Sink your teeth into these rich, fudgy caramel crunch brownies — a perfect balance of chocolate, caramel and crunchy walnuts.
The brownie base combines melted semisweet chocolate and cocoa powder for deep chocolate flavor, with chopped walnuts folded into the batter for texture.
Whip up the batter, transfer it to a prepared pan, and bake until the center is set but still moist.
While the brownies bake, make a buttery caramel sauce. Toasted walnuts stirred into the caramel add extra crunch and a nutty note.
The warm caramel pours over the cooled brownies to create a glossy, indulgent topping.
Finish with a sprinkle of mini chocolate morsels for bursts of chocolate and an attractive, irresistible look.
These brownies are decadent on their own, but the caramel and extra nuts elevate them into a special treat.
Caramel Crunch Brownies
10 minutes
25 minutes
30 minutes
1 hour 5 minutes
Ingredients
Brownies
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1-1/2 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter
- 1-1/2 cups semisweet chocolate morsels
- 2 teaspoons vanilla
- 4 eggs
- 1/2 cup chopped walnuts
Caramel Topping
- 1-1/2 cup sugar
- 8 tablespoons butter, salted
- 3/4 cup heavy whipping cream
- 1/4 cup chopped walnuts
- 1/4 cup miniature semisweet chocolate morsels
Instructions
- Preheat oven to 350°F. Grease a 13 x 9-inch baking dish and line it with parchment paper; lightly butter the parchment as well.
- In a large bowl, sift together the flour, cocoa powder, sugar, salt and baking powder. Set aside.
- Melt 1 cup of the chocolate morsels with the butter in the microwave on low in 30-second intervals, stirring between each, until smooth. Allow the mixture to cool slightly.
- Whisk the eggs and vanilla into the cooled chocolate mixture until combined.
- Fold the dry ingredients into the wet ingredients until just combined. Stir in the remaining 1/2 cup chocolate morsels and the chopped walnuts. Pour the batter into the prepared pan and bake 22–24 minutes, until set but still moist in the center.
- While the brownies bake, make the caramel: Heat the sugar in a large pot over medium heat, stirring constantly. The sugar will clump, then melt and turn an amber color. As soon as it reaches that color (watch carefully to avoid burning), add the butter and whisk until melted. Remove from heat and slowly whisk in the cream until smooth. Stir in chopped walnuts. Let the caramel cool and thicken slightly before pouring over the brownies. Sprinkle miniature morsels on top.
Enjoy!