Cherry Caramel Brownies Recipe

Name: Cherry Caramel Brownies
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: Dried Tart Cherries; 1 1/2 cups (300g) granulated sugar; 1/4 cup water; Heavy Whipping Cream; Balsamic Vinegar; Bittersweet Chocolate; 1/2 cup (113g) unsalted butter; 2 large eggs; Vanilla Extract; 1 cup (125g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Bittersweet Chocolate Chips

Indulge in decadent Cherry Caramel Brownies! This from-scratch recipe, inspired by Bon Appetit, delivers intensely rich, gooey brownies swirled with homemade cherry caramel jam. The perfect balance of sweet and tart, these brownies are elevated with the option of adding walnuts or your favorite dried fruit—even a dash of cayenne for a spicy kick! Prepare to be amazed.

Prep Time 30 mins

Cook Time 55 mins

Calories 260 kcal

Protein 6g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cherry Caramel Brownies

Dried Tart Cherries
1 1/2 cups (300g) granulated sugar
1/4 cup water
Heavy Whipping Cream
Balsamic Vinegar
Bittersweet Chocolate
1/2 cup (113g) unsalted butter
2 large eggs
Vanilla Extract
1 cup (125g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Bittersweet Chocolate Chips

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How to Make Cherry Caramel Brownies

**Make the Cherry Caramel Jam:**
In a small saucepan over medium-low heat, combine 1 cup granulated sugar and 1/4 cup water. Heat, stirring gently, until sugar dissolves completely.
Increase heat to medium-high and boil without stirring, swirling the pan occasionally, until the syrup turns a deep amber color (about 9 minutes).
Immediately remove from heat and carefully whisk in 1 cup dried cherries and 1/4 cup heavy cream. The mixture will bubble vigorously.
Cover the pan and let stand for 10 minutes.
Transfer the cherry caramel mixture to a food processor. Add 1 teaspoon apple cider vinegar and blend until smooth.
**Make the Brownies:**
Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch metal baking pan.
In a medium saucepan over medium heat, melt together 8 ounces (227g) chopped semi-sweet chocolate, 1/2 cup (113g) unsalted butter, and 1/4 cup (60ml) heavy cream. Stir until smooth and melted.
Let the chocolate mixture cool to lukewarm (about 15 minutes).
In a large bowl, whisk together 1 1/2 cups (300g) granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
Whisk in the cooled chocolate mixture.
In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 cup (170g) semi-sweet chocolate chips.
Spread the batter evenly into the prepared pan.
Drop spoonfuls of the cherry caramel jam evenly over the batter.
Gently swirl the jam into the batter with a knife or toothpick (optional).
Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
Let the brownies cool completely in the pan on a wire rack before cutting.
Cut the brownie cake lengthwise into 3 strips, then each strip crosswise into 6 brownies. Makes 18 brownies.