These rich, caramel chocolate brownies are a chocaholics dream! They’re my go-to recipe for special occasions and are perfect served alone (super soft and gooey!) or with a scoop of icecream!
Each bite contains a piece of liquid caramel, surrounded by fudgy, brownie goodness!
You can prepare these brownies easily at home, and rope the kids in to help you too – they’re simple and easy to make! And, once made they keep really well in the fridge for up to a week.
I don’t often share dessert recipes (I focus on ‘lighter’ versions of home cooking and loved takeaway recipes) but this is one I have to share – for when you’re feeling indulgent! I’ve developed this recipe to be very rich, and ‘soft’ – which is how I love my brownies! They’re WAY better than any shop-bought alternatives and you’re friends & family will be asking for these for any upcoming special occasion…
How to make rich chocolate brownies at home:
Scroll down for printable recipe card and ingredient list
1. Preheat your oven to 190C
2. Begin by melting the butter in a pan (or microwave) over a low heat – stirring throughout
3. Until completely melted – then turn off the heat
4. Add the dark brown sugar to the melted butter, and stir to combine – allow this mixture to cool slightly whilst you continue with making the rest of the batter, as per below
5. Line your baking tray/dish with foil or parchment/baking paper (I recommend baking paper, but if you don’t have – like I didn’t – foil works fine too, it will make removing the cooked brownie from the tray to cut much easier – please do not skip this step)
6. In a large mixing bowl, add in the two eggs and lightly whisk until combined
7. To the eggs, add the cocoa, vanilla, salt and baking powder
8. Then stir in the melted butter-sugar mixture – mix this using your whisk to combine and make a smooth batter
9. Then, add in the flour
10. Mix to combine – until fully incorporated
11. Pour half of the batter into the lined baking tray, then top with chunks of the caramel chocolate – try to spread the caramel chocolate out evenly so each bite has a piece
12. Then spread the remainder of the batter on top of this – and smooth until even
13. Bake in the oven for 20-25 minutes – until the edges and top are set – if you wiggle the pan the middle may look slightly soft still, but not completely liquid – remove from the oven and allow to cool before slicing. The centre will firm up a little as it cools
14. To slice, once cooled lift the whole brownie out of the tray using the parchment paper/foil – and slice into 12 pieces
- 2 large eggs
- 60g cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp vanilla extract
- 115g unsalted butter or baking spread (I used Stork for cakes)
- 220g dark brown sugar
- 90g plain flour
- 1x 135g bar of caramel chocolate (I use Galaxy Salted Caramel 135g)
- Preheat your oven to 180C
- Line your baking tray/dish and line with parchment or baking paper
- In a pan (or microwave) melt the butter until liquid (gently heat for 10-second batches in the microwave, or gently heat in a pan and keep your eye on it - mixing throughout
- Once the butter is melted, add the sugar into the hot butter and stir until combined
- Allow this to stand whilst you mix the below
- Lightly beat the eggs in a large mixing bowl, then add in the cocoa, salt, baking powder and vanilla and mix together using a whisk or fork
- Add the hot butter/sugar mixture to the egg/cocoa mixture and stir until smooth
- Next, add the flour and mix until combined
- Pour half the brownie mixture into the lined baking tray
- Then, top this half of the mixture with broken pieces of the caramel chocolate - try to spread the pieces out evenly, so most bites would have a piece!
- Then, top this with the rest of the brownie mixture and smooth the top until evenly spread out
- Bake the brownies for 20-25 minutes, until the brownies are 'set' on the edges, but the still moist centre (they'll firm up as they cool - you don't want the middle to be liquid though, it's just likely to be a little softer than the edges when fresh out of the oven)
- Remove them from the oven and allow to cool before cutting and serving
- The brownies will keep in the fridge for up to 7 days in an airtight container
You can use whichever caramel bar you prefer - dairy milk caramel works really well too!
Whilst the tray you bake them in may look small - the brownies are VERY rich, so I recommend cutting into 12 servings
Amount Per Serving Calories 227Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 174mgCarbohydrates 34gFiber 1gSugar 25gProtein 3g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!