Chocolate caramel brownies are a perfect recipe for those with a sweet tooth. Nothing stirs the appetite quite like the aroma of caramel and chocolate wafting through the house. An easy and delicious recipe to prepare in the afternoon for the evening, requiring just a few steps and ingredients for a delightful dessert.
Why is this a recipe worth trying?
Chocolate caramel brownies are a treat that can be enjoyed throughout the day without hesitation. They’re excellent in the morning with a good cup of coffee or in the evening to conclude a fantastic dinner with family and friends.
Unlike many pastry recipes that require various tools and technical knowledge, Chocolate caramel brownies are quite simple and accessible to everyone.
Chocolate caramel brownies
Ingredients
Brownies
- 3/4 cup Dark cocoa powder
- 2 eggs
- 1 1/2 cup sugar
- 10 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Caramel
- 1 cup sugar
- 5 tbsp unsalted butter
- 1/2 cup heavy cream
Extra
- 1 teaspoon maldon sea salt
Instructions
For caramel
- Heat sugar in a saucepan over medium heat until it turns into a hazelnut-colored caramel.
- Remove from heat and add room temperature butter.
- Quickly stir to incorporate the butter into the caramel.
- Add cream and return the saucepan to heat, stirring until a homogeneous mixture forms. Estimated time: 3-4 minutes.
- Let the caramel cool for 15-20 minutes.
Brownies
- In a large bowl, combine sugar, eggs, and vanilla extract.
- Mix well with a spatula until uniform.
- Add melted butter and continue to mix until well combined.
- Using a sieve, add flour and cocoa powder.
- Mix everything with the spatula until the mixture is uniform.
- Finally, add dark chocolate chips.
- Preheat the oven to 180°C or 375°F.
- In an 8×8 inch baking dish, pour half of the mixture and spread it evenly.
- Using a spoon, add the caramel.
- Pour the remaining mixture, making sure to distribute it evenly across the dish.
- Bake for 35-40 minutes, checking for doneness occasionally.
- Remove from the oven and let cool for 10-15 minutes.
- Cut as desired and drizzle with the remaining caramel.
- Carefully place them on a large plate to be shared and enjoyed.
How to store Chocolate caramel brownies?
They can be easily stored in the refrigerator in a tightly sealed container for 4-5 days.
Tips and Tricks:
Caramel can be tricky, especially if you’ve never made it before. When melting sugar, the temperature should be moderate to avoid burning it.
Add sugar to the caramel gradually to prevent it from burning.
Both butter and cream should be at room temperature. If they are too cold, the caramel tends to crystallize and leave lumps in the mixture.
For caramel: Instead of a spatula, you can use a whisk to ensure there are no lumps.
Don’t worry if the caramel seems very liquid; once the temperature drops, it will thicken.
For the brownie batter, always use a spatula and not a whisk. A whisk incorporates air, but in this recipe, a soft center is desired, so too much air in the mixture would ruin the final result.
Always use a fine-mesh sieve to sift the cocoa powder and flour to avoid lumps.
Always check the brownies’ doneness with the tip of a knife.
Use a baking dish with high sides, approximately 8×8 inches or similar.
You could sprinkle your brownies with some Maldon salt. Caramel and salt make a great combination.