Brownie Caramel Slice

The Brownie Caramel Slice is a decadent dessert that perfectly combines rich chocolate brownie with a smooth, luscious layer of caramel, then lastly topped with a creamy chocolate top. Each bite delivers a delightful contrast of textures, with the fudgy brownie complementing the sticky caramel, creating a truly indulgent treat. This slice elevates the sweetness and enhances the deep, chocolatey flavours, making it a favourite for afternoon tea or a sweet end to any meal. It's a guaranteed crowd-pleaser that encapsulates the essence of comfort baking.

How to assemble the Brownie Caramel Slice:

1. Pour the brownie batter into the prepared pan and smooth over into an even layer using a spatula.

2. Bake for 25-30 minutes. Insert a skewer to the center of the brownie, if a few moist crumbs are on the skewer, then it is ready. Allow to cool fully.

3. Pour the caramel over the cooled brownie and evenly spread using a spatula. Allow to cool until firm.

4. Pour the chocolate over the caramel layer, evenly spreading using a spatula. Refrigerate for about 30 minutes or until the chocolate has set and hardened.

5. Once the chocolate is set, carefully remove the brownie from the pan and leave it out at room temperature for about 15 minutes before you start slicing it up. This way, the chocolate and caramel will soften slightly, making it much easier to slice up. Enjoy!

Baking Tips:

• Don’t overmix: Overmixing the brownie batter can lead to a final product that is both dense and dry, ultimately compromising the deliciously fudgy texture that we all love in a good brownie.

• Don’t overbake: If you want to achieve fudgy and moist brownies that have a deliciously rich texture, I highly recommend under-baking them just slightly. This little trick can make a significant difference in the final product!

• Caramel: It is important to continuously stir your caramel to help the sugar dissolve evenly and help avoid burnt spots.

• Serving: Since you need to refrigerate the slice to help the chocolate layer set properly, it can make the slicing process a little more difficult. To make things easier, I recommend allowing it to sit at room temperature for about 15 minutes before you start slicing it up. This way, the chocolate and caramel will soften slightly, making for a much smoother and more enjoyable experience when cutting through the layers.

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Brownie Caramel Slice

Yield: 16 Slices

Author: Chloe Sims

Prep time: 35 MinCook time: 30 MinTotal time: 1 H & 5 M

A delightful contrast of textures.

Ingredients

Brownie Caramel Slice

• 170g Unsalted Butter (Melted)
• 265g Brown Sugar
• 2 Eggs
• 2 Tsp Vanilla Extract
• 90g Plain Flour
• 42g Cocoa Powder
• 1/4 Tsp Salt
• 170g Dark Chocolate (Chopped)

Caramel Layer

• 113g Unsalted Butter
• 110g Brown Sugar
• 2 Tbsp Golden Syrup
• 153g Sweetened Condensed Milk

Chocolate Layer

• 180g Milk Chocolate

Instructions

Brownie

1. Preheat the oven to 175°C. Grease and line an 8-inch square pan with parchment paper. Set aside.
2. In a medium bowl, sift together the flour, cocoa powder and salt. Whisk to combine and set aside.
3. In a separate large bowl, whisk together the butter and brown sugar. Once combined, add the eggs and vanilla then whisk again until fully combined.
4. Add the dry ingredients to the wet ingredients and fold together using a spatula until just combined (Don't overmix).
5. Fold the chopped dark chocolate into the brownie batter until evenly combined.
6. Pour the brownie batter into the prepared pan and smooth over into an even layer using a spatula.
7. Bake for 25-30 minutes. Insert a skewer to the center of the brownie, if a few moist crumbs are on the skewer, then it is ready.
8. Allow to cool fully.

Caramel Layer

1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, golden syrup and sweetened condensed milk until combined.
2. Bring to a boil and cook for 4 minutes, stirring constantly.
3. Remove from the heat and continuously stir until it starts to thicken.
4. Pour the caramel over the cooled brownie and evenly spread using a spatula.
5. Allow to cool until firm.

Chocolate Layer

1. In a small microwaveable bowl, microwave the chocolate in 30 second bursts (stirring in-between) until melted.
2. Pour the chocolate over the caramel layer, evenly spreading using a spatula.
3. Refrigerate for about 30 minutes or until the chocolate has set and hardened.
4. Once the chocolate is set, carefully remove the brownie from the pan and leave it out at room temperature for about 15 minutes before you start slicing it up. This way, the chocolate and caramel will soften slightly, making it much easier to slice up.
5. Enjoy!

Notes

Don’t overmix: Overmixing the brownie batter can lead to a final product that is both dense and dry, ultimately compromising the deliciously fudgy texture that we all love in a good brownie.

Don’t overbake: If you want to achieve fudgy and moist brownies that have a deliciously rich texture, I highly recommend under-baking them just slightly. This little trick can make a significant difference in the final product!

Caramel: It is important to continuously stir your caramel to help the sugar dissolve evenly and help avoid burnt spots.

Serving: Since you need to refrigerate the slice to help the chocolate layer set properly, it can make the slicing process a little more difficult. To make things easier, I recommend allowing it to sit at room temperature for about 15 minutes before you start slicing it up. This way, the chocolate and caramel will soften slightly, making for a much smoother and more enjoyable experience when cutting through the layers.

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