What could be better than rich fudgy brownies that are stuffed with chocolate caramel candies? Enjoy these made from scratch brownies with caramel candies in the middle, as a sweet treat.
Fudge brownies have to be the topped asked for dessert recipe in our home. Okay, maybe my chocolate chip cookie recipe is also asked for just as much. Either way, we love our sweet in this house.
If you have tried our turtle brownies that are loaded with caramel sauce, pecans, and chocolate chips. Then you are sure to love this simple made from scratch brownie recipe that is stuffed with chocolate caramel candies in the middle.
These brownies are rich in chocolate flavor as well as moist because we make them with two types of baking chocolate. Then we sandwich (not really we just place) chocolate caramel candies into the middle of the brownies for an amazing delightful treat.
Preparing The Chocolate
We all want our brownies to be the fudgiest that they can be. Our secret to getting a rich fudgy brownie is all in the chocolate. We use two types of baking chocolate to achieve that desired richness.
We have found that unsweetened baking chocolate as well as German baking chocolate make these caramel brownies a delightful treat.
The first tip we share when it comes to the chocolate is to use a sharp knife to chop the chocolate into fine pieces. Chopping helps the chocolate to melt better. We will talk about the melting part in a second.
In a large microwave safe bowl add the two types of baking chocolate that have been chopped. The finer the better when it comes to the melting part. Along with the chocolates add the butter. Again we like to cut the room temperature butter into cubes so it melts easier.
Our second tip comes in the way of melting the chocolate. There are two ways I will melt chocolate. The first one is in a double boiler on the stove and the second is very carefully in the microwave. For this recipe, I choose to melt in the microwave.
Place the bowl into the microwave for 30 seconds, then removing and mix the chocolate and butter together. If chocolate doesn't look melted enough place it back in for a few more seconds. I found another 10 seconds was needed for a total of 40 seconds. I did have some chunks that were in the bowl after the 40 seconds. However, as I mixed the melted chocolate the warmth helped to melt the chunks.
You don't want to overheat the chocolate because overheating will cause the chocolate to become thick like mud. It will also lose that silky shine.
Making The Brownie Batter
With the butter and chocolates melted into a smooth consistency let cool for a bit. Our next step is adding the eggs and sugar. We don't want the eggs to cook from the chocolate mixture being too warm, let the chocolate mixture cool for a bit.
After a bit of cooling time, go ahead and add in the eggs and sugar, mixing until all combined.
Next, we add the flour until combined. I always like to sift my flour and I explain why in our Baker's Dozen article. This brownie batter will become thick but nothing that can't be mixed together with a wooden spoon.
How Long To Bake Caramel Brownies For
Okay, let's stop and talk about the baking dish. I used an 8x8 baking dish that I sprayed with cooking spray. However, you could line it with parchment paper. If the 8x8 baking dish isn't enough brownies, doubling the recipe will solve that problem.
My 8x8 baking dish gave 9 brownies so a nice evening treat for the family.
Into that prepared 8x8 baking dish I added half of the brownie mixture. Using a rubber spatula to spread it evenly. On top of the batter add the chocolate caramel candies. I added 18 candies even though the package had 20.
Twenty chocolate candies will fit into the batter, I keep two candies out for my pictures is all.
On top of the caramel candies, I added the rest of the brownie batter. Again using the rubber spatula to spread the batter evenly. Plac18e into a preheated 350℉ oven for 30 minutes.
Insert a toothpick into the center of the brownies to check for doneness. If the toothpick comes out clean you are good to go. Let cool before cutting and enjoying.
These caramel brownies are delicious in their own fudge gloriousness. However to take them up a notch turn them into a delightful hot fudge brownie sundae.
Other My Creative Manner recipes you may enjoy are:
Fudge Brownies with chocolate caramel candies stuffed in the middle of them.
- ½ Cup Butter room temperature
- 2 Ounces Unsweetened Baking Chocolate chopped into pieces
- 2 Ounces German Baking Chocolate chopped into pieces
- 2 Large Eggs
- 1 Cup Sugar
- 1 Teaspoon Vanilla Extract
- ¾ Cup All Purpose Flour
- 20 Carmello Caramel Candies
Preheat oven to 350℉
Spray 8x8 baking dish with cooking spray, set aside.
In a microwave safe bowl melt the butter and chopped baking chocolate. Doing so in 30 second intervals until chocolate and butter are all melted. Careful not to overheat the chocolate. Stirring in between to help the chocolate melt more. I was able to get mine completely melted after 40 seconds.
Stir in eggs, sugar, and vanilla extract into the melted chocolate mixture.
Into the egg and chocolate mixture add the flour. Mix until all are combined.
Pour half of the brownie batter into the prepared 8x8 baking dish.
Place the chocolate caramel candies on top of the layer of brownie batter.
Pour the other half of the brownie mixture on top of the caramel candies. Smooth the batter out to cover the caramel candies the best that you can.
Place into the preheat 350℉ oven for 30 minutes or until the center is done. Insert a toothpick into the middle of the brownies if comes out clean then they are done.
calories may vary