Caramel Fudge Brownies
Indulge in ultimate decadence with these gooey Caramel Fudge Brownies—a dessert that perfectly balances rich chocolate with buttery, molten caramel. Made with simple pantry staples like semi-sweet chocolate chips, cocoa powder, and soft caramels, these layered brownies are a texture lover's dream: soft, fudgy brownie base, luscious caramel filling, and a second brownie layer that bakes to perfection. Optional pecans add a delightful crunch, elevating each bite. Perfect for parties, potlucks, or a sweet treat at home, these brownies are easy to prepare in under an hour and deliver a bakery-quality dessert experience. Enjoy the perfect pairing of chocolate and caramel in every indulgent square!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.25 teaspoon baking powder
- 35 soft caramels
- 2 tablespoons heavy cream
- 0.5 cup pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium saucepan, melt the butter over low heat. Add the semi-sweet chocolate chips and stir until smooth. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until light and fluffy. Stir in the vanilla extract.
Gradually add the melted chocolate mixture into the sugar and eggs, stirring constantly until well combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Slowly fold this dry mixture into the wet ingredients until just combined. Be careful not to overmix.
Pour half of the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 10 minutes, then remove from the oven.
While the first layer bakes, prepare the caramel layer. In a microwave-safe bowl, combine the soft caramels and heavy cream. Heat in 20-second intervals, stirring each time, until the caramels are fully melted and the mixture is smooth.
Pour the melted caramel evenly over the partially baked brownie layer. If using pecans, sprinkle them over the caramel layer.
Gently spread the remaining brownie batter over the caramel layer, using a spatula to ensure even coverage. It's okay if some caramel peeks through.
Return the pan to the oven and bake for an additional 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).
Remove the pan from the oven and let the brownies cool completely in the pan. For easier cutting, refrigerate the brownies for at least 1 hour once cooled.
Once set, cut the brownies into 12 squares and serve. Enjoy the gooey, fudgy, caramel-filled treat!
Nutrition Facts
Calories |
6733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 1096.7 g | 399% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 850.4 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 587 mg | 45% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
