Q: How do you make brownies even better? A: Stuff ’em with salted caramel. Guilty pleasure? Yep. Caramel Brownies are not for people with a conscience!
Caramel Brownies
Caramel + brownies in itself isn’t an original idea and if you do a Google search, you’ll find plenty of examples. And I would have used an existing recipe if I found what I was after, but every recipe I came across:
1. Used store-bought caramel;
2. The caramel was runny, more like a caramel sauce, usually drizzled on top of the brownie; or
3. Required a candy thermometer to get the caramel to the exact temperature so it would soft set, rather than ending up runny OR cooking it too far so it ends up like hard toffee.
All I wanted was a creamy layer of caramel inside, and no thanks to the candy thermometer.
Solution? Combine my favourite everyday brownie with the easy creamy caramel from our favourite Caramel Slice, and voila: Caramel Brownies!
What goes in Caramel Brownies
Here’s what you need for the brownie part – nothing ground-breaking here:
And here’s what you need for the creamy caramel. The key ingredient here is sweetened condensed milk, which is cooked on a low stove until it changes from white to pale golden ➔ ie. caramel!
Golden syrup is a little cheat ingredient to give the caramel a little boost of extra caramel flavour without the caramel cooking for so long it becomes super-thick, like a peanut butter consistency. We need the caramel to be a pourable consistency so we can pour it over the brownie batter.
Golden syrup is a gold-coloured syrup that’s common in Australian and British baking. If you don’t have it, no need to fret, hunt it down or even bother making it – just use maple syrup instead, which works a treat.
How to make Caramel Brownies
Firstly, make the caramel part because this takes 7 minutes on the stove whereas the batter takes mere minutes:
Melt butter in a saucepan with golden syrup or maple syrup and salt;
Add sweetened condensed milk and mix until well-combined;
Then cook, stirring very frequently, over low heat until it changes from white to a caramel colour. You can get away with only stirring occasionally for the first few minutes, but as you start to see steam, be sure to stir constantly – albeit leisurely – to ensure it doesn’t catch on the base.
If the caramel happens to catch on the base, you will end up with tiny little brown bits in the caramel. It might look like a big deal when it’s in the saucepan but don’t worry – once it’s baked up inside the brownie and you bite into it, you won’t even notice;
Take it off the stove, then keep stirring for another 30 seconds just to cool it down a touch otherwise the residual heat in the saucepan might still make the caramel catch on the base.
Cover, then keep warm while you make the batter. It needs to be pourable when you use it.
And here’s how the Caramel Brownie is assembled:
Firstly, make the Brownie batter. It’s very easy and all happens in one bowl. If you want visuals of the steps, pop over to my brownie recipe;
Set aside a heaped ½-cup of the batter for the topping. Then pour the remainder into a 20cm/8″ square pan. A lamington pan will also work well, the slice is just a bit thinner than pictured;
Pour the caramel over as evenly as you can. Note: If your caramel has cooled down to the point that it’s not pourable, just reheat it on a medium stove until it’s pourable again (this literally takes 1 minute). You can’t really spread the caramel because it sinks into the batter once poured. So where you pour is what you get!
Dollop the reserved ½-cup of brownie batter across the top;
Then swirl a butter knife across the surface a few times in large sweeping motions. This is not so much about creating swirl effects on the surface because they don’t really stay once baked, as you can see in Step 6. It’s more about sort-of spreading the brownie batter across the caramel; and
Bake – 30 minutes for very-messy-hands-gooey, as pictured, or 35 minutes for sensible gooey.
And this is what comes out of the oven:
Well, actually, this:
It’s sweet. It’s rich. It’s indulgent. This one is not for the faint-hearted or “I’m-not-really-a-sweets-person” types! It is for die-hard chocolate and caramel lovers – and everyone out there who just feels they deserve a treat.
Wait – that includes you, my friend. Do it! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Salted Caramel-Stuffed Brownies
Ingredients
Brownie
- 200g / 7oz unsalted butter
- 200g / 7oz dark chocolate / semi sweet chocolate chips (Note 1)
- 1 cup brown sugar
- 3 eggs , lightly whisked
- 1 tsp vanilla extract (or essence)
- 1/2 cup flour , plain/all purpose
- 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 (Note 2)
- 60g / 2 oz unsalted butter
- 1 tsp salt
Instructions
- Preheat oven to 180°C/350°F (all oven types).
- Butter and line a 20cm / 8" square tin with parchment / baking paper.
Salted Caramel
- Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute. When it is heated (ie. when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes, ensuring the base doesn't catch (Note 3). It should be a pale golden colour.
- Remove from stove and whisk for 30 seconds. Place lid on, set aside and keep warm.
Brownies:
- Melt chocolate & butter: Place chocolate and butter in a bowl. Microwave in three 30 second bursts on high, stirring in between bursts, until melted and smooth.
- Add sugar, eggs, vanilla: Add the sugar, eggs and vanilla extract to the chocolate mixture and mix well to combine.
- Add dry ingredients: Sift in the flour, cocoa powder and salt. Mix until smooth and combined.
- Reserve some batter: Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
- Pour over caramel: Pour the Salted Caramel over the brownie batter, getting as much coverage as you can (as you can't easily spread the caramel once poured). If caramel has cooled and is no longer pourable, reheat it on stove for 1 minute until runny again.
- Cover with reserved brownie batter: Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” – they won't be so visible once baked, it's more about spreading brownie batter over the caramel.
- Bake: Place in the oven and bake for 30 minutes (for very gooey brownie, as pictured) to 35 minutes (for very moist but not super-gooey).
- Cool: Leave to cool in pan for 10 minutes. Use surplus paper overhang to lift out onto a cooling rack. Cool for a further 20 minutes before slicing. Note: Caramel is a bit gooey when still warm but sets firmer once fully cooled, ie. it will cut through neatly.
Recipe Notes:
Nutrition Information:
Originally published August 2015. Updated with brand new photos and video in January 2021 – about time!!
For Caramel Monsters
More slices and bars
Life of Dozer
As always, pushing the boundaries….
OMG you’ve found my weak spot Nagi, caramel. I make you slice regularly now we’re moving to a whole new level ha ha…. Up early tomorrow to get a batch on
Ohhh love to know what you think Tony! N x
Hi Nagi
Will this work with almond flour instead?
Thx Liz
Try this recipe Liz: https://promotown.info/brownies-fudgey-easy-gluten-free/%3C/a%3E N x
This was a huge hit at a family lunch recently! I did it in a bundt pan and it worked excellently – there was a neat little tube of caramel the whole way around. Baked for the full 30 mins and it was perfect – gooey inside, crispy on the outside!
I followed this recipe today, and adjusted the scale of the recipe from 16 to 30. I followed the measurements in grams and in cups. However, there is an error in the recipe when it is scaled. Because when i scaled the recipe up, all the measurements scaled up EXCEPT for the melted chocolate in grams, which remained at 200g even at the adjusted scale. I didn’t realise until afterwards that the chocolate amount did not adjust to the scale unlike the other ingredients. Also, please make a video recipe for this! It still turned out great, but wouldve been better if i had seen the mistake and had added more chocolate. It was nonetheless a crowdpleaser. The caramel is amazing. Just wondering, what consistency should the caramel be cooked to? Thank you
Can i use my own brownie recipe for this.
Hi Mayanka, regular brown sugar here and 1 cup = 160g. N x
These brownies are AMAZING! Baked it for 28 minutes and the slices on the edges were just set without being overly done and the middle slices were gooey – the best of both worlds in one pan. Everyone commented on how beautifully creamy the salted caramel is too! Thankyou Nagi 😀
YUM! Sounds like you nailed it Michelle! N x
I have just made this at my daughters request in place of a ‘normal’ birthday cake…… lets home its lasts until her birthday tomorrow without anyone eating it!!!
The ultimate test Leeanne, I hope she loves them and has a great birthday! N x
Sensational 👌🏼👌🏼🎂
Completely forgot to add the butter to the caramel! But they still taste amazing, despite the fact my bakes never turn out right there’s looked great and tasted great, even if I do say so myself
hi Nagi.. i want to make these for my partner for their birthday… at the moment there only two of us.. i’m not sure we’ll get through all these! will they freeze ok?
Hi Jax, I’ve never had any left to freeze, but I’m sure that will be fine 🙂 N x
Another winner Nagi! I used unsweetened dark chocolate and it was still perfectly sweet and decadent with the caramel filling. I had burnt pieces in my caramel (didnt realize how quick it burns, read your note after) but no evidence of it in the final : thank-you Nagi!
I’m so glad it still worked out for you Nala, that’s great to hear! N x
DECCADENT 🙂 What more can i say , other than stuff the diet for Monday…….. I used plain Haighs Chocolate Pastiles together with Haighs Orange Pastiles, as had no other chocolates on hand……. divine 😀 So over the moon with the result and easy to follow intructions. Thankyou Nagi. Love your Website 😀
Mondays REQUIRE brownies Susan – no judgment here!! N x
I could never ever replicate my Grandmother or Mums Chocolate Caramel Slice 🙁 always ended up hard base and sludge on top and a total disaster….. will never have to again as your recipe is just way too cool and meant to be 🙂 Thanks Nagi x
Have made this a few times as a gift, but only tasted it for the first time today. It’s amazing! None of your recipes have ever steared me wrong. Thanks so much Nagi.
Thanks so much Rachel, you shouldn’t have tasted it… Now you know how good they are you wont want to give them away! 😂
Hi Nagi,
Which brown sugar do you recommend?
Hi Mayanka, i just use light brown sugar here – N x
Lovely recipe! They were easy to make, and very yummy! They turned out exactly like in the photos, and I also baked them for 28 minutes, which gave them just the right consistency. Originally I was worried because the caramel looks so pale when you pour it over the brownies, but just as you said it turns a lovely golden amber colour after being baked in the oven. The brownies are slightly more on the cakey side of the cakey/fudgy brownie spectrum, for those of you curious about the texture. The flavours were very sweet but lovely and I liked the saltiness of the caramel.
OMG SO YUMMY!!! Made these for friends to celebrate my birthday and will definitely make again. They’re SO good!!! And, as a plus, super easy to make! 😀
I’m so glad they were a hit Lola!
Absolute perfection, the perfect combination of caramel and chocolate. Thank you so much for sharing this, I made these for my cafe and they flew out the door. You are a star!
Wahoo, that’s great Evan!
This was so yumm ! but my salted caramel layer mixed into the chocolate so it was not nice and separate like yours !
Hi Nelda, sorry you had trouble here, did you alter the recipe in any way? – N x
I made these last night and they turned out great.Mine look darker than yours so I might take mine off a minute or two before the 7 minutes. Or it may have been because mine had the brown bits in the bottom while it was coming up to a simmer and they may have darkened it (for those making it, these flakes will all break down to where they’re not noticeable by the end (don’t throw it out before it’s done, thinking you’ve ruined it).
I used to drive an hour to a bakery that made these and tried to make multiple versions of it at home but never found the right recipe until now! Thank you!
Sounds like the heat may of ben slightly too high Cindy, but I’m so glad you love them!
Fantastic recipe, even with my blunder, thank you Nagi! I followed all the steps and it all looked fantastic before i put it onto the oven. Unfortunately, after 20 mins of cooking, i noticed the grill was on so the top was nicely grilled! It still tasted fantastic, just a bit more like toffee on the top instead of caramel. I will make it again but without the grill!
I have a similar thought to the earlier comment around letting your mixture set a little while you make the caramel. I left the dry mixture on top of the wet while i made the caramel, then mixed the dry and wet together and the mixture and caramel kept nice and separate.
Ha ha ha! I’ve had that happen previously too! I plan to make this again soon and am keen to try that 🙂 Glad you enjoyed this Clare! N x