Sweet Revenge Brownies
Indulge in the decadent allure of Sweet Revenge Brownies, a bold twist on your traditional brownie recipe that delivers a sinful combination of rich chocolate, spiced caramel, and optional nutty crunch. These ultra-fudgy brownies feature layers of velvety semisweet chocolate and warm cinnamon-spiced caramel with a surprising kick of cayenne pepper for those who crave a subtle heat. Perfectly balanced between sweet and spicy, each bite melts in your mouth while adding a dash of complexity. Topped with pecans or walnuts for added texture, these brownies are as easy to make as they are to devour, with only 20 minutes of prep time. Ideal for dessert lovers seeking a unique, gourmet twist, Sweet Revenge Brownies are sure to satisfy and leave your taste buds begging for more.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Semisweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 3 count Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.75 cup Caramel sauce
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang on two sides to make lifting out the brownies easier. Lightly grease the parchment with butter or cooking spray.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the semisweet chocolate chips until smooth and glossy. Let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Slowly pour the melted chocolate-butter mixture into the sugar and egg mixture, whisking constantly to prevent the eggs from curdling.
Sift the flour, cocoa powder, and salt into the wet mixture. Gently fold everything together using a spatula until just combined and no streaks of flour remain. Do not overmix.
Pour half of the brownie batter into the prepared pan and spread it evenly using a spatula.
In a small bowl, mix the caramel sauce with ground cinnamon and cayenne pepper (if using). Drizzle the spiced caramel evenly over the brownie layer in the pan.
Top the caramel layer with the remaining brownie batter, spreading it carefully to cover the caramel completely. If using chopped nuts, sprinkle them evenly over the top of the batter.
Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted a few inches from the center comes out with a few moist crumbs. Do not overbake, as the brownies will continue to set while cooling.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out of the pan and transfer to a cutting board.
Cut into 16 squares and serve. Enjoy the rich, fudgy texture with the surprise burst of spiced caramel inside!
Nutrition Facts
Calories |
5448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.9 g | 367% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 749.5 g | 273% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 608.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 676 mg | 52% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2960 mg | 63% | |
*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.
