24 Hour Caramel Brownies
24-Hour Caramel Brownies are homemade brownies with a layer of caramel baked in between and topped with chocolate morsels.
Servings: 9 brownies
Calories: 819kcal
Ingredients
Caramel
- ¾ cup (1 ½ sticks / 170 g) Challenge butter, unsalted
- ½ cup (100 g) granulated sugar
- 3 tablespoons light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon vanilla
Brownies
- 3 tablespoons brewed coffee
- ¾ cup (150 g) granulated sugar
- 3 tablespoons Challenge butter, unsalted
- 1 ½ cups (265 g) semi-sweet chocolate morsels, or chunks
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup semi-sweet chocolate morsels, for sprinkling on top
Instructions
Caramel
- Line an 8x8-inch baking dish with parchment paper.
- In a medium saucepan over medium heat, add butter and sugar. Stir occasionally until butter is melted.
- Add corn syrup and condensed milk. Stir to combine.
- Bring the mixture to a boil and then reduce heat to low, stirring constantly.
- Simmer 10-15 minutes, stirring constantly until the caramel mixture reaches a deep golden color and thickens slightly.
- Remove the caramel from the heat and stir in the vanilla.
- Pour the caramel into an 8x8-inch baking dish that has been lined with parchment paper. You will want the parchment paper to go up and over the edges for easy removal. Place the dish in the freezer for 20-25 minutes as you prepare the brownie batter.
Brownies
- Preheat the oven to 325°F. Line an 8x8-inch baking dish with parchment paper.
- Brew a cup of coffee. You will only need 3 tablespoons in this recipe. (Enjoy the rest!)
- In a medium saucepan, combine the sugar, butter, and coffee. Cook over medium heat until boiling.
- Remove from heat and stir in the chocolate morsels until melted and smooth. (Do not be worried if chocolate looks like it's seized; it will relax when the egg is added.)
- Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt. Mix until just combined.
- Pour half of the brownie batter into the lined baking dish (approximately 1 ¼ cups).
- Take the caramel out of the freezer. Using the edges of the parchment paper, remove the caramel from the pan and flip it over on top of the bottom layer of the brownie batter.
- Top the caramel layer with the remaining brownie batter. Sprinkle with chocolate morsels or chunks (optional).
- Bake 38-42 minutes or until edges start to pull away from the pan.
- Remove from oven and allow to cool to room temperature. Refrigerate overnight (don't skip this!) and serve cold.
Video
Nutrition
Serving: 1brownie | Calories: 819kcal