These are those brownies.
Honestly – these are decadent.
- 12 T butter, brought to room temperature
- 1 cup sugar
- ½ cup dark brown sugar
- 3 eggs, brought to room temperature
- 2 t vanilla
- 1 ½ cups flour
- ¼ cup dark chocolate cocoa powder
- ½ t salt
- ¾ cup semisweet chocolate chips
- 3 ½ cups caramel candies (about 70 candies – it’s a lot) **
- 2 cups caramel candies (about 40 candies – overall you’ll likely need 3 bags)
- ½ cup heavy cream
- ¼ t vanilla
- Sea salt, for sprinkling
- This step is optional. There are pros and cons:
- Pro: you get significantly more caramel flavor
- Con: since this part isn’t smoothed out with the cream, it can get a little chewy. You can heat it up a little to make this easier to chew or you can simply eliminate this. If you so you can, if you like, double the recipe for the topping. For the purposes of this recipe, I included this step.
DirectionsButter and flour and 8” x 8” or a 9” x 9” pan and set it aside.
Next, get a large bowl and put the butter, sugar and brown sugar in there and mix until just combined. Add in the eggs and vanilla and do the same. Finally, add in the flour, cocoa powder and salt and mix again until just combined. You may want to add the flour a bit at a time, just so it doesn’t go flying everywhere.
Once that’s all mixed, add in the chocolate chips and stir them in with a wooden spoon.
Pour half of the batter into your prepared pan, then add a layer of caramel candies over it. Then pour the remaining batter over the candies.
Bake at 350 for about 35-40 minutes or until all the brownie part is cooked through.
Remove the pan from the oven and transfer to a wire rack to cool.
You can do the next part when the brownies are warm or cool – whichever is easier for you timing-wise.
On to the topping! Put the caramel, vanilla and heavy cream into a bowl and microwave it for 15 second intervals. After each interval take it out and stir it. Keep doing 15 second intervals until the caramels are almost all melted, then take the bowl out and stir until the final bits melt.
Pour the caramel mixture over the brownie, let it sit for about 10 minutes to let it get a little hard (but not completely), then sprinkle with your sea salt.
Let it cool completely, slice up and serve! Depending on how big you cut them (and these are pretty rich), you’ll get 9-16 little bars of deliciousness.