The term fudge in the title here is key. These are chewy brownies, not cakey brownies.
I don’t have any problems with boxed brownie mixes, I usually enjoy them. We didn’t have any boxed brownie mix around the house, but we did have the ingredients for these! To be completely honest, it didn’t take too much longer than boxed brownies, but the texture and flavor is much better!
This makes one 9×9 pan, and for us that’s about 9 brownies (of course, many people cut them smaller, but we like big serving sizes 🙂 ).
Caramel Fudge Brownies
1 1/4 cup sugar
11 tablespoons salted butter [yes, really. this is not a typo.]
1/2 cup cake flour
3/4 cup cocoa powder (unsweetened)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon vanilla
3/4 cup caramels (we used Werther’s soft caramels)
1/4 cup bittersweet chocolate chunks
First, melt the butter in the microwave for a minute or two. You want to get it fairly hot (we usually do 1:30- 2 minutes). Combine the sugar with the melted butter and stir. The sugar won’t dissolve completely, but it also shouldn’t separate out.
In a medium bowl, mix the flour, cocoa powder, baking soda, and salt.
Add the sugar-butter mixture to the flour mixture. Combine with the eggs and vanilla to create your batter base.
If you are using larger caramels (like we did) chop them up. We also used a bittersweet chocolate bar and chopped that into chunks.
Stir the caramel and chocolate chunks into the batter.
Preheat the oven to 325° F.
Cut out a small, square piece of parchment paper and place it in the bottom of the 9 x 9 pan.
Pour the batter into the pan. If necessary, you can use a rubber spatula to spread the batter out, allowing it to cook more evenly.
Bake for 40-45 minutes or until a knife comes out clean!
If you can resist, let them cool for a good 30 minutes and then enjoy! The caramel especially needs to cool before you really want to eat it!