanilla extract
- 4 large eggs at room temperature
- 1 cup all purpose flour spooned and leveled
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup milk chocolate chips
- 11 oz soft caramel candies unwrapped
- ⅓ cup evaporated milk
Instructions
Cooking
- Prep. Preheat to 350 degrees F and line a 9 by 13 inch pan with parchment, leaving an overhang.
- Caramel. Melt the caramel candies with the evaporated milk over medium heat, stirring until smooth.
- Batter. Whisk the melted butter, sugar, cocoa, vanilla, and eggs until glossy. Stir in the flour, baking powder, and salt, then fold in the chips.
- Layer. Spread half the batter in the pan, drizzle on the caramel, then top with the remaining batter.
- Bake. Bake for 25 minutes until a toothpick shows a few moist crumbs, then cool completely before cutting.
Notes
Substitutions: Use semi sweet chocolate chips for a darker brownie.
Tips: Cool the pan completely before slicing and wipe the knife between cuts.
Storage: Keep at room temperature for 3 to 4 days, refrigerate for up to 1 week, or freeze for up to 3 months.