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Caramel in brownies

post #1 of 6
Thread Starter 
I am trying to create a caramel brownie with the caramel in the center of the brownie. I am currently using microwaved Kraft caramels and adding a small amount of evaporated milk. I pour half of the batter in the pan, put a layer of caramel, then complete with the remaining batter. Even though the caramel is not too thin, it seems to soak into the brownie layers. Should I refrigerate the brownie right after baking to harden the caramel or try lightly dusting the caramel with flour?

Help - I'm really getting frustrated!!

Also, has anyone ever tried the caramel block from King Arthur Flours or another source? It's a little too tedious to unwrap so many caramels every time a make a large batch of brownies!!:crazy:
post #2 of 6
I’m not so sure that your process is ever going to get you a layer of caramel inside the brownies.
In the oven the caramel will liquefy and be absorbed as the brownies bake(especially since you have thinned the caramel with the evaporated milk), you might get a thin chewy caramelesque layer, but I don’t think that’s what you’re looking for.
If you must use packaged caramels, have you tried cutting them in half or quarters and dropping them into the batter for caramel chunks? Since you haven’t melted them or thinned them, less of the caramel will be absorbed. Alternately, you could chill or freeze the caramel chunks before adding them to the batter to maintain as much of the caramel as possible.

All that being said, caramel is easy to make from scratch. If it were me trying to incorporate caramel into a brownie, I wouldn’t shoot for inside the brownie, I’d go for the top, after they are baked.
If you are trying to invent something totally over the top, what about a double decker filled brownie? Layer of brownie on the bottom, caramel icing in the middle, layer of brownie, topped with a judicious amount of homemade caramel, nuts optional.
post #3 of 6


Cookies4U - not sure if this will work but what the heck, you can give it a try - take half of your brownie batter and par bake it, then add the caramel and put the remaining batter on top and finish baking at the regular amount of time. It would seem that with the bottom partially baked the caramel would have less of a chance to melt into the batter thus give you the desired layer of caramel. Best of luck and let us know how they turn out!
Cheesecake man (Rick)
post #4 of 6
I'm not much of a baker, however, it would seem to mee that with this technique you'd end up with two different degrees of doneness for the brownie layers.

post #5 of 6
If you look at American Brownie Company you'll see a brownie topped with pieces of caramel, chocolate chips and pecans. I think that it has some filling too...:)
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
post #6 of 6

caramel brownies

I make bar cookies with Dulce de Leche, I think it would work well with brownies. I just have to warm it up to make it pourable. I think you could pour it over the bottom layer and chill it a bit until the caramel firms a bit then spread the rest of the brownies over.

Here is a link to the product I use, you could also make your own. See David Lebovitz blog for a safe recipe to make your own. If you have any mexican stores in your area, you should be able to find it there and I have see it at my Walmart.

Dulce de Leche - Nestle La Lechera Dulce de Leche - Caramel 380 g.
check out my books at the pastrymama1 shop at www.half.ebay.com
check out my books at the pastrymama1 shop at www.half.ebay.com
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