I don’t know why I never thought to use brown butter in brownies until now, but y’all. Y’all.
These are the kind of brownies that kept me sneaking little pieces every time I went into the kitchen. Gotta feed my dog? Okay, I’ll have a little bite of brownie. Need a glass of water? Yeah, I’ll have some brownie with that. Haven’t been in the kitchen in half an hour? Sounds like it’s time for a brownie!
Fortunately, they lasted almost a whole weekend that way.
Not only are these brownies made with brown butter, I also added a layer of caramel in the middle. I was hoping they’d turn out similar to these gooey caramel stuffed brownies that you’ve probably seen on Pinterest. They did not. I don’t think I added enough caramel because it just blended in with the batter. My favorite brownie recipe makes some pretty fudgy brownies to begin with, but because of the caramel, these had an extra fudgy layer in the middle. Then, obviously, there needed to be more caramel on top, and y’all. Y’all.
But. This caramel isn’t just regular old caramel. Brown butter brownies couldn’t have just any common caramel in the middle. Brown butter brownies need whiskey caramel.
I’m going to be honest–I used a store bought caramel sauce and doctored it up. There was already some in the fridge and I thought, “Ehh, why not?” The caramel was also a last minute addition. Basically, I’d forgotten I had some until I saw it in the refrigerator. If you have a favorite or go-to caramel recipe, you can totally use that instead. You’ll only need about 1/2 a cup for these brownies, so you might end up with way more than you need. Not that that’s a bad thing. I’m sure you could find something to do with it. (Read: eat it with a spoon.)
Because you’ll be adding two teaspoons of whiskey to the caramel, you’ll need a thick sauce to begin with. Otherwise, the whiskey will thin it out and it’ll be too drippy. Unless you’re planning on drinking it, in which case, you’ll need to add more whiskey.
- 1/2 cup caramel sauce (thick caramel sauce--store bought, or your favorite recipe)
- 2 teaspoons whiskey (whichever brand you prefer)
- 1 cup (two sticks) butter, browned and cooled for five minutes.
- 1/2 cup semisweet chocolate chips
- 3/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 1/8 teaspoon ground cinnamon
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- Measure out 3/4 cup caramel sauce and stir in the whiskey. Set aside.
- Brown the butter and let it cool for about 5 minutes. (Link to tutorial above.)
- While it's cooling, line a 9x9 inch pan with foil and leave an overhang of 2-3 inches. Spray with nonstick-spray and preheat the oven to 350 degrees.
- Whisk the chocolate chips into the brown butter until completely melted. (You might need to transfer to a larger bowl at this point.)
- Whisk in the sugar, cocoa powder, milk, and cinnamon.
- Add eggs and whisk until incorporated.
- Carefully whisk in flour, making sure to mix until just combined.
- Pour half of the batter into the prepared pan and drizzle with half of the caramel sauce. Try to keep the caramel away from the edge of the pan. Cover with the rest of the brownie batter.
- Bake for 35 minutes. After the brownies have cooled, lift the brownies from the pan by using the foil overhang. Cut into squares and drizzle with the rest of the caramel sauce.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.