Shortcut Brownies Recipe Has a Secret Ingredient That Makes Them Ooey, Gooey 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!
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 12
Ingredients
- 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
- 1/2 cup chopped walnuts (optional)
Helpful Products
- Brownie Mixes
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Mixing Bowl
- Parchment Paper
- Aluminum Foil
- Airtight Containers
- 9x9-inch Baking Pan
Recipe Notes
- You can use semisweet chocolate chips or dark chocolate chips for this decadent brownie recipe.
- If you don't have walnuts, you could use chopped pecans or almonds.
- For an even more intense experience, drizzle some additional salted caramel sauce on top of the warm brownies.
- I like to use Ghirardelli Brownie Mix or King Arthur Ultimate Fudge Brownie Mix, which is gluten-free (but you'd never know it).
- 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.
- Serve as they are or with a scoop of vanilla ice cream or whipped cream. (Try my salted caramel whipped cream on top!)
- Store leftovers in an airtight container in the refrigerator.
Here's how to make it:
- In a large mixing bowl, whisk together the brownie mix and the ingredients to make them.
- Fold in the chocolate chips and walnuts, if using.
- 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.
- Spread the caramel sauce in an even layer over the brownie batter.
- Spread the remaining brownie batter over the caramel sauce in an even layer, ensuring the sauce is covered by the brownie batter.
- 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.
- Allow brownies to cool for a few moments before cutting into squares. Serve with additional caramel sauce, whipped cream or ice cream on top.
Nutrition Facts Per Serving
Calories: 69
Total Fat: 2.5g
Saturated Fat: 1.1g
Cholesterol: 1mg
Sodium: 43mg
Total Carbohydrate: 11.6g
Dietary Fiber: 0.2g
Total Sugars: 2.2g
Protein: 0.7g
Vitamin D: 0mcg
Calcium: 12mg
Iron: 0mg
Potassium: 37mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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