Shortcut Brownies Recipe Has a Secret Ingredient That Makes Them Ooey, Gooey (3 Ingredients) by Elisa Schmitz

What is it about brownies that makes us go weak in the knees? Especially brownies that are ooey gooey on the inside with a perfectly flaky crust on the outside.

This shortcut brownies recipe starts with a box of brownie mix but has a secret ingredient that makes them ooey, gooey, rich and delish! What's the secret ingredient? Salted caramel sauce! The caramel sauce turns ordinary brownies into extraordinary treats that rival anything you could buy in a bakery.

This shortcut brownies recipe has an easy list of ingredients: one box of brownie mix (and the ingredients to make them), chocolate chips and salted caramel sauce. The chopped walnuts are optional but highly recommended.

You spread a layer of brownie batter into a baking pan, then spread a layer of caramel sauce over it, then spread another layer of brownie batter on top of the sauce. The low-sodium brownies bake up into a pan of ooey-gooey goodness that you will obsess over.

Serve these rich and chewy brownies for dessert with coffee or tea, or as a sweet snack with a glass of milk any time of day. If you want to really indulge, drizzle some additional caramel sauce over the top (if you dare). So good! (I used Stonewall Kitchen brand Sea Salt Caramel Sauce, but you can use any brand of caramel sauce you prefer. You also can make your own salted caramel sauce.)

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 12

Ingredients

• 15 ounces (1 box) brownie mix (I like Ghirardelli or King Arthur brands), and the ingredients to make them
• 1/2 cup chocolate chips (semisweet chocolate chips or dark chocolate)
• 1/2 cup salted caramel sauce

Optional Ingredients

• 1/2 cup chopped walnuts

Here's how to make it:

1. In a large mixing bowl, whisk together the brownie mix and the ingredients to make them.
   
2. Fold in the chocolate chips and walnuts, if using. (If you don't have walnuts, you could use chopped pecans or almonds.)
   
   
3. Pour half of the batter into a 9x9-inch baking pan that's been sprayed with nonstick cooking spray. (I lined my baking pan with aluminum foil for easier cleanup.) Spread into an even layer.
   
4. Spread the caramel sauce in an even layer over the brownie batter.
   
5. Spread the remaining brownie batter over the caramel sauce in an even layer, ensuring the sauce is covered by the brownie batter.
   
6. Bake according to brownie package directions. I baked mine in a preheated 350-degree F oven for about 20 to 25 minutes, until the top was perfectly flaky and the insides were ooey gooey.
   
7. Allow brownies to cool for a few moments before cutting into squares. Serve with additional caramel sauce, whipped cream or ice cream on top. Store leftovers in an airtight container in the refrigerator.
   

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