Caramel-Filled Brownies

Recipe by Chef Schellies
READY IN: 1hr 35mins




  • Preheat oven to 325°F.
  • Grease an 8x8 inch baking pan.
  • In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat.
  • In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
  • Slowly add the 1 1/2 cups white sugar.
  • Add vanilla and mix well.
  • Add the chocolate-butter mixture and beat on medium until uniform.
  • Add the flour and mix on low speed until just combined. Do not overmix.
  • Pour 1/2 of the brownie batter into the prepared pan. Smooth top.
  • Bake 15-20 minutes or until the top is firm.
  • Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
  • Increase the heat to high and boil 1 1/2 minutes.
  • Remove from heat and stir in cream. Keep warm.
  • Spread warm caramel evenly over top of baked brownie layer.
  • Pour remaining half of brownie mixture over caramel, smoothing the top.
  • Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick).
  • Cool brownies in pan, then cut into squares.
  • I think these are best served chilled.