Caramel + brownies in itself isn’t an original idea and if you do a Google search, you’ll find plenty of examples. And I would have used an existing recipe if I found what I was after, but every recipe I came across: 1. Used store-bought caramel; 2. The caramel was runny, more like a caramel sauce, usually drizzled on top of the brownie; or 3. Required a candy thermometer to get the caramel to the exact temperature so it would soft set, rather than ending up runny OR cooking it too far so it ends up like hard toffee. All I wanted was a creamy layer of caramel inside, and no thanks to the candy thermometer.
Solution? Combine my favourite everyday brownie with the easy creamy caramel from our favourite Caramel Slice, and voila: Caramel Brownies!It’s sweet. It’s rich. It’s indulgent. This one is not for the faint-hearted or “I’m-not-really-a-sweets-person” types! It is for die-hard chocolate and caramel lovers – and everyone out there who just feels they deserve a treat.
- 200g / 7oz unsalted butter
- 200g / 7oz dark chocolate / semi sweet chocolate chips
- 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
- 60g / 2 oz unsalted butter
- 1 tsp salt