I have a confession to make - this recipe was solely created to impress a boy. Unfortunately, in the time it took me to perfect the recipe, the boy decided that he was no longer interested in seeing me. Cool cool cool. No brownies for you, SIR.
In the end, these caramel brownies turned out to be far more interesting and far more comforting than that boy could ever dream of being. So it looks like I am the real winner here.
This recipe took me so long to perfect because of that trick caramel center. I knew I wanted these brownies to be thick and chewy and chocolatey - but I also wanted them to have this perfectly gooey caramel center. The problem was, the caramel kept sinking to the bottom. Don’t get me wrong, it still tasted good - but it just wasn’t what I wanted.
So the question remained...
There are two parts to this answer. The first answer is sweetened condensed milk. Adding sweetened condensed milk to the caramel gives it a nice smooth and silky texture. The answer is...freezing it. When you freeze the layer of caramel, it forces the caramel to hold its position as the middle layer. This is because the frozen caramel takes much longer to melt than room temperature caramel. So by the time the frozen caramel gets warm and gooey enough to sink, the bottom layer of brownie batter has already started to cook up. So it holds that caramel layer in place - right in the center (which is exactly where we want it).
So do not skip either of these steps! They are what make this recipe so phenomenal. They leave you with these perfectly fudgy chocolate brownies with the most delicious silky caramel center.
Another tip for these brownies is to make sure they are COLD when you cut them. Brownies can be a mess if you cut them at room temperature - and adding the caramel in there makes them even trickier to cut. So to ensure that you get perfect brownie squares with smooth edges, do yourself a favor and put these bad boys in the fridge before you cut them up.
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