What if you don't want to choose between caramel and chocolate? With this easy recipe for caramel brownies with a creamy dulce de leche filling, you don't have to. This is genuinely a Guilty Pleasure with a capital G.
There are those days when you feel like something sweet. And then you are faced with the almost impossible choice. Are you going for delicious chocolate or something with caramel? Difficult, difficult. But I found THE solution! Make these easy caramel brownies. Filled with a delightful homemade dulce de leche filling. Easy to make, gooey, and very tasty!
And can you still choose between these two? Then choose caramel fudge with whipped cream, brownies with cheesecake, or delicious chocolate brownies in four steps.
This recipe is adapted from the Dutch blog Slowfoody.
What do you need for Dulce de Leche Brownies?
To prepare these Caramel Brownies, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flour - All-purpose flour is fine for this recipe.
- Baking powder - The baking powder makes the caramel brownie wonderfully airy.
- Sugar syrup, Brown Sugar and Sugar - Sweetens the brownie, and the sugar syrup and brown sugar give it a light caramel flavor. Sugar Syrup is a typical Dutch syrup; you could replace it with golden syrup.
- Eggs - Provide binding and a full taste.
- Butter - Makes the brownie creamy.
- Cocoa - For a touch of extra chocolate in your brownie.
- Chocolate - Use dark chocolate with over 70% cocoa for these brownies. This way, you get a full chocolate taste.
- Dulce de Leche - You can easily make this caramel paste yourself (recipe for dulce de leche in 6 easy ways). But if you're short on time, you can replace it with a jar of store bought dulce de leche. TIP - If you make dulce de leche yourself, make it a day in advance and let it cool to room temperature.
How to prepare Decadent Caramel Brownies
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place the butter, both sugars, sugar syrup, and chocolate cubes in a saucepan. Let everything melt over low heat. Let cool for 10 minutes.
- In a bowl, beat the eggs lightly with a whisk. Pour over the melted chocolate.
- Place a sieve on the dish and sift the flour, cocoa, and baking powder over the batter. Mix in with a spatula.
- Spread half of the batter over the bottom of the baking pan and smooth out. Spread almost all the caramel (except four tablespoons) over it.
- Smooth with a spoon. Divide the rest of the brownie batter on top and smooth it out again.
- Spoon the remaining caramel onto the brownie in heaps. Grab a skewer or knife and swirl it through the top of the batter. This way, you get a lovely pattern. Bake for 25 minutes in a preheated oven at 375 °F (190 °C). Let the brownie cool to room temperature in the tin, then remove it from the baking tin.
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- ½ stick butter unsalted
- ¾ cup sugar
- ⅓ cup dark brown sugar
- 5 oz. dark chocolate >70% cocoa in cubes
- 1 tablespoon Dutch sugar syrup
- 2 eggs size M
- ⅞ cup all-purpose flour
- 2 ½ tablespoons Dutch unprocessed cocoa
- ½ teaspoon baking powder
- 1¾ cup Dulce de Leche
Ingredients you need per step are listed below the step in Italic
- Preheat the oven to 375 °F (190 °C).
- Grease a baking pan with butter and cover the bottom with baking paper.
- Place the butter, brown sugar, sugar, sugar syrup, and cubes of chocolate in a saucepan. Melt over medium heat. When the chocolate has melted, mix everything well. Let cool slightly for 10 minutes.½ stick butter, ¾ cup sugar, ⅓ cup dark brown sugar, 5 oz. dark chocolate, 1 tablespoon Dutch sugar syrup
- Place the two eggs in a large bowl. Beat lightly with a whisk.2 eggs
- Pour in the melted chocolate and mix well.
- Place a sieve on the bowl and add the cocoa, flour, and baking powder. Sieve it over the batter.⅞ cup all-purpose flour, 2 ½ tablespoons Dutch unprocessed cocoa, ½ teaspoon baking powder
- Mix everything with a spatula.
- Spread half of the batter over the bottom of the baking tin.
- Heat the dulce de leche in a saucepan so that it becomes more liquid (and more spreadable)1¾ cup Dulce de Leche
- Remove four tablespoons of dulce de leche from the pan and set aside. Pour the rest of the caramel into the baking pan. Smooth out with a spatula or the back of a spoon.
- Spread the rest of the brownie batter over the dulce de leche layer.
- Use a spoon to spread heaps of the four tablespoons dulce de leche over the top layer.
- Take a skewer and swirl through the caramel and then through the batter. This way, you get a lovely pattern.
- Place in the oven and bake for 25 minutes. The brownie will not set completely, but it will harden slightly when it cools. You can check for doneness by poking a toothpick in the center of the brownie. The brownie is ready if you see a thin layer of chocolate on the skewer. (see tips)
- Let the caramel brownie cool to room temperature.
- Cut the brownie into sixteen pieces (or more if you prefer).
- Very moist, the chocolate in the middle is still melted, and the cake is sticky. Bake the brownies in the oven for 23 minutes to bake these brownies. When you insert a toothpick into the baking, you will see a thick layer of chocolate on the toothpick.
- Fudgy, the chocolate in the middle is soft, and the brownies have a crispy top layer and a creamy cake structure. Bake the brownies in the oven for 25 minutes. When you pierce the center of the brownie with a toothpick, you will see a thin layer of chocolate on the skewer.
- Cake structure, the chocolate is no longer liquid, and the brownie has a crispy top layer and a cake structure. Bake the brownies in the middle of the oven for 27 minutes. Pierce the center of the brownie with a skewer; it will come out clean.
- Room Temperature - Store the brownies in an airtight container (or wrap them in plastic). You can keep them at room temperature for up to 3 days.
- Freezer - If you want to keep them longer, freeze them! Wrap the brownies individually in plastic wrap and then in a freezer box. You can keep them in the freezer for up to 2 months.