Triple Caramel Chocolate Brownies

5 from 6 votes

Triple Caramel Chocolate Brownies with chewy oozying caramel. These Triple Caramel Chocolate Brownies are a delicious treat and fun to make!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Australian, International

Keyword: caramel brownies, chewy brownies, chocolate brownies, easy brownies

Servings:

Calories: 488kcal

Author: Adrianne

Ingredients

Triple Caramel Chocolate Brownies

250 grams butter Note 1
375 grams dark chocolate melts Note 2
¾ cup brown sugar
4 eggs free range, very slightly whisked
1 teaspoon vanilla extract Note 3
¾ cup plain flour Note 4
½ cup cocoa powder Note 4 (also)
450 grams caramel Note 5
200 grams caramel chocolate

Instructions

Triple Caramel Chocolate Brownie

Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Line a 20 cm x 20 cm square baking tray with grease proof paper Note 5
Prep your caramel by separating them into 2 batches. For 1 batch, cut them into halves and halves again. For the other batch, cut only in half.
Prep your caramel chocolate by breaking the block into individual pieces
In a mixing bowl add your flour, cocoa powder and sugar
In a heatproof bowl add butter and chocolate. Melt in the microwave on high for 1 minute. Remove and stir, repeat for another 30 seconds and stir again.
Add vanilla essence to your melted chocolate mix
Pour wet ingredients into bowl of dry ingredients
Add eggs (Note 9)
Stir to combine wet and dry ingredients till well mixed together
Add the caramel quarters, stir till folded in
Add chocolate caramel pieces stir till folded in (Note 7)
Tip the brownie batter into your baking dish and use the back of a soup spoon to push the mix into the corners. You want it to be spread out and cover all of the visible paper underneath
Push the caramel halves into the brownie batter (Note 8)
Place baking dish in the oven and bake brownies for 30 minutes
Remove from oven and wait till fully cooled before cutting (see tips above for cutting using a hot knife)

Notes

Note 1: you can use either salted or unsalted butter
Note 2: chocolate melts or chips are fine
Note 3: vanilla essence is cheaper than vanilla extract. You can use that as a substitute for the more expensive vanilla extract
Note 4: I don't sift my flour and cocoa powder as I find for this recipe it doesn't matter and I don't always have time for small details like that, neither, I assume do you, so don't sweat it, unsifted is totally fine
Note 5: in Australia we have a candy called Jersey Caramels. They are the ones I use and LOVE. They have caramel outside with a white centre (you will see these in my photos).
Note 6 My preference for brownies is a square baking tray. As it is then easy to cut in half, half again etc etc. But you can use a rectangular one or slice tray if you don't have a square one. Try to go for one in similar volume as you don't want the brownies to be too thin if your tray is huge or too thick if it is too small (then it really would be death by chocolate!!)
Note 7: Try not to break the pieces of chocolate, you want them as big and chunky as they come. When you bite into the brownies and pull them back from your mouth you will understand this as the caramel chocolate oozes out.
Note 8: Don't be too neat and tidy about this, random and haphazard is fine, we are cooking after all, enjoy the creativity!
Note 9: consider this step as yolk pierced with a fork and slightly stirred with other eggs, but no fancy whisk or beaters needed
Note 10: have a read of my tips for cooling the brownies before you cut them. I know it is extremely tempting to cut them when hot and fresh to see what caramel comes oozying out, BUT trust me, they will be neater and not break apart if you have a little patience and let them cool.

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