Best 6 Ooey Gooey Chocolate Caramel Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're searching for the ultimate dessert experience that combines the decadence of chocolate and the richness of caramel, then look no further than our guide to creating the perfect "ooey-gooey chocolate caramel brownies." Get ready to embark on a culinary journey that will satisfy your sweet tooth and leave you craving for more. In this comprehensive article, we will unveil the secrets to achieving the perfect balance of textures and flavors, ensuring that each bite is an explosion of chocolatey goodness and gooey caramel delight.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC GOOEY BROWNIES



Classic Gooey Brownies image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 16 servings

Number Of Ingredients 14

Cooking spray
1 1/2 sticks (12 tablespoons) unsalted butter
4 ounces unsweetened chocolate
3 large eggs, room temperature
1 1/2 cups granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups dark chocolate chips
2 tablespoons buttermilk
1 tablespoon brewed coffee
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder

Steps:

  • For the brownies: Preheat the oven to 375 degrees F. Line an 8-by-8-inch square baking pan with parchment paper so that the paper overhangs two sides of the pan. Coat the parchment and sides of the pan with cooking spray.
  • Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Set aside to cool slightly. Whisk the eggs in a large bowl until pale yellow. Add the granulated sugar, espresso powder and vanilla extract to the eggs and whisk until fluffy. Whisk together the flour and salt in a small bowl.
  • Pour the chocolate mixture over the egg mixture and whisk until smooth. Fold in the flour mixture until just combined. Stir in the chocolate chips. Transfer the batter to the prepared pan, spreading it to the edges with an offset spatula or the back of a spoon. Bake until the batter is set and cracked on top, 30 minutes. Remove to a rack and let cool.
  • For the icing: Whisk together the buttermilk, coffee, confectioners' sugar and cocoa powder until smooth.
  • Remove the cooled brownies from the pan by using the parchment overhang to lift them out. Pour the icing over the top and spread with a small offset spatula. Let dry. Cut into squares and serve.

OOEY-GOOEY FUDGY BROWNIES



Ooey-Gooey Fudgy Brownies image

These brownies are too gooey, fudgy, and rich to resist! Top with sifted confectioners' sugar.

Provided by leroybrennan

Categories     Desserts     Cookies     Brownie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

2 (3.5 ounce) packages dark chocolate, chopped, divided
½ cup butter
1 ½ cups white sugar
3 eggs
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
1 cup confectioners' sugar
3 tablespoons butter, room temperature
3 tablespoons unsweetened cocoa powder
3 teaspoons honey
1 tablespoon milk, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place chocolate and butter in a heatproof bowl over a pot of simmering water. Stir frequently to avoid lumps, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and wipe away the water from the bottom of the bowl.
  • Gradually whisk sugar into the chocolate-butter mixture. Add eggs, one at a time, whisking until combined. Fold flour and cocoa powder into the batter. Pour into the prepared pan.
  • Bake in the preheated oven until edges start to pull way from the pan and top is dry, 30 to 40 minutes.
  • Whisk confectioners' sugar, butter, cocoa powder, and honey together in a bowl. Add milk gradually, stirring until icing reaches desired consistency. Spread over brownies while still warm.

Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.7 g, Cholesterol 56.5 mg, Fat 13.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 6.2 g, Sodium 71.2 mg, Sugar 33.6 g

THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY



The Best Gooey Salted Caramel Brownies Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt

Provided by Katie Aubin

Categories     Bakery Goods

Yield 16 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
12 tablespoons unsalted butter, 1 1/2 sticks, melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs
¾ teaspoon vanilla extract
1 ½ cups all purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon salt
½ cup semi-sweet chocolate chips
3 cups soft caramel candy
1 ½ cups soft caramel candy
¼ cup heavy cream
flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
  • Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
  • Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
  • Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
  • Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
  • Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams

GOOEY CARAMEL-CHOCOLATE BARS



Gooey Caramel-Chocolate Bars image

Who doesn't love gooey chocolate and caramel all wrapped up in a quick-to-make bar cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 48

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
3 eggs
1 cup semisweet chocolate chips
1 bag (14 oz) caramels, unwrapped
1/4 cup butter or margarine
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup reserved cake mix
1/2 cup quick-cooking oats
3 tablespoons butter or margarine, softened

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 1/2 cup cake mix for topping. In large bowl, beat remaining cake mix, 1/2 cup butter and the eggs with electric mixer on medium speed until dough forms. Stir in chocolate chips. Spread in ungreased 13x9-inch pan. Bake 14 to 18 minutes or until set.
  • Meanwhile, in 2-quart saucepan, heat caramels, 1/4 cup butter and the condensed milk over medium heat about 8 minutes, stirring frequently, until caramels are melted and mixture is smooth.
  • Spread caramel filling evenly over partially baked crust. In small bowl, mix reserved 1/2 cup cake mix, the oats and 3 tablespoons butter with fork until crumbly. Sprinkle over caramel filling.
  • Bake 18 to 22 minutes longer or until top is set. Cool completely, about 2 hours. Run knife around sides of pan to loosen bars. For bars, cut into 8 rows by 6 rows. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 14 g, TransFat 0 g

OOEY GOOEY CHOCOLATE CARAMEL BROWNIES



Ooey Gooey Chocolate Caramel Brownies image

These are the greatest brownies ever. Once you taste them you will never go back. I've tweaked this recipe from Canadian Living's Best Muffins & More cookbook, and now it's at the point where my family and friends have declared me the Goddess of Brownies. One friend even told me these brownies were better than sex. Seriously, they're that good.

Provided by Nieraa

Categories     Bar Cookie

Time 50m

Yield 16-24 serving(s)

Number Of Ingredients 11

1 cup butter, cubed
4 ounces unsweetened chocolate, chopped
1 3/4 cups granulated sugar
4 eggs, beaten
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup whipped cream
1 cup packed brown sugar
1/2 cup butter
1 1/2 cups mini chocolate chips (optional)

Steps:

  • Preheat oven to 400F (200C).
  • Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler.
  • Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out.
  • Stir the granulated sugar into the chocolate mixture until it's mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt.
  • Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won't be cooked through).
  • Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes.
  • Drizzle the brownies with the sugar mixture. Do this slowly or it'll go through the surface of the brownie.
  • Bake the brownies for another 8-10 minutes. They should be golden, not browned.
  • Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife.
  • Enjoy!

Nutrition Facts : Calories 388.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 101.5, Sodium 224.9, Carbohydrate 45.4, Fiber 1.4, Sugar 35.6, Protein 3.8

EASY GOOEY BROWNIES



Easy gooey brownies image

Know the secret to gooey brownies? Don't overcook them, and dot through caramel or chocolates filled with liquid caramel or ganache to help add moisture

Provided by Katie Hiscock

Categories     Dessert

Time 50m

Yield Makes 20

Number Of Ingredients 11

150g butter
75g light soft brown sugar
150g plain chocolate, broken into pieces
1 tbsp golden syrup
3 eggs
125g golden caster sugar
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
3 tbsp cocoa powder, plus more to dust
4-6 tbsp dulce de leche, caramel or chocolate hazelnut spread

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
  • Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
  • Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 196 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your brownies.
  • Don't overmix the batter. Overmixing will make the brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the brownies dry.
  • Let the brownies cool completely before cutting them. This will help them to hold their shape.
  • Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.

Conclusion:

These ooey-gooey chocolate caramel brownies are the perfect dessert for any occasion. They're rich, decadent, and sure to please everyone. With a few simple tips, you can make these brownies at home and enjoy them with your family and friends. So what are you waiting for? Give this recipe a try today!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #desserts     #kid-friendly     #vegetarian     #cookies-and-brownies     #chocolate     #bar-cookies     #brownies     #dietary     #comfort-food     #taste-mood     #sweet     #number-of-servings

Related Topics