有些焦糖布朗尼是普通的甜點；但也有那種自家製焦糖餡真正露出於布朗尼的上下層之間，形成一層黏稠、絲滑且極其美味的層次。這道做法不是只是把焦糖淋在表面，而是讓焦糖夾在兩層布朗尼之間，變成一種夾心糖餅的概念，誰吃了都欲罷不能。
作為食譜開發者與部落客，我喜歡在家裡自己做焦糖。沒錯，製作過程需要耐心，常常會出錯，但把它做好時的成就感是無與倫比的。甚至就算是我自己，在為這些布朗尼把餡料層次正確搭配上，經歷四次嘗試才完成，心裡也曾感到挫敗。經過研究焦糖製作的小撇步、嘗試不同的搭配組合，我們終於找到了祕密公式，成品令人驚艷。這款焦糖甜而奶滑，切開時不會滴落，也不會變硬難以咀嚼。它就那樣安坐，在中間形成一層金黃甜味，帶著微鹹的邊緣。
這道布朗尼的關鍵，除了正確的焦糖配方外，還在於層次的安排。你要把第一層麵糊鋪滿整個模具的邊緣，然後慢慢倒入焦糖，不要把它抹開。最後用小団團地把上層布朗尼麵糊點在焦糖上，輕輕把空隙連起來，但不要過度拖動以拖過焦糖。這樣就能得到鬆密的口感、濃郁的巧克力香氣、柔軟黏稠的中心、啞光的表面，以及適量的碎鹽讓每一口都層次分明且更顯風味。
Gather the ingredients for gooey caramel-filled brownies
焦糖層需要：甜煉乳、玉米糖漿、無鹽奶油，以及碎鹽。布朗尼麵糊需要：無鹽奶油、70% 黑巧克力、顆粒糖、室溫的大顆雞蛋、香草精、全麵粉、荷蘭進程可可粉、 kosher 鹽，以及作為裝飾的碎鹽片。
Step 1: Preheat the oven
預熱烤箱至 350°F（約 177°C）。
Step 2: Prep the pan
在9×9英寸的烤模內抹油，並鋪上羊皮紙，讓兩側留出懸垂的邊緣。
Step 3: Start the caramel filling
把煉乳、玉米糖漿、無鹽奶油與鹽放入小鍋中，以中高火加熱，前一分鐘偶爾攪拌至混合物熱透。
Step 4: Cook the caramel
一旦開始冒蒸氣，持續且穩定地攪拌約7分鐘，直到呈現淡金色並變稠。注意不要讓底部燒焦。
Step 5: Remove from the heat
離火後再攪拌30秒。覆蓋並保持溫暖。如果在使用前太稠，可以再在爐上短暫加熱。
Step 6: Melt the chocolate
以微波爐融化奶油與巧克力，或放在小鍋上方、水煮至微滾的熱水鍋中，加熱攪拌至順滑。離火，冷卻約5分鐘。
Step 7: Whisk in the sugar
把糖加入巧克力混合物中，攪拌至完全混合。
Step 8: Add in the eggs
在碗中將雞蛋打散，分三次加入麵糊，每次攪拌充分後再加入下一次。加入香草精，攪拌1分鐘直到麵糊變得濃稠且呈亮光狀。
Step 9: Add the dry ingredients
用刮刀拌入麵粉、可可與鹽，直到剛好混合。只要没有乾粉條紋即可停止拌合。
Step 10: Spread the bottom layer
把麵糊分成一半，取出半份鋪在準備好的烤模底部，抹平至邊緣，剩餘的麵糊先放著待用。
Step 11: Pour the caramel
把焦糖均勻淋在麵糊上（如果焦糖已冷卻變硬，請在爐上重新加熱，並不斷攪拌）。不要用力抹平，慢慢倒入以取得最大的覆蓋面積。
Step 12: Top with the second layer
Dollop reserved batter randomly over the caramel. 用筷子輕輕地把麵糊團點均匀，覆蓋間隙即可，切勿過度拖拽。
Step 13: Bake the brownies
烤約30到35分鐘。表面應結實呈啞光感，中心仍稍微抖動。將牙籤插入遠離焦糖層的一角；取出時應帶著濕潤的屑屑，而不是濕稠的麵糊。
Step 14: Top with salt
立即撒上 1 茶匙碎鹽（薄鹽片）。
Step 14: Remove from the pan
在模具中冷卻10分鐘，然後用羊皮紙的懸垂邊緣把整塊取出。
Step 15: Cool and slice
再冷卻 20 分鐘再切片；切割時使用熱且乾燥的刀，刀口之間擦拭乾淨。
Step 16: Serve the caramel brownies
What can I serve with caramel brownies?
Gooey Caramel-Filled Brownies Recipe
A sweet, creamy, caramel layer provides the perfect golden sweetness with a salty edge between two deeply fudgy layers of dark chocolate brownie.
- For the caramel
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon flaky salt
- For the brownie batter
- 15 tablespoons unsalted butter, cubed
- 9 ounces 70% dark chocolate, roughly chopped
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 6 tablespoons Dutch-process cocoa powder
- ¾ teaspoon kosher salt
- 1 teaspoon flaky salt
- Preheat the oven to 350 F.
- Butter and line a 9×9-inch baking pan with parchment, leaving overhang on two sides.
- Combine the condensed milk, corn syrup, butter, and salt in a small saucepan over medium-high heat. Stir occasionally for the first minute until heated through.
- Once steaming, whisk constantly but leisurely for 7 minutes it’s until pale golden and thickened. Do not let the base scorch.
- Remove from the heat and whisk for 30 seconds. Cover and keep warm. If it thickens too much before use, reheat briefly on the stove.
- Melt the butter and chocolate together in the microwave, or in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool for 5 minutes.
- Whisk the sugar into the chocolate mixture until combined.
- Mix the eggs together in a bowl and add them to the batter in three additions, whisking well after each. Add the vanilla. Whisk vigorously for 1 minute until the batter thickens slightly and turns glossy.
- Fold in the flour, cocoa, and salt with a spatula until just combined. Stop as soon as no dry streaks remain.
- Measure out ½ of the batter and pour it into the prepared pan, spreading it to the edges. Set aside the remaining batter.
- Pour the caramel over the batter in an even layer (if it’s cooled and firmed, reheat it on the stovetop, stirring constantly). Do not spread it, pour it slowly to get as much coverage as possible.
- Dollop the reserved batter randomly over the caramel. Use a skewer to spread the dollops just enough to cover the gaps. Do not drag deeply.
- Bake for 30 to 35 minutes. The top should be set and matte; the center will still have a slight jiggle. Insert a toothpick into the corner away from the caramel layer; it should come out with moist crumbs, not wet batter.
- Immediately sprinkle with 1 teaspoon of flaky salt.
- Cool in the pan 10 minutes, then lift out using the parchment overhang.
- Cool for a further 20 minutes before slicing. Cut with a hot, dry knife, wiping between cuts.
- Serve immediately.
| Calories per Serving | 419 |
| Total Fat | 22.7 g |
| Saturated Fat | 13.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 87.9 mg |
| Total Carbohydrates | 49.7 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 38.3 g |
| Sodium | 234.7 mg |
| Protein | 6.2 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Can you make this caramel without condensed milk?
要把這道甜點的焦糖口感做到恰到好處，確實經過了一番試驗與錯誤，關鍵在於煉乳的使用。因此，是的，確實可以用不含煉乳的焦糖；事實上，你可以僅用糖就煮出最純粹的焦糖，但若要做成這道以焦糖夾心為核心的布朗尼，就必須使用煉乳，至少若要它在烘焙過程中保持形狀。
之所以煉乳焦糖在布朗尼裡能發揮作用，是因為它的糖與液體比例較高。它能在加熱時顯著變稠，且在烘焙過程中保持形狀，最終形成柔軟但可切片的層，而不是在麵糊中流淌或消失。
如果你想省時省力，或想換成其他材料，也可以把煉乳換成 Dulce de Leche，這會讓焦糖更進一步濃縮成琥珀色。若你關心乳製品，可以改用甜煉 coconut milk（椰子煉乳）。不過，如果你嘗試在這道配方裡改用其他焦糖醬，你會失去那種黏稠的焦糖夾心，效果會大打折扣。
What adaptations can you make to this caramel-filled brownie recipe?
這道甜點的布朗尼基底夠濃郁、穩固，能支撐焦糖與額外的布朗尼層。但如果你想讓它更有嚼感與口感，可以在底層麵糊中或兩層裡混入半杯粗切的烤過的胡桃仁或核桃，這會讓整體口感更有層次，像是「太妃糖」風味的烘焙，隔天吃起來更香。
另一個我們喜歡的變化，是在煮好焦糖、從火上取下時加入一湯匙波本酒或香料朗姆酒。它不會破壞口感，反而會增添一點香氣與層次感。最後，如果你想增加鹹味，可以在上層麵糊上壓入些鹹味脆片，這樣的咬感與鹹甜對比能很好地平衡甜味。
