Growing up, I always loved the idea of baking something that could fill the house with an irresistible aroma-like warm brownies fresh out of the oven. I remember one of my first real successes in the kitchen: a batch of chocolate caramel brownies inspired by Jamie Oliver’s recipe. What made them so special wasn’t just the taste, but how they blended rich, gooey caramel with decadent chocolate. That balance of sweet and savory? Pure magic.
When you make these brownies, you’ll discover why they’ve become a go-to in so many kitchens. They’re everything you want in a dessert: rich, chewy, and indulgent. But there’s a certain art to getting that perfect texture and flavor. Let me guide you through Jamie Oliver’s recipe and show you how to make these mouth-watering brownies yourself.
Jamie Oliver’s Chocolate Caramel Brownies Recipe
This recipe is a combination of two classic desserts: brownies and caramel. Jamie’s version uses simple ingredients but gives them a depth of flavor you can’t quite find in standard brownies. His recipe stands out with the added caramel swirl that takes the texture from good to out-of-this-world.
Here’s a basic breakdown of what you’ll need to bring this treat to life:
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 1 hour
- Yields: 12-16 brownies (depending on how big you cut them)
Ingredients Needed
Let’s talk about the ingredients, and yes, they’re pretty straightforward. Here’s what you’ll need to create these mouthwatering brownies:
- Butter (unsalted) – The key to creating that smooth, fudgy texture. You want the butter to melt evenly into the batter.
- Dark chocolate (70% cocoa) – This is the chocolate that adds depth to the brownies. You get the intense chocolate flavor without overwhelming sweetness.
- Golden syrup – This is a unique touch in Jamie’s recipe, giving that perfect caramel texture. It also adds a subtle sweetness.
- Sugar (granulated) – To balance the richness and provide the brownie structure.
- Eggs – These help the batter come together and give structure to your brownies.
- Flour (plain or all-purpose) – Provides the framework for your brownies, ensuring they hold together.
- Cocoa powder – Deepens the chocolate flavor and adds a rich, velvety texture to the batter.
- Salt – A small pinch is essential for balancing all the sweetness.
- Vanilla extract – A natural flavor enhancer that ties all the other ingredients together.
You might look at the list and think, ’Wait, this isn”t that crazy”. That’s what I thought, too, but trust me when I say each ingredient does its job to elevate the final result.
How To Make Jamie Oliver’s Chocolate Caramel Brownies
Now, let’s get to the fun part-making these delicious brownies. The process is surprisingly easy once you’ve got everything prepped. Here’s how it’s done:
- Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) square baking tin with parchment paper.
- Melt the chocolate and butter in a heatproof bowl over a simmering pot of water (double boiler method). Stir them together until you get a smooth, shiny mixture. If you’re using a microwave, do it in 30-second intervals, stirring each time to avoid burning.
- Add sugar to the melted chocolate-butter mix and stir until it’s fully combined.
- Crack in the eggs one by one. Make sure to mix well after each addition. You’ll notice the mixture thickens and becomes smooth.
- Sift in the cocoa powder and flour. Stir until just combined. Be careful not to overmix to keep that fudgy texture.
- Add the vanilla extract and a pinch of salt. Stir again.
- Prepare the caramel: In a separate saucepan, melt the golden syrup, sugar, and butter over low heat. Stir until the sugar dissolves and the mixture thickens slightly.
- Assemble: Pour half of the brownie batter into your prepared tin. Drizzle half of the caramel mixture over the batter. Then, pour the remaining brownie batter over the top and drizzle the rest of the caramel. Use a skewer or knife to swirl the caramel through the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should look set but the center should still have a slight wobble.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares and enjoy.
Ingredient Science Spotlight
Each ingredient plays a specific role in the chemistry of these brownies. Let’s break down the science:
- Butter: It not only makes the brownies rich but also helps create a smooth batter that will result in a fudgy texture when baked.
- Chocolate: The dark chocolate is key to achieving that deep, rich flavor. It’s also responsible for the dense, moist texture.
- Golden syrup: This isn’t just for sweetness-it contributes to the chewy, caramel-like texture. When mixed with sugar and butter, it creates a perfect gooey caramel that contrasts beautifully with the chocolatey batter.
- Eggs: Eggs provide structure but also moisture. The proteins in eggs coagulate during baking, creating that perfect balance of soft and firm.
- Flour and cocoa powder: Both are the backbone of the batter. Flour gives the brownies structure, while cocoa powder intensifies the chocolate flavor and smoothens the texture.
Expert Tips
Here are a few tips to help you achieve the best results:
- Don’t overmix: When you add the flour, mix just until incorporated. Overmixing can lead to dense brownies.
- Use good-quality chocolate: The better the chocolate, the better your brownies will taste.
- Test for doneness: Brownies continue to cook as they cool. It’s better to slightly underbake than overbake.
- Cool completely before cutting: It’s tempting, but cutting them too soon can result in a mess. Let them set for a bit.
Recipe Variations
If you’re feeling adventurous, you can tweak this recipe to suit your mood:
- Add nuts: Walnuts or pecans would add a crunchy contrast to the gooey texture.
- Swirl in peanut butter: If you’re a peanut butter fan, add some swirls of creamy peanut butter into the batter for a salty-sweet flavor.
- Use white chocolate: Swap in white chocolate for a lighter, sweeter alternative.
- Add spices: A pinch of cinnamon or chili powder can give your brownies an unexpected kick.
Final Words
What makes Jamie Oliver’s Chocolate Caramel Brownies so remarkable is how each bite balances deep chocolate richness with a creamy caramel twist. It’s not just the taste-it’s the texture, the way they melt in your mouth, and the way you can’t help but reach for another piece.
FAQs
How Do I Make The Caramel For Jamie Oliver’s Chocolate Caramel Brownies?
To make the caramel, melt butter, sugar, and a bit of cream over medium heat until smooth. Stir constantly to avoid burning.
Can I Substitute The Chocolate In Jamie Oliver’s Brownies Recipe?
Yes, you can use dark, milk, or white chocolate depending on your preference for sweetness.
How Do I Know When The Brownies Are Done Baking?
Insert a skewer into the center; it should come out with a few moist crumbs but not wet batter.