Caramel Chocolate Chip Brownies
Fudgy dark chocolate brownies swirled with salted caramel and finished with mini semi-sweet chocolate chips.
Servings: 24 servings
Ingredients
Ingredients
- 1 cupunsalted butter
- 12 ouncesdark or bittersweet chocolate coarsely chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 4 large eggs
- 1 1/2 cupsgranulated sugar
- 1 tablespoonvanilla extract or to taste
- 2 tablespoonsbrewed coffee leftover or cold coffee is okay, optional but recommended* (See Notes)
- 2 teaspoonsinstant espresso granules optional but recommended* (See Notes)
- 1/2 teaspoonsalt or to taste
- 1 1/2 cupsall-purpose flour
- 10 ouncessalted caramel sauce divided (regular caramel sauce is okay, do not use caramel ‘sundae’ sauce)
- 1/4 cupmini semi-sweet chocolate chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with aluminum foil, leaving an overhang on two sides for easy removal, and spray the foil (or the pan) lightly with cooking spray. Set pan aside.
- Place 1 cup unsalted butter and 12 ounces coarsely chopped dark or bittersweet chocolate in a large microwave-safe bowl. Microwave on high for 1 minute, stir, then continue heating in 15-second increments, stirring after each increment, until the mixture is fully melted and smooth. Allow the chocolate mixture to cool until warm but not hot to the touch (so it won’t cook the eggs).
- In the cooled chocolate mixture, add 4 large eggs, 1 ½ cups granulated sugar, 1 tablespoon vanilla extract, optional 2 tablespoons brewed coffee (if using), optional 2 teaspoons instant espresso granules (if using), and ½ teaspoon salt. Whisk vigorously until thoroughly combined and smooth.
- Add 1 ½ cups all-purpose flour and stir until the batter is smooth and no streaks of flour remain. Do not overmix.
- Pour and spread the batter evenly into the prepared 9×13-inch pan, smoothing the top with a spatula.
- Evenly drizzle about 8 ounces of the 10 ounces salted caramel sauce over the batter. Using the tip of a knife or a spatula, swirl the caramel lightly into the top of the batter—do not fully incorporate, you want ribbons of caramel.
- Bake in the preheated oven for about 33 to 35 minutes. The brownies are done when the edges are set, the caramel on top is bubbling, and a toothpick inserted in the center comes out clear of batter (a little caramel may cling to the toothpick). Baking time can vary; if batter clings to the toothpick, bake a few minutes longer.
- Remove the brownies from the oven and let them cool in the pan for about 10 minutes.
- After 10 minutes of cooling, evenly sprinkle ¼ cup mini semi-sweet chocolate chips over the top.
- Evenly drizzle the remaining 2 ounces of the salted caramel sauce over the chocolate chips and brownies.
- Allow the brownies to sit until they are cool enough to slice—about 15 minutes—or chill in the refrigerator if you prefer to serve them chilled.
- Use the foil overhang to lift the brownies from the pan, place on a cutting surface, slice, and serve.
Equipment
- 9x13 inch Baking Pan
Notes
Notes
Chopped Chocolate
– I use Trader Joe’s Pound Plus Bars in
72%
or the
Dark
Chocolate versions – or a combination because for the cost-to-flavor ROI, it’s an easy win. Other brands such as Ghirardelli, Bakers, Scharffen-Berger, and many more all make chocolate bars that will work. Do not buy sweetened chocolate bars (like a Hershey’s Bar) nor totally unsweetened chocolate (Bakers brand has these and commonly sold in US grocery stores in the baking aisle). Also read the FAQs in the blog post for more info.
Brewed Coffee + Instant Espresso or Instant Coffee Granules
– They do NOT make the brownies taste like coffee and also serve to deepen and round out the chocolate flavor profile. I like to use the brand
Medaglia D’Oro
(Target link) or
Cafe
Bustelo
(Amazon link). You can find both more than likely in any mainstream American supermarket. If you can’t though, any type of ‘instant coffee’ from Folgers to Maxwell House is fine. If you don’t want to use them, simply omit them. Read the blog post section dedicated to this mid-post.
Caramel Sauce
– You can either use
homemade caramel sauce
or your favorite store bought caramel sauce. Make sure it’s caramel sauce that’s nice and thick. My go to is
Trader Joe’s Fleur de Sel
(salted caramel) sauce. Do NOT use ‘caramel sundae sauce’. Also read the FAQs in the blog post for more info.
Storage
– Brownies can be stored airtight at room temp for up 5-7 days, in the fridge if you prefer for 1 week, or in the freezer for up to 3-4 months.
Adapted from my
The Best Turtle Brownies
Chopped Chocolate
– I use Trader Joe’s Pound Plus Bars in
72%
or the
Dark
Chocolate versions – or a combination because for the cost-to-flavor ROI, it’s an easy win. Other brands such as Ghirardelli, Bakers, Scharffen-Berger, and many more all make chocolate bars that will work. Do not buy sweetened chocolate bars (like a Hershey’s Bar) nor totally unsweetened chocolate (Bakers brand has these and commonly sold in US grocery stores in the baking aisle). Also read the FAQs in the blog post for more info.
Brewed Coffee + Instant Espresso or Instant Coffee Granules
– They do NOT make the brownies taste like coffee and also serve to deepen and round out the chocolate flavor profile. I like to use the brand
Medaglia D’Oro
(Target link) or
Cafe
Bustelo
(Amazon link). You can find both more than likely in any mainstream American supermarket. If you can’t though, any type of ‘instant coffee’ from Folgers to Maxwell House is fine. If you don’t want to use them, simply omit them. Read the blog post section dedicated to this mid-post.
Caramel Sauce
– You can either use
homemade caramel sauce
or your favorite store bought caramel sauce. Make sure it’s caramel sauce that’s nice and thick. My go to is
Trader Joe’s Fleur de Sel
(salted caramel) sauce. Do NOT use ‘caramel sundae sauce’. Also read the FAQs in the blog post for more info.
Storage
– Brownies can be stored airtight at room temp for up 5-7 days, in the fridge if you prefer for 1 week, or in the freezer for up to 3-4 months.
Adapted from my
The Best Turtle Brownies