Chocolate Caramel Brownie Recipe
Make Chocolate Caramel Brownie Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Base
Salted Caramel
Assembly & Garnish
Method
Brownie Base
- 1
Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and have a wire rack ready to cool cupcakes.
- 2
Melt butter and chocolate
In a heatproof bowl set over (or in) a saucepan of simmering water (double boiler), combine 1 cup unsalted butter and 8 oz chopped bittersweet chocolate. Stir occasionally until fully melted and smooth. Remove from heat and let cool 3–5 minutes.
- 3
Mix sugars and eggs
Whisk in 1¼ cups granulated sugar and ¼ cup packed brown sugar into the slightly cooled chocolate-butter mixture until glossy. Add 3 large eggs, one at a time, whisking until each is fully incorporated. Stir in 2 tsp vanilla extract.
- 4
Fold dry ingredients
Sift together ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder and ½ tsp fine salt. Fold the dry mixture into the wet chocolate batter gently with a spatula just until combined; do not overmix. Fold in ½ cup mini chocolate chips or chopped chocolate if using.
- 5
Portion batter
Spoon or use a medium cookie scoop to divide the brownie batter among the 12 lined muffin cups, filling each about two-thirds full (roughly 3 tablespoons per cup).
Salted Caramel
- 6
Make caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbsp water over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to color. Once amber/golden (about 8–10 minutes), remove from heat and carefully add 6 tbsp cubed unsalted butter, stirring until melted and combined.
- 7
Finish caramel
Slowly pour in ½ cup warm heavy cream while stirring (the mixture will bubble vigorously). Stir until smooth. Stir in 1 tsp fine sea salt. Transfer the caramel to a heatproof bowl and let cool until slightly thickened but still pourable (about 10–15 minutes).
- 8
Fill centers
Using a small spoon or melon baller, create a shallow well in the center of each brownie batter-filled cup. Spoon about 1 teaspoon of the cooled-but-still-pourable salted caramel into each well, being careful not to overfill (the caramel will sink a bit during baking).
Bake & Finish
- 9
Bake
Bake the filled brownie cupcakes in the preheated 350°F (175°C) oven for 16–20 minutes, or until the edges are set and a toothpick inserted into the brownie part (not the caramel center) comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.
- 10
Cool
Allow cupcakes to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely. As they cool the caramel will set.
- 11
Garnish
If desired, drizzle a little additional cooled caramel over each cupcake, sprinkle with extra mini chocolate chips and a pinch of flaky sea salt (about 1/4 tsp divided among cupcakes) for contrast.