Caramel Brownies

Step 1

Bake your favorite Brownie recipe.

Step 2

The Caramel Layer

  • 14 ounce can of sweetened condensed milk
  • 1/2 cup light brown sugar, packed
  • 6 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons dark corn syrup
  • 1 teaspoon vanilla extract

Step 3

The Chocolate Ganache

  • 6 ounces of semi-sweet chocolate chips
  • 3 tablespoons heavy cream


Bake the brownie layer per the recipe. Be sure to line the pan with parchment paper leaving enough of an edge exposed to lift the brownies from the pan in one large piece. Use large office clips to clip the paper to the edge of the pan and hold it in place while the brownies are baking. Bake until the brownies are moist, yet set. A toothpick inserted in the center will have a few crumbs on it when removed. Cool before adding the caramel layer.

To make the caramel layer, place all of the ingredients in a pot over medium heat. Stir well to combine. As the mixture heats, clip a candy thermometer to the side of the pan. Continue cooking, stirring with a whisk constantly until the temperature of the mixture hits 225 degrees. Pour the caramel over the brownies, smoothing with a spatula. Set the pan aside to cool until the caramel layer sets, about 15 minutes.

To make the chocolate ganache, place the chocolate chips and the cream in a bowl. Heat them together in the microwave for 15 seconds. Stir and repeat until the chips are fully melted and the mixture is thick and creamy. Pour the ganache over the caramel layer. Refrigerate for at least one hour before serving.