Spoon large dollops of the cooled caramel on top of the brownie batter. Pour the batter into the prepared pan and smooth the top.Be careful not to overmix the brownie batter. Do this using a rubber spatula, just until combined. Add the eggs and whisk vigorously until shiny. Add sugar to the chocolate mixture, whisking until combined. Stir in between each interval until fully melted (you can also do this in a saucepan over simmering water). In a large heat-proof bowl, melt the chocolate and butter in the microwave in 20-30 second intervals. Melt the chocolate and butter together.Trust me, you’ll want the extra help since these caramel fudge brownies are extra fudgy. Preheat the oven to 350☏/180☌ and line an 8×8-inch baking pan with parchment paper, leaving enough overhang so you can lift the brownies out of the pan after baking.Once your caramel is cool, it’s time to make the brownie batter. The process moves quickly, so it’s helpful to be prepared. Tip: Have all your ingredients measured, ready, and nearby so you can add them immediately when making the caramel. You can also place it in the fridge with the lid off to cool faster. Transfer the hot caramel carefully to a heatproof jar where it can cool to room temperature before using. Remove the caramel from the heat and carefully add the cream, whisking until combined. Once it reaches your desire amber shade, add the butter carefully and whisk vigorously until it has melted and is fully combined. But you want to do your best not to burn in. The darker your caramel, the stronger the flavor will be. Continue cooking until the sugar has melted and the caramel turns a medium amber color.It won’t add lemon flavor, but it will prevent your sugar from becoming a giant crystal). To prevent this, you can add a few drops of lemon juice to the sugar-water mixture. Instead, gently swirl and shake the pan occasionally so the caramel will cook evenly and not burn ( Note: Sugar can crystallize easily when heated.
Once you add the heat, do not stir the mixture. Before you turn on the heat, make sure all of the sugar is evenly moistened without any dry spots. Use a pan large enough that the sugar coats the surface in an even thin layer. In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat.For a complete guide, be sure to check out my post on classic caramel sauce, but here’s a breakdown of the process. Before you begin the brownie recipe, you’ll need to make the caramel sauce first.
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