Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)

These divine caramel fudge spelt brownies take gooey to a whole new level. Made with spelt flour (but easily adapted to use all-purpose flour, this is a simple, quick, no-fail brownie recipe.

These caramel fudge spelt brownies are to die for. Seriously.

I love brownies but there isn’t a one-size fits all for me. They have to be stick your teeth together gooey. There is no compromise. Go total fudgy or go home, it’s that simple.

But even I push things to extreme sometimes. Like with these caramel fudge spelt brownies. Not only do you have the to-die-for fudginess but there is also caramel. They were so good that I am salivating as I write this and edit my photos. I want some, badly.

I use a basic template for my brownies. In the past, I’ve added extra ingredients, used gluten free flour sometimes (as in the video below), or made them milk or dark chocolate. The base recipe is fool-proof: you can bake them to your liking, never need to worry they won’t come out of the pan, and no need to panic over whether they will rise.

If you’d like to see how I make my base brownie recipe, just have a look at my video below:

Other simple spelt brownie recipes

If you like brownies as much as me, I am sure you will love these recipes:

1. After Eight Brownies with Fondant and Ganache
2. Dark Chocolate Marshmallow Brownies
3. Brownie Oreo Dirt Cake
4. Gingerbread Spiced Dark Chocolate Brownies

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Caramel Fudge Spelt Brownies (the gooiest, fudgiest ever)

Ingredients

• 200g (7 oz) milk chocolate
• 200g (¾ cup + 2 tbsp) butter
• 100ml (⅖ cup) brewed coffee (or milk)
• 1 teaspoon vanilla extract
• 120g (½ cup + 1 tbsp) brown sugar
• 120g (½ cup + 1 tbsp) white sugar
• 3 eggs (medium)
• 80g (⅔ cup) spelt flour (see note 1)
• 30g (¼ cup) cocoa
• 100g (3½ oz) caramel/dulce de leche

Instructions

• Pre-heat the oven to 170°C (325ºF).
• Prepare a medium-sized square/rectangle baking tin (8" x 8" would work well) by lining it with baking paper or by greasing.
• Slowly heat the chocolate and butter in a pan until just melted, then add in the coffee (or milk)
• In a large bowl, whisk sugars together with the eggs, then add in the cooled chocolate mixture.
• Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until just combined.
• Pour half of the batter into the prepared pan.
• Dollop the caramel/dulce de leche over the top, then cover with the remaining batter.
• Bake for around 20-22 minutes in the lower part of the oven (see note 2).
• Remove from the oven and either allow it to cool completely or serve it warm with ice-cream. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.

 

1. You can use spelt or regular flour for this recipe (just use the same amount).
2. For a gooey brownie and 25-30 minutes for a firmer one (if you want it to be ultra gooey, keep checking every minute or so from 17 minutes). The brownie's top should be JUST set if baking it gooey and for a firmer brownie, an inserted skewer will come out clean.