Caramel Stuffed Brownies
These brownies are rich and fudgy, and filled with a caramel sauce.
Servings: 16 brownies
Ingredients
- 1 ½ cups salted butter melted
- ¼ cup vegetable oil
- 5 eggs room temperature
- 2 tsp vanilla extract
- 1 ¾ cup granulated sugar
- 1 ½ cups light brown sugar
- ½ tsp kosher salt
- 1 ½ cups all-purpose flour
- 1 ½ cups Ghirardelli cocoa powder or a different brand of unsweetened, natural cocoa powder
- 1 ½ cups bittersweet chocolate chips
- 11 oz caramel candies I use Kraft
- ¼ cup heavy cream
Instructions
For the caramel:
- Unwrap the caramels and add to a heat proof bowl along with the heavy cream. Microwave for 30 seconds, stir and repeat until completely melted and smooth. Set aside.
For the brownies:
- Preheat the oven to 350°. In a large bowl combine melted butter, oil, granulated sugar, brown sugar, eggs and vanilla extract. Whisk until the mixture turns lighter in color, about 3 minutes. Sift in flour, cocoa powder and salt. Mix lightly until just combined. Gently fold in 1 cup of the chocolate chips.
- Grease and line a 9x13 inch metal baking pan with parchment paper. Pour about ¾ of the batter into the prepared pan and spread evenly. Pour the caramel on top, spreading evenly, then top with the remaining brownie batter. Sprinkle on remaining chocolate chips. Bake for 35-40 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the over and let cool completely before cutting into!