DessertsBakedEverything ElseQuick & EasyVegan Desserts

2 Delicious Ways to make Caramel Brownies

30 mins Cook
Scroll to recipe
caramel brownies nomnomwow

Q: How do you make brownies even better? A: Stuff ’em with salted caramel. Guilty pleasure? Yep. Caramel Brownies are not for people with a conscience!

Caramel Brownies

Caramel Brownies
Caramel Brownies

Caramel Brownies

Caramel + truffles in itself isn’t an original concept and in case you do a Google search, you’ll find masses of examples. And i would have used an existing recipe if i discovered what i was after, however every recipe I got here throughout: This my one of the easiest dessert recipe.

  1. Used store-offered caramel;
  2. The caramel turned into runny, more like a caramel sauce, commonly drizzled on top of the brownie; or
    three. Required a sweet thermometer to get the caramel to the precise temperature so it would tender set, in place of ending up runny OR cooking it too far so it finally ends up like tough toffee.

All I desired became a creamy layer of caramel interior, and no thanks to the sweet thermometer.

answer? combine my favourite everyday brownie with the easy creamy caramel from our favorite Caramel Slice, and voila: Caramel tarts!

What goes in Caramel Brownies

Here’s what you need for the Caramel Brownies part – nothing ground-breaking here:

And here’s what you need for the creamy caramel. the important thing aspect here is sweetened condensed milk, which is cooked on a low range until it changes from white to light golden ➔ ie. caramel!

Golden syrup is a little cheat factor to give the caramel a touch boost of more caramel flavour without the caramel cooking for see you later it will become outstanding-thick, like a peanut butter consistency. We need the caramel to be a pourable consistency so we are able to pour it over the brownie batter.

Golden syrup is a gold-colored syrup that’s not unusual in Australian and British baking. in case you don’t have it, no need to fret, hunt it down or even hassle making it – simply use maple syrup instead, which works a deal with.

How to make Caramel Brownies

First of all, make the Caramel Brownies part because this takes 7 mins on the range whereas the batter takes mere mins:

  • soften butter in a saucepan with golden syrup or maple syrup and salt;
  • add sweetened condensed milk and blend till properly-mixed;
  • Then cook, stirring very regularly, over low heat till it adjustments from white to a caramel shade. you can break out with simplest stirring now and again for the primary little while, but as you begin to see steam, be sure to stir continuously – albeit leisurely – to make certain it doesn’t trap on the base.
  • If the caramel happens to catch on the bottom, you will grow to be with tiny little brown bits within the caramel. it’d seem like a huge deal whilst it’s within the saucepan however don’t worry – once it’s baked up inside the brownie and also you bite into it, you received’t even observe;
  • Take it off the range, then maintain stirring for some other 30 seconds just to chill it down a hint in any other case the residual heat in the saucepan would possibly nonetheless make the caramel catch on the bottom.

And here’s how the Caramel Brownie is assembled:

  • firstly, make the Brownie batter. It’s very easy and all occurs in one bowl. if you want visuals of the steps, pop over to my brownie recipe;
  • Set apart a heaped ½-cup of the batter for the topping. Then pour the the rest into a 20cm/8″ square pan. A lamington pan can even work properly, the slice is simply a piece thinner than pictured;
  • Pour the caramel over as frivolously as you may. be aware: if your caramel has cooled right down to the factor that it’s now not pourable, just reheat it on a medium range until it’s pourable once more (this literally takes 1 minute). you can’t honestly spread the caramel because it sinks into the batter as soon as poured. So where you pour is what you get!
  • Dollop the reserved ½-cup of brownie batter across the top;
  • Then swirl a butter knife across the surface a few instances in huge sweeping motions. This isn’t always a lot approximately developing swirl consequences at the surface because they don’t certainly live once baked, as you could see in Step 6. It’s greater approximately sort-of spreading the brownie batter throughout the caramel; and
  • Bake – half-hour for terribly-messy-arms-gooey, as pictured, or 35 mins for sensible gooey.

And this is what comes out of the oven:

It’s sweet. It’s wealthy. It’s indulgent. This one is not for the faint-hearted or “I’m-no longer-absolutely-a-goodies-character” types! it is for die-difficult chocolate and caramel lovers – and anyone accessible who just feels they deserve a deal with.

Caramel Brownies

Caramel Brownies

Caramel + truffles in itself isn’t an original concept and in case you do a Google search, you’ll find masses of examples. And i would have used an existing recipe if i discovered what i was after, however every recipe I got here throughout:
prep time
20 mins
cooking time
30 mins
total time
50 mins



  • 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

  • 60g / 2 oz unsalted butter

  • 1 tsp salt


Preheat oven to 180°C/350°F (all oven types).
Butter and line a 20cm / 8" square tin with parchment / baking paper.
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.


Remove from stove and whisk for 30 seconds. Place lid on, set aside and keep warm.

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.

Add sugar, eggs, vanilla

Add the sugar, eggs and vanilla extract to the chocolate mixture and mix well to combine.

Add dry ingredients:

Sift in the flour, cocoa powder and salt. Mix until smooth and combined.

Reserve some batter:

Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.

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.

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.


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).


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.


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).
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

DessertsEverything ElseFrenchVegan Desserts

Crème Brûlée (French vanilla custard)

40 mins Cook