Nut-Free Caramel Brownies
Indulge in the decadent allure of Nut-Free Caramel Brownies, a crowd-pleasing treat that delivers layers of rich chocolate bliss and gooey caramel without any nuts. Perfectly designed for allergy-friendly baking, this recipe combines the luxurious creaminess of melted semi-sweet chocolate, buttery caramel, and cocoa-infused brownie batter to create a dessert that's simply irresistible. With a seamless balance of sweet and salty flavors, these brownies are baked to fudgy perfection and feature a golden caramel layer that stays perfectly in place thanks to their meticulous construction. Ideal for family gatherings, school events, or late-night cravings, these nut-free wonders make for a safe yet indulgent treat that everyone will love. Whip up this easy recipe in under an hour, and get ready to savor the ultimate nut-free dessert satisfaction!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 cup cocoa powder
- 0.5 teaspoon salt
- 14 ounces caramel candies
- 0.25 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out after baking.
In a medium saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat, stirring frequently. Once fully melted and smooth, remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well blended.
Gradually add the chocolate mixture to the sugar mixture, stirring continually until fully integrated.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Pour half of the brownie batter into the prepared pan, spreading it evenly.
In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 30-second increments, stirring after each, until the caramel is smooth.
Pour the melted caramel over the brownie layer, spreading it evenly, but leaving about a half-inch border from the edges to prevent caramel overflow.
Carefully spoon the remaining brownie batter over the caramel, spreading it to the edges.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 16 squares and serve.
Nutrition Facts
Calories |
5780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 911.9 g | 332% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 705.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 889 mg | 68% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1771 mg | 38% | |
*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.
