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26 August, 2014

Dark Caramel Brownies

Posted in : All, Desserts on by : hdcook

DarkCaramel Brownies


YES!!!!!!!!! another brownie recipe~off course right~everyone loves brownies~their fudgy cakey goodness in a square of fully loaded chocolate overload~and mine does just that~and then some with some hidden surprises~hehe~you know how I do in the kitchen when I wanna make brownies right~it has to be something different about it~and as you well know me by now~I love the original taste of Chocolate~the real intensity of real chocolate is my true palate when it comes to brownie~I have no quarrels with chocolate brownies but~tasting the real chocolate or at least close to it is my taste~and with an added touch of caramel~I SAY THIS TOO OFTEN BUT ITS HEAVEN ON EARTH!!!!!!! come on it does not get better~caramel in in the middle of your brownie and on top~its awesomely delicious and probably will become your ALL TIME FAVORITE BROWNIE~My husband says its like right on top of his~of one of the many delicious desserts that I’ve done~and hopefully it wont take me another few months to make these again lol~he hates that lol~( the surprise in my brownie~it has a bit of black pepper WHAAAAAAAAA) it’s delicious decadent and has all the right stuff~


Dark Caramel Brownies

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 12 Bars


  • Caramel Sauce
  • 1 Cup sugar
  • 1 1/4 Cup heavy cream
  • Pinch of salt
  • 1 Teaspoon good vanilla extract
  • 1 Tablespoon unsalted butter
  • Brownies
  • 1 1/2 Cup all purpose flour
  • 1 1/2 stick (10 tablespoon) unsalted butter
  • 10 Ounce good bittersweet chocolate chips
  • 1 Cup granulated sugar
  • 1/2 cup of grown sugar
  • 5 Large Eggs
  • 1/2 Teaspoon instant espresso powder
  • 1/4 Teaspoon instant coffee powder
  • Few grinds of black pepper
  • 1 Teaspoon good vanilla extract
  • 1/4 Cup unsweetened cocoa powder ( dutch process works too)
  • 1/2 to cup of Caramel Sauce homemade or Store-bough (Recipe fallows)


  1. Caramel Sauce
  2. In a large heavy-bottomed sauce pan spread sugar evenly and place on a medium-low heat, standing over watching carefully. When sugar starts to melt on the sides swirled the pan slowly around to move the sugar to melt evenly, keep swirling the pan ever so slightly, when the sugar has all melted and turns to a dark deep amber color remove from heat and pour in 1 1/4 cup of heavy cream carefully~it will bubble up violently~Stir the cream till its incorporated( if caramel hardened, put it back on the stove on low heat and continue to stir the caramel with a whisk or rubber spatula till caramel is melted and incorporated) stir in pinch of salt, vanilla extract and butter. Whisk till smooth.
  3. Brownies
  4. Preheat oven to 350 degrees. butter a 8 inch square baking pan lined with parchment pepper that hang over the sides for easy pick up~butter and flour the parchment line baking pan. Make a double broiler and melt butter and chocolate chips together, when its cools slightly add the sugars, eggs, vanilla extract,espresso and coffee powder and black pepper and whisk till incorporated, stir in the unsweetened cocoa powder till incorporated, fold in flour 1/2 cup at a time, pour half of the batter into the prepared baking pan, spread evenly, add half of the caramel sauce and spread evenly on the brownie batter, spread the rest of the brownie batter on top of the caramel sauce and spread evenly and add more caramel sauce on top as desired. Bake for 25 minutes or till toothpick inserted in the middle had a light coating of brownie batter, transfer to a cooling wrack and let it cool. Cut to squares and serve.

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