Brownies are one of my favorite indulgences. Pretty much any brownie will satisfy me. I'm not fussy. It can be a fancy-schmancy brownie or a brownie from a box. I don't like nuts in my brownie. Nuts distract me from everything I love about brownies. The brownie just needs to be full of fudgy chocolate flavor.
Occasionally, I like a kicked-up brownie. Sometimes I'll add a chocolate buttercream topping to a basic brownie and that is yummy. When I want to go over the top, I'll add a layer of caramel and top that with a layer of chocolate ganache. Does that sound kicked up enough for you? The resulting brownie is delicious...decadently delicious. Oh, yeah, baby! I am not kidding. This is one heck of a brownie.
There are three steps to this brownie, so you'll need to plan accordingly. Start by making your favorite brownie recipe. You can even use your favorite boxed brownie in this recipe. While the brownies are cooling you can make the caramel layer.
Have no fear, it's easy to make the caramel. You'll need a candy thermometer to make sure you get the right consistency to the caramel. This caramel is soft and creamy, not thick and chewy. The caramel is a perfect consistency for topping the brownie.
Once the caramel is spread over the brownies it needs to cool for at least fifteen minutes before adding the chocolate ganache layer.
Decadent Caramel Ganache Brownies
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| Decadent Caramel Ganache Brownies |
There are three steps to this brownie, so you'll need to plan accordingly. Start by making your favorite brownie recipe. You can even use your favorite boxed brownie in this recipe. While the brownies are cooling you can make the caramel layer.
Have no fear, it's easy to make the caramel. You'll need a candy thermometer to make sure you get the right consistency to the caramel. This caramel is soft and creamy, not thick and chewy. The caramel is a perfect consistency for topping the brownie.
Once the caramel is spread over the brownies it needs to cool for at least fifteen minutes before adding the chocolate ganache layer.
Finally, the brownies must cool in the refrigerator for at least an hour. I'd say you'll need about three hours from the start to serve.
Step 1
Bake your favorite brownie recipe. Use a box mix if you like.
Step 2
The Caramel Layer
The Chocolate Ganache
Bake the brownie layer per your favorite 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.
Tip: 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 the brownies 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 ganache, place the chocolate chips and the cream in a small 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.
Use the parchment paper to lift the brownies from the pan. You'll have three lovely layers.
Place the brownies on a cutting board and slice into individual servings. Use a long-bladed knife to cut through in one motion.
Tip: You'll want to run the knife blade under hot water to heat the blade for easy cutting and prettier brownies.
Essential Tools for this Recipe: (These are affiliate links. Thanks for shopping!)
A good candy thermometer
Parchment Paper
Offset Spatula
9x9 baking pan
Enjoy!
Caramel and Chocolate Ganache Topped Brownies
Printer Friendly RecipeStep 1
Bake your favorite brownie recipe. Use a box mix if you like.
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
The Chocolate Ganache
- 6 ounces of semi-sweet chocolate chips
- 3 tablespoons heavy cream
Bake the brownie layer per your favorite 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.
Tip: 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 the brownies before adding the caramel layer.
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| Bake the Brownie 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.
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| Use a Candy Thermometer to Make the Caramel Layer |
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 ganache, place the chocolate chips and the cream in a small 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.
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| Spread the Ganache Topping over the Caramel |
Refrigerate for at least one hour before serving.
Use the parchment paper to lift the brownies from the pan. You'll have three lovely layers.
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| Three Layers: Ganache, Caramel, Brownie |
Place the brownies on a cutting board and slice into individual servings. Use a long-bladed knife to cut through in one motion.
Tip: You'll want to run the knife blade under hot water to heat the blade for easy cutting and prettier brownies.
Essential Tools for this Recipe: (These are affiliate links. Thanks for shopping!)
A good candy thermometer
Parchment Paper
Offset Spatula
9x9 baking pan
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Enjoy!
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