Description
These Better Than Anything Brownies offer a showstopping dessert for chocolate lovers with minimal effort. A rich cocoa brownie base absorbs gooey caramel, then receives a topping of whipped cream, chocolate drizzle, and crushed candy for a treat with varied textures.
Ingredients
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup unsalted butter, melted and slightly cooled
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1 cup unsweetened cocoa powder
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 1 can sweetened condensed milk, 14 ounces
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 2 cups heavy whipping cream, cold
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate sauce or chocolate fudge sauce, divided
- 1 cup crushed chocolate candy bars or chocolate toffee candy pieces
- Neutral oil or softened butter for greasing
- Parchment paper for lining
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13 inch baking pan and line it with parchment paper, leaving an overhang on the long sides.
- Whisk the granulated sugar, brown sugar, and melted butter in a large bowl until glossy.
- Add the eggs and vanilla to the sugar mixture; whisk until smooth and slightly thickened.
- Sift the flour, cocoa powder, salt, and baking powder in a separate bowl; add this dry mixture to the wet ingredients.
- Fold the batter gently with a spatula just until dry streaks disappear and the batter is thick.
- Spread the brownie batter evenly into the prepared pan.
- Bake for 22 to 28 minutes until the top is set and a toothpick comes out with moist crumbs.
- While brownies bake, prepare the caramel by combining condensed milk, caramel candies, and butter in a small saucepan over low heat.
- Stir the caramel constantly until candies melt and the mixture is smooth and thick; remove from heat and stir in vanilla and salt.
- Let the brownies cool for 5 minutes after removing from the oven.
- Poke deep holes all over the warm brownie surface, spacing them about 1 inch apart.
- Slowly pour the warm caramel mixture over the brownies, letting it seep into the holes.
- Allow the pan to cool to room temperature, then cover and refrigerate for at least 2 hours until the caramel sets.
- Whip the cold heavy cream until soft peaks form in a chilled bowl; add powdered sugar and vanilla and whip to medium peaks.
- Spread half of the chocolate sauce over the chilled caramel layer.
- Dollop the whipped cream over the chocolate sauce and spread it evenly.
- Drizzle the remaining chocolate sauce over the whipped cream in zigzags.
- Sprinkle evenly with the crushed chocolate candy pieces.
- Chill the assembled brownies for another 30 minutes to set the layers.
- Lift the slab from the pan using parchment overhang and cut into squares with a sharp knife, wiping the blade between cuts.
Notes
- Do not overbake the brownies to keep them fudgy for better caramel absorption.
- Poke holes while brownies are warm so caramel flows easily.
- Let caramel cool slightly before pouring to prevent tearing the brownie top crust.
- Chill thoroughly after adding caramel and again after topping to achieve clean slices.
- Wipe your knife clean between cuts for neat, distinct layers.
- Store leftovers covered in the refrigerator for up to 4 days.
- For longer storage, freeze squares in an airtight container for up to 2 months.
- Thaw frozen brownies in the refrigerator overnight before serving.
- Let a chilled brownie sit at room temperature for 20 to 30 minutes for a slightly warm bite instead of reheating.
- Ensure reheated leftovers reach 165°F or 74°C.
- Use a boxed brownie mix for a quicker base.
- Swap crushed candy for mini chocolate chips or chopped nuts.
- Replace chocolate sauce with warm caramel sauce for a double-caramel version, drizzling melted chocolate over the top.
- Use stabilized whipped topping if the dessert sits out for a long time.
- Add 1 teaspoon of instant espresso powder to the batter to deepen chocolate flavor.
- For a fall/winter twist, add cinnamon to whipped cream and use toffee candy pieces on top.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American