Ingredients
- 1/2 cup (115 g) unsalted butter
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 teaspoon salt
- 2 medium apples, peeled, cored, and diced
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (120 g) caramel sauce, homemade or store-bought
Directions
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a heatproof bowl, melt butter and chocolate together over simmering water, stirring until smooth. Remove from heat and let cool slightly.
Whisk in sugar, then add eggs one at a time, followed by vanilla. Fold in flour and salt until just combined.
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook for 5–7 minutes until apples are tender. Let cool slightly.
Pour half of the brownie batter into the prepared pan. Layer the cooked apples over the batter. Pour remaining brownie batter on top. Drizzle caramel sauce over the top and gently swirl with a knife.
Bake for 25–30 minutes until the edges are set but the center is slightly gooey. Cool completely before cutting into squares.
Frequently Asked Questions
How can I store leftover Caramel Apple Brownies to keep them fudgy?
For the best texture, store your Caramel Apple Brownies in an airtight container at room temperature for up to 4 days. If you need to keep them longer, they freeze well for up to 3 months; let them thaw completely before serving for that fresh-baked fudginess.
Can I make these tricky Caramel Apple Brownies ahead of time, or should I bake them fresh?
These brownies are excellent for making ahead! You can prepare the batter and bake them a day in advance. Cooling them completely before slicing (which is crucial for this 'Hard' difficulty recipe) allows the caramel and chocolate layers to set perfectly.
What is the best way to ensure my chocolate melts smoothly when making the brownie base?
To achieve the smooth base required for this recipe, melt the 8 oz of semi-sweet chocolate and 1/2 cup of unsalted butter together using a double boiler (a heatproof bowl over simmering water). Be sure to remove the mixture from the heat and let it cool slightly before whisking in the granulated sugar to prevent scrambling the eggs later.
