Super chewy double chocolate fudge brownies swirled with the most decadent easy to make salted caramel. By using a box brownie mix these whip up in no time!
For this recipe you are using a box of brownie mix just to make life a little easier. I’ve found that the Pillsbury fudge brownie mix has an overall good flavor and texture.
Subbing out room temp water for super hot water does something magical to the batter.
If you want to make a homemade brownie, be my guest, I’ve done it that way too!
The caramel is from scratch and you just can’t go wrong that way because it’s beyond easy to make and takes minutes.
I love how these brownies have the crinkled top, the crisp light airy layer we all know and love and hope our brownies have. The inside is moist, ooey, gooey and chewyyyy. You know what i’m talking about!
On a side note, when you add caramel to brownies it can be confusing when exactly they are done, it’s not like your toothpick will come out clean — so I find that baking them to an internal temp of 180 is when they are done. And then let them cool and set up, which takes half a day for the perfect texture.
Double Chocolate Fudge Salted Caramel Brownies
Ingredients
- 1 box Pillsbury chocolate fudge brownie mix
- 2 eggs
- 2/3 c canola oil
- 1/4 c hot water
- 1/2 c chocolate chips
- 4 tbsp butter
- 1 cup brown sugar packed
- 1/2 c half and half
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350
- Line a square baking pan with parchment paper
- In a bowl mix together the brownie mix, eggs, oil and hot water
- Add the chocolate chips, mix
- Heat a small saucepan over medium heat, add the butter, brown sugar, half and half, vanilla and salt
- Bring to a bubble, whisking for 5 minutes (turn the heat down if its boiling too rapidly)
- Add the baking soda, it will foam up
- Turn the heat down to low and whisk
- Pour 3/4 of the brownie batter into the baking pan
- Pour in the caramel, keeping it away from the edges
- Pour the rest of the brownie mixture on top
- Bake for 50 minutes or until the internal temperature of the brownies reach at least 180 degrees
- Remove from the oven, let the brownies cool for at least 2 hours on a cooling rack before taking out of the pan. I find the best texture is to let them cool 6 hours before cutting in to them, this gives them time to fully set up.
- Cut in to squares and serve!
Leave a Reply