Caramel stuffed brownies are fudge brownies stuffed with creamy caramel, topped with chocolate glaze and sprinkled with Maldon sea salt. Sweet, salty, fudgy and decadent, the perfect brownie in my opinion.
Good morning friends, yesterday I shared a picture of the caramel stuffed brownies that I made for my neighbors and I received so many emails and comments asking for the recipe I thought I would share it today.
I am always on the hunt for interesting brownie recipes and this caramel filled fudge brownie from my favorite cookbook Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever fits the bill. I have had this book for years and every recipe is delicious, and unique. Every time I make a recipe from this book we give them away as fast as we can because they are so good we would eat the entire pan.
Brownies are an interesting dessert because although most people love them there seems to be two camps of brownie lovers, “team cake” or “team fudge.” I personally am always on “team fudge.” If I want to eat cake I will make a cake, not a brownie disguised as a cake. These caramel stuffed brownies are definitely in “team fudge” so if you like cake brownies skip this recipe.
I should warn you that there are several steps to make these scrumptious caramel brownies but I promise they are worth it.
How to Make Caramel Stuffed Brownies
- Gather your ingredients
- Make the caramel
- Make the brownie batter
- Bake 1/2 the batter
- Finish the caramel
- Pour caramel over hot brownies
- Dot with remaining brownie batter and bake
- Let cool then glaze with chocolate
- Sprinkle with Maldon sea salt
Caramel Stuffed Brownies with Sea Salt
1/3 cup PLUS 1 teaspoon heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons and 1 teaspoon bleached all purpose flour
12 ounces (about 43) Kraft America’s Classic Caramels
1 teaspoon pure vanilla extract
Vegetable shortening for the pan
2 sticks unsalted butter
3 ounces unsweetened baking chocolate
1 cup 60% cocoa bittersweet chocolate chips
4 large eggs at room temperature
1 cup granulated sugar
1 packed cup light brown sugar
3/4 teaspoon salt
11/2 teaspoons pure vanilla extract
1 cup bleached all purpose flour
1/2 teaspoon baking powder
3/12 teaspoons canola oil
3/4 cup and 1 tablespoon milk chocolate chips
1 to 2 teaspoons Maldon flaked Sea Salt
Place the cream and the butter in a 2 quart sauce pan, begin the melt the mixture. Then add the unwrapped caramels and add them to the saucepan. Cook the mixture over medium-low heat, stir occasionally with a rubber spatula, until the caramels are completely melted and smooth. FINISH the caramel layer when the brownie base is in the oven.
Be sure the oven rack is in the middle of the oven. Preheat the oven to 350. Prepare a 9 x 13″ baking pan with heavy duty aluminum foil and then lightly grease the foil lined pan, you could also use baking spray.
Cut the butter into 1″ pieces and place in a heavy saucepan. Melt the butter on the lowest setting. While the butter is melting, chop the unsweetened chocolate and add it to the melted butter along with the 60% chocolate chips. Whisk until melted and smooth, then turn off the heat and leave the saucepan on the burner while you continue with the rest of the recipe.
In a large bowl lightly whisk the eggs. Place the sugars and salt in a small bowl and then add to the eggs, whisk until just incorporated. Briefly whisk the chocolate and then gradually whisk it into the egg mixture until just combined. Briefly whisk in the vanilla.
Place the flour and the baking powder in the small mixing bowl, whisk to combine. Sift through a strainer directly over the chocolate batter. Stir in with a spatula until just combined. Pour half of the brownie batter into the prepared pan. Spread evenly with a small offset spatula, bake for 15 minutes or until a toothpick comes out clean.
While the base is baking make the rest of the caramel.
Once the caramels are completely melted and smooth, sift the flour over the top and stir well. Remove from heat and add the vanilla. Stir well.
Pour the cooked caramel over the HOT brownie base immediately after it comes out of the oven, spread with a spatula. Dollop the remaining brownie batter over the top and carefully spread over the caramel mixture. Return to the oven and bake an additional 20 minutes.
Let cool for 15 minutes then glaze.
Milk chocolate glaze:
Bring a medium saucepan of water almost to a boil. Combine the chocolate and canola oil in a bowl that will fit over the saucepan to form a double boiler. Once water comes to a boil remove from the heat and place the bowl over the top. Stir with a spatula until the mixture is smooth, once smooth pour over the brownies, smooth in an even layer. Then sprinkle with sea salt. Let sit for 30 minutes at room temperature. Then refrigerate for at least 8 hours. Remove brownies from pan, cut and enjoy.
How to Store Brownies
These brownies are best eaten the first day. But they can be frozen or stored in the refrigerator, just be sure to wrap them in plastic wrap to keep them from drying out. If you are going to freeze the brownies, wrap them in plastic, then wrap them in foil. They should last for several months.
Caramel stuffed brownies are perfect for game day, a birthday party, Valentines day or even a snow day. They can be made ahead, stored in the freezer, and they are also great for shipping in a care package to loved one.
If you make these fudgy brownies let me know I would love to know if you liked them. If you have a fudge brownie recipe that you love please share it!
Have a great day friends, thank you for stopping by and spending part of your day with me.
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If caramel brownies are not your thing, you might like to make these Guinness Stout Brownies instead.
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