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Caramel-Layered Brownies

Caramel-Layered Brownies
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Experience the perfect balance of rich chocolate and gooey caramel with these indulgent Caramel-Layered Brownies. Featuring a fudgy brownie base swirled with luscious caramel, this recipe is easy to make, impressively decadent, and customizable with nuts, sea salt, or espresso. Ideal for any occasion, these brownies offer a delightfully chewy texture and a harmonious fusion of flavors for a genuinely unforgettable dessert.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour (or 1:1 gluten-free baking flour blend for gluten-free option)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and slightly cooled (can substitute with plant-based margarine for dairy-free)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Caramel Layer

  • 3/4 cup caramel sauce (store-bought premium or homemade; dairy-free option available)

Optional Add-ins and Garnishes

  • 1/2 cup chopped walnuts or pecans (optional)
  • Pinch of flaky sea salt (optional)
  • 1 teaspoon instant espresso powder (optional, for espresso infusion)
  • Melted white chocolate for drizzling (optional)

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients. Melt the butter and let it cool slightly before use to ensure smooth mixing.
  2. Mix the Brownie Batter: In a mixing bowl, whisk together cocoa powder, granulated sugar, salt, and eggs until smooth. Gradually add melted butter and vanilla extract, mixing to combine. Fold in the flour gently, taking care not to overmix to maintain a tender texture. If using espresso powder or nuts, incorporate them now.
  3. Layer in the Pan: Grease or line a baking pan with parchment paper. Pour half of the brownie batter evenly into the pan to form the base layer. Spoon generous dollops of caramel sauce on top of the batter.
  4. Create the Caramel Swirl: Pour the remaining brownie batter over the caramel layer and spread gently. Use a knife or skewer to swirl the caramel through the batter, creating a marbled effect while ensuring there are still some gooey caramel pockets.
  5. Bake and Cool: Bake the brownies in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until the edges are set but the center remains slightly gooey. Remove from oven and let cool completely to allow the caramel to firm slightly, enhancing the chewy texture.

Notes

  • Use high-quality caramel sauce, whether homemade or premium store-bought, for the best flavor.
  • Do not overbake; a toothpick should come out with moist crumbs to avoid dryness.
  • Swirl the caramel gently to preserve gooey pockets rather than fully mixing it in.
  • Ensure all wet ingredients like eggs and butter are at room temperature for a smoother batter.
  • Line your baking pan with parchment paper for easier removal and cleaner cuts.
  • For a nutty variant, fold in chopped walnuts or pecans into the batter before layering.
  • Optional: Sprinkle flaky sea salt on top before or after baking for a sweet and salty contrast.
  • To make dairy-free, substitute butter with plant-based margarine and use dairy-free caramel sauce.
  • Warm your knife between cuts by dipping in hot water and wiping clean for neat brownie slices.

Nutrition

Keywords: caramel brownies, chocolate brownies, fudgy brownies, caramel swirl, easy dessert, gooey brownies, homemade brownies, chocolate caramel dessert

Find it online: https://juliaglam.com/caramel-layered-brownies/