Caramel chocolate brownies are a proper classic, and I must have made them about six times already this year!
Half the size, all the flavour!
I have a confession. When I make these brownies, I actually make them HALF the size of a normal one – because otherwise I find them a little too much *shock face*. I know I’m not losing my sweet tooth, so maybe it is something to do with hitting middle age! With caramel sauce blobbed through the centre and Rolos on top, they give an extra layer of flavour and texture. They are so satisfying that a little does go a long way! Don’t worry, it is still a normal batch size, you just cut them as big or as small as you fancy.
Caramel sauce for your caramel brownies
There are so many great caramel sauces available in jars now, that I don’t even bother trying to make my own. A couple that I love are the Halen Mon salted caramel spread (they produce sea salt so this has a very grown up flavour) and Bonne Maman hazelnut praline caramel which I found twice in the supermarket and has since disappeared 🙁 But honestly, shop around and see what you like: salted, unsalted, nutty, smooth, squeezy…there is a caramel sauce for all tastes! And if all else fails and you need to make your own, our lady the almighty Nigella has a great recipe.
I am finding that every time I make brownies these days, the cooking time is different! I have an oven thermometer as the temp is out, so I know it isn’t that. I just think that my oven is on its last legs. But after around 35 minutes, start to check them as you don’t want them to dry out, but equally you don’t want them to be undercooked as they will be claggy and fall apart. And that is a tragedy!
Is there a more classic chocolate brownie flavour than filled with caramel? Your caramel chocolate brownie can be salted or not, but it is guaranteed to be delicious.
- 125 g unsalted butter chopped small
- 270 g dark chocolate chopped small
- 3 medium/large eggs
- 250 g soft dark brown sugar
- 80 g 0% fat Greek/ strained yoghurt
- 1 tsp vanilla extract
- 80 g plain / all purpose flour
- 1 tsp baking powder
- 1 jar caramel sauce
- 3 packets Rolo chocolates
- Splash milk
Bring your ingredients to room temperature, line your brownie tray and preheat oven to 170c.
Melt the butter and chocolate – either in a bain marie or in a bowl over some barely simmering water. set aside to cool for five minutes.
In a food processor, mix the sugar, eggs, yoghurt until light and fluffy. Add the cooled chocolate and butter and mix again. Add the flour and baking powder and pulse until just mixed.
The mixture needs to be a dropping consistency so judge how much of the milk to add. Do it little by little and pulse for one last mix.
Pour half the mixture into your prepared tray. Smooth the mix then dot caramel all over it. I use two teaspoons, dipped in hot water if the sauce is very thick. You could put in an icing bag. However is easiest for you. I generally use about 100-130g in total.
Pour the remaining mixture over the top and smooth. Push the Rolo chocolates into the mix gently, so that the tops are still just sticking out.
Cook for 35-45 minutes until just cooked. Cool in the tray for 10-15 minutes then carefully move to a cooling rack until fully cooled. Cut into 12 generous or 24 bite-sized pieces.
Feel free to drizzle with more caramel sauce before serving, or serve as is. Either way, enjoy!
My brownie tray is approx. 27cm x 18cm.
Check out my guide to making the ultimate chocolate brownies.
If you love these, I have a guide to making the ultimate chocolate brownies which I think you will love too!