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Salted Caramel-Stuffed Brownies Recipe

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4.3 from 3 reviews

Decadent salted caramel-stuffed brownies with a rich, fudgy texture and gooey caramel center. These brownies combine melted dark chocolate and butter with a luscious homemade salted caramel, swirled together for a perfect balance of sweet and salty indulgence.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

Brownies

  • 200g / 7oz unsalted butter
  • 200g / 7oz dark chocolate or semi-sweet chocolate chips
  • 1 cup brown sugar
  • 3 eggs, lightly whisked
  • 1 tsp vanilla extract or essence
  • 1/2 cup plain/all-purpose flour
  • 1/4 cup cocoa powder
  • 1/8 tsp salt

Salted Caramel

  • 395g / 14 oz can sweetened condensed milk
  • 2 tbsp golden syrup or maple syrup
  • 60g / 2 oz unsalted butter
  • 1 tsp salt

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F), suitable for all oven types, to prepare it for baking the brownies.
  2. Prepare the baking pan: Butter and line a 20cm / 8" square baking tin with parchment or baking paper for easy removal after baking.
  3. Make the salted caramel: In a small saucepan over medium-high heat, combine the sweetened condensed milk, golden syrup, butter, and salt. Stir occasionally for the first minute, then whisk constantly but gently for 7 minutes to prevent the base from catching. The caramel should turn a pale golden color.
  4. Finish the caramel: Remove the pan from heat and whisk the caramel vigorously for an additional 30 seconds. Cover and keep warm.
  5. Melt chocolate and butter: Place the dark chocolate and unsalted butter in a microwave-safe bowl. Microwave in three 30-second bursts on high power, stirring between each burst until the mixture is smooth and fully melted.
  6. Combine sugar, eggs, and vanilla: Add the brown sugar, lightly whisked eggs, and vanilla extract to the melted chocolate mixture and mix thoroughly until well combined.
  7. Add dry ingredients: Sift together the flour, cocoa powder, and salt, then fold them into the wet ingredients, mixing until the batter is smooth and uniform.
  8. Reserve brownie batter: Spoon out 1/2 cup of the brownie batter and set aside for later layering.
  9. Pour batter into the pan: Pour the remaining batter into the prepared baking tin, spreading evenly.
  10. Add the caramel layer: Pour the warm salted caramel over the chocolate batter, trying to cover as much surface as possible since caramel is difficult to spread once poured. Reheat caramel briefly if it has cooled too much.
  11. Top with reserved batter and swirl: Dollop the reserved 1/2 cup of brownie batter randomly on top of the caramel layer. Use a knife or skewer to gently swirl the batter over the caramel to create a marbled effect.
  12. Bake the brownies: Place the pan in the preheated oven and bake for 30 to 35 minutes, depending on your preferred gooeyness — 30 minutes for very gooey brownies, 35 minutes for moist but less gooey.
  13. Cool the brownies: Let the brownies cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the brownies out onto a wire rack and cool for an additional 20 minutes before slicing. The caramel will firm up as it cools and will cut neatly.

Notes

  • Note 1: Use good quality dark chocolate or semi-sweet chocolate chips for best flavor.
  • Note 2: Golden syrup can be substituted with maple syrup for a slightly different flavor.
  • Note 3: When whisking the caramel, it is important to be gentle and avoid vigorous whisking to prevent the base from burning.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/salted-caramel-stuffed-brownies-recipe/