Chocolate Caramel Picnic Brownies
Indulge in the ultimate dessert experience with these decadent Chocolate Caramel Picnic Brownies—a sweet treat that's equal parts fudgy, gooey, and irresistible! Featuring a rich, chocolatey base layered with buttery caramel and a sprinkle of coarse sea salt, these brownies strike the perfect balance of sweet and salty. Each bite melts in your mouth, with hints of velvety semi-sweet chocolate and a subtle cocoa richness. Ideal for sharing at picnics, potlucks, or any gathering, these brownies are surprisingly easy to make with simple pantry ingredients like soft caramel candies, heavy cream, and all-purpose flour. With just 20 minutes of prep and a quick chill for perfectly clean slices, you'll have a batch of these crowd-pleasers ready to impress. Treat your loved ones (and yourself) to the ultimate chocolate caramel dessert!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 300 grams soft caramel candies
- 3 tablespoons heavy cream
- 0.5 teaspoons coarse sea salt
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until light and fluffy.
Gradually mix the melted chocolate mixture into the sugar and egg mixture until well combined.
Sift in the all-purpose flour, unsweetened cocoa powder, and 0.5 teaspoons of salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour half of the brownie batter into the prepared baking pan and spread it evenly with a spatula. Bake for 15 minutes, then remove from the oven.
While the base layer is baking, prepare the caramel layer: In a microwave-safe bowl, combine the soft caramel candies and heavy cream. Microwave in 20-second intervals, stirring between each, until the caramels are melted and smooth.
Pour the melted caramel over the partially baked brownie layer, spreading it evenly. Sprinkle the coarse sea salt over the caramel layer.
Pour the remaining brownie batter over the caramel layer, spreading it carefully to cover the caramel completely.
Return the pan to the oven and bake for an additional 20 minutes, or until the center is set and a toothpick inserted into the brownie (not the caramel) comes out with a few moist crumbs.
Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. For easier slicing, place the cooled brownies in the refrigerator for 1 hour.
Use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 squares and serve. Enjoy!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 35.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 114 mg | 2% | |
*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.
