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.
INGREDIENTS
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
METHOD
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!
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If you love brownies, why don’t you try my..
Marshmallow Brownies
Peanut Butter Swirl Brownies
Red Velvet Chocolate Swirl Brownies
Gorgeous brownies! You always tempt me with your awesome chocolate confections, Radhika. I might have to bill you for my gym membership. 🙂 Fab photos, dear!
Hahahaha That cracked me up !
Your photos look so good!! Love these products! 🙂
Thank you so much Fiona! 🙂
radhika these brownies look gorgeous! i’m so happy you post eggless recipes.. thanks 😛 i just love your blog! i have one question about the caramel sauce. in that recipe they’ve mentioned pot double cream? i really don’t know what that it! can you tell what you used? because i don’t think pot double cream is available in Mumbai. i have one more question.. it’s not related to the recipe, but i think you must be knowing. do you know what heavy cream is? i have come across many recipes which require heavy cream for the frosting and all.. so if you know anything then please help me out! thank you so much.:)
nishita.
Hi Nishita!
Single cream has 15-20% fat content
Double cream has around 35%. Amul cream is single cream so what I do to up the content is to put a little butter to it, for the caramel sauce you can add in 2 tablespoons of softened butter. That works for me! Try it and let me know! 🙂
Oh Radhika!!! These look soooooooooooo good! I am such a Carmel gal so I am all about these.
Thank you Kloe! Hope you try these out soon?! 🙂
so you’re saying instead of double cream, i should take normal amul fresh cream and add 2tbs butter? for the caramel sauce.. i know i’m pestering you! i’m really sorry x_x one more thing.. i have a 10″x10″ tin is it okay? i promise this is the last question 😀
thanks a ton.
nishita.
Yes! Exactly that.
And no problem at all. Ask whatever you want ! 🙂 Happy to help.
A 10×10 inch will be okay.. Just make sure you’re measuring it diagonally and not length-wise. The brownies will be little thinner and you might have to take them out after 20 minutes instead of 25.
Hope I’ve answered your query 🙂
Hey..
I know it’s kind of obvious through the name.. But I’m not a huge fan of caramel.. So instead of caramel can I use nutella in this recipe??
Hi Karishma! Why not ! Try whatever you like and make it your own! Nutella should work beautifully 🙂
Hi Radhika! These brownies look absolutely decadent!! I have made a plan to try these out tomorrow.. :):)
Hi Piya! Thank you so so much! 🙂 Let me know what you think, would love hear your views 🙂
This is so tempting
Kindly tell me can I bake it in cookee like we bake cakes
Hi Vandana! I’ve never really baked cakes in cookers so I’m really not sure how that works. If you’ve done it before then try baking this too, maybe it’ll work out well. Keep me posted!
Hi radhika
I baked these caramel browine.in 10*13
Taste wise they we’re.divine
I was in hurry so kept to cool in fridge and sliced after3-4hrs but they wer.sticky
Should it be that way
And what is goey browine
TIA
Hi.radhika
I baked these caramel browine.in 10*13
Taste wise they we’re.divine
I was in hurry so kept to cool in fridge and sliced after3-4hrs but they wer.sticky
Should it be that way
And what is goey browine
TIA
Thank you Jyoti! They shouldn’t be sticky, that means they were probably undercooked. Bake them longer next time.