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
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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….
Hi Nagi,
I made this last night, and my work colleagues devoured it in no time flat this morning.
The perfect mix of sweet and salty.
Thanks, another winner!
Megs
MEGS! I’m so glad you and your work colleagues loved it! Thank you for trying it so quickly, it really makes me feel so honoured! 🙂
Oh my, you just awakened my sweet tooth…!!
Always a pleasant state to be in!! 😉
I started to contact you with one question but after I read the comments I now have two.
When you say bakers chocolate do you mean the unsweetened chocolate sold in the baking supplies section of the U.S. supermarket?
When you list a tablespoon in this blog do you mean a US measurement or Australia?
Love your writing and the wonderful details you give. I made the chicken in soy sauce the other day…..delicious
June
Hi June! I meant semi-sweet chocolate chips 🙂 I’ve just updated the recipe. And for this recipe, it works with both US and Australia tbsp measures, I made it with both and could not tell the difference!
Thank you for your lovely message! I’m glad you enjoy my recipes. And the chicken in soy sauce is delish isn’t it! yay! N x
True – looking at these brownies is heaven. Devouring them is bliss. Nagi, they look SOOO GOOD!!!
Julie & Alesah
Gourmet Getaways xx
Thanks guys!! N x
Beautifully done Nagi! Nothing like thick ooey gooey salted caramel. THE BEST!!! These remind me of Ree’s Knock You Naked Brownies which are always a big hit. I’ll be giving these a try for sure!!!
Ooh, I must check her recipe out!! 🙂
Oh. my. word. These look and sound heavenly!!! Totally can take a break on a diet for these! 🙂
Yep, start that diet next week!! 😉
What a delicious recipe Nagi! Who wants to be your brownie taste tester? ME!! Great photos as always to inspire!
Well come on over Joanne!! 🙂
OMG what a treat, Nagi! My family arrives in two weeks and I know what they’re going to get! I might need their help making it but they’ll be so grateful. 🙂
YES YOU SHOULD treat them with this!!! 🙂
Condensed milk makes such good caramel – these look DIVINE Nagi:-)
It’s so cool isn’t it?? I don’t know why it isn’t used more often!! 🙂
Oh goodness Nagi! Brownie day indeed (I wish every day was brownie day!) These look INSANE!!!
Too funny, right? Perfect pairing!! 🙂
Who said Nagi doesn’t do baking??? These brownies look gorgeous! Love the homemade caramel sauce, made from scratch! Will be making these very soon! Pinned!
Lyle’s syrup has an almost caramel flavour.
Ooh, thanks for the tip Charlie! 🙂
you have just won my heart!
I love anything done with cooked condensed milk.
A must try.
What are you trying to do to us, Nagi? Oh my gosh, I’m going to be dreeeaaming of these tonight! Particularly love the swirly bit on the top!
Oh, and while I’m here … I took some wings out of the freezer today for dinner, intending to make your Greek chicken wings again, but stupid me had forgotten to buy lemons sooooo … what’s a girl to do but seek out another of Nagi’s amazing wing recipes to make and so … honey soy it was!
OMG … I’m still swooning from the deliciousness and am very happy that we have some left over for tomorrow night too! Thank you, Sweetie …. loved them! 🙂
Oh wow these look awesome! I am such a sucker for anything salted caramel, I can drink that stuff with a straw!!
You and me both!! 🙂
OMG! These look amazing!
Thanks Sabrina! 🙂
Wowza! Sitting here with hearts in my eyes for this beauty ! I sure do wish I could just reach into my screen and grab the entire tray. Insane!
Awww, thanks hun!! 🙂 N x
I love homemade caramel (so much better than store bought!) and the fact that you paired it with these ridiculously, perfectly decadent brownies is so perfect!
Thanks Sam! Glad you like the look of these! N x
well now I am so thankful that you are stubborn because we get the perfect salted caramel creation! Can i be your friend? taste tester? please? ps. we think alike today.. salted caramel wise.
You can be mine if I can be yours? Oh, and the little matter of a rather large ocean separating us…. 😉
You are a genius and totally have the touch! This is an awesome post, can’t wait to try it!
Genius? No. Stubborn. And I have many epic kitchen failures!! All art of the fun! 🙂