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By Christie Vanover | Published July 31, 2012 | Last Updated December 28, 2022

Get ready for three layers of chocolate, buttery ecstasy.

There have been a couple of occasions over the past few months when I’ve turned to my foodie friends for a chocolate fix. Part of it is due to the fact that my husband has been deployed for 8 months, and part of it is because I have a demanding job.

Working full time and running a home by myself is taxing. When I reach a point where I’m ready to pull out my hair, I scream for chocolate.

The first time this happened, Michele from La Belle Cuisine came to the rescue and introduced me to Jacques Torres’ Soft Chocolate Caramels. I so needed chocolate that night that I ran to the kitchen, pulled out all the ingredients and made these caramels right away.

A few weeks later, I saw a post from A Little Bit Crunchy, A Little Rock ‘N Roll for Dark Chocolate Brownies. It was another late night (after 10 p.m.), but the ingredients were in the pantry, and I wanted needed chocolate.

Both of these bloggers introduced me to sumptuous chocolate desserts that are pretty easy and very satisfying.

This past week, I put in 35 hours of overtime and was needing chocolate again. I remembered both recipes and couldn’t decide which to make. I turned to facebook for a chocolate poll, and the Zesties out there were pretty split, so I decided to combine the recipes. I love fudgy brownies, but I’ve never made brownies with fudge on top. I thought why not?

The only thing that could make them better was some kind of filling. I debated between peanut butter and caramel, but my facebook fans overwhelmingly requested caramel.

Therefore, the complete “my husband has been deployed too long and chocolate will have to do” recipe was born. Introducing…the Caramel Fudge Brownie.

Layer 1: Homemade Brownies. You can prepare brownies from a box, but it’s pretty easy to make them from scratch.

Layer 2: Homemade Caramel. This is my go-to caramel recipe. When it’s warm, it’s great drizzled over ice cream. If you let it cool, it becomes hard like candy caramels. And the caramel is really rich and buttery.

Layer 3: Caramel Fudge. This is Jacques Torres’ recipe for chocolate caramel. Jacque is known as Mr. Chocolate because of his mastery of the cocoa bean.

Caramel Fudge Brownies

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Ingredients

Homemade Brownies

1 stick butter
½ cup chocolate chips
1 cup sugar
2 eggs
1 tsp. vanilla
⅓ cup cocoa powder
½ cup flour
¼ tsp. baking powder

Homemade Caramel

1 cup sugar
½ cup water
¼ cup corn syrup
3 tablespoons butter
¼ cup heavy cream

Caramel Fudge

1 cup sugar
1 cup cream
¼ cup corn syrup
1 ½ cups chocolate chips

Instructions

Homemade Brownies

Melt the butter in a saucepot or microwave.
Place the chocolate chips and sugar in a large bowl. Pour the melted butter on top and whisk until the chocolate is melted.
Whisk in the eggs and vanilla. Fold in the cocoa, flour and baking powder.
Line an eight-inch square baking pan with foil and spray with cooking spray. Pour the batter inside. Bake in a 350-degree oven for 25 minutes.

Homemade Caramel

Place the sugar, water and corn syrup in a pot and boil on medium-high without stirring for 15-18 minutes. The sugar should turn golden brown. Keep an eye on it because it can burn in an instant.
Remove it from the heat and stir in the butter and cream.
Pour the caramel on top of the cooked brownies.

Caramel Fudge

Place the sugar and cream in a pot. Bring to a boil over medium heat. Cook for about 30 minutes, until it reaches 240 degrees on a candy thermometer.
Remove from heat and add in corn syrup and chocolate chips. Whisk until the chocolate melts.
Pour on top of the caramel.
Place the pan in the fridge, until the fudge has hardened. Lift the brownies out of the pan. Peel off the foil.
Slice and serve.