the BEST brown butter and caramel brownies ever, really!

Dec 20, 2016

The other day I kind of slipped up and said to Ace "why don't we make brownies for Santa this year?" he said "brownies aren't his favorite they're YOURS!" Which is completely true, but trust me Santa very much wants these over the chocolate chip cookies. Hell he might even circle the reindeer back for more! 

And I may not know a whole lot about a lot of things, but one thing I do know is brownies! Just like my scones, I am picky picky picky! I like a gooey chocolatey, but light and fluffy brownie. Oh, and caramel is a very real necessity. So allow me to change your lives my friends....behold....brown butter and caramel brownies. 
Brown Butter and Caramel Brownies
  • 1 cup flour
  • 3/4 cup butter
  • 2 ounces baking chocolate 
  • 2 ounces semi sweet baking chocolate
  • 1 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 cup semi sweet chocolate chips 
  • 1 small bag caramel chews (about 24)
  • 1/4 cup evaporated milk 

Preheat oven to 350 and line a 9x13 baking pan with tin foil, and spray with cooking spray. 

Melt butter in a saucepan over medium heat. Cook stirring often for about 5-6 minutes or until it becomes brown. When it starts to turn brown keep stirring so that it does not burn. Once you see the foam start to disappear and the the butter turns an amber color, turn it off. 

Add in both baking chocolates to the butter and stir until melted. Then stir in eggs, vanilla, salt, and cocoa. Add in flour next, and stir to combine. Then set aside. 

For the caramel, melt 1 tablespoon butter in a small saucepan and unwrap caramel and drop them in one by one. Once they begin to melt add in 1/4 cup evaporated milk, and keep stirring until all the caramels are melted. 

Pour a little more than half the brownie batter into the baking pan. Top with a layer of chocolate chips, then pour melted caramel on top. Then add the rest of the brownie batter on top of that. I take a knife and swirl the brownie around so the caramel is a little more mixed in. 

Bake for 25-30 minutes. Then let them cool completely before trying to cut them. You want the caramel to harden a little. I usually put them in the fridge for 45 minutes, or just let them cool over night....if you have the self control to look at them just sitting there! 



  1. Um yes please!!!! These sound amazing!

  2. Hey well I mean you ARE santa so I figure you should chose something you love. You deserve it!!



© Pardon My French All rights reserved . Design by Blog Milk Powered by Blogger