Salted Caramel Chocolate Brownie

Great recipe, I happened to have Caramel sauce. So delicious and so easy!

• Tricia

• Mill Creek, WA

• 9/22/2023

I'm making these again. We loved them. You definitely need to cook them a bit more and a good idea to let them sit overnight. I think if you let them sit for about an hour or so that would do the trick but I had some hungry folks who couldn't wait so we ate them mushy and warm and gooey. They were delicious. I may add more flour next time as recommended.

• lattechaos

• Seattle, WA

• 4/20/2020

There is a video of Donna Hay making this recipe on her website, and the ingredient amounts look to be exactly as listed here. (Compare what you see Donna adding to the mixing bowl to the amounts for each ingredient listed here. Although she doesn't *say* the amounts of each ingredient as she's adding them, you *can* see the measuring cups she's using and ascertain from that whether the amounts differ from those listed in the recipe. IMO, they don't). I would recommend anyone considering making this recipe view the video first. If your batter differs substantially in viscosity from what you see Donna pouring into the pan, or if your finished brownies appear different from the finished brownies in the video, you've done something wrong.

• twirlygirly

• Warwick, RI

• 1/26/2020

Greasy and bland. What a bummer. I felt like there was too little flour and too much butter in the recipe, but what do I know? So, I followed as written. Should've read the reviews and found something else to bake.

• Anonymous

• 6/19/2017

After reading all the reviews, I was both intrigued and questioning about this recipe. I followed it to the letter, using homemade, VERY thick dulce de leche. While the outcome is quite interesting and tasty, it is nothing like the product in the picture. It is gooey and a bit greasy, even with baking a few extra minutes. I would echo other reveiwers that there is likely something off in the recipe...either the flour to butter ratio or the fact that the butter is melted rather than creamed. I may try it again with the creamed butter. Overall, I am not sure that the addition of the dulce de leche set it apart from other blondie recipes .... my go to is Dorie Greenspan's in the book "Baking". I gave it a two, not because we did not enjoy the outcome, but that the outcome is very different than the product pictured. Would be great slightly warm with ice cream!!

• Anonymous

• Michigan

• 4/5/2017

I changed my mind. The texture is too strange - doughy? Too bad, as they have a great flavor.

• jansan1

• Orange County, CA

• 1/26/2017

These are divine! I baked them for 43 minutes, but would go 46 next time. The very center was a little too soft. Some people might be using caramel sauce, instead of caramel filling or dulce de leche. I made dulse de leche, and that is so thick it holds it's shape almost completely. Sauce would be too thin. These were not good warm - too greasy. They were much better after sitting overnight.

• jansan1

• Orange County, CA

• 1/25/2017

I was very eager to make this, but I started into it before I read the reviews. I wanted a bunch, so I started doubling everything. When I made the batter, it did look pretty soupy. And after reading the reviews (finally), I thought I should try to thicken it. I added several very heaping tablespoons (like, ACTUAL tablespoons, not the measuring spoon size) which probably amounted to another 1 or 1 1/2 cups of flour. Also, I baked it in three 5x9 bread loaf pans, with the sides and bottoms greased heavily with butter. 45 minutes later, I took them out - expecting a mess nonetheless, but I'm very pleasantly surprised. It's like a caramel blondie. Also, I only had half the required amount of vanilla extract, so half of it was anise extract. (I'm Italian, what can I say - I put anise in everything.) I think this looks - and tastes pretty great and, when added to vanilla ice cream, is going to be even better.

• tcerveris

• New York, NY

• 9/14/2016

This recipe gets a 1 b/c it had to have something. The recipe sounds so good why not revisit this in a test kitchen and then publish it again. Why put out a recipe that is consistently poorly reviewed?

• Anonymous

• pittsburgh, pa

• 9/11/2016

I love to bake and am usually pretty good at picking out winning recipes, but this was a big loser. I was misled by both the photo (It looks amazing!) and the overall rating (five out of eight reviews gave zero or 1 fork; how does that make a 3 fork average??) I had to increase the baking time by 15-20 minutes (although I used a ceramic pan, not metal) to avoid the hot gooey mess that other reviewers ended up with. Texture wasn't so bad after it cooled, but I would call this a bland grease-bomb. Such a disappointment. I'm not convinced it's even worth trying the changes other reviewers suggested. Just moving on.

• snnamath

• 2/8/2016

This is a horrible recipe. My guess would be the butter and/or flour ratio is way off. Very disappointed. I had been trying on finding a good brownie with caramel that did not depend on a cake or brownie mix. I'll keep on looking. This one was a complete waste, and tht's while still observing it in the oven. I wouldn't dream of considering to bake the again.

• nymphadora9tonks

• Colorado

• 1/26/2016

Recently made these for a party and everyone searched me out to comment how good they were. Huge hit.

• Anonymous

• atlanta, ga

• 1/10/2016

I followed this recipe exactly and it came out great (and I am not an experienced baker). I made it for Thanksgiving the night before, it stored well overnight, and it had a soft, moist, chewy consistency. It was a HUGE hit. I cannot say why the other reviewers had a problem.

• kirby17

• 11/28/2015

So i gave this a go even with the bad reviews because it just sounds so good. Based on others I cut butter to one stick and brown sugar to 3/4 as I figured that was what made it too gooey and hard as it cooled. It came out very good but a little too fluffy to be a brownie . I would make it again but double the dulce de le he which I made in a double boiler with condensed milk and add a little more sea salt. Worth trying again!

• Psycleridr

• New Jersey

• 11/25/2015

Served warm with vanilla ice cream, this recipe was a spectacular success with my family. I used Stonewall Kitchen's Dulce de Leche sauce which has sweetened condensed milk as the first ingredient; I'm not sure what other reviewers used but many caramel toppings listed corn syrup as their first ingredient. The blondie was moist, sweet but not cloying (using dark 72% chocolate cuts the sweetness) plus no trouble to get out of the pan. I am going to try this recipe again by just caramelizing a can of sweetened condensed milk. I followed the directions and ingredients exactly except I used a separate bowl to mix the sauce, vanilla, eggs and butter then mixing it into dry ingredients. Baked in a convection oven for 35 minutes.

• padeb

• Philadelphia, PA

• 10/25/2015