23 Jul Ooey Gooey Kit Kat Caramel Brownies
I went a little over the top with these brownies.
Unadulterated, this recipe is indulgent.
Add Kit Kat Bars and caramel, and it’s bordering on morally reprehensible.
But you know what? Bring on the confessional, my friends. These Ooey Gooey Kit Kat Caramel Brownies are totally worth it. There may be a thin line between my appreciation for sweets and gluttony, but I know no shame when it comes to excessive sugar consumption.
The middle of these brownies stays gooey and rich, while the top and edges crust up nicely to an almost wafer-like consistency. And of course, the Kit Kats add their classic crisp to every bite. I’m not even going to mention the caramel.
Ohhhh, the caramel.
It’s madness.
Disclaimer for the chocolate obsessed: This isn’t the most chocolatey of brownie recipes, so if you’re looking for something with a strong cocoa flavor you may want to add an additional 2-4 oz. of dark or baking chocolate to the recipe . Also, dark chocolate Kit Kats would be perfect in these if you’re looking to cut back on sweetness. Yes, they make those. GENIUS.
To avoid making a mess, wait until brownies are completely cool before cutting. Serve with a glass of milk and drift off into a sickeningly sweet sugar coma.
Bon Appetit!
Ingredients
- 6 oz. semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tbsp. espresso or brewed coffee, any temperature; optional
- 1 1/2 tsp. vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- Pinch of salt to taste, optional
- 1/3 cup caramel ice cream topping
- 4 Kit Kat Bars (16 individual bars)
Instructions
- Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray; set aside.
- In a microwave-safe bowl, melt the butter and chocolate and heat on high power to melt, about 60 to 90 seconds.
- Add the sugars and whisk to combine; batter will seem granular. Add the coffee (optional) and vanilla, and whisk to incorporate.Add the eggs and whisk vigorously to combine.
- Add the flour and optional salt, stirring until just incorporated; don’t overmix.
- Pour half of the batter into prepared pan. Layer Kit Kat Bars over batter. Drizzle caramel sauce on top of the Kit Kats. Pour the remaining batter and smooth with a spatula.
- Bake for about 30 to 35 minutes, or until center is just set and not jiggly, and edges have pulled away slightly from sides of pan. A toothpick inserted in the center should come out mostly clean.
- Allow to cool completely before slicing and serving.
Recipe adapted from: A Cup of Jo
Maegan @ The BakerMama`
Posted at 23:32h, 23 JulyBring on the sugar coma! I want one right now! These look and sounds amazing!
Miss Messy
Posted at 06:28h, 24 JulyI need these in my life! Pinning! What a super idea! 😀
Miss Messy recently posted…Butterscotch Chocolate Chunk Cookies
Miss Messy
Posted at 06:29h, 24 JulyOh also I’ve been meaning to ask you for a while.. did you design your blog yourself? I love it so much! Simple and effective!
Miss Messy recently posted…Butterscotch Chocolate Chunk Cookies
KWahlman
Posted at 15:43h, 24 JulyThanks! The layout is a Studio Press theme and then I used CSS to style it! If you want more info just email me!
Asumi mehta
Posted at 16:24h, 12 OctoberHi!
Yummy recipe!but we don’t eat eggs~so,any replacement for eggs?
Thx
KWahlman
Posted at 18:07h, 12 OctoberHi Asumi — I’ve never made these with an egg substitute but you could surely try flax or chia seeds!