Best Caramel Brownies

Fudgy thick brownies with home made caramel.

I have been on the search for a caramel brownie recipe since reading a book that references them. These brownies, by Lindsay via Smitten Kitten (pinchofyum.com/salted-caramel-brownies) ended my search. They don’t use pre-made caramel candy, like many of the other recipes do, and the homemade caramel is relatively easy to make. I forgot to sprinkle sea salt over the top, but even so, this recipe is hard to beat. I used gluten-free flour. Serve them as regular brownies or get creative with cookie cutters. These were my Valentine cookies this year instead of decorated sugar cookies. I had to repeatedly keep mitts off of them all day and when dessert came around, they vanished.

Side note: I was out of parchment paper and used wax paper for the caramel. Big mistake. Do not do this! I had trouble peeling the caramel off of the wax paper and had to painstakingly scrape off the wax paper layer, losing about half the caramel.

Ingredients

Caramel:

  • 1/2 cup sugar
  • 4 tbsp salted butter
  • 3 tbsp heavy cream
  • pinch of salt

Brownies:

  • 4 oz. unsweetened chocolate
  • 1 stick salted butter
  • 1 c. sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 c. flour
  • pinch of salt

Instructions

  1. Prep: Preheat over to 350. Line a flat plate with PARCHMENT paper and coat with cooking spray. Line and 8×8 square baking pan with parchment paper and coat with cooking spray.
  2. Make the caramel: Place sugar in a small saucepan over medium high heat. Stir frequently — the sugar will form clumps and eventually become smooth. Remove from heat. Add butter and stir in. Add cream and stir in. Return to heat — let it get smooth and bubbly for another few minutes. Pour the caramel on the parchment-lined plate. Freeze for 20-30 minutes to solidify.
  3. Brownie time: Melt chocolate and butter (microwave or double broiler). Whisk in sugar. Whisk in eggs and vanilla. Whisk in flour and salt.
  4. Caramel meets brownie: Cut the cooled caramel into small squares. Stir most of them into the batter and transfer to the pan. Arrange the last few caramel pieces on top of the brownies. Bake 30 minutes. Cool in fridge or freezer for easier cutting.

I used heart shaped cookie cutters, large and small, which yielded 7 heart brownies plus a few scraps that were gratefully devoured by onlookers.

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