Naughty but Nice
Indulge your sweet tooth with "Naughty but Nice," the ultimate caramel brownie recipe that redefines dessert decadence. These fudgy chocolate brownies boast a rich swirl of gooey homemade caramel and a hint of flaky sea salt, creating the perfect balance of sweet and salty. Made with dark chocolate, a duo of sugars, and a velvety caramel layer, this recipe brings luxurious bakery-quality treats straight to your kitchen. With just 20 minutes of prep and simple ingredients like cocoa powder, vanilla extract, and soft caramels, these squares are easy to make yet irresistibly impressive. Serve them warm for maximum gooeyness or pair them with vanilla ice cream for a dessert that's truly indulgent. Whether for a special occasion or a self-care moment, "Naughty but Nice" brownies are guaranteed to satisfy your cravings.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 200 grams dark chocolate
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams cocoa powder
- 1 teaspoon sea salt
- 150 grams soft caramels
- 50 milliliters heavy cream
- 1 teaspoon flaky sea salt
Instructions
Preheat your oven to 180°C (350°F) and line an 8-inch square baking tin with parchment paper.
In a medium saucepan, melt the unsalted butter and dark chocolate over low heat. Stir until smooth, then remove from heat and let cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is pale and fluffy, about 2-3 minutes.
Stir in the vanilla extract and the melted chocolate mixture, mixing until fully combined.
Sift in the all-purpose flour, cocoa powder, and sea 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 tin and spread it evenly across the bottom.
In a microwave-safe bowl, heat the soft caramels and heavy cream together in 20-second intervals, stirring after each, until the mixture is smooth and pourable.
Drizzle the caramel sauce over the brownie batter in the tin, leaving a bit of it aside for topping.
Spread the remaining brownie batter on top, covering the caramel layer as much as possible.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the edges comes out with a few moist crumbs. The center should remain slightly fudgy.
Let the brownies cool completely in the tin before removing and slicing into squares.
Drizzle the reserved caramel sauce over the top and sprinkle with flaky sea salt for a final touch.
Serve and enjoy your Naughty but Nice brownies, either on their own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 47.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 280 mg | 6% | |
*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.
