Brownies with Caramel

I made these brownies for a Heritage Day lunch at a friend’s house. I’m proud to say that they were popular.

Unfortunately I didn’t take pretty pictures for the blog. So please excuse the pictures; what I have will have to do. 😀

Brownie Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

caramel ingredients

  • 1 tbsp butter or peanut butter if you want a nutty flavour
  • 1 cup white/ brown sugar
  • 1 tsp vanilla extract
  • 1/2 tbsp plain yoghurt


  • Preheat oven to 180 degrees C and grease baking pan. (I used a square 8inch pan)
  • Melt butter in a medium size bowl. Stir in sugar, eggs, and vanilla extract
  • Beat in cocoa, salt, flour and baking powder.
  • Transfer batter to baking pan and bake for 30 to 35 minutes.
  • Use skewer to check if properly cooked.

For caramel,

  • Place sugar in a dry saucepan and heat over a high heat to dissolve the sugar.
  • Add in vanilla, butter (or peanut butter) and yoghurt and allow the mixture to dissolve completely. Keep swirling the pan as mixture turns to a deep caramel.
  • Remove once caramel of medium consistency is reached and let to cool.


I cut the brownies into squares of about 2-2.5 inches and drizzled caramel all over them.

I also pounded some dark chocolate and peanuts with a mortar and pestle and sprinkled them over the caramel, then drizzled more caramel on top of the toppings.


Of course you can go crazy with your imagination and use a chocolate glaze, or frosting of choice. After doing the toppings I left the brownies to cool and caramel to set in the fridge for about 30 minutes.

chocolate toppings on the left and peanut toppings on the right
Please excuse the tupperware. LOL. Didn’t have time for a pretty setup

Happy Sunday!


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