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A square photo with a brownie with a piece cut off. A cube of caramel brownie is removed from the cutting board.

Caramel Brownies

Andréa
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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Sweets and Sweet Baking
Cuisine American, South America
Servings 16
Calories 171 kcal

Equipment

  • A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
  • saucepan
  • Silicon spatula
  • sieve
  • brownie tin 9 x 9 inch (22.5 x 22.5 cm)
  • Parchment paper

Ingredients
 

  • 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
Makes: 9 x 9inch rectangle

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • 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).

NOTES

1. Check brownie doneness
Everyone has their preference when it comes to the creaminess of brownies. Very creamy, where the chocolate runs out, a cake-like structure, or something in between? Here I give you the baking times of the different variants:
  • 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.
3. - Dulce de Leche You can easily make this yourself (recipe easy to make dulce de leche in six ways). Make sure to make this a day in advance. Or buy ready-made [eafl id="175474" name="Dulce de Leche" text="Dulce de Leche"].
4. Melt chocolate - Put the chocolate together with the butter, sugar, and syrup in a heatproof bowl. Then, hang it over a pan of boiling water (don't let the bowl the water). The water vapor melts the chocolate without burning it. This is also called the au Bain-Marie method.
5. TIP - Essential: cooling in the mold - When a brownie has not cooled, it will still be creamy and not solid. Do not loosen the brownie until it has cooled down. It is better to cut it into cubes.
6. Oven - When you use bottom and top heat, set the temperature to 375 °F (190 °C). In a convection oven, 340 °F (170 °C_ is sufficient. If  you can choose, use bottom and top heat.
7. - Storage
  • 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.
8 - Nutritional values
With this batter, you make 16 square brownies. The nutritional values are shown per brownie block.

Nutrition

Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 121IU | Iron: 2mg
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