Homemade Fudge Brownies with Milk Chocolate Caramel Ganache are a combination of rich chocolate, salted caramel, and creamy ganache. They begin with a batch of one bowl brownies and are topped with caramel ganache, and a sprinkle of sea salt. They’re rich, decadent, and delicious!
Today I’m bringing to you a brownie recipe. Except these aren’t just your typical brownie. These are the BEST fudgy brownies topped with a salted milk chocolate caramel ganache. They are rich, moist, and decadent.
I’ll just go ahead and put this out there: these fudge brownies are legitimately the best brownies you’ll ever eat. The combination of the rich and fudgy brownies with the sweet/salt, milk chocolate, caramel ganache is seriously to die for.
You’ll have to try them out for yourself though to be sure 🙂
What’s in these Fudge Brownies?
To make these brownies, you’ll need simple ingredients that you already have in your pantry! Here are the ingredients you’ll need:
- Butter: You can use unsalted or salted butter. I prefer to use unsalted butter in this recipe since we will be adding salt to the ganache.
- Sugars: you’ll need both brown sugar and granulated sugar for these brownies. I like to use dark brown sugar for a deeper flavor, but you can also use light brown sugar.
- Eggs: We will be using 4 eggs to make these brownies extra fudgy!
- Vanilla extract: Make sure you use real vanilla extract and not the imitation kind when baking.
- Cocoa powder: I recommend using a high quality cocoa powder for the best flavor. I like to use Ghirardelli Cocoa Powder.
- Flour: We’re using all-purpose flour to make these fudge brownies.
- Baking powder & salt: you’ll need some and baking powder and salt for proper baking and to enhance the flavors.
HOW TO MAKE THE BEST FUDGE BROWNIES
What I love about this recipe is that it is so easy to make and it is mixed by hand. No need for any special equipment!
To make them, simply combine all of the wet ingredients in a bowl or in the saucepan that you melted your butter in! In a separate bowl, combine the dry ingredients and then mix in the wet. Yup, it’s that easy!
HOW TO BAKE FUDGE BROWNIES
Once your brownie batter is in your pan, bake for 35-40 minutes. I recommend checking your brownies at 35 minutes and then working your way up from there. You don’t want to over-bake your brownies, so you’ll know that they are done when a wooden skewer inserted in the center comes out with just a few moist crumbs.
Salted Milk Chocolate Caramel Ganache
Once your brownies are out of the oven and have cooled slightly, we are going to top them off with a salted milk chocolate caramel ganache (phew that’s a mouthful!). There are two components to make the brownie topping:
- Salted Caramel
- Milk Chocolate
Begin by making the salted caramel. Melt the sugar in a saucepan until it is an amber color. Then, whisk in cream, butter, and sea salt until smooth. Then, you will immediately pour the ganache over your milk chocolate. The hot caramel will melt the chocolate and you will end up with a creamy, smooth caramel ganache!
After the brownies have cooled down for about 15 minutes, pour the ganache over the top and spread it into an even layer.
SERVING THE Caramel Ganache BROWNIES
The brownies need to cool down and set before slicing, otherwise they’ll end up with a gooey mess. This may be the most difficult step, but you don’t want to skip it! Allow the brownies to cool down for at least 4 hours at room temperature or 2 hours in the fridge.
SLICING THE BROWNIES
Once completely cool and set, use the parchment paper to lift the brownies out of the pan and place onto a cutting board. Using a large sharp knife to cut the brownies into 16 squares.
How to store fudge brownies with ganache
I recommend storing the brownies covered at room temperature for 2 days or in the refrigerator for up to 1 week.
To freeze fudge brownies you will need to skip the ganache steps. Allow the brownies to cool completely. Then, cut the brownies into 16 squares and individually wrap each brownie in plastic wrap, then in foil or a zip top bag. Freeze for up to 3 months.
More brownie recipes you’ll love!
- Strawberry Swirl Fudge Brownies
- Pumpkin Swirl Brownies
- Healthy No-Bake Brownies
- Pumpkin Pie Layer Brownies
- Brownie Cookie Ice Cream Sandwiches
- Fudgy Hazelnut Brownie Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
View the BEST fudge brownie recipe in my stories HERE!
The BEST Fudge Brownies with Salted Milk Chocolate Caramel Ganache
- 1 cup butter
- 1 ½ cups brown sugar
- ½ cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup cocoa powder
- ⅔ cup flour
- ½ tsp baking powder
- ½ tsp salt
Salted Caramel Milk Chocolate Ganache
- ⅔ cup sugar
- ⅔ cup cream
- 2 tbsp butter
- 1 tsp flaked sea salt
- 1 ½ cups milk chocolate chips
- Preheat the oven to 350 degrees F. Line an 8-in square pan with parchment paper overhanging the sides.
- Melt the butter in a medium saucepan. Add the sugars and whisk until combined and shiny. Add the eggs and vanilla and beat until well incorporated.
- In a separate large bowl, whisk together the cocoa, flour, baking powder, and salt. Pour butter mixture over dry ingredients and stir with a rubber spatula until smooth.
- Transfer into a prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
Salted Caramel Ganache
- While the brownies are baking, prepare the salted caramel ganache. Heat the sugar in a saucepan over medium heat. Once the sugar begins to melt, gently tilt the saucepan to melt all of the sugar. Once the sugar is amber color, remove the saucepan from heat. Whisk in cream and butter until smooth. Stir in sea salt.
- Place the chocolate chips in a heatproof bowl and pour the caramel over the chocolate. Let stand for 2-3 minutes, then gently mix the mixture until it is completely smooth. Set aside to cool.
- Once the brownies are done baking, remove from the oven and place the pan on a wire rack to cool for 15 minutes. After 15 minutes, pour the caramel ganache over the brownies. Gently tilt the pan or use an offset spatula to spread into an even layer.
- Allow to cool for at least 4 hours at room temperature or 2 hours in the fridge before cutting into squares.
- I recommend storing the brownies covered at room temperature for 2 days or in the refrigerator for up to 1 week.
- To freeze fudge brownies you will need to skip the ganache steps. Allow the brownies to cool completely. Then, cut the brownies into 16 squares and individually wrap each brownie in plastic wrap, then in foil or a zip top bag. Freeze for up to 3 months.