Decadent ooey Gooey Caramel Stuffed Brownies. Soft, ultra chocolatey, and packed with salted caramel!
Not all brownies were created equal.
There are plain jane brownies… And then there are dark chocolate, triple layered, crispy edged, visually stimulating, melt-in-your-mouth, gooey caramel stuffed brownies.
I think you can guess which brownie I would choose.
These gooey caramel stuffed brownies have so much going for them. They’re like the “golden child” of the brownie family.
Devilishly appealing in appearance, without even trying, of course. Yet it’s not about how these brownies look. It’s what’s on the inside that matters.
Am I right?
Each square is layered with a thick ribbon of salted caramel to offset the intense chocolatey flavor.
Did I mention the chocolate chips? The brownie layers are packed with chocolate morsels, so that each bite contains rich fudgy brownie, luxurious salted caramel, and pure molten chocolate.
I can now die happy.
Gooey Caramel Stuffed Brownies are my first Halloween treat of the season.
Stacked high, they are dark and daunting. However one bite will tell you, this is no trick. These brownies are a treat beyond measure or comparison.
The caramel centers look nearly orange against the dark chocolate, giving these gooey caramel stuffed brownies a festive appearance.
Why not kick off the Halloween season by baking a batch to take to work this week? Your coworkers will think you’re an evil genius, and you will feel ghoulishly glad you gave them a try!
Gooey Caramel Stuffed Brownies
- Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil.
In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally, stir in the chocolate chips.
- In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat.
- Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel.
- Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.
NOTE: For clean edged squares, wipe the knife with a wet paper towel between cuts.