Fudgy Salted Caramel Brownies

$- 1 cup unsalted butter - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup cocoa powder - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - ½ cup caramel sauce (store-bought or homemade) - Flaky sea salt, for topping Butter alternatives: You can use coconut oil or vegetable oil. These will work well and give a nice texture. Sugar variations: Try using coconut sugar or maple syrup. These options can add unique flavors. Gluten-free options: Substitute all-purpose flour with almond flour or a gluten-free blend. This way, everyone can enjoy these brownies! I love to experiment with these substitutes. They can change the taste and texture of your brownies, so don’t be afraid to try them. For the full recipe, check out the details above. 1. Preheat the oven to 350°F (175°C). This helps the brownies bake evenly. 2. Prepare the baking pan. Grease and line a 9x13 inch pan with parchment paper. Leave some paper hanging over the edges for easy removal later. 3. Melt the butter in a medium saucepan over low heat. Stir it until it's fully melted. 4. Combine your sugars. Once the butter melts, take the pan off the heat. Whisk in the granulated and brown sugars until smooth. 5. Incorporate the eggs one at a time. Beat well after each egg. Add the vanilla extract and mix until combined. 1. Sift the dry ingredients together. In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. This mixes them well and removes lumps. 2. Gradually add the dry mix to the wet mixture. Stir gently until just combined. Be careful not to overmix, or the brownies may become tough. 1. Layer the brownie batter into the prepared pan. Pour half of the batter and spread it evenly across the bottom. 2. Drizzle half of the caramel sauce over the first layer of batter. Leave space around the edges to prevent overflow. 3. Spread the remaining brownie batter on top of the caramel layer. Ensure it covers the caramel well. 4. Add the rest of the caramel sauce on top of the second layer. 5. Swirl the caramel into the batter. Use a knife or toothpick to create a marbled effect. This adds beautiful swirls and enhances the flavor. For the full recipe, you can refer back to the main details provided. To get that perfect fudgy texture, follow these steps: - Use less flour: Stick to the recipe. Too much flour makes brownies dry. - Check baking time: Bake until a toothpick shows moist crumbs. Don’t wait for clean. - Add chocolate chips: Fold in semi-sweet chips for extra richness. Avoiding overmixing is key for fudgy brownies. Here’s how: - Mix gently: Stir until just combined. Overmixing adds air, making brownies cake-like. - Use a spatula: A spatula helps fold the batter without adding too much air. Adding toppings before baking can elevate your brownies: - Chopped nuts: Sprinkle walnuts or pecans for a nice crunch. - Chocolate drizzle: Melt chocolate and drizzle it on top before baking. For serving suggestions: - Dust with powdered sugar: A light dusting looks pretty and adds sweetness. - Add fresh fruit: Pair with strawberries or raspberries for a fresh bite. The best practices for serving fudgy brownies: - Serve warm: Let them cool for a bit but serve while still warm for gooey caramel. - Cool for easier cutting: Wait at least 20 minutes before cutting for clean edges. Pairing with ice cream or whipped cream is a great idea: - Ice cream: Vanilla or salted caramel ice cream matches perfectly with the brownies. - Whipped cream: A dollop of whipped cream adds a light touch to the rich brownies. {{image_2}} You can make these fudgy salted caramel brownies even better. Try adding nuts or chocolate chunks. Nuts like walnuts or pecans add a nice crunch. Chocolate chunks give extra chocolate flavor in every bite. Using flavored caramels can also change the taste. Sea salt caramels add a deeper flavor. You could even try coffee or vanilla-flavored caramels for a twist. These small changes make a big impact. If you need a vegan version, replace the eggs with applesauce or flaxseed meal. Use plant-based butter to keep it creamy. For a sugar-free option, use sugar substitutes like erythritol or monk fruit. These swaps keep the brownies tasty without extra sugar. You can serve these brownies in fun ways. Muffin-style brownies are perfect for parties. Just pour the batter into muffin tins. Bake them like cupcakes for easy servings. Layered brownie desserts are another great idea. Cut the brownies into squares and layer them with whipped cream and berries. This adds color and makes a beautiful dessert. You can find the full recipe for these fudgy salted caramel brownies to create your own variations at home. To keep your fudgy salted caramel brownies fresh, use an airtight container. A glass or plastic container works best. Line the bottom with parchment paper for easy removal. Store the brownies in a single layer. If you need to stack them, add parchment paper between layers to avoid sticking. You can freeze these brownies for later. First, let them cool completely. Then, wrap them tightly in plastic wrap. Place wrapped brownies in a freezer-safe bag or container. To thaw, take them out and let them sit at room temperature for about an hour. They will stay good for up to three months in the freezer. Brownies keep well at room temperature for about four to five days. Store them in an airtight container away from sunlight. If you refrigerate them, they may last up to a week. However, refrigeration can change their texture, making them less fudgy. Enjoy them at room temperature for the best taste and texture. For the full recipe, check out the link provided. The best way to cut brownies is to use a sharp knife. First, let the brownies cool in the pan for at least 20 minutes. Then, lift them out using the parchment paper. Place the brownies on a cutting board. You can cut them into squares or rectangles. For clean cuts, wipe the knife with a damp cloth after each slice. If your brownies turn out dry, you can fix them by adding moisture. You can brush them with simple syrup. This is made by mixing equal parts sugar and water. Heat until the sugar dissolves, then cool. Another option is to serve them warm with ice cream or whipped cream. This adds moisture and flavor. Yes, you can make these brownies ahead of time. Bake them and let them cool completely. Then, wrap them tightly in plastic wrap. Store them in an airtight container at room temperature for up to 3 days. You can also freeze them. Just be sure to separate layers with parchment paper. If you don't have caramel sauce, you have options. You can use chocolate sauce or peanut butter. Melted Nutella also works well. For a healthier choice, try a fruit sauce like raspberry or strawberry. Each substitute will change the flavor a bit, but they all taste great. You can make delicious brownies with just a few simple steps. We covered all the ingredients, from butter to chocolate chips. You can swap items for your needs, like using vegan butter or gluten-free flour. Remember to mix carefully for a fudgy treat. Enjoy them warm, or with ice cream for a fun dessert. Store them well, and they can last a week or freeze for longer. Now, go ahead and bake these tempting brownies! They will surely impress everyone.$

Indulge in the ultimate dessert with these fudgy salted caramel brownies! Rich and gooey, each bite is a delightful blend of chocolate and sweet caramel, topped with a sprinkle of flaky sea salt for that perfect balance. Our easy recipe guides you through every step, ensuring delicious results every time.

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Ingredients

1 cup unsalted butter

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking powder

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup caramel sauce (store-bought or homemade)

Flaky sea salt, for topping

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and whisk in the granulated sugar and brown sugar until well combined.

Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Fold in the chocolate chips, ensuring even distribution throughout the batter.

Pour half of the brownie batter into the prepared baking pan and spread it evenly.

Drizzle half of the caramel sauce over the brownie layer, making sure to leave some space around the edges for the caramel not to spill out.

Spoon the remaining brownie batter over the caramel and gently spread it out. Finally, drizzle the remaining caramel sauce on top.

Use a knife or toothpick to swirl the caramel slightly into the brownie batter—this creates a marbled effect.

Bake the brownies for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs. Be careful not to overbake.

Once done, remove from the oven and immediately sprinkle flaky sea salt on top for that perfect sweet-salty contrast.

Let the brownies cool in the pan for at least 20 minutes before using the parchment paper to lift them out and into a cutting board. Cut into squares and serve.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16 brownies