Caramel Brownies

Caramel Brownies

These are brownies with lots of caramel. They are moist and fluffy, with a poundcake-like texture. I recommend chilling them well in the refrigerator before eating.

Ingredients: 18 cm square cake tin

For the caramel:
60 g
1 tablespoon
Heavy cream
60 g
For the brownie batter:
80 g
White chocolate
80 g
50 g
60 g
Eggs (room temperature)
●Cake flour
80 g
●Baking powder
2 g
40 g


1. Roast the walnuts in a 160°C oven for about 10 minutes. Chop very big pieces small.
2. Make the caramel: Combine the sugar and water into a pan and simmer. When the color is about what is shown in this photo, turn the heat off and let it continue cooking in residual heat until it's the color you want. If it gets too dark, it will be bitter.
3. Put the cream in a mug and microwave for about 40 seconds, and add to the pan.
4. Mix well. The caramel sauce is done. Remove 80 g of the sauce into a bowl.
5. Break up the white chocolate into the bowl with the hot caramel sauce, and mix until dissolved.
6. Melt butter in the microwave or over a pan of hot water, and add to the caramel-chocolate mix.
7. Add the beaten eggs → sugar → the sifted ● ingredients in that order, mixing between additions.
8. Add the walnuts at the very end, and the batter is done.
9. Pour the batter into a paper-lined cake tin, and bake at 170°C for about 20 minutes.
10. Done. Let it cool down completely, and cut up as you like.
11. This photo is from Recipe ID: 1511841 "Moist Rich Brownies"

Story Behind this Recipe

I've only had chocolate flavored brownies. I wondered if could I make them with caramel using white chocolate? I tried it out and they came out pretty well.