Ingredients
Brownie Layer:
•1 cup (226g) unsalted butter
•2 cups (400g) granulated sugar
•4 large eggs
•1 tablespoon vanilla extract
•1 cup (85g) unsweetened cocoa powder
•1 cup (125g) all-purpose flour
•1/2 teaspoon salt
Caramel Layer:
•1 cup (200g) granulated sugar
•1/4 cup (60ml) water
•1/4 cup (60ml) heavy cream
•4 tablespoons (56g) unsalted butter
•1/2 teaspoon salt
Fudge Topping:
•1 cup (175g) semisweet chocolate chips
•1/4 cup (56g) unsalted butter
•2 tablespoons heavy cream
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. For the brownie layer:
◦ Melt butter in a large microwave-safe bowl.
◦ Whisk in sugar until well combined.
◦ Add eggs one at a time, mixing well after each addition.
◦ Stir in vanilla extract.
◦ In a separate bowl, whisk together cocoa powder, flour, and salt.
◦ Gradually add dry ingredients to wet ingredients and mix until just combined.
◦ Pour batter into prepared pan and spread evenly.
◦ Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.
3. For the caramel layer:
◦ In a medium saucepan, combine sugar and water.
◦ Cook over medium heat without stirring until sugar dissolves and turns amber (about 8-10 minutes).
◦ Remove from heat and carefully add cream (it will bubble vigorously).
◦ Stir in butter and salt until smooth.
◦ Pour caramel over brownie layer and spread evenly.
4. For the fudge topping:
◦ Combine chocolate chips, butter, and cream in a microwave-safe bowl.
◦ Microwave in 30-second intervals, stirring between each, until melted and smooth.
◦ Pour over caramel layer and spread evenly.
5. Refrigerate for at least 2 hours or until set before cutting into squares.
- Prep Time: 30 minutes
- Cook Time: 30 minutes