Brownie Caramel Cream
Indulge in a heavenly treat with our Brownie Caramel Cream! This delightful dessert features a rich, fudgy brownie base topped with a luscious layer of velvety caramel cream, making it the ultimate comfort food for chilly nights or lazy afternoons. Whip up this crowd-pleaser using simple ingredients like dark chocolate and sweetened condensed milk, and watch your friends and family devour every last bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 5 eggs
- 1 egg
- 800 ml full-fat milk (27 fl oz)
- ½ cup milk (120 ml)
🫙Pantry Staples(8)
- 1 tsp baking powder (5 ml)
- 1 tbsp cocoa (15 ml)
- 1 cup flour (125 g)
- ½ cup oil (120 ml)
- ⅓ cup sugar (66.6 g)
- 1 cup sugar (200 g)
- ½ cup sugar (100 g)
- 2 tsp vanilla (10 ml)
👨🍳 Instructions
- 1
Pour the sugar into the baking pan and heat it in the oven until it turns into liquid gold. Let it cool.
- 2
In a bowl, mix eggs, milk, sugar, and vanilla for the caramel cream.
- 3
For the chocolate base, combine egg, sugar, milk, oil, flour, baking powder, and cocoa until smooth.
- 4
Pour the caramel cream over the hardened caramel in the pan.
- 5
Carefully add the chocolate mixture on top.
- 6
Bake in a water bath to ensure gentle cooking.
- 7
Let it cool in the water bath, then refrigerate overnight.
- 8
In the morning, invert the dessert to serve.
💡 Pro Tips
- ✓Heat sugar for caramel to exactly 340°F (hard crack stage) to achieve proper amber color and prevent crystallization - any lower stays syrupy, any higher burns bitter.technique340°F
- ✓Use a 1:1 ratio of hot water to pan height in your bain-marie to maintain consistent 212°F temperature, preventing the custard from curdling or developing a grainy texture.equipment1:1 ratio, 212°F
- ✓Cool the dessert in the water bath for 30-45 minutes before refrigerating to prevent thermal shock that causes cracking in the custard layers.timing30-45 minutes
- ✓Run a thin knife around the edges and dip the pan bottom in warm water for 10-15 seconds before inverting - this slightly melts the caramel for clean release.technique10-15 seconds
- ✓Refrigerate overnight for minimum 8 hours to allow the caramel to fully set and flavors to meld - shorter times result in layers that don't hold their structure when inverted.timing8 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Brownie Caramel Cream
Indulge in a heavenly treat with our Brownie Caramel Cream! This delightful dessert features a rich, fudgy brownie base topped with a luscious layer of velvety caramel cream, making it the ultimate comfort food for chilly nights or lazy afternoons. Whip up this crowd-pleaser using simple ingredients like dark chocolate and sweetened condensed milk, and watch your friends and family devour every last bite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 5 eggs
- 1 egg
- 800 ml full-fat milk (27 fl oz)
- ½ cup milk (120 ml)
🫙Pantry Staples(8)
- 1 tsp baking powder (5 ml)
- 1 tbsp cocoa (15 ml)
- 1 cup flour (125 g)
- ½ cup oil (120 ml)
- ⅓ cup sugar (66.6 g)
- 1 cup sugar (200 g)
- ½ cup sugar (100 g)
- 2 tsp vanilla (10 ml)
👨🍳 Instructions
- 1
Pour the sugar into the baking pan and heat it in the oven until it turns into liquid gold. Let it cool.
- 2
In a bowl, mix eggs, milk, sugar, and vanilla for the caramel cream.
- 3
For the chocolate base, combine egg, sugar, milk, oil, flour, baking powder, and cocoa until smooth.
- 4
Pour the caramel cream over the hardened caramel in the pan.
- 5
Carefully add the chocolate mixture on top.
- 6
Bake in a water bath to ensure gentle cooking.
- 7
Let it cool in the water bath, then refrigerate overnight.
- 8
In the morning, invert the dessert to serve.
💡 Pro Tips
- ✓Heat sugar for caramel to exactly 340°F (hard crack stage) to achieve proper amber color and prevent crystallization - any lower stays syrupy, any higher burns bitter.technique340°F
- ✓Use a 1:1 ratio of hot water to pan height in your bain-marie to maintain consistent 212°F temperature, preventing the custard from curdling or developing a grainy texture.equipment1:1 ratio, 212°F
- ✓Cool the dessert in the water bath for 30-45 minutes before refrigerating to prevent thermal shock that causes cracking in the custard layers.timing30-45 minutes
- ✓Run a thin knife around the edges and dip the pan bottom in warm water for 10-15 seconds before inverting - this slightly melts the caramel for clean release.technique10-15 seconds
- ✓Refrigerate overnight for minimum 8 hours to allow the caramel to fully set and flavors to meld - shorter times result in layers that don't hold their structure when inverted.timing8 hours minimum