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Caramel Brownies

Caramel Brownies

Caramel Brownies are the ultimate indulgence — rich, fudgy chocolate swirled with buttery salted caramel that melts into every bite. Made with pantry staples and a luscious homemade caramel layer, these brownies strike the perfect balance of sweet, salty, and decadent. Whether served warm with ice cream or chilled for clean, chewy squares, they’re a guaranteed crowd-pleaser for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 brownies
Course: Baking, Chocolate, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 200 g unsalted butter melted
  • 200 g dark or semi-sweet chocolate chopped or chocolate chips
  • 220 g brown sugar packed
  • 3 large eggs lightly whisked and at room temperature
  • 1 tsp vanilla extract
  • 65 g plain (all-purpose) flour sifted
  • 25 g unsweetened cocoa powder
  • 1/8 tsp salt enhances chocolate flavor
For the Salted Caramel Layer
  • 395 g sweetened condensed milk 1 can (14 oz)
  • 2 tbsp golden syrup or maple syrup
  • 60 g unsalted butter
  • 1 tsp sea salt adjust to taste; flaky salt recommended for topping

Method
 

  1. Step 1 – Preheat & Prepare the Pan
    Preheat the oven to 180°C / 350°F. Grease and line a 20 cm (8-inch) square baking pan with parchment paper, leaving overhang for easy removal.
  2. Step 2 – Make the Salted Caramel
    In a small saucepan, combine condensed milk, golden syrup, butter, and salt. Stir over medium heat for 1 minute, then whisk continuously for 6–8 minutes until the caramel thickens and turns light golden. Remove from heat, whisk briefly, and set aside to keep warm.
  3. Step 3 – Melt the Chocolate & Butter
    In a heatproof bowl, melt chopped chocolate and butter in 30-second microwave bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler.
  4. Step 4 – Combine Wet Ingredients
    Whisk in the brown sugar, followed by the eggs and vanilla extract, until thick and shiny. This step creates the signature fudgy texture.
  5. Step 5 – Add the Dry Ingredients
    Sift in flour, cocoa powder, and salt. Gently fold until just combined — do not overmix to keep brownies dense and moist.
  6. Step 6 – Layer the Batter and Caramel
    Reserve ½ cup of brownie batter. Pour remaining batter into the pan and spread evenly. Drizzle warm caramel over top, then spoon the reserved batter in dollops. Swirl with a knife for a marbled effect.
  7. Step 7 – Bake to Perfection
    Bake for 30–35 minutes: 30 for gooey brownies, 35 for firmer ones. The edges should set while the center remains slightly soft.
  8. Step 8 – Cool & Slice
    Cool brownies in the pan for 10 minutes, then lift out using parchment. Cool completely before slicing for neat, caramel-layered squares.

Notes

Serving: Enjoy warm for gooey centers or chilled for chewy texture.
Storage: Airtight container up to 3 days at room temp or 7 days in fridge.
Freezing: Wrap individually and freeze up to 3 months.
Tips: Use quality chocolate, avoid overmixing, and let caramel cool slightly before layering to prevent sinking.