Caramel Brownies, a dessert that takes indulgence to the very next level. Fudgy chocolate brownies with a layer of rich and gooey caramel, this is not a dessert for the faint-hearted. It's chewy, overly decadent, extremely chocolately, and just perfect for every occasion.
Chocolate and caramel are a match made in heaven, no doubt about it! And if you use this combo in one of the most luscious desserts you can come up with, you know that you are in for a good treat.
It's that kind of dessert that you can't possibly have more than one slice at a time, because it's so rich and royally luxurious. And that's when you know you have found the right dessert that makes you happier and happier with every single bite you take.
These browies have been inspired by my Baileys Brownies, which use half regular cocoa powder, half black cocoa powder for an indulgent touch. You can use black cocoa powder for these caramel brownies too if you wish.
While the chocolate brownies are made from scratch, no need for a cake mix, the caramel does come from a tin, I chose Nestle Carnation Caramel as it's the best quality caramel you can get.
I used the combo chocolate and caramel in my Caramel Apple Bark and what a treat that was! Absolutely fantastic, with the same Carnation caramel that tastes like heaven!
By all means, you can make your own caramel from scratch, but I decided to skip that step to make the process easier and quicker, and the result exceeded all expectations.
Now, patience is a virtue, which I admit, I don't always possess, and if you want to get the perfect slices of caramel brownies, you really need to leave them to cool down completely, otherwise you end up with quite a mess.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- chocolate - I chose dark baking chocolate, but you can choose any other chocolate you like, milk, dark, or even white
- cocoa powder - I highly recommend using it even if you use melted chocolate, it adds a good touch of bitterness which balances out the sweetness of the caramel
- flour - just regular plain flour here, no need for anything else
- butter - I prefer salted butter in desserts, as the salt contrasts nicely with the sweetness of the other ingredients
- eggs - make sure they are at room temperature, the ingredients bind together better
- granulated sugar - or caster sugar
- dark brown sugar - makes the brownies chewy and richer
- caramel - I used a whole tin of Nestle Carnation Caramel
Step-by-step photos and instructions
- in a pan set over a low to medium heat, add the butter cut into cubes, dark brown sugar and chocolate broken into pieces
- melt everything until you have a smooth mixture
- allow the mixture to cool down
- in a large mixing bowl, add the granulated sugar and eggs, and use a hand mixer to beat them well until they triple their volume and the mixture has a pale yellow colour ( see photo 4)
- sift in the flour and cocoa powder, and the melted chocolate mixture and use a rubber spatula to mix everything into a smooth batter
- in a square baking tray ( mine is 24 cm / 9 inches in diameter and 5 cm / 2 inches in height) lined with baking paper, add half of the chocolate mixture
- add a caramel in a nice layer, and top with the rest of the chocolate mixture
- swirl everything around and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 35 minutes
Expert tips
Leave the brownies to cool down completely in the baking tray, do not remove them from the tray before, as the mixture is still gooey in the middle and it will collapse otherwise and make a mess.
The brownies might look like they are not baked properly when they come out of the oven, but they have the perfect gooey texture - they will harden once they cool down well.
Do not attempt to slice the brownies when they are still warm, the caramel makes the slices heavier and messier otherwise. You will get good slices when it's all set - you can also refrigerate them once they are cool.
Other brownie recipes
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Caramel Brownies
Ingredients
- 150 g salted butter (⅔ cups)
- 200 g dark chocolate (1 cup)
- 125 g dark brown sugar (⅔ cup)
- 85 g granulated sugar (⅓ cup +1 tbsp)
- 60 g plain flour (¼ cup)
- 30 g cocoa powder (2 tbsp)
- 2 eggs
- 1 tin Nesle Carnation Caramel ( 397 g, 14 oz)
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a pan set over a low to medium heat, add the dark brown sugar, butter cut into cubes, and chocolate broken into pieces.
- Use a rubber spatula to stir everything well to melt into a smooth mixture.
- Leave the mixture to cool down.
- In a large mixing bowl, add the granulated sugar and eggs, and use a hand mixture to beat them well until they triple their volume and you get mixture that is light and has a pale yellow colour.
- Sift in the flour and cocoa powder, add the chocolate mixture, and mix to get a smooth batter.
- Line a square baking tray with non-stick paper (mine is 24 cm x 5 cm or 9 inches large and 2 inches high), and add half of the chocolate mixture, spreading it well.
- Top it a layer of caramel, then the remaining chocolate mixture.
- Use a popsicle stick to swirl the mixture, then bake for 35 minutes.
- Remove the tray from the oven and leave the brownies to cool down completely in the tray.
Video
Notes
- Leave the brownies to cool down completely in the baking tray, do not remove them from the tray before, as the mixture is still gooey in the middle and it will collapse otherwise and make a mess.
- The brownies might look like they are not baked properly when they come out of the oven, but they have the perfect gooey texture - they will harden once they cool down well.
- Do not attempt to slice the brownies when they are still warm, the caramel makes the slices heavier and messier otherwise. You will get good slices when it's all set - you can also refrigerate them once they are cool.
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