Gooey dark chocolate brownies with drizzles of caramel over the top! Isn’t this the most desirable dessert ever? Try it today!
All you chocolate lovers out there, it’s our day again…It’s brownie day! I’m sharing yet another fabulous brownie recipe that I’m sure you guys will love just like you loved my Peanut Butter Swirl Brownies, my Red Velvet Chocolate Swirl Brownies and my Marshmallow Brownies (My Fav!). These ones are equally good, only a tad bit indulgent and wayyy too satisfying! I say try them now, you can diet later 😉
I have a huge variety of brownies on my blog (find the recipes at the end of the post) so you might’ve guessed that obsessed with them. They not only taste great but are soooo easy to make. And my brownies are bang on the best you’ll ever have btw so they are not to be missed. They’re gooey and chocolate and not cakey at all. Try them out yourself and let me know what you think!
RECIPE: Caramel Brownies
*All CUP measurements are for Measuring Cups. Please do not confuse them with regular tea cups. A measuring cup is bigger, please refer to weight measurements in case you’re confused.
Makes: One 9″x9″ Brownie Prep Time:20 minutes Baking Time: 25 minutes
- Flour (maida), 1 cup or 128 grams
- Cocoa Powder, 1/3 cup or 40 grams
- Baking Powder, 1 teaspoon
- Butter, 2 tablespoons
- Sugar, 2/3 cup or 140 grams approx (mix of white and dark brown)
- Condensed Milk (milkmaid), 100 grams
- Dark Chocolate, 100 grams, melted (Morde/Lindt/Any Compound Chocolate)
- Milk, ½ cup or 120 ml
- Vanilla Essence, 1 teaspoon
- Caramel Sauce, 5-6 tablespoons
In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.
In another bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.
Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combined. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.
Preheat your oven to 180 degrees Celsius for 10 minutes.
Grease your pan and line the bottom with parchment or butter paper. Pour brownie batter in it and bake at 180 degrees Celsius for 25 minutes.
Let your brownies cool completely (preferably for 3 hours) before you transfer them to a wire rack. Cut them in equal squares.
Once your brownies are completely cooled, pour your caramel sauce in a piping bag and pipe it in a zigzag motion onto your brownie square.
Eat and Enjoy!
Write to me for any queries!