Caramel Chocolate Chip Brownies
These decadent caramel chocolate chip brownies feature layers of rich dark chocolate, fudgy brownie batter, and gooey caramel sauce studded with mini chocolate chips for ultimate indulgence. Perfect for satisfying chocolate cravings, impressing guests, or enjoying a personal indulgent treat any day of the week.
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Servings: 12 servings
Ingredients
- 1 cup unsalted butter for a rich, tender crumb
- 12 ounces dark or bittersweet chocolate, coarsely chopped such as a 72% cacao bar for deep flavor
- 4 large eggs room temperature works best
- 1 ½ cups granulated sugar for sweetness and structure
- 1 tablespoon vanilla extract or to taste
- 2 tablespoons brewed coffee leftover or cold coffee is fine, optional but recommended
- 2 teaspoons instant espresso granules optional but recommended for deepened chocolate flavor
- ½ teaspoon salt or to taste
- 1 ½ cups all-purpose flour measured and leveled
- 10 ounces salted caramel sauce, divided regular caramel sauce is okay, not caramel sundae sauce
- ¼ cup mini semi-sweet chocolate chips for extra texture throughout
Instructions
- Melt the Chocolate: In a heatproof bowl set over gently simmering water, combine the butter and chopped dark chocolate, stirring occasionally until completely melted and smooth, about 4 to 5 minutes. Remove from heat and let cool slightly.
- Whisk the Eggs: In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened, about 2 to 3 minutes of vigorous whisking. This aerates the batter and creates a tender texture.
- Combine Wet Ingredients: Pour the cooled chocolate mixture into the egg mixture, then stir in the vanilla extract, brewed coffee, and espresso granules (if using) until fully incorporated.
- Mix in Dry Ingredients: In a small bowl, whisk together the flour and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined and no flour streaks remain. Fold in the mini chocolate chips.
- Prepare the Pan: Preheat your oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, allowing the edges to overhang for easy removal later.
- Layer the Batter: Pour half of the batter into the prepared pan and spread evenly. Drizzle 5 ounces of caramel sauce over the batter, then top with the remaining batter, spreading gently to cover the caramel.
- Add Caramel Topping: Drizzle the remaining 5 ounces of caramel sauce over the top of the batter in a decorative pattern or grid, allowing it to sink slightly into the surface.
- Bake: Bake for 25 to 30 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs attached. The brownies should still look slightly underbaked for that fudgy, gooey texture.