There’s something undeniably comforting about a warm, fudgy brownie straight from the oven. The rich aroma wafting through your kitchen tells you that a delightful treat is just moments away. However, when you layer in layers of gooey caramel and melt-in-your-mouth chocolate, the experience transforms from ordinary to extraordinary. These caramel brownies are more than just desserts; they are an invitation to indulge, a chance to share happy moments, and a perfect remedy for a bad day. Each bite promises a melt-in-your-mouth sensation, combining the depth of dark chocolate with the sweetness of caramel.

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I first stumbled upon this recipe during a chilly afternoon, desperate for something sweet to pair with my cup of tea. One bite and I knew that these caramel brownies would become a staple in my kitchen. They are easy to whip up and sure to impress, whether it’s a cozy evening with family or a fun gathering with friends. Serve them warm and watch people’s faces light up; their eyes will sparkle as they savor that luscious combination of chocolate and caramel.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Caramel Brownies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Caramel Brownies

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can whip these up in no time.
Irresistible Flavor: Rich dark chocolate meets gooey caramel for an unforgettable treat.
Eye-Catching Appeal: The glossy caramel layer makes these brownies look as good as they taste.
Flexible Serving: Perfect for casual snacks, special occasions, or dessert buffets.
Diet-Friendly Options: Consider gluten-free alternatives if needed—simply swap the flour!

Ingredients You’ll Need

210g unsalted butter: Essential for achieving a rich, moist texture; makes these brownies perfectly fudgy.
210g dark chocolate: This is the soul of your brownies; use high-quality chocolate for deep flavor. Feel free to substitute semi-sweet chocolate if that’s what you have on hand.
3 medium eggs (50g each): Eggs provide structure and moisture. Use large eggs for best results.
280g caster sugar: This fine sugar dissolves easily, giving your brownies a smooth texture. Granulated sugar can work too; just pulse it briefly in a blender.
100g plain flour: Adds structure to the brownies without making them cakey. You can use a gluten-free all-purpose flour if needed.
50g cocoa powder: For extra depth of chocolate flavor; use unsweetened cocoa for balanced sweetness.
1 tsp vanilla extract: A splash of vanilla enhances the overall flavor dramatically.
30g golden syrup: This provides caramel notes and lends a lovely texture; if unavailable, light corn syrup is a suitable substitute.
1/2 tsp salt: A pinch of salt elevates the chocolate flavor dramatically—don’t skip it!
240g caramel chocolate (2 bars of Cadbury caramel chocolate): These bars will ooze caramel goodness throughout.
50g icing sugar: Ideal for dusting on top for presentation; optional but adds a touch of elegance.

How to Make Caramel Brownies

Preheat & Prepare: Start by pre-heating your oven to Gas mark 4/180°C/160°C fan. Line a 9-inch baking tin with parchment paper to prevent sticking.
Melt Chocolate & Butter: In a microwave, melt the 210g unsalted butter and 210g dark chocolate together in short bursts. Stir until smooth, and allow it to cool slightly (this should take about 2-3 minutes).
Whisk Eggs & Sugar: In a separate bowl, preferably using a stand mixer, combine 280g caster sugar and the 3 eggs. Whisk on high for 10 minutes, or until the mixture is light and fluffy. This step is key for that tender brownie texture.
Mix Chocolate & Egg Mixture: Once the chocolate and butter mixture has cooled, pour it into your egg mixture. If using a stand mixer, switch to the paddle attachment; for a hand whisk, fold in with a spatula. Mix on low speed until just combined.
Add Dry Ingredients: Stir in 1 tsp vanilla, followed by 30g golden syrup. Sift 100g plain flour, 50g cocoa powder, and 1/2 tsp salt into the bowl. Gently fold the mixture until it just comes together—avoid over-mixing!
Layer the Brownies: Pour half of the brownie batter into your prepared tin and spread evenly. Lay the 240g caramel chocolate bars on top in an even layer. Then, carefully cover with the remaining brownie batter.
Bake: Place the tin in the oven and bake for 30-35 minutes. The edges should be set, while the center remains slightly soft; it should have a gentle wobble. Avoid over-baking to keep that fudgy texture.
Chill: Allow the brownies to cool completely, then refrigerate for 3-4 hours—or overnight for best results. This cooling time makes the brownies chewy and oh-so-delicious.
Slice & Serve: Lift the brownies out of the tin using the parchment paper, and slice them into squares.
Finishing Touch: For a festive presentation, place a heart-shaped cutout on top and dust with 50g icing sugar before carefully removing the stencil.
Enjoy: Serve warm or at room temperature. Either way, you’re in for a treat!

Storing & Reheating

Store your caramel brownies at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for about a week. You can also freeze the brownies by wrapping them tightly in plastic wrap, placing them in an airtight container, and storing them for up to 3 months. When you’re ready to enjoy, simply reheat in the microwave for about 10-15 seconds, but keep in mind that the texture may become slightly denser. A quick warm-up will refresh the flavor!

Chef’s Helpful Tips

Over-baking is a common mistake. Aim for a slightly wobbly center as it will continue to firm up while cooling.
Ensure your butter and eggs are at room temperature for easier mixing and better texture.
Don’t skip the chilling step; it enhances the fudginess of your brownies.
If you prefer a richer chocolate flavor, try using bittersweet chocolate instead of semi-sweet.
These brownies can easily be customized—consider adding nuts or chocolate chips for added texture.

These caramel brownies are truly a joy to make and share. They meld together the seductive allure of chocolate with the sweet indulgence of caramel. Don’t hesitate to experiment with this recipe, whether it’s refining the flavor or playing with the presentation. I know you’ll find the delight in every bite, just like I have. Grab those ingredients, get baking, and let the tantalizing aroma fill your kitchen.

Recipe FAQs

How long should I cool the brownies before cutting?

It’s best to let your brownies chill in the refrigerator for at least 3 to 4 hours for optimal texture. If you cut them too soon, they may fall apart, but waiting allows them to set properly.

Can I use different chocolate for this recipe?

Absolutely! While dark chocolate is ideal for rich flavor, you can opt for semi-sweet or even milk chocolate if you enjoy a milder sweetness. Just remember to adjust the sugar levels according to your taste preference.

Can I make these brownies gluten-free?

Certainly! Simply substitute the plain flour with a gluten-free all-purpose blend, and follow the recipe as directed. You’ll still achieve that deliciously fudgy consistency.

How do I store leftover brownies?

Keep them in an airtight container at room temperature for 3 days, or you can refrigerate for up to a week. For longer storage, wrap them tightly and freeze for up to 3 months. Just ensure to reheat for a few seconds to return some of their warmth!

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