Description
These rich, fudgy brownies feature three distinct layers: a dense chocolate base, a homemade salty-sweet caramel layer, and a smooth dark chocolate ganache topping. They are an indulgent, make-ahead dessert perfect for special occasions or gifting.
Ingredients
Scale
- 115g (4 oz) unsalted butter (for brownie base)
- 200g (7 oz) dark chocolate (at least 60% cocoa, chopped)
- 250g (1 cup) castor sugar
- 2 large eggs, room temperature
- 60g (½ cup) all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 100g (7 tbsp) unsalted butter (for caramel)
- 200g (1 cup) brown sugar
- 120ml (½ cup) double cream (heavy cream), cold
- 1 teaspoon vanilla extract
- Flaky sea salt (for topping)
- 200g (7 oz) dark chocolate (for ganache)
- 200ml (⅔ cup) double cream (heavy cream)
Instructions
- Preheat oven to 180°C (350°F). Line a 20x20cm (8×8 inch) square baking tin with parchment paper, ensuring an overhang on the sides.
- Melt the chopped dark chocolate and 115g butter gently over a bain-marie or in microwave bursts. Stir until smooth and let cool slightly.
- Whisk sugar into the chocolate mixture, then beat in eggs one at a time. Stir in flour, cocoa powder, and salt until thick and glossy.
- Pour batter into the prepared tin, spread evenly, and bake for 20-25 minutes until the center is slightly soft. Let cool completely.
- In a heavy-bottomed saucepan, melt 100g butter over medium heat. Add brown sugar and stir constantly for 5-7 minutes until dissolved and light amber.
- Remove from heat and carefully pour in cold cream (it will bubble). Stir until smooth, add vanilla, and pour over the cooled brownie base. Chill for 15-20 minutes to set.
- Chop 200g dark chocolate. Heat 200ml cream until simmering, pour over chocolate, let sit for 2 minutes, then stir until smooth.
- Pour ganache over the set caramel layer, spread evenly, and sprinkle with flaky sea salt.
- Refrigerate for at least 2 hours or overnight until firm. Let sit at room temperature for 10 minutes before cutting into squares.
Notes
Ensure the brownie base is completely cooled before adding caramel to prevent a soggy texture. Use cold cream for the caramel to stop the cooking process immediately. For clean cuts, dip the knife in hot water and wipe dry between each slice. These brownies taste better the next day as flavors meld.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 32
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: brownies, caramel, millionaire brownies, chocolate dessert, homemade caramel, ganache, baking, indulgent dessert, make-ahead dessert