Description
Rich, moist chocolate brownies layered with salted caramel for a sweet-savory twist. Features a crispy exterior and gooey fudge center. Easy to prepare with no dairy separation, ideal for home bakers.
Ingredients
Unsalted butter, 200g / 7oz (can use coconut oil)
Dark chocolate, 200g / 7oz (semi-sweet chips ok)
Granulated sugar, 1½ cups
Large eggs, 2
Vanilla extract, 1½ tsp
Salt, 1¼ tsp total (1 tsp for caramel, 1/8 tsp for batter)
Condensed milk, 1 can (397g)
Corn syrup (light), ¼ cup
All-purpose flour, ½ cup
Instructions
Preheat oven to 350°F (180°C) and line an 8×8-inch baking pan with non-stick parchment paper
Microwave chocolate and 100g of unsalted butter (or coconut oil) in 30-second bursts until smooth
Whisk melted mixture into 1½ cups granulated sugar, 2 eggs, 1½ tsp vanilla extract, 1/8 tsp salt, and ½ cup all-purpose flour
In a saucepan, combine 397g condensed milk, ¼ cup corn syrup, 50g remaining unsalted butter (or coconut oil), and 1 tsp salt. Heat over medium for 7 minutes, whisking constantly
Reserve ½ cup brownie batter; spread remaining batter in pan
Pour caramel mixture over brownie batter and top with reserved ½ cup of batter. Use a spatula to swirl gently
Bake for 30–35 minutes. Wait 10 minutes before slicing
Notes
For flaky edges and moist center, avoid overbaking
Replace condensed milk with reduced evaporation (not evaporated milk) for non-dairy option
Use room-temperature eggs for smoother emulsion
Wait 10 minutes post-bake before cooling to ensure texture
Adjust salt to taste
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg