Caramel Brownies Recipe

Q: How do you make brownies even higher? A: Stuff ’em with salted caramel. Responsible pleasure? Yep. Caramel Brownies are usually not for individuals with a conscience!

Caramel + brownies in itself isn’t an authentic thought and in case you do a Google search, you’ll discover loads of examples. And I might have used an current recipe if I discovered what I used to be after, however each recipe I got here throughout:

1. Used store-bought caramel;

2. The caramel was runny, extra like a caramel sauce, normally drizzled on prime of the brownie; or

3. Required a sweet thermometer to get the caramel to the precise temperature so it might delicate set, fairly than ending up runny OR cooking it too far so it finally ends up like exhausting toffee.

All I needed was a creamy layer of caramel inside, and no due to the sweet thermometer.

Resolution? Mix my favorite on a regular basis brownie with the straightforward creamy caramel from our favorite Caramel Slice, and voila: Caramel Brownies!

Right here’s what you want for the brownie half – nothing ground-breaking right here:

And right here’s what you want for the creamy caramel. The important thing ingredient right here is sweetened condensed milk, which is cooked on a low range till it adjustments from white to pale golden ➔ ie. caramel!

Golden syrup is a bit cheat ingredient to offer the caramel a bit enhance of additional caramel flavour with out the caramel cooking for therefore lengthy it turns into super-thick, like a peanut butter consistency. We’d like the caramel to be a pourable consistency so we will pour it over the brownie batter.

Golden syrup is a gold-coloured syrup that’s widespread in Australian and British baking. For those who don’t have it, no want to worry, hunt it down and even trouble making it – simply use maple syrup as a substitute, which works a deal with.

Firstly, make the caramel half as a result of this takes 7 minutes on the range whereas the batter takes mere minutes:

1. Soften butter in a saucepan with golden syrup or maple syrup and salt;

2. Add sweetened condensed milk and blend till well-combined;

3. Then cook dinner, stirring very incessantly, over low warmth till it adjustments from white to a caramel color. You may get away with solely stirring often for the primary couple of minutes, however as you begin to see steam, remember to stir consistently – albeit leisurely – to make sure it doesn’t catch on the bottom.

   If the caramel occurs to catch on the bottom, you’ll find yourself with tiny little brown bits within the caramel. It’d appear like a giant deal when it’s within the saucepan however don’t fear – as soon as it’s baked up contained in the brownie and also you chew into it, you received’t even discover;

4. Take it off the range, then hold stirring for one more 30 seconds simply to chill it down a contact in any other case the residual warmth within the saucepan would possibly nonetheless make the caramel catch on the bottom.

   Cowl, then hold heat when you make the batter. It must be pourable once you use it.

And right here’s how the Caramel Brownie is assembled:

1. Firstly, make the Brownie batter. It’s very straightforward and all occurs in a single bowl. If you need visuals of the steps, pop over to my brownie recipe;

2. Put aside a heaped ½-cup of the batter for the topping. Then pour the rest right into a 20cm/8″ sq. pan. A lamington pan may even work effectively, the slice is only a bit thinner than pictured;

3. Pour the caramel over as evenly as you possibly can. Be aware: In case your caramel has cooled right down to the purpose that it’s not pourable, simply reheat it on a medium range till it’s pourable once more (this actually takes 1 minute). You’ll be able to’t actually unfold the caramel as a result of it sinks into the batter as soon as poured. So the place you pour is what you get!

4. Dollop the reserved ½-cup of brownie batter throughout the highest;

5. Then swirl a butter knife throughout the floor just a few instances in giant sweeping motions. This isn’t a lot about creating swirl results on the floor as a result of they don’t actually keep as soon as baked, as you possibly can see in Step 6. It’s extra about sort-of spreading the brownie batter throughout the caramel; and

6. Bake – half-hour for very-messy-hands-gooey, as pictured, or 35 minutes for smart gooey.

And that is what comes out of the oven:

Properly, really, this:

It’s candy. It’s wealthy. It’s indulgent. This one is not for the faint-hearted or “I’m-not-really-a-sweets-person” sorts! It’s for die-hard chocolate and caramel lovers – and everybody on the market who simply feels they deserve a deal with.

Wait – that features you, my buddy. Do it! – Johnsat x

Caramel Brownies Recipe

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Serves: 16 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 293 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 200g / 7oz unsalted butter
• 200g / 7oz dark chocolate / semi sweet chocolate chips (Note 1)
• 1 cup brown sugar
• 3 eggs , lightly whisked
• 1 tsp vanilla extract (or essence)
• 1/2 cup flour , plain/all purpose
• 1/4 cup cocoa powder
• 1/8 tsp salt
• 395g / 14 oz can sweetened condensed milk
• 2 tbsp golden syrup or maple syrup (Note 2)
• 60g / 2 oz unsalted butter
• 1 tsp salt

Instructions

1. Preheat oven to 180°C/350°F (all oven types).
2. Butter and line a 20cm / 8" square tin with parchment / baking paper.
3. Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute. When it is heated (ie. when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes, ensuring the base doesn't catch (Note 3). It should be a pale golden colour.
4. Remove from stove and whisk for 30 seconds. Place lid on, set aside and keep warm.
5. Melt chocolate & butter: Place chocolate and butter in a bowl. Microwave in three 30 second bursts on high, stirring in between bursts, until melted and smooth.
6. Add sugar, eggs, vanilla: Add the sugar, eggs and vanilla extract to the chocolate mixture and mix well to combine.
7. Add dry ingredients: Sift in the flour, cocoa powder and salt. Mix until smooth and combined.
8. Reserve some batter: Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
9. Pour over caramel: Pour the Salted Caramel over the brownie batter, getting as much coverage as you can (as you can't easily spread the caramel once poured). If caramel has cooled and is no longer pourable, reheat it on stove for 1 minute until runny again.
10. Cover with reserved brownie batter: Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” – they won't be so visible once baked, it's more about spreading brownie batter over the caramel.
11. Bake: Place in the oven and bake for 30 minutes (for very gooey brownie, as pictured) to 35 minutes (for very moist but not super-gooey).
12. Cool: Leave to cool in pan for 10 minutes. Use surplus paper overhang to lift out onto a cooling rack. Cool for a further 20 minutes before slicing. Note: Caramel is a bit gooey when still warm but sets firmer once fully cooled, ie. it will cut through neatly.

Notes

1. Chocolate – You must use baking chocolate which you will find in the baking aisle at supermarkets. Not regular dark chocolate made for eating! (Well, you can eat the baking chocolate if you want 😉 )
2. Golden syrup is like a cross between honey and molasses – it is thick and sweet but not as thick as molasses. It is mainly used for colour in this recipe so you can substitute with maple syrup, or even leave it out.
3. Caramel – The condensed milk has a tendency to catch on the bottom of the saucepan which will result in golden bits distributed throughout. Don’t despair if this happens, you will barely notice it once baked. But you do need to whisk consistently to ensure you don’t end up with a sticky, burnt mess in the saucepan!
4. Baking time – The bake time is slightly longer than when you are making a plain brownie because of the caramel layer, which causes the brownie to take longer. 
5. Measures – Tablespoon and cup measures differ from country to country. For this recipe, the difference is not enough to impact it. I have made it with both US and Australian measures (the two countries at the extremes in difference) and could not tell the difference. The only exception is Japan – please use weight measures provided (your cups are far too small).
6. Nutrition per brownie, assuming you cut it into 16 squares as directed, rather than into 4 very large squares (tempting as that might be).

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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