Fudgy Brownies with Caramel

Is it a wise thing to publish such a decadent brownie recipe with extra caramel in January? Probably not, but I still love the idea that my blogger colleague Anna started 2018 with her chocolate Mondays (in German). That’s the spirit! If you want to be healthier, want to get into shape, and have a lot of resolutions, I personally think it does not matter if you have them in January or in December. For example, the four weeks prior to Christmas I did intermittent fasting and didn’t eat after 4pm and really did my workout regularly. Once Christmas came, I didn’t feel guilty at all when I indulged myself in all the goodness available during the season. I’m a strong believer in eating with pleasure, to enjoy it and to eat everything in moderation. So yeah, I believe that I am allowed to eat a decadent brownie with caramel even in January. Especially in January.

You thought anyway that I should definitely post this recipe according to Instagram. I am ashamed to say that currently I only have one brownie recipe on this blog. That’s definitely not enough, especially considering that I have been blogging for almost three years and I have more than 200 recipes on this blog. I do love the basic brownie recipe I posted a while ago, it still is my favorite brownie recipe, however, it is about time to introduce the fancy sister. This sister has a fudgy brownie as the base, and caramel in two forms. Half of the caramel is baked with the brownie batter and the other half is actually drying all by itself, thus offering a more crunchy bite. If you are into this, you may also sprinkle the entire thing with flaky sea salt. And then you have it all, soft caramel, a little crunch, fugdy and sweet brownie batter, bitter cocoa, it all is a feast for your senses!

In case you didn’t know, I am a huge chocolate fan, in fact, I am a chocoholic. I have a special category called “Everything chocolate”, if you need further inspiration, why not check this out:

Im Schokohimmel Alle Schokorezepte

• 

  The Famous Olympic Chocolate Muffins

  30/08/2024
• 

  Chocolate Zucchini Cake for my Birthday

  09/08/2024
• 

  Chocolate Eggs with Royal Icing

  22/03/2024
• 

  Chocolate Nougat Sticks

  24/11/2023

And these are my reasons why I believe you should try this fudgy brownie with caramel:

• A fudgy brownie as the base, not too sweet but also not too bitter
• Caramel in two forms, baked in the dough and also on the side for extra crunch
• This is soulfood for bad and dark days
• Does not take that long and is smaller than a cake

So let’s get going!

Print Recipe

Fudgy Brownies with Caramel

Serves: 8-9 large brownies

Prep Time: 30min – Cooking Time: 40min – Total Time: 1hr 10min

These fudgy brownies with caramel contain a moist brownie base with some caramel in the dough and extra on top. If you wish, sprinkle with extra flaky sea salt.

Ingredients

• Caramel
• 100 grams of regular sugar
• 60 grams of butter
• 45 grams of heavy cream
• 
  
• Brownies
• 170 grams of butter
• 170 grams of high quality chocolate with about 50%-75% cocoa
• 170 grams of chocolate chips
• 3 eggs + 1 egg yolk at room temperature
• 200 grams of regular sugar
• 1 teaspoon of vanilla extract, see here how to make your own
• 100 grams of all-purpose flour
• A pinch of salt

Instructions

1

For the caramelplace the sugar in a frying pan and melt on medium-low. Once the sugar has completely melted, wait until it has turned amber color. Then add the butter while stirring, once butter has melted, add the heavy cream. Be careful, it may bubble, whisk further for a few minutes, then set aside to cool.

2

For the brownies melt the butter, chocolate chips and chocolate in a pot on low heat. Stir constantly. Make sure that chocolate doesn’t burn. It will take about five to eight minutes due to the low heat. Cool off once completely melted.

3

In a large bowl beat the eggs with the sugar for about three minutes with a hand mixer. The color should become lighter and the batter thicker. Then add the vanilla.

4

Preheat oven to 170 degrees Celsius and line a brownie form (20x20cm) with parchment paper.

5

Pour the cooled off chocolate mix to the egg mix with a spoon. Gently fold in the flour and salt. Don’t overmix. Pour about half of the prepared caramel on the top and swirl a little with a fork. Pour the other half of the caramel on some parchment paper and let harden at room temperature.

6

Bake for about 40 minutes on middle rack. Toothpick does not come out clean as the center remains rather soft. Once cooled off, spread the remaining caramel on the top and sprinkle with flaky sea salt if desired.

7

Brownies are easier to cut if chilled.

Notes

No idea what to do with the leftover egg white? Check out see this blog post including how to freeze them properly.