I created this brownie recipe because I prefer a dense fudge brownie not a cakey one. This recipe yields a dark, deep,
fudge brownie. It is not overly sweet and the caramel swirl puts this brownie over the top!! I made a fresh batch today as we stayed in our jammies and watched movies all day. I highly recommend a big glass of milk to drink with these!!
- 10 TBSP of unsalted butter
- 1 1/4 cups of white sugar
- 3/4 cup of unsweetened cocoa
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 2 eggs- cold
- 1/2 cup all purpose flour
- 18 caramels
- 1/4 cup heavy cream
- 1/3 cup of chocolate chips*
Preheat the oven to 325 degrees. Also, butter the bottom of your glass pan and press your parchment paper into it. Heat the caramels and cream over medium heat until melted, stirring often. Set aside to cool a bit. Put the butter in the microwave until just melted (NOT boiling), then stir in the sugar, cocoa, salt and vanilla. Add one egg at a time stirring each one into the batter completely. The batter should be looking shiny, then add your flour and stir that for about 40 strokes. Add the chocolate chips and spread into your 8×8 pan with parchment paper. Take your cooled caramel and pour it in rows across the brownie batter. Take a skewer or a small knife and swirl the caramel lightly through the top of the batter. Bake for 30-35 minutes. Let cool before cutting.
I toss the chips into a little bit of flour before adding into the batter. They won’t sink to the bottom that way.
My family likes dark chocolate so I added bittersweet chips to the batter. If you’d like a sweeter brownie you could add milk chocolate chips instead.