There is nothing better than the combination of chocolate and caramel. This caramel brownie recipe combines the two in a way you can’t say no to! These brownies are perfectly fudgy with just the right amount of caramel in the middle. Enjoy!
Need extra help with the caramel? Let me help you!
This recipes calls for a wet caramel, meaning you’ll add water to the sugar before caramelizing. I find that I have better success with wet caramel than dry. When you first mix the water and sugar, they won’t fully combine but that’s okay! After the initial mix of the water and sugar DO NOT mix it again. We don’t want to risk the caramel crystalizing. Set the pot over medium heat and keep an eye on it. If you feel that it needs mixed, give the pot a gentle swirl. You want to shoot for an amber color before cutting the heat.
After cutting the heat, immediately add the room temperature heavy cream and whisk until combined. The mixture will bubble. BEWARE: if you use cold heavy cream the caramel will sputter and could burn you. Then add the butter in small chunks and whisking until combined. Finally, add your vanilla extract and pinch of salt and transfer to a container. This caramel can be made ahead of time and refrigerated. If doing so, I recommend warming it back up to make it easier to spread across the brownie batter.
Check out more recipes here!
Caramel Brownie Recipe
Salted Caramel
Brownie Batter
Instructions
Salted Caramel
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In a heavy bottomed saucepan mix together the sugar and water. Set the saucepan over medium heat. Do not stir again, swirl the pan if you feel like the sugar needs mixed. Remove from heat once the mixture has turned an amber color. Immediately add the room temp heavy cream and whisk. Once that's incorporated add in the butter and mix until combined. Finally, add in vanilla extract and salt and stir to combine. Transfer the caramel to a container to cool.
Brownie
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Use a double boiler to melt the butter. Then add the brown sugar, granulated sugar, cocoa powder, espresso powder, and semi sweet chocolate chips to the melted butter in the double boiler. Once those are all melted together transfer into a large bowl.
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Add in the eggs, vanilla extract, and salt. Whisk on medium speed for 2 minutes. In a small bowl combine flour and baking powder. Then sift that into the melted chocolate mixture. Mix until mostly combined.
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Line a 9x9 baking pan with parchment paper. Pour half of the brownie batter into the lined pan. Then, evenly "dollop" the caramel on top of the brownie batter. Cover the caramel with the remaining brownie batter.
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Bake @350 degrees Fahrenheit for 35 minutes.
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Let the brownies cool until they've reached room temp. Then place the brownies in the refrigerator for at least an hour (preferably overnight) before cutting. Store at room temperature.
