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    Home > Cakes, Desserts & Treats

    Gooey Chocolate Caramel Brownies

    Published: Oct 29, 2014 · Modified: Oct 15, 2018 by Nicky Corbishley

    Go to Recipe Print Recipe

    Who loves Gooey Chocolate Caramel Brownies:  ME ME ME! These brownies are so good that it's bad.  It's extremely difficult to walk past the box on the counter without hunching over the work surface and taking a large bite out of ANOTHER one.

    Gooey Chocolate Caramel Brownies - rich, moist chocolate brownie. Crisp on top with a gooey caramel centre.

    My experimentation to get a gooey caramel filling that:

    a) Didn't just melt into the brownie mix, leaving the bottom of the brownie lovely and caramelized, but the gooey centre indistinguishable from the rest of the brownie
    and
    b) Produced a lovely pocket of caramel that stretched and oozed when you bit in - regardless of whether the brownie was warm or had cooled completely,

    meant that I had to knock up a few of these sinful little Gooey Chocolate Caramel Brownies treats.  I ended up sending my last batch into work with Chris just to remove the constant temptation.

    Fortunately having the kids off school for the half term holidays means that I've had more opportunity to run around and work them off!

    I've also been into the craft box, busily making some new photography boards this week.

    My stash of dishes, tableware and fabrics for the blog is increasing all the time.  It's like shoes - you can never have too many! I'm finding that I'm getting a bit limited on base surfaces though.  My most recent favourites have been an old pallet as seen here and here, and also the large piece of slate I'm using for the photo above.  I was overjoyed when we found them at a demolition yard a couple of months ago.  The experience really showed off my lack of bargaining skills though.  I tried to play it cool, asking the guy behind the counter what he was looking for, for these two old bits.  He replied '£6 for the slate, and what do you think for the pallet?'

    Totally off guard, I replied 'erm err £4??'.  He laughed and told me he was thinking I could have had it for free.

    Doh! what an idiot.  Chris just chuckled and shook his head whilst I mumbled an embarrassed thanks, paid the man and ran off.

    So, keen not to repeat the incident, I went to the hardware store and got some tongue and groove for my latest lot.  I've been trying a technique to get an old, peeling paint effect which has worked out pretty well.  Hopefully I'll get them finished this week so I can start using them yay! (and way less expensive than shoes!)

    Right, back to the Gooey Chocolate Caramel Brownies recipe 🙂

    It's a pretty easy recipe, that basically involved the whisking of eggs (yolks too) and sugar until they're thick and creamy.  This is going to ensure you get a good amount of air into the brownies to stop them being too heavy.  It also helps to create an almost meringue-like crisp top to the brownies.

    Melted butter and dark chocolate is slowly added to the mixture, followed by a mix of flour, baking powder, cocoa powder and ground almonds.  This is all gently combined and poured into a lined, shallow baking tray.  Then comes the critical element - the caramel.  I found the best result came from using a large bar of Cadbury's caramel.  The pieces of chocolate caramel in these bars are small and square, which means you get a nice even chunk in each and every square of brownie.

    It works best if the chocolate has been in the freezer.  This seems to help stop the caramel completely melting into the mixture.  I broke the frozen chocolate into pieces and then pushed each piece just slightly into the brownie mixture.  This stopped it from sinking all the way to the bottom of the mixture (which again is more likely to make the caramel melt into the brownie as it would be closer to the hot surface of the baking tray).

    Here's what it looks like before it goes into the oven:
    Gooey Chocolate Caramel Brownies - rich, moist chocolate brownie. Crisp on top with a gooey caramel centre.

    It's also worth noting that a large Cadbury dairy milk contains 28 pieces.  You only need 24 of them for the recipe.  If you're anything like me, those extra 4 pieces may have mysteriously disappeared by the time the brownies come out of the oven....

    The Gooey Chocolate Caramel Brownies Recipe:

    Gooey Chocolate Caramel Brownies

    By: Nicky Corbishley
    Chocolate caramel brownies - rich, moist chocolate brownie. Crisp on top with a gooey caramel centre.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 Borwnies
    Calories 202 kcal

    Ingredients
     

    • 150 g (1 cup minus 1 tbsp) good quality dark chocolate
    • 185 g (¾ cup + 1 tsp) unsalted butter
    • 3 large eggs
    • 275 g (1 ¼ cups + 2 tbsp) golden caster sugar
    • 50 g plain (all-purpose) flour
    • 40 g (⅓ cup) cocoa powder
    • ½ tsp baking powder
    • 60 g (⅔ cup) ground almonds
    • 170 g (1 cup) frozen Cadbury's Caramel from a 200g bar - 24 chunks from a 28 chunk bar

    INSTRUCTIONS
     

    • Preheat the oven to 180C/350F (fan) and line a baking tray that's approx. 20cm x 30cm and 3cm deep with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
    • Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn't touching the water though). Or alternatively melt the chocolate in the microwave in 30 second increments, giving it a stir each 30 seconds. Then add the butter for the last 30 seconds to melt. Stir and leave to cool slightly.
      150 g (1 cup minus 1 tbsp) good quality dark chocolate, 185 g (¾ cup + 1 tsp) unsalted butter
    • Whisk the eggs and sugar on medium until thick and creamy in a large bowl using a mixer or hand whisk. The mixture should leave a trail that sinks after a second or two when you lift the whisk.
      3 large eggs, 275 g (1 ¼ cups + 2 tbsp) golden caster sugar
    • Slowly whisk again, and pour the melted chocolate butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
    • When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
      50 g plain (all-purpose) flour, 40 g (⅓ cup) cocoa powder, ½ tsp baking powder, 60 g (⅔ cup) ground almonds
    • Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
    • Take the caramel bar out of the freezer and break into pieces. Distribute the pieces on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the caramel into the mixture slightly and place the tray in the oven.
      170 g (1 cup) frozen Cadbury's Caramel from a 200g bar
    • Cook for 25 minutes.
    • Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.

    ✎ Notes

    Nutritional Information is per brownie.

    Nutrition

    Serving: 45gCalories: 202kcalCarbohydrates: 22.1gProtein: 2.9gFat: 12.2gSaturated Fat: 6.9gCholesterol: 41mgSodium: 118mgPotassium: 106mgFiber: 1.1gSugar: 18.7gVitamin A: 250IUCalcium: 30mgIron: 0.7mg
    Keywords Baking Ideas, Gooey Brownies, homemade
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Nutritional info obtained from caloriecount.about.com per piece (recipe makes 24 pieces)

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Alice Reid says

      September 23, 2021 at 7:56 pm

      I have made these many times and would like to use the recipe to bake some big batches of brownies as they are delicious!

      Do you know if they freeze/defrost well? If so, do you have any tips on the best method to freeze them?

      Thank in advance!

      Reply
    2. Jessica says

      September 11, 2020 at 10:22 am

      Hi,

      I know this recipe is from a while ago nor but hoping you’ll still see this. I really want to make these but can’t use almonds. Should I just leave them out, or use more flour instead?

      Thanks
      Jess

      Reply
      • Nicky Corbishley says

        October 01, 2020 at 2:43 pm

        Hi Jessica, the ground almonds really help to give a lovely moist, dense texture to brownies. If you can use almonds, you can replace a ground cashews, ground macadamias or ground blanched peanuts.
        If you can't have nuts at all, you can replace with flour (same weighed amount), but it will be more cakey and a little drier in texture.

        Reply
    3. Mystery says

      January 31, 2020 at 5:46 pm

      Instead of cadburys caramel can I use galaxy caramel too

      Reply
      • Nicky Corbishley says

        February 20, 2020 at 10:14 am

        Yes, galaxy will work great too 🙂

        Reply
    4. Katy says

      October 03, 2018 at 7:31 am

      5 stars
      Brownies to die for 😋 So gooey & yummy.

      Reply
    5. Rachel Barrios says

      November 24, 2017 at 11:17 pm

      Hi, I came across your blog and love the look of your recipes, I’m going to be trying this one tomorrow hopefully.. I bought the Lindt 70% dark is that a good chocolate to use.. and can I use storke instead of the unsalted butter which I forgot to purchase?

      Reply
    6. Deb says

      November 14, 2014 at 11:51 am

      These did go down a storm in the office - as we "tested" these for your Blog. Absolutely delicious (and really not good for those of us trying to lose some weight), thanks for sending them in with Chris, they were very much appreciated.

      Reply
      • Nicky Corbishley says

        November 14, 2014 at 12:11 pm

        Thanks Deb, glad you liked them!
        I send them to you lot to stop me eating them all. Impossible to lose weight when I'm surrounded by cake and pastries all the time. I might as well inflict my misery on others 😀

        Reply
    7. Isabelita's Larder says

      November 01, 2014 at 9:31 am

      These look heavenly!!!

      Reply
      • Nicky Corbishley says

        November 04, 2014 at 11:53 am

        Thanks Isabelita. Love your Halloween cake btw - very gruesome 🙂

        Reply
    8. Aya @ The Healthy Appetite Blog says

      October 31, 2014 at 1:32 am

      Wow, saw the picture and just wanted that to become a part of my life. Looks SUPER divine and I am such a sucker for chocolate! Thanks for sharing the recipe!

      -Aya
      http://healthy-appetite.blogspot.de/

      Reply
      • Nicky Corbishley says

        November 04, 2014 at 11:51 am

        Ha ha thanks Aya, they're really addictive 🙂

        Reply
    9. davy says

      October 30, 2014 at 11:50 am

      That is such a brilliant idea... love it, want it. You do realize you could sell those for vast sums 🙂 You could be starting something deeply traditional here.

      Reply
      • Nicky Corbishley says

        November 04, 2014 at 11:50 am

        ha ha thanks Dave, Chris's work pals got them for free! Although I can't be sure that Chris didn't charge them a small fee without my knowledge 🙂

        Reply
    10. Ben says

      October 30, 2014 at 2:37 am

      They look absolutely fabulous! You remind me I have not made any brownies for over a year - such a terrible mistake!

      Reply
      • Nicky Corbishley says

        November 04, 2014 at 11:48 am

        ooh yes, you need to rectify that immediately 🙂

        Reply
    11. apuginthekitchen says

      October 29, 2014 at 2:01 pm

      Delicious brownies. Love the gooey chocolatey goodness. I could not resist them.

      Reply
      • Nicky Corbishley says

        November 04, 2014 at 11:48 am

        Thanks Suzanne, I've made another two trays since this post. Got to stop making (eating) them!!

        Reply

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