Salted Caramel Stuffed Brownies
A moist brownie stuffed with soft set caramel made from scratch. No candy thermometer required! The brownie is lovely and moist. Not too fudge like, not too cake like - something in between!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
- 7 oz / 200g unsalted butter
- 7 oz / 200 g oz/200g dark chocolate (US - semi sweet chocolate chips, Aus - melting chocolate) (Note 1)
- 1 cup brown sugar
- 3 eggs , lightly whisked
- 1 tsp vanilla extract (or essence)
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- Pinch of salt
- 14 oz / 395g can sweetened condensed milk
- 2 tbsp golden syrup or maple syrup (Note 2)
- 2 oz / 60 g unsalted butter
- 1 tsp salt
Preheat oven to 170C/340F.
Butter and line a 8 x 8” / 20 x 20 cm square tin with parchment (baking) paper.
Place the butter and chocolate in a bowl placed over a small amount of simmering water in a pot. (Note 3) Leave it until the chocolate and butter are melted – about 5 minutes. Mix to combine until smooth, then remove the bowl from the pot and allow to cool slightly – 5 minutes.
Add the sugar, eggs and vanilla extract into the chocolate and mix well to combine. Add the flour, cocoa powder and salt and mix until just combined.
Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
Pour over the Salted Caramel, spreading it to cover the brownie batter.
Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to make “swirls” (see photo below).
Place in the oven and bake for 25 minutes (for very gooey brownie) to 30 minutes (for moist but not gooey brownies). I baked the one in the photos for 28 minutes. (Note 4)
Leave to cool in the pan for 10 minutes then turn out onto a rack (Note 5). Once cooled, cut into 16 squares.
Place the ingredients in a small saucepan over medium high heat. Stir occasionally for the first 1 minute, then when it is heated (when you see wisps of steam), whisk constantly (leisurely, not vigorously!) for 7 minutes. (Note 6) It should be a very pale golden colour.
Remove from stove and whisk for 30 seconds. (Note 6)
1. You must use chocolate for baking which you will find in the baking aisle at supermarkets. Not dark chocolate for eating! (Well, you can eat the baking chocolate if you want ;) )
2. Golden syrup is like a cross between honey and molasses – it is thick and sweet (but not as thick as molasses). It is mainly used for colour in this recipe so you can substitute with maple syrup, or even leave it out.
3. Get a pot and a glass or metal bowl that are the right size so that the bowl will sit in the opening of the pot without touching the bottom of the pot. Pour in 1 inch/2 cm of water into the pot and bring to simmer on the stove over medium low heat. Place the bowl into the opening of the pot, making sure the bottom of the bowl doesn’t touch the water. The heat from the simmer water will gently melt the chocolate and butter, ensuring that the chocolate doesn’t burn.
Alternatively, you could microwave the chocolate and butter in 30 second bursts, stirring in between until melted and smooth.
4. The baking time for this brownie is slightly longer than the time when you are making a plain brownie because of the caramel layer which means it takes longer for the brownie to cook.
5. This is how I turn out cakes from pans: place a cutting board on top of the pan. Flip it so the brownie comes out. Peel off the parchment/baking paper. Place a cooling rack on the base then flip it again. Then the brownie will be on the rack, right side up!
6. The condensed milk has a tendency to catch on the bottom of the saucepan which will result in golden bits stirred throughout. Don’t despair if this happens, you will barely notice it once baked. But you do need to whisk consistently to ensure you don’t end up with a sticky, burnt mess in the saucepan!
6. The brownie batter in this recipe is my “go to” brownie. You can make just the brownie if you want!
7. Tablespoon and cup measures differ from country to country. For this recipe, the difference is not enough to impact it. I have made it with both US and Australian/UK measures and could not tell the difference.
8. Nutrition per brownie, assuming you cut it into 16 squares as directed, rather than into 4 very large squares (tempting as that might be).
Serving: 79g | Calories: 334kcal