How Do I Know When Caramel Brownies Are Done?

The Caramel Brownies should have a set surface while remaining moist and fudgy inside. Around 30 minutes of baking creates a particularly gooey texture, while closer to 35 minutes produces a firmer brownie that is still moist. Avoid waiting for the center to become completely firm in the oven because the brownies continue setting as they cool.

Why Should Caramel Brownies Cool Before Slicing?

The salted caramel filling is considerably softer while hot. Cooling allows both the brownie and caramel layers to firm up, producing cleaner slices and a better fudgy texture. For especially neat squares, let the Caramel Brownies cool completely before cutting them with a sharp knife.

Can I Make Caramel Brownies Ahead of Time?

Yes. Caramel Brownies are a great make-ahead dessert because the caramel has additional time to set after baking. Once completely cool, keep the brownies covered in an airtight container to maintain their moist texture. Bring them toward room temperature before serving if you prefer a softer caramel center.

Easy Caramel Brownies with a Gooey Salted Caramel Center

Name: Caramel Brownies
Prep time: 20 min
Cook time: PT-497614H33M31S
Total time: 1 h 10 min
Cuisine: Australian
Ingredients: 200 g (7 oz) unsalted butter; 200 g (7 oz) dark or semi-sweet baking chocolate; 1 cup brown sugar; 3 large eggs, lightly whisked; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1/8 teaspoon salt; 395 g (14 oz) sweetened condensed milk; 2 tablespoons golden syrup or maple syrup; 60 g (2 oz) unsalted butter; 1 teaspoon salt

Description

Rich and fudgy Caramel Brownies layered with creamy homemade salted caramel. These indulgent chocolate brownies use sweetened condensed milk for an easy caramel center and require no candy thermometer.

Ingredients

Scale

200 g (7 oz) unsalted butter
200 g (7 oz) dark or semi-sweet baking chocolate
1 cup brown sugar
3 large eggs, lightly whisked
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/8 teaspoon salt
395 g (14 oz) sweetened condensed milk
2 tablespoons golden syrup or maple syrup
60 g (2 oz) unsalted butter
1 teaspoon salt

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Instructions

Preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square baking pan and line it with parchment paper, leaving an overhang for easy removal.
Prepare the salted caramel by combining the sweetened condensed milk, golden syrup or maple syrup, 60 g butter, and 1 teaspoon salt in a small saucepan.
Heat the caramel mixture, stirring occasionally at first. Once steam appears, whisk continuously and cook for about 7 minutes, or until the mixture becomes pale golden. Remove from the heat, whisk for another 30 seconds, cover, and keep warm.
Place the chocolate and 200 g butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
Add the brown sugar, lightly whisked eggs, and vanilla extract to the melted chocolate mixture. Stir until thoroughly combined.
Sift in the all-purpose flour, cocoa powder, and 1/8 teaspoon salt. Mix just until the brownie batter is smooth and combined.
Reserve about 1/2 cup of brownie batter. Spread the remaining batter evenly in the prepared baking pan.
Pour the warm salted caramel evenly over the brownie batter. If the caramel has become too thick to pour, gently reheat it until fluid again.
Dollop the reserved brownie batter over the caramel. Run a knife or skewer through the surface with a few broad strokes to distribute the chocolate batter over the caramel.
Bake for about 30 minutes for very gooey Caramel Brownies or up to 35 minutes for a firmer but still moist and fudgy texture.
Cool in the pan for 10 minutes, then use the parchment paper to lift the brownies onto a cooling rack. Cool for at least another 20 minutes, or completely for the cleanest slices.
Cut into 16 squares and serve.

Notes

Use chocolate intended for baking for reliable melting and a smooth brownie texture.
Maple syrup can be substituted for golden syrup.
Stir the caramel consistently once it begins steaming because sweetened condensed milk can catch on the bottom of the saucepan.
If the caramel becomes too thick before assembly, gently reheat it until it is pourable.
Bake for approximately 30 minutes for an extra-gooey center or closer to 35 minutes for brownies with more structure.
The caramel will be soft while warm and becomes firmer as the brownies cool.
Allow the brownies to cool completely before slicing if you want neat, defined caramel layers.
Store cooled brownies in an airtight container and place parchment paper between layers if stacking.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: Australian

Nutrition

Serving Size: 1 brownie (approximately 79 g)
Calories: 293 kcal
Sugar: 30 g
Sodium: 214 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 76 mg