I have this vivid memory of the first time I made Jamie Oliver’s Chocolate Caramel Brownies. I was in my tiny apartment, a kitchen full of mismatched utensils, trying to recreate a dessert I had seen on TV. I remember the layers-rich chocolate, gooey caramel, and that perfect chewy brownie texture. It felt like a masterpiece right from the oven. The joy on my face when I took the first bite was something unforgettable. Every time I bake these, I’m reminded of how simple ingredients can create such magic.
So, if you’ve got a craving for something rich, indulgent, and a little fancy-this recipe is for you. It’s a great balance of flavors, texture, and a whole lot of sweetness. Let’s dive in and break down the magic behind Jamie’s Chocolate Caramel Brownies!
Jamie Oliver’s Chocolate Caramel Brownies Recipe
The beauty of Jamie Oliver’s recipe is its simplicity and the way each component works together. The brownie base, with its deep chocolate richness, serves as a perfect backdrop for the smooth, velvety caramel that balances it all out. Each bite is like an explosion of flavors-soft, chewy, sweet, and just the right amount of decadence.
The recipe itself is straightforward but requires attention to detail for that perfect finish. Here’s a breakdown of how to make them, but first, let’s get a list of the ingredients you’ll need.
Ingredients Needed
Here’s what you’ll need to get started. When I first saw the list, I was surprised at how simple it seemed, but as with all great recipes, it’s about getting the right quality in each ingredient.
- Butter (unsalted): About 200g. It gives that rich, smooth texture.
- Dark chocolate (70% cocoa): 200g. This is key for that deep, satisfying chocolate flavor.
- Sugar (caster sugar): 200g. For that lovely sweetness without being overwhelming.
- Light brown sugar: 100g. It brings a nice, subtle molasses flavor that works well with the caramel.
- Eggs: 4 large eggs. Eggs give structure to the brownies and help them rise slightly.
- Plain flour: 100g. This provides the backbone of the brownie, giving it a chewy, firm texture.
- Baking powder: A teaspoon. Helps to give a little lift and softness to the texture.
- Golden syrup: 200g. Essential for the caramel layer, bringing sweetness and a silky finish.
- Condensed milk: 150g. This adds to the creamy caramel texture.
- Vanilla extract: A teaspoon. A little vanilla can make all the difference in enhancing the caramel’s richness.
How To Make Jamie Oliver’s Chocolate Caramel Brownies
Making these brownies is like embarking on a small culinary adventure. It’s about building layers of flavor and texture. Here’s how I do it:
- Melt the chocolate and butter: Start by chopping the chocolate and butter into chunks. Place them in a bowl and gently melt them over simmering water or in the microwave. You want it smooth and glossy-be careful not to burn it!
- Whisk the eggs and sugars: In a separate bowl, whisk together the eggs, caster sugar, and brown sugar. Whisk until the mixture is pale and thick-this creates the structure for the brownies.
- Mix in the chocolate-butter blend: Once the chocolate and butter are melted and cooled slightly, fold them into the egg and sugar mixture. This is where the magic starts to happen-the richness of the chocolate combines beautifully with the eggs and sugars.
- Add dry ingredients: Sift in the flour and baking powder. Gently fold them into the mixture, being careful not to over-mix. You want that dense, fudgy texture.
- Prepare the caramel: In a saucepan, melt together the golden syrup, condensed milk, and a little butter. Let it simmer for a few minutes until thick and smooth.
- Assemble the brownies: Pour half the brownie mixture into a lined baking pan. Spread it out, and then pour over the caramel layer. Top it with the remaining brownie mixture and spread it out gently.
- Bake: Pop it in the oven at 180°C (350°F) for about 25-30 minutes. The top should be slightly cracked, but the inside will be fudgy and gooey.
- Let it cool: Once done, let the brownies cool completely before cutting into squares. The caramel layer will firm up as it cools, making each bite a perfect balance of gooey caramel and chewy chocolate brownie.
Ingredient Science Spotlight
Let’s take a deeper dive into the science of a couple of key ingredients:
- Butter: It’s not just a fat-when you melt butter with chocolate, you’re creating a smooth, silky texture that’s essential for fudgy brownies. The fat coats the flour, preventing it from absorbing too much moisture, which keeps the texture moist and tender.
- Sugar: The combination of caster sugar and light brown sugar in this recipe is perfect for two reasons. The caster sugar dissolves easily and creates a smooth, even texture. The brown sugar adds a touch of molasses, which not only sweetens but also deepens the flavor of the brownies. This balance of sugars gives that chewy yet soft texture that’s so satisfying.
- Eggs: Eggs are the binding agent that holds everything together. They also help with the rise. Whisking the eggs until they’re light and airy incorporates air into the batter, making the final product slightly less dense than it would be otherwise.
Expert Tips
- Don’t overmix: Once you combine the wet and dry ingredients, mix gently. Overmixing develops the gluten in the flour, which can make the brownies tough.
- Use quality chocolate: The chocolate is a major player in this recipe, so use good-quality dark chocolate with at least 70% cocoa. It gives that deep, bittersweet flavor that balances the sweetness of the caramel perfectly.
- Let them cool: I know it’s tempting to dig in straight away, but let the brownies cool completely before cutting. This gives the caramel time to set and prevents them from falling apart when you cut them.
- Customize the caramel: If you want a richer caramel, you can add a splash of cream to the condensed milk. For a slightly salty twist, you can sprinkle a little sea salt on top after baking.
Recipe Variations
This recipe is pretty perfect as it is, but there are plenty of ways to make it your own:
- Nutty Version: Add chopped walnuts or pecans to the brownie batter for a nice crunch.
- Spicy Brownies: Add a pinch of cinnamon, chili powder, or even a bit of ground ginger to the batter for an unexpected flavor kick.
- Caramel Swirl: Instead of layering the caramel, you can swirl it into the batter for a more integrated flavor.
- Mini Brownies: Bake the batter in a muffin tin for individual-sized brownies, and you can even top them with a dollop of whipped cream or extra caramel sauce.
Final Words
These Chocolate Caramel Brownies have become a staple in my dessert rotation. They’re rich, decadent, and have the perfect balance of flavors. Every bite is a little indulgence that hits all the right notes. It’s a recipe that impresses every time but doesn’t require a master’s skill in the kitchen.
Baking these brownies brings me back to those early days of experimenting in the kitchen-where even the simplest recipe felt like magic.
FAQs
What Makes Jamie Oliver’s Chocolate Caramel Brownies Special?
The combination of rich chocolate, gooey caramel, and a dense, fudgy texture creates a perfect balance of sweetness and depth.
Can I Make Jamie Oliver’s Chocolate Caramel Brownies Without Using Caramel?
Yes, you can skip the caramel and just make the chocolate brownies for a simpler but still delicious treat.
How Do I Store Jamie Oliver’s Chocolate Caramel Brownies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.