A chocolate brownie is always better than a chocolate cake! And these Caramel Brownies are so indulgent , they transport you straight to chocolate heaven!
But mind you, this recipe is not for the faint hearted. Loaded with butter, these caramel brownies are gooey and fudgey at the same time.
I keep trying new recipes every time I venture into brownie baking. And this recipe is surely a keeper.
Fat and chubby and so sinful! These caramel brownies will always be a favourite with chocolate lovers. I know you can’t call a brownie-fat and chubby :P. But these words best describe these decadent brownies.
I myself shy away from recipes loaded with butter and sugar. That is the only reason you won’t see buttercreams often on my blog. I use a buttercream only when ganache or whipped cream frosting won’t do justice to the recipe.
But even then, I urge you to make these rich caramel brownies :). It’s okay to indulge in once in a while. Moreover, you will know only when you make them!
Also, I tried a new caramel sauce for this recipe. Caramel is a strange thing. With just three ingredients going in-sugar, butter and cream, you can still expect a different taste with just a slight variation in cooking it.
I had always been scared of making caramel and hence always looked for easy recipes that didn’t require too much of a technique or a candy thermometer. And this one is fairly simple too.
Once you have got the caramel done, just bring together the brownie batter and use this caramel as a filling between two layers of batter. Bake and enjoy 🙂
Ingredients
- 1 cup granulated sugar
- 6 tbsp. Unsalted room temperature butter cut into pieces
- ½ cup heavy cream, room temperature
- ¾ tsp. Finely crushed pink himalayan salt
- 18 tbsp. Unsalted butter
- 2 ¼ cup sugar
- 3 eggs
- 3 tsp. Vanilla essence
- 1 tsp instant coffee
- 1 cup+2 tbsp. Cocoa powder
- ¾ cup all purpose flour
- ¾ cup chopped dark chocolate
Instructions
- In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Shake the pan occasionally to uniformly heat all the sugar. Don’t use a spatula to stir. At first the sugar will be lumpy, but will soon melt and start turning a brownish color.
- Once the sugar is fully melted, remove from heat and stir in butter. The mixture will violently bubble, so be careful.
- Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
- Next, pour in the cream and salt. Stir until everything is combined.
- Place back on stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.
- While the caramel is cooling, preheat oven to 180 degrees. Line a baking dish with parchment paper and set aside.
- In a microwave safe bowl, melt the butter. Stir in sugar, eggs, vanilla extract and coffee.
- Once combined, fold in cocoa powder, flour and chopped chocolate.
- Pour a little over half the brownie batter into the baking dish. Spread evenly to the edges. Pour ¾ of a cup of caramel over the brownie batter, again spreading evenly but not upto the edges.
- Spoon rest of the brownie batter over the top, sealing as much of the caramel as you can.
- Bake for approximately 1 hour. Remove from the oven and allow to cool completely before slicing.
You will have some of the caramel left behind which you can use later for garnishing the brownie or maybe just licking straight from the pan ;).
I am sure you are going to love these rich fudgy caramel brownies! Lemme know how the recipe worked for you!
