Fat Witch Bakery's Legendary Chocolate Caramel Brownies
Fat Witch Bakery's Legendary Chocolate Caramel Brownies are soft, crisp, gooey, chocolatey, chewy, decadent, rich, fudgy, and cakey all in one bite.
Fat Witch Bakery's Legendary Chocolate Caramel Brownies are soft, crisp, gooey, chocolatey, chewy, decadent, rich, fudgy, and cakey all in one bite.
- 3 large eggs
- 2 teaspoons pure vanilla extract
- pinch of kosher salt
- 14 tablespoons (1â¾ sticks) unsalted butter (look i said legendary, not light!)
- â½ cup plus 1 tablespoon bittersweet chocolate dis
- 1 cup plus 1 tablespoon sugar
- â½ cup unbleached all-purpose flour
- 30 small bowl)
- 2 tablespoons lukewarm water
- Carbohydrate 0.2107875 g
- Cholesterol 79.3125 mg
- Fat 1.864065 g
- Fiber 0 g
- Protein 2.359065 g
- Saturated Fat 0.581115 g
- Serving Size 1 1 serving (21g)
- Sodium 26.3527499999531 mg
- Sugar 0.2107875 g
- Trans Fat 0.3127515 g
- Calories 28 calories
Step-by-step
- Preheat the oven to 350ºF.
- Spray a 9x9 baking pan with baking spray and line with parchment paper.
- These brownies are STICKY when they cool, you'll need help getting them out!
- In a microwave safe bowl, melt the butter and chocolate, in 30 second increments.
- After two rounds the butter should be melted. Let the bowl sit for 2-3 minutes and the heat will melt the chocolate.
- Stir them together until fully combined and let cool.
- Put the caramels in a microwave safe bowl with the water.
- Microwave for 1 minute, let sit for 2-3 minutes.
- Stir until smooth and fully combined.
- In a stand mixer, beat the eggs, sugar, and vanilla until light and creamy, for 2-3 minutes.
- Add the cooled chocolate and mix until combined.
- Add in the flour and salt until fully combined.
- Pour half of the batter evenly in the prepared baking pan. Set the pan aside.
- Pour the caramel sauce onto the brownie layer, leaving a half inch border all the way around with no caramel, this will help prevent as much caramel leaking as possible (we will still have some though).
- Place the pan and the remaining brownie batter in the refrigerator for 20 minutes, to allow the caramel to harden.
- Remove the pan from the refrigerator and spread the rest of the batter evenly over the caramel in an even layer.
- Bake for 35 minutes.
- Do not over bake, the brownies will dry out.
- Cool for an hour before removing from the pan.
- The caramel may cause stickyness even with the parchment and the spray, so you may have to be careful cutting them.
Bittersweet chocolate carries the primary structural and aromatic weight in these confections, providing both the solid fats that firm up during cooling and the complex polyphenols that balance the dense sugar profile. Originating from bakery traditions focused on dense, fudgy crumb structures rather than cake-like lightness, this style relies on precise thermal control to manage distinct layers.
Melting chocolate requires residual heat transfer rather than direct high heat; letting the butter and chocolate sit for two to three minutes after brief microwave intervals prevents the cocoa butter from seizing and graining. Beating eggs, sugar, and vanilla for two to three minutes incorporates micro-air bubbles that create the paper-thin, glossy crust on top.
Thermal management dictates structural success here, specifically chilling the base layer and caramel for twenty minutes to solidify the sticky filling before applying the top batter. Baking at 350 degrees Fahrenheit for 35 minutes yields a center that remains moist without collapsing, provided the pan cools entirely for one hour before extraction.
