Caramel Brownies
A rich and fudgy chocolate brownie topped with a gooey, buttery, condensed milk caramel sauce. Perfect balance between sweet and rich.
Servings: 16 Pieces
Calories: 269kcal
Ingredients
Brownies;
- 1 Cup and 2 Tbsp. Dark Chocolate (200g)
- ⅔ Cups Butter (150g)
- ½ Cup Brown Sugar (90g)
- ⅔ Cups Sugar (150g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour (120g)
- ¼ Cup Cocoa (24g)
- ⅛ teaspoon Salt
- ½ Cup Chocolate Chips (Optional) (90g)
Caramel Topping;
- 1 Tin Sweetened Condensed Milk (397g)
- ¼ Cup Golden Syrup (Or Brown Sugar) (90g)
- ¼ Cup Butter (55g)
Instructions
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking pan with baking paper.
- Melt the dark chocolate and butter together.
- Beat the brown sugar, sugar, eggs and vanilla extract together until light in colour.
- Mix the chocolate mixture into the egg mixture until well combined.
- Mix in the flour and cocoa and pour into the prepared baking pan.
- Bake for 20-25 minutes or until the top and sides are set. The middle will have damp crumbs attached to a skewer inserted.
Caramel Topping;
- While the brownies are cooling make the caramel.
- In a medium sized saucepan place the condensed milk, golden syrup and butter on a medium heat and melt together.
- Bring to the boil stirring constantly until the mixture turns golden.
- Allow to cool to room temperature.
- Pour over the brownies and place in the fridge for at least an hour to set or else the caramel will run everywhere.
- I find for best flavour to leave them overnight and bring them to room temperature when you want a slice.
- (Optional to add a chocolate sauce drizzle.)
Video
Nutrition
Serving: 1Piece | Calories: 269kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 133mg | Potassium: 141mg | Fiber: 1g | Sugar: 29g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg