Description
These mega-indulgent Chocolate Fudge Caramel Swirl Brownies are going to be your new go-to for the holiday season and beyond!
Ingredients
- 3 ounces, fluid Unsweetened Baker’s Chocolate, Chopped
- 1 stick Unsalted Butter
- 1-⅓ cup Granulated Sugar
- 2 Large Eggs
- 3 teaspoons Vanilla Extract, Divided
- ½ teaspoons Maldon Sea Salt, Plus Extra For Sprinkling On Top
- ⅔ cups All-purpose Flour
- 3 cups Semi-Sweet Chocolate Chips
- 14 ounces, fluid Full-fat Sweetened Condensed Milk
- 25 Caramels, Unwrapped
- 2 Tablespoons Heavy Cream
Preparation
Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment or foil and spray with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until smooth. Take the bowl off the heat. Whisk in sugar, then eggs, one at a time, then 1 teaspoon vanilla and salt. Stir in flour with a rubber spatula and pour the batter into prepared pan, spreading until it’s even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Allow the brownies to cool in the pan, on a wire rack until cool to the touch. While the brownies are cooling, prepare the fudge and caramel.
Combine the chocolate chips and the sweetened condensed milk in another heatproof bowl. Place over a pan of simmering water, and stir until the chocolate is completely melted and sweetened condensed milk is incorporated. Stir in remaining 2 teaspoons of vanilla extract.
Pour over the top of the cooled brownies, smoothing until flat.
Quickly rinse out and dry the bowl. Combine the unwrapped caramels and heavy cream in the bowl. Follow the same stovetop melting directions or microwave for 30 seconds then stir for 30 seconds. Return the mixture to the microwave and microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted.
When the caramel sauce is melted and smooth, pour over the chocolate fudge evenly. If you want a chocolate caramel swirl fudge like I did for the photos, prepare the two layers at the same time, lay down the chocolate fudge, and then immediately pour the caramel over in vertical lines. Use a butter knife swirl the layers together.
If desired, top the caramel with sea salt. (highly recommended)
Cover tightly and place in the fridge to set up overnight or at least an hour and a half.
When you’re ready to serve, cut the brownies with a sharp knife. You can also wet it with hot water if it’s too hard to cut into.
Store any leftover brownies in an airtight container in the fridge.
