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Small Batch Brownies with Caramel Sauce Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 37-40 minutes
  • Yield: 6 servings

Description

These Small Batch Brownies with Caramel Sauce combine rich dark chocolate and a luscious homemade caramel for an indulgent dessert perfect for six servings. The recipe features a silky caramel sauce made from scratch, layered inside fudgy, chocolatey brownies baked to perfection. Sweet, slightly salted caramel contrasts beautifully with moist, dense brownies, making a delightful treat to enjoy warm or chilled.

Ingredients

Caramel Sauce

  • 200 g granulated sugar
  • 80 g unsalted butter (room temperature)
  • 160 g double cream (heavy cream) (room temperature)
  • 1 tsp vanilla bean paste (or vanilla extract)

Brownies

  • 100 g 70% dark chocolate (chopped coarsely)
  • 115 g unsalted butter
  • 100 g granulated sugar
  • 55 g light brown sugar
  • 1 large egg plus 1 egg yolk (room temperature)
  • 1 tsp vanilla extract
  • 85 g plain flour (all-purpose)
  • 20 g unsweetened cocoa powder
  • 1/2 tsp fine salt
  • 1/4 tsp flaked sea salt (for topping)

Instructions

  1. Make caramel sauce: Heat 200 g granulated sugar in a high-sided non-stick saucepan over low heat. Stir often until sugar melts into a liquid and turns a golden amber color, swirling occasionally to prevent burning. Remove from heat as soon as amber color is reached, even if lumps remain, to let them melt while swirling.
  2. Add butter: Carefully add 80 g unsalted butter in one go to the hot sugar mixture, whisking continuously as the mixture bubbles up. Stir until the butter is fully incorporated, then remove from heat.
  3. Add cream: Pour in 160 g double cream slowly; the mixture will bubble again. Continue whisking until bubbling subsides. Return to medium-low heat and stir occasionally for about 5 minutes to thicken the caramel.
  4. Add vanilla: Remove from heat and stir in 1 tsp vanilla extract. Pour 80 g of this caramel into a bowl to cool for 10 minutes, then refrigerate to speed cooling. Store any remaining caramel in an airtight container in the fridge for up to one month.
  5. Freeze caramel for layering: Prepare a piece of parchment paper lightly greased. Pour the reserved caramel onto it and spread to a moderate thickness, then refrigerate for at least 30 minutes until firm.
  6. Prep baking pan and oven: Preheat oven to 180°C (350°F). Grease a 23cm x 14cm (9 x 5.5 inch) loaf pan with butter and line with parchment paper, leaving an overhang for easy lifting.
  7. Melt butter and chocolate: Using a double boiler (bowl over simmering water), melt 115 g unsalted butter with 100 g chopped dark chocolate, stirring until smooth. Alternatively, microwave in short bursts, stirring between intervals.
  8. Add sugars: While still over heat, stir in 100 g granulated sugar and 55 g light brown sugar for about a minute until combined.
  9. Add eggs and vanilla: Remove from heat. Add 1 large egg, 1 egg yolk, and 1 tsp vanilla extract to the chocolate mixture. Beat with handheld electric beaters on medium-high for 3-4 minutes until thickened and aerated, forming a ribbon when lifted.
  10. Fold in dry ingredients: Sift 85 g plain flour, 20 g cocoa powder, and 1/2 tsp fine salt into the batter. Gently fold until a few streaks remain to avoid overmixing.
  11. Assemble and bake: Pour half of the batter into the prepared pan and smooth with an offset spatula. Remove the frozen caramel slab from parchment and place it on top of the batter. Spread the remaining batter over the caramel and smooth the surface.
  12. Bake brownies: Bake for 22-25 minutes until edges are set but the center still jiggles slightly. Remove from oven and cool in pan for 30 minutes.
  13. Cool and serve: Lift brownies out using parchment overhang and transfer to a wire rack. Drizzle with remaining caramel sauce (warmed if needed) and sprinkle with 1/4 tsp flaked sea salt. Serve warm or refrigerate for 1 hour for cleaner slices.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • Watch caramel closely—it can burn quickly once it turns amber.
  • If caramel is too stiff for drizzling, gently warm it in the microwave.
  • Refrigerate leftover caramel in an airtight container for up to one month.
  • For clean slices, refrigerate brownies before cutting.
  • Line the loaf pan with parchment paper overhang to easily lift brownies after baking.
  • Prep Time: 15 minutes
  • Cook Time: 22-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/small-batch-brownies-with-caramel-sauce-recipe/