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Salted Caramel-Stuffed Brownies Recipe

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4.3 from 59 reviews

Decadent Salted Caramel-Stuffed Brownies combine rich dark chocolate brownie batter with a luscious homemade salted caramel center. These gooey, fudgy brownies feature a beautiful caramel swirl, baked to perfection for a moist and indulgent treat perfect for chocolate and caramel lovers alike.

Ingredients

Brownie Batter

  • 200g / 7oz unsalted butter
  • 200g / 7oz dark chocolate or semi-sweet chocolate chips
  • 1 cup brown sugar
  • 3 eggs, lightly whisked
  • 1 tsp vanilla extract or essence
  • 1/2 cup plain/all-purpose flour
  • 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
  • 60g / 2 oz unsalted butter
  • 1 tsp salt

Instructions

  1. Preheat oven: Preheat your oven to 180°C/350°F, suitable for all oven types, to prepare for baking the brownies.
  2. Prepare baking tin: Butter and line a 20cm (8 inch) square baking tin with parchment or baking paper to prevent sticking and allow easy removal.
  3. Make Salted Caramel: Combine sweetened condensed milk, golden syrup (or maple syrup), unsalted butter, and salt in a small saucepan over medium-high heat. Stir occasionally for the first minute. When steam begins to appear, whisk continuously but gently for 7 minutes to prevent burning, until the mixture turns a pale golden color.
  4. Finish caramel: Remove the caramel from heat and whisk for an additional 30 seconds to ensure smoothness. Cover with a lid to keep warm until ready to use.
  5. Melt chocolate & butter: In a microwave-safe bowl, combine the dark chocolate and unsalted butter. Microwave on high in three 30-second intervals, stirring between bursts, until fully melted and smooth.
  6. Combine sugar, eggs, and vanilla: Add brown sugar, lightly whisked eggs, and vanilla extract to the melted chocolate mixture. Mix thoroughly until combined.
  7. Add dry ingredients: Sift in the flour, cocoa powder, and salt. Mix gently but thoroughly until the batter is smooth and uniform.
  8. Reserve batter: Measure out about 1/2 cup of the brownie batter and set aside for topping later. Pour the remaining batter into the prepared baking tin.
  9. Pour caramel over batter: Pour the warm salted caramel evenly over the brownie batter in the tin. Try to cover as much surface as possible as caramel can be difficult to spread once poured. If caramel has cooled and thickened, gently reheat on the stove for 1 minute until runny again.
  10. Top with reserved batter: Dollop the reserved 1/2 cup of brownie batter in random spots over the salted caramel layer. Use a knife or skewer to gently swirl the batter on top, creating a marbled effect.
  11. Bake the brownies: Place the tin in the preheated oven and bake for 30 minutes if you prefer very gooey brownies, or up to 35 minutes for moist but less gooey brownies.
  12. Cool the brownies: Once baked, cool the brownies in the tin for 10 minutes, then use the parchment paper overhang to lift them out onto a wire rack. Allow to cool for an additional 20 minutes, letting the caramel set firmly for clean slicing.

Notes

  • Use either golden syrup or pure maple syrup for the salted caramel; both yield slightly different flavor notes.
  • Whisk the caramel gently and continuously while cooking to avoid burning and ensure a smooth texture.
  • For best results, do not overbake the brownies to maintain their fudgy texture.
  • Cooling the brownies completely is important as the caramel firms up, making slicing easier and cleaner.
  • Microwave melting is suggested for ease, but a double boiler can also be used to melt chocolate and butter.

Find it online: https://recipethrive.com/salted-caramel-stuffed-brownies-recipe/