Caramel & Cocolate Brownie
These homemade brownies are not only super fudges but also chewy and gooey. Each brownie comes full of melted caramel lava chunks throughout. Don´t miss this step by step recipe. You will love it!!
Servings Prep Time
15slices 20min
Cook Time
3 h + 25min
Servings Prep Time
15slices 20min
Cook Time
3 h + 25min
Caramel Layer
  • 1 sweetened condensed milk
  • 100ml Heavy Cream
  • 225g dark chocolate
  • 225g butter
  • 1tsp Vanilla Extract
  • 200g light brown sugar
  • 5 large eggs
  • 100g milk chocolate
  • 100g hazelnutschopped
  • 150g flour
Caramel Layer
  1. Remove the label from the unopened can of condensed milk. Fill a deep medium saucepan with water. Bring to the boil.
  2. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times, topping up water frequently throughout the cooking process.
  3. Simmer, uncovered for 2 hours.
  4. Carefully remove the can from the boiling water. Allow to cool completely before opening and using as a caramel spread or dip.
  5. Melt the heavy cream and sweetned condensed milk gently over a low heat in a heavy-based saucepan.
  1. Preheat the oven to 150°C / 325ºF. Lightly grease an 24 cm 9-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  2. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  3. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  4. Beat the eggs into the pan and add the flour.
  5. Turn into the baking tray and bake in the oven for 10 minutes.
  6. Pour a layer of caramel, hazelnuts, and chocolate chopped.
  7. Pour the remaining batter brownie e bake once again in the oven for more 10 / 15 minutes or until the centre of the brownies in the pan no longer jiggles and is just set to the touch.
  8. Once cooled, cut carefully into squares.

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