Description
Deliciously rich and fudgy brownies filled with a luscious salted caramel center. These Salted Caramel-Stuffed Brownies combine the deep flavors of dark chocolate and buttery caramel with a hint of salt to create the ultimate indulgent treat perfect for sharing or satisfying your sweet tooth.
Ingredients
Scale
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
- 1/2 cup flour (plain/all-purpose)
- 1/4 cup cocoa powder
- 1/8 tsp salt
Salted Caramel Filling
- 395g / 14 oz can sweetened condensed milk
- 2 tbsp golden syrup or maple syrup
- 60g / 2 oz unsalted butter
- 1 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 180°C/350°F (suitable for all oven types) to ensure it reaches the ideal baking temperature.
- Prepare the Baking Tin: Butter and line a 20cm / 8″ square baking tin with parchment paper to prevent the brownies from sticking and make for easy removal.
- Make the Brownie Batter: In a heatproof bowl, melt the 200g unsalted butter together with the 200g dark chocolate or semi-sweet chocolate chips until smooth. Stir in 1 cup brown sugar until dissolved. Allow the mixture to cool slightly, then whisk in the 3 lightly beaten eggs and 1 tsp vanilla extract until combined. Sift together 1/2 cup flour, 1/4 cup cocoa powder, and 1/8 tsp salt, and gently fold into the wet ingredients until just combined.
- Prepare the Salted Caramel Filling: In a saucepan over low heat, combine the 395g can of sweetened condensed milk, 2 tbsp golden syrup or maple syrup, 60g unsalted butter, and 1 tsp salt. Stir constantly until the mixture thickens and turns a deep golden caramel color, about 10-15 minutes. Remove from heat and let cool slightly.
- Assemble the Brownies: Pour half of the brownie batter into the prepared tin and spread evenly. Dollop the salted caramel evenly over the batter, then gently pour and spread the remaining brownie batter on top, ensuring the caramel is mostly covered.
- Bake: Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the brownie layer (not the caramel) comes out with a few moist crumbs but no raw batter. The brownies will be fudgy and moist.
- Cool and Serve: Allow the brownies to cool completely in the tin before slicing into 16 squares. This helps the caramel set and prevents it from running out.
Notes
- Note 1: Use dark or semi-sweet chocolate chips for a rich chocolate flavor; avoid milk chocolate to maintain balance with the caramel.
- Note 2: Golden syrup adds a classic caramel flavor, but maple syrup can be used as a natural alternative.
- For cleaner slices, chill brownies slightly before cutting.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
