These brownies are decadent and delicious, with a layer of rich caramel sauce baked into the chocolate brownie batter. They’re perfect for any occasion, and they’re sure to impress your friends and family!
How to Use Up Leftover Caramel Sauce
There are many ways to use up leftover caramel sauce, and no matter how you choose to use it, it’s sure to be delicious! Some of our favorite ways to use it include adding it to our morning coffee, putting it in a smoothie, or drizzling it over some vanilla ice cream. We also love using it as a dip for fruit or pretzels or adding it to our favorite cake or brownie recipe. So whether you’re looking for a sweet treat or a quick and easy way to add some flavor to your meals, leftover caramel sauce is a versatile ingredient that you’ll be glad you have on hand!
These brownies are perfect for any occasion, and they’re sure to impress your friends and family!
34 (one 269g bag) caramels, unwrapped
1/2 cup evaporated milk
1/2 cup + 2 tbsp unsalted butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 tsp Kosher salt
2 tsp pure vanilla extract
1/2 cup chopped semi-sweet chocolate (chocolate chips are fine!)
2 large eggs
1/2 cup all-purpose flour
Fleur de sel, for sprinkling
Preheat oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.
In a small non-stick saucepan over medium heat, combine the caramels and evaporated milk. Heat and whisk until the caramels are melted, about 5 minutes. Remove from heat and set aside.
In a separate medium non-stick saucepan over medium-low heat, combine the butter, sugar, cocoa powder and salt. Cook for about 2 minutes until the butter melts, remove from heat, and whisk in the vanilla and chopped semi-sweet chocolate.
In a small bowl, whisk together the eggs and add the whisked eggs into the saucepan, whisking quickly to to combine. Stir in the flour with a rubber spatula.
Pour the batter into the prepared pan and evenly distribute the batter. Add the caramel sauce on top of the batter and then, using a knife, swirl the caramel into the batter with a butter knife. I swirled back and forth several times.
Place the baking dish into the oven and bake for about 25-30 minutes, until the caramel top is bubbling and the sides of the brownies look cooked.
Remove the baking dish from the oven, sprinkle with fleur de sel, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving