The Ultimate Fudgy Caramel Brownies – Possibly the best brownies I’ve ever had or made, and definitely my husband’s new favorite. It’s a one-bowl recipe that’s whisked together in 5 minutes and produces ridiculously rich and fudgy brownies with zero cakiness.
I cheated.
And I don’t feel one bit bad about doing it.
I’m talking about cheating on my old faithful brownie recipe. It’s a fabulous recipe for fudgy brownies and has served me well since 2009, and I’ve had it on my blog since 2011. Every brownie recipe in my cookbook uses it as the base. The batter comes together in minutes by melting chocolate and butter together in the microwave, whisking in sugars, eggs, and flour. No mixer required, nothing complicated, and the results are fantastically fudgy, dense, rich, and perfect.
So why would I cheat on it? Good question. The simple answer is curiosity got the better of me.
The longer answer is that with cooking, if we only ever stuck to something we liked and never branched out, we’ll miss some gems along the way.
I cheated on these Chocolate Chip Cookies and was rewarding with finding my favorite new recipe for Chocolate Chip and Chunk Cookies. The old recipe was and still is fine, better than fine; I just prefer the new one. But plenty of people still write saying they made the older recipe and are thrilled.
The same with these Flourless Peanut Butter Cookies. A few simple tweaks to an already solid recipe and I now have Peanut Butter Chocolate Chunk Cookies (gluten-free), my new favorite peanut butter cookie recipe.
Sometimes my favorite recipe for an item is on such a pedestal and almost nothing could trump it, and to try is just an exercise in dishes-doing and ingredients-wasting. Oh, I’ve been there. If it’s not broken, don’t try to fix it.
But I have seen so many adaptations to the Alice Medrich brownie recipe from her 2003 cookbook, Bittersweet: Recipes and Tales from a Life in Chocolate.
So many good cooks, websites and newspapers just can’t be wrong. Deb’s version has 763 comments, most of them glowing, so it seemed like a good gamble. The worst thing is that I’d be out of is some cocoa powder.
Yes, this recipe uses cocoa powder instead of melted chocolate. Up until these brownies, I was of the mindset that cocoa powder is totally inferior to melted chocolate and that nothing made with it could ever compare. Well, I was wrong, big time. These brownies are every bit as fudgy, moist, rich, and not at all dry, cakey, or inferior in any way to melted chocolate brownies.
I’m a stickler for fudgy-only brownies with zero traces of cakiness. If they fell short in any way, I’d be the first to say it. Actually, I was almost looking for a reason to shun this recipe and was going out of my way looking for faults, but can’t offer a single flaw.
These brownies, like my old recipe, are so fast and simple to make. They’re as easy as using a boxed mix. In fact, if you like the taste of boxed mix brownies, you’ll especially love these. There’s some old-school nostalgia that comes from using cocoa powder.
They’re made in one bowl and the batter comes together with a whisk in minutes. Melt butter, cocoa powder and sugar together in the microwave. Stir in vanilla, two eggs, flour, and you’re done. If you’re looking for a short ingredients list brownie recipe that’s foolproof, look no further.
After pouring the batter into a foil-lined 8-by-8-inch pan, press 20 caramels in, and bake for 25 to 30 minutes. Alice suggests baking for 20 minutes but based on reading literally hundreds of comments on various sites from people who’ve made a version of this recipe, 20 minutes seems awfully short, even for me. And I love brownies so fudgy they’re nearly raw.
I recommend baking for 20 to 25 minutes, checking with a toothpick, and if it’s still soupy, bake for 5 minutes. Do not bake over 30 minutes. The toothpick test won’t necessarily come out clean, but when I inserted a toothpick into the center at 25 minutes, it was still watery-fudgy. At 28 minutes, they were done. They will continue to firm up as they cool.
Don’t be tempted to bake longer than 30 minutes, even if you think they’re raw; they’re not. The longer they bake, the greater chance the cocoa powder will either scorch, burn, or dry out, and you won’t have the wonderfully moist, uber-fudgy experience you deserve.
I let the pan cool on the counter for one hour, covered with a piece of foil, and placed it in the refrigerator overnight before slicing. I don’t think it’s possible to make really clean cuts unless these brownies are well-chilled because they’re so very fudgy. You could try cutting them with a pizza wheel if they’re sticking to your knife. Plus, in giving them time to really set up, the edges will firm up and turn chewier and the interior remains gooey, soft, and tender.
I prefer rich, fudgy brownies, French Silk Pie, chocolate mousse, and a piece of rich fudge to be served chilled. Or, you could skip all that, disregard any ideas of clean-cuts, and just scoop them out of the pan with a spoon. You may want to grab a huge ladle so you can shovel them in more efficiently.
My husband said these brownies are not only the best brownies he’s ever had or that I’ve ever made, he said they’re the best dessert I’ve ever made, period.
With over 500 recipes on my blog, 100 in my cookbook, and oodles more that I try and don’t make either cut, for him to say that these are the best dessert I’ve ever made is ridiculously high praise. He does say this every 6 months or so, and he forgets what he likes, but still they trump hundreds of other things.
The Bruce Springsteen song, Tunnel Of Love
, comes to mind with the photo below.
I have been trying to decide which recipe I like better, the old or the new. The old recipe produces brownies that are slightly chewier, and the surface and base have a crisper “skin” because there’s more butter by two tablespoons, and there’s cocoa butter solids from the melted chocolate. They also have a slightly more buttery flavor.
The new recipe is also chewy on the edges but is softer in general. Not cakey soft, just soft and tender and lighter-weight. They’re the brownie equivalent of a Softbatch-style cookie. Both versions are ridiculously fudgy, dense, rich with zero cakiness.
The old is made in a slightly larger pan (9×9 versus 8×8) and based on how much I cook, we don’t need big batches of anything, and the smaller size is preferred, yielding just 9 generous squares.
Both recipes are equally fast and easy to make; made in 1 bowl in the microwave, wish a whisk, no mixer.
There’s less ingredients in the new recipe – 2 eggs versus 3, and just granulated sugar rather than a mix of granulated and brown sugars. Neither recipe produces “sweet” brownies; both are deep, dark, and rich, but the new recipe is even less sweet. They’re a dark chocolate and fudge lover’s dream.
And not to be cheap but cocoa powder is less expensive than dark chocolate. As Alice said, “The best version happens to be the one you can make when you’ve eaten all the 70% bars you bought for baking, and only a forgotten tin of cocoa powder remains on the shelf.” Ironically I used cocoa powder that I’d had for ages that was just sitting on my shelf. I used natural, unsweetened cocoa powder (non-Dutched). However Dutch-process or Hershey’s Special Dark may be used.
Look how dark these are, without even using Hershey’s Special Dark. Unfortunately, I can’t find it in metro San Diego. I have a circuit of about 6 major grocery stores and Target that I utilize, and no one carries it.
I think, overall, I like the new recipe better by a tiny margin; almost too close to call but I couldn’t very well say it was a tie. There’s a nostalgic quality that reminds me of the boxed brownies I’d made as a kid when I came home from school by stirring in water, oil and an egg and grossly underbaked them so they’d stay fudgy. Except with these, the flavor is infinitely darker, deeper, richer, and better.
And biting into huge caramel chunks doesn’t hurt either.
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The Ultimate Fudgy Caramel Brownies
Ingredients
- 10 tablespoons unsalted butter
- 1 ¼ cups granulated sugar
- ¾ cups plus 2 tablespoons unsweetened cocoa powder, natural or Dutch-process, I used natural
- ¼ teaspoon salt, optional and to taste (I did not use salt, personal preference)
- 1 teaspoon vanilla extract, original recipe is 1/2 teaspoon
- 2 large eggs, cold
- ½ cup all-purpose flour, weighing nearly 2.5 ounces or 65 grams
- 20 caramels, unwrapped (about 1/3 cup very thick, good-quality caramel sauce may be substitued and swirled or marbled over the surface)
Instructions
- Position a rack in the lower third of the oven and preheat oven to 325F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, optional salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
- Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with a wooden spoon (I used metal) or a rubber spatula. Pour batter evenly into the prepared pan.
- Add caramels in four rows of 5 across, pressing each caramel down into the batter so that the top surface of the caramel is nearly flush with the batter surface. They should be wedged in quite deep but not bottoming-out and not touching the bottom of the pan or they'll be prone to sticking to it.
- Bake until a toothpick in the center emerges slightly moist with batter, 20 to 25 minutes, is Alice's suggestion, but I think this is too short. I baked for 25 minutes, checked with a toothpick and it emerged soupy/watery at 25 minutes. I baked for 28 minutes total.
- I recommend baking 25 minutes, checking with a toothpick, and baking for up to 5 more minutes, as necessary. Do not bake over 30 minutes or brownies will be prone to scorching, burning, turning dry, or setting up too hard. Brownies will firm up as they cool. I recommend cooling brownies on counter in the pan for 1 hour, covering pan with a piece of foil (to prevent fridge smells) and placing pan in refrigerator for at least 2 hours, or overnight, to cool completely before slicing if you want clean-cuts because they're so fudgy; using a pizza wheel may help if brownies are sticking to your knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months. I prefer them chilled and keep them in the fridge. The caramel gets a touch hard, but softens in a few minutes at room temp.
- Adapted from Alice Medrich's Best Cocoa Brownies, also appearing in her cookbook, Bittersweet: Recipes and Tales from a Life in Chocolate
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tell me about your perfect brownie. Fudgy or cakey? Frosted – and if so what kid of frosting? Stuffed with candy or cookies? Or are you a brownie purist?
Have you ever cheated on a favorite recipe? Did it pay off?
Thanks for the Breakfast For Dinner Cookbook Giveaway and Unreal Candy Giveaway entries!
Just whipped some up now, they just went in the oven. But my batter did not look glossy at all like yours in the pic…I’m thinking since I sort of eye balled the butter measurement that may have been the issue? My mixture is quite thick, not very spreadable…I know you can’t trouble shoot my problem over the internet, but would you recommend adding a touch of milk if you have a thick batter? Thanks!
Eyeballing with baking is never a great idea unless you’ve made the recipe a zillion times and even then, you can get into trouble. So…that could have been it.
With brownies, if the batter seems dry, an extra egg is probably better than a splash of milk. Or a dollop of sour cream or Greek yogurt. Just don’t overbake or they will be dry since the batter was already thick.
I made these tonight with almond flour and they worked perfectly. I’ve made many, many times with flour but I am going gluten free. Thank you Averie for all your wonderful recipes.
Hi I like my brownies to be a little more sweeter. So what can I do to make it less dark chocolate.
You could add more sugar or use a less intense/less dark cocoa. These brownies are still sweet enough; they’re definitely not those ‘fancy’ brownies that are so dark they taste bitter. Try the recipe once as-is, and then start playing around with if you feel it needs changing.
Hello! My class and I have to bake for our subject and I was wondering if you could give me some tips for this recipe? I don’t know the size of the pan and I need your guidance! Here are some questions.
1.Can you just put the brownies straight into the refrigerator and wait for a few hours?
2.What is the ratio to each sizes of pans?
3.If I can’t find caramel squares, can I just use chocolate chips?
4.Will this make an enormous mess?
These are some sample questions. Plese leave some baking tips as well. :D
Hello Averie, I was wondering if its possible to use honey instead of sugar in brownies without compromising the texture and look. I’ve tried substituting sugar with honey in pumpkin blondies and they turned out amazingly good but do you think it would work in real brownies?
I fear that honey will make these way too runny, gooey and gloppy. They’re already really supremely fudgy and moist so I personally wouldn’t.
I was in the mood for brownies, and since I don’t have a standby recipe, I knew I should check here first! I’ve made a few of your recipes and always think they are fantastic. I didn’t feel like going through the hassle of melting the chocolate so this was a perfect recipe. I followed your directions to a T (except for the fridge- those puppies went right onto a spoon). Now that they’ve cooled down, I find the caramels to be too chewy, and I think they will only get hard and brittle after chilling them. Do they soften a bit or are they just super chewy? Either way they are delicious- I’ll just need to be careful biting into them! Thanks again!
I think the caramels and how chewy they do or don’t become may depend on the type used. I’ve noticed different brands lend different results. Maybe yours were just more prone to the super chewy side of things. You can always just pick them out if they’re too chewy. Glad you enjoyed the brownies though!
Hi there
If I’m using a convection oven with fan, do I bake at 160 degree Celsius for 28mins or 145 degree Celsius for 28mins?
Do u use a convection or convention oven?
I have a conventional oven, not convection. If using convection, I’d err on the side of less baking time than more.
Hey Averie! I am planning to make a pan of brownies and then do heart shaped cut-outs for V-day :) Serving for dessert that night, either alone or as a base wtih vanilla bean ice cream and hot fudge & caramel sauces (everyone can make their own sundaes :)) I am curious as to which recipe you think would best serve the purpose. There are both kids and adults involved in this dinner party. Thank you so much!
For cutting out, I would do this base. It’s slightly firmer and less fudgy and I think would work well, plus makes a 9×13 pan & with cutouts there’s always waste so this is better anyway than an 8×8 pan
https://www.averiecooks.com/2011/05/fudgy-nutella-brownies-with-cream-cheese-frosting.html
also same base is here https://www.averiecooks.com/2012/03/oreo-cookie-stuffed-brownies-with-vanilla-buttercream-frosting.html
LMK how it goes!
hello there, I wanted to tell you that I love your blog and your photos are fabulous! I read a lot of food blogs regularly, but I must say I love your pictures more than most.
Thanks for this delicious recipe. My old standby is Alice’s recipe and everyone loves them.. I did try this one because I was interested in trying a brownie one similar to Alice’s that used cocoa. I thought they were very good but a tiny bit dry, I followed the recipe and made sure to not overcook. However, I didn’t use as many caramels as your recipe calls for. Do you think that would have made a difference? I used a little more than half what your recipe states, as I had run out. I may just try it again with more caramels. I love the mix of brownies and caramels, simply delish. Thanks again!
This recipe is really just the Alice M recipe with some caramels added. As far as I can tell, it’s the same base dough, and there are so many blogs that have used the recipe and I linked to many of them in the post.
Since writing this post, I’ve made it numerous times. Most recently here https://www.averiecooks.com/2013/11/salted-caramel-pretzel-topped-fudgy-brownies.html with backlinks to yet other times I made them.
I have found with cocoa powder, that you have to be REALLY careful or they will get dry. I swear sometimes 1-2 minutes can make or break it. I would take them out 5 mins before you think they’re done and evaluate. I would rather err on fudgy and a little raw than a little dry. But that’s me. Most of the time these brownies are foolers and I end up inadvertently overbaking, which is something I almost never due. So just be super careful and I think you’ll be set! Maybe by using less caramels, your brownies cooked a little faster, and again small tiny variances can effect results.
I just discovered your blog a few weeks ago. So glad I did! I’ve made several of your recipes, and they are delicious. Most recently, the chocolate cake one that is so easy to throw together. I LOVE your recipes!!! I might not be too happy when I jump on that scale though :)
Thanks for saying hi, finding me, and trying the choc cake. I love that little one pan easy cake, too! Keep me posted if you try other recipes!
I absolutely LOVE your recipes, except…I will add pecans. And you don’t like nuts in your brownies??? What’s up with that? I don’t like brownies without nuts. I am a GRITS girl (girl raised in the South), so I learned that all desserts are better with Pecans, since we grew pecan trees! Nothing better than toasted pecans on the tops of brownies!
OK, you are my brownie girl…the enthusiast, the gourmet. I will follow you…and bring my pecans with me. YAY!
Trish
Thanks for the fun comment & LMK how the brownies (with or without the nuts..haha!) go for you!