Caramel brownies
Preppy Kitchen · ♥ 13.8K likes · 391K views · 8 min video
Read about bars and brownies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup melted butter
Set the oven to 350F and grease and line an 8x8 inch baking dish with parchment paper.
- 75 g cocoa powder
Whisk the cocoa powder into the melted butter until glossy and free of lumps.
- 50 g granulated sugar
- 220 g light brown sugar
Break up the brown sugar by hand, then whisk in the granulated and light brown sugar.
- 3 whole eggs
- 1 tbsp vanilla
- ½ tsp kosher salt
Whisk in the eggs, vanilla and salt until smooth, which also dissolves some of the sugar for a crackly top.
- 180 g semi-sweet chocolate chips
- 120 g all-purpose flour
Stir in the chocolate chips and flour with a spatula until just combined and the last streak of flour disappears.
Chips and flour without overmixing
Spread about half the batter in an even layer in the pan and set aside.
The bottom brownie layer
- 10–11 oz chewy caramels
- 14 oz sweetened condensed milk
Unwrap the caramels, warming the condensed milk in a small saucepan over medium-low heat and stirring frequently so it does not burn on the bottom.
Melting store-bought caramels with condensed milk
Add the caramels to the warm condensed milk and stir until almost melted, then take off the heat and keep stirring so the residual heat finishes them.
Reserve about a third of the caramel; pour the rest over the bottom brownie layer and smooth it to the edges.
Spoon the remaining brownie batter over the caramel without pressing; it levels itself.
Layering caramel and top batter
Bake at 350F for 35 to 45 minutes; less time gives a gooier brownie.
Warm the reserved caramel at 50 percent power for about 30 seconds, drizzle it over the brownies and sprinkle with salt.