Fudgy Caramel Layered Brownies
My fudgy caramel brownies are rich, chocolatey, and layered with silky caramel. A decadent, easy dessert for chocolate and caramel lovers.
Ingredients
Chocolate Brownies
- 125 g unsalted butter cubed
- 180 g dark cooking chocolate I used 70% (see notes)
- 25 g Dutch process cocoa powder sifted (see notes)
- 3 large eggs room temperature (55g each)
- 160 g caster sugar superfine
- 100 g brown sugar
- 1 tsp vanilla extract
- Pinch of salt
- 75 g all-purpose flour plain flour
Caramel Layer
- 125 g unsalted butter
- 70 g brown sugar
- 55 g golden syrup
- 395 g sweetened condensed milk see notes
- 2 tsp vanilla extract
- 1/2 tsp of salt
Instructions
Caramel Layer
- Prepare baking tin - Grease a 23cm / 9-inch square baking tin with cold butter. Line the bottom and sides with baking paper, leaving some overhang for easy lifting. Secure with small bulldog clips if needed. Add a second sheet of baking paper on top, pressing it neatly into the corners. This top layer prevents caramel from leaking, while the bottom layer will be used later for baking the brownies.
- Syrup - Add the butter, sugar, golden syrup and sweetened condensed milk to a large saucepan. Place over medium heat and stir gently until everything has melted and the mixture starts to bubble around the edges.
- Cook mixture - Keep stirring the bubbling caramel over medium heat for 8 minutes to prevent burning or crystallization. It will thicken and darken slightly. Remove from the heat, then stir in the vanilla and salt until smooth.
- Cool - Pour the caramel into the prepared tin and let it cool at room temperature. Once cooled, transfer to the freezer for 2 hours to set completely. Proper cooling helps create a clean, defined caramel layer when slicing. Before layering with the brownie batter, peel away and discard the top sheet of baking paper. The bottom layer stays in place for baking the layered brownies.
Chocolate Brownies
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on).
- Melt chocolate and butter - Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
- Add cocoa powder - Turn the heat off and the sifted cocoa powder in. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
- Whisk eggs and sugar - To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
- Add the chocolate mixture - Add 1/3 of the cooled chocolate mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
- Add dry ingredients - Add the sifted flour and fold using the spatula until no dry ingredients are showing.
Layering
- To layer - Pour half the brownie batter (420g) into the prepared tin and spread it out evenly. Add the cooled caramel layer on top and press it down gently so it sticks. Pour the rest of the brownie batter over the caramel and spread it out evenly.
- Bake - Bake for 30 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature.
- How to slice - For clean slices, chill your cooled brownies in the fridge for 2 hours before cutting. Wipe the knife clean between each slice for neat edges. I prefer slicing mine at room temperature because the brownie layer looks moist and cakey rather than dense and fudgy. Even then, cleaning the knife after each cut helps keep the slices tidy.
Notes
Chocolate - I used 70% dark cooking chocolate for this recipe for it’s slightly bitter chocolate flavor and because the brownies come out less sweet. Regular dark chocolate will also work, but the brownies come out sweeter.
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Sweetened Condensed Milk - Use regular, full fat sweetened condensed milk for this recipe, not low-fat or skim.
Storage - Brownies can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice. This recipe makes 9 slices.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:491kcal | Carbohydrates:51g | Protein:6g | Fat:28g | Saturated Fat:17g | Polyunsaturated Fat:1g | Monounsaturated Fat:8g | Trans Fat:1g | Cholesterol:103mg | Sodium:163mg | Potassium:221mg | Fiber:2g | Sugar:42g | Vitamin A:674IU | Vitamin C:1mg | Calcium:122mg | Iron:1mg
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