Caramel Brownies

These brownies were somewhat experimental and didn’t turn out as planned; however, one of my coworkers ate one and said, “OMG. That was the best brownie I ever had.” Just sayin’!


  • ¾ c. unsalted butter
  • 2 T. corn syrup
  • ⅓ c. good quality  unsweetened cocoa powder
  • ¼ tsp. salt
  • 1 tsp. pure vanilla extract
  • 1 c. dark brown sugar, packed
  • 2 large egg yolks
  • 1 large egg
  • ½ c. flour
  • 20 caramel pieces


  1. Arrange a shelf in the center of oven and preheat to 350 degrees.
  2. Line an 8x8x2 inch pan with heavy-duty tinfoil. Spray with cooking spray.
  3. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
  4. Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Stir in corn syrup. Remove from heat.
  5. Stir in cocoa. Stir in salt, vanilla and sugar. Stir in egg and egg yolks until well blended. Stir in flour and blend well.
  6. Pour batter into prepared pan. Place caramel pieces evenly across the pan in a 4×5 pattern.
  7. Place on shelf and bake until brownies start to just pull away from the sides, about 30 minutes. Err on the side of undercooking rather than overcooking.
  8. Cool in the pan on a cooling rack. When completely cool, invert onto a flat baking sheet, peel off the foil and re-invert onto a cutting board. Cut into squares. Makes 16 or 20.

What I wanted was a chunks of caramel on top my brownies. What I got was mainly crystallized caramel that sunk to the bottom or squeezed out the sides. Still tasted great!

Recipe rating: 

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