Salted Caramel-Stuffed Brownies
Salted Caramel-Stuffed Brownies
Introduction
If you love a delicious mix of chocolate and caramel, then Salted Caramel-Stuffed Brownies are the perfect treat for you! These rich, fudgy brownies are filled with luscious salted caramel that will melt in your mouth. Not only are they easy to make, but they also impress anyone who tries them.
Why Make This Recipe
There are many reasons to make Salted Caramel-Stuffed Brownies. First, they combine two favorite desserts: brownies and caramel. Second, they are perfect for any occasion, whether it’s a cozy night in or a party with friends. Lastly, they are simple and require basic ingredients that you likely already have in your kitchen. Plus, who wouldn’t love a warm brownie oozing with caramel?
How to Make Salted Caramel-Stuffed Brownies
Making Salted Caramel-Stuffed Brownies is straightforward. Below are the ingredients and step-by-step directions for creating these irresistible treats.
Ingredients:
- 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
- 395g / 14 oz can sweetened condensed milk
- 2 tbsp golden syrup or maple syrup (Note 2)
- 60g / 2 oz unsalted butter
- 1 tsp salt
Directions:
- 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 sweetened condensed milk, golden syrup, butter, and salt in a small saucepan over medium-high heat. Stir occasionally for the first minute. When heated (look for wisps of steam), whisk constantly for 7 minutes until a pale golden color appears.
- Remove from the stove and whisk for 30 seconds. Cover and keep warm.
Brownies:
- In a bowl, melt chocolate and butter together. Microwave in three 30-second bursts, stirring in between until smooth.
- Add sugar, eggs, and vanilla to the chocolate mixture and mix well.
- Sift in the flour, cocoa powder, and salt, mixing until smooth.
- Reserve 1/2 cup of brownie batter and set aside. Pour the rest into the prepared tin.
- Pour the salted caramel over the brownie batter, covering it as much as possible.
- Dollop the reserved brownie batter randomly over the caramel. Swirl with a knife or skewer.
- Bake for 30-35 minutes, depending on how gooey you want your brownies.
- Allow cooling in the pan for 10 minutes. Lift out using parchment overhang and cool on a rack for 20 more minutes before slicing.
How to Serve Salted Caramel-Stuffed Brownies
These brownies are best enjoyed warm. You can serve them as is or with a scoop of vanilla ice cream on top for an extra treat. Drizzling some extra salted caramel sauce over the brownies can make them even more indulgent.
How to Store Salted Caramel-Stuffed Brownies
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for a week. Just make sure to let them reach room temperature before serving for the best texture.
Tips to Make Salted Caramel-Stuffed Brownies
- For richer brownies, use high-quality dark chocolate.
- Make sure not to over-bake the brownies if you want a gooey center.
- If you want a stronger caramel flavor, don’t skip whisking the caramel on the stove for the full time.
Variation
You can add nuts, like chopped walnuts or pecans, to the brownie batter for some crunch. Different types of chocolate chips can also add a fun twist!
FAQs
1. Can I freeze Salted Caramel-Stuffed Brownies?
Yes, you can freeze them for up to 2 months. Make sure to wrap them tightly in plastic wrap and then place them in an airtight container.
2. How do I know when the brownies are done baking?
The brownies are done when the edges look set, but the center should still be slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
3. Can I make these brownies without eggs?
You can use a substitute like applesauce, mashed bananas, or a commercial egg replacer for a vegan option. However, this may change the texture slightly.
Enjoy your baking adventure with these fantastic Salted Caramel-Stuffed Brownies!
Salted Caramel-Stuffed Brownies
Ingredients
For the Brownies
- 200 g unsalted butter
- 200 g 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
For the Salted Caramel
- 395 g sweetened condensed milk
- 2 tbsp golden syrup or maple syrup Note 2
- 60 g unsalted butter
- 1 tsp salt
Instructions
Preparation
- Preheat oven to 180°C/350°F (all oven types).
- Butter and line a 20cm / 8" square tin with parchment/baking paper.
Making the Salted Caramel
- Place the sweetened condensed milk, golden syrup, butter, and salt in a small saucepan over medium-high heat.
- Stir occasionally for the first minute. When heated (look for wisps of steam), whisk constantly for 7 minutes until a pale golden color appears.
- Remove from the stove and whisk for 30 seconds. Cover and keep warm.
Making the Brownies
- In a bowl, melt chocolate and butter together. Microwave in three 30-second bursts, stirring in between until smooth.
- Add sugar, eggs, and vanilla to the chocolate mixture and mix well.
- Sift in the flour, cocoa powder, and salt, mixing until smooth.
- Reserve 1/2 cup of brownie batter and set aside. Pour the rest into the prepared tin.
- Pour the salted caramel over the brownie batter, covering it as much as possible.
- Dollop the reserved brownie batter randomly over the caramel. Swirl with a knife or skewer.
- Bake for 30-35 minutes, depending on how gooey you want your brownies.
- Allow cooling in the pan for 10 minutes. Lift out using parchment overhang and cool on a rack for 20 more minutes before slicing.
