Brownies with Whipped Caramel Ganache

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Last updated on January 22nd, 2024 at 11:45 am

I can tell you that there’s something truly magical about the union of rich chocolate brownies with light, airy whipped caramel ganache. These brownies with whipped caramel ganache are a fantastic, unique twist on a classic dessert. It’s a dessert that appeals to those who cherish the deep, robust flavor of chocolate while also enjoying the velvety sweetness of caramel. The texture contrast is breathtaking; imagine sinking your teeth into a dense, fudgy brownie and then experiencing the light fluff of caramel ganache that just melts in your mouth. This dessert is not just food; it’s an experience, one that elicits pure joy and satisfaction at any gathering. Imagine presenting this at your next event – your guests will revel in the luxurious indulgence of every bite.

At least, that’s just my humble opinion as a lover of chocolate and caramel. Please try this recipe out and see what you think! I’ve made it multiple times, and it has been a crowd-pleaser every time I do make them.

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How to Make Brownies with Whipped Caramel Ganache

Brownie Ingredients

To create indulgent brownies that form the perfect base for our luxuriant whipped caramel ganache, you’ll need the following ingredients:

Unsalted Butter: 1/2 cup, melted and cooled. Substitution: Use equal parts of an oil-based alternative for a dairy-free option.
Granulated Sugar: 1 cup Substitution: Coconut sugar for a less refined option.
Vanilla Extract: 1 ½ teaspoons to enhance the chocolate flavor.
Large Eggs: 2, at room temperature for a smoother batter. Substitution: Use flax or chia eggs for a vegan variation.
All-purpose Flour: 1/2 cup for a classic texture. Substitution: Gluten-free all-purpose flour can be used for those with sensitivities.
Cocoa Powder: 1/3 cup, unsweetened and high-quality for the richest flavor. Choose Dutch-processed or raw cacao powder as per taste preference.
Salt: 1/4 teaspoon to balance and intensify the chocolate taste.
Baking Powder: 1/2 teaspoon to provide a little lift.
Chocolate Chips or Chunks (optional): I used ½ cup of mini chocolate chips, but really you can use whatever you like!
Cupcake Liners (optional): TTo make my brownies a little prettier, I like to put them in mini muffin tins to make them bite-sized and adorable. If you go this route, I would suggest you use liners, as they make it easier to get the baked brownies out. You could also use a regular square baking dish for this recipe, however!

Whipped Caramel Ganache Ingredients

To create a luxurious whipped caramel ganache, you really only need 2 ingredients:

Heavy Cream: 1 cup (240 ml) – The high-fat content in heavy cream is crucial for a stable ganache with the ability to whip to fluffy perfection.
Caramel Baking Bits: 1 ½ cups. You can usually find these in the grocery store in the same aisle as chocolate chips. I can almost always find the Kraft brand at Target.

Ganache is such a fancy baking word, but it’s really not difficult to make. It took me a couple times experimenting with caramel ganache, but it was totally worth it once I perfected the method for making it. This whipped caramel ganache adds such a unique, sweet and creamy touch to brownies.

Here’s a Video on How to Make Brownies with Whipped Caramel Ganache:

How to Prepare Whipped Caramel Ganache

To create a whipped caramel ganache that’s as silky and luxurious as a cloud, you’ll need patience and some time to let your ganache chill.

Put 1 and a half cups of the caramel baking bits and 1 cup of heavy whipping cream in the pot on the stove. Turn the stove to medium low heat. This is important! Caramel can be a bit finicky and likes to burn on you if you heat it too quickly too fast. When in doubt, heat up the caramel slowly so that it does not crystalize and get all chunky on you.
Slowly stir the caramel and cream on the stove until all of the caramel is dissolved in the cream. This takes about 10 minutes.
Remove the pot from the heat, and let the mixture cool for about 20 minutes.
Transfer your caramel ganache into a mixing bowl that you can put in the fridge. I would suggest a larger mixing bowl, so that you can later whip your ganache in this same bowl. Chill in the fridge for at least an hour and half to two hours. You want to make sure it’s very cold before trying to whip it.
Finally, when it’s time to crown your brownies with this whipped caramel delight, whip the ganache at high speed with an electric mixer until soft peaks form.

How to Prepare Brownies

I find homemade brownies irresistible, especially when they come with the promise of that perfect fudgy texture, a balance of gooey and tender that chocolate lovers dream of. Now, you can absolutely use a brownie mix for this! I’m busy and lazy and stressed too, so I totally get it! If you make the whipped caramel ganache from scratch and you just don’t have time or energy to make brownies too, there’s no shame in reaching for bix mix!

If you want an easy homemade brownies recipe, here you go:

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). I like to use a mini muffin pan to get cute bite-sized brownies. If using a mini muffin pan or regular muffin pan, I would suggest you get some paper liners to make your life easier. You can also use a regular 8×8 square baking pan to make your life easier!
Put your butter in a microwavable bowl and melt it in the microwave. Let it sit out and cool for a couple minutes before mixing it with your other ingredients.
Whisk in the sugar and vanilla with your melted and cooled butter. Try to stir thoroughly, so that the sugar dissolves in the butter as much as possible.
Whisk in the eggs.
Whisk in your dry ingredients (flour, cocoa, baking powder and salt)
Whisk in some extra chocolate chips if using.
Bake at 350°F for 18-20 minutes, or until a toothpick inserted comes out clean.
Allow the brownies to completely cool in the pan on a wire rack before applying the whipped caramel ganache, as a warm brownie base could cause the ganache to melt and not set properly.
Also, I recommend you use your thumb (or a tiny spoon) to press an indent in the middle of each brownie. It gives the ganache a little pocket to settle into.

Assembling Brownies with Whipped Caramel Ganache

After your brownies have baked to perfection, patience is critical – allow them to completely cool before moving on to the ganache layer. Ganache, in its luxurious state, needs a solid, cool base to cling to for that ideal texture contrast.

Once your brownies have cooled, and your ganache has cooled in the fridge, start whipping up that ganache!

You can spread the whipped caramel ganache evenly over the top with a spatula. The airy consistency should glide effortlessly across the surface of the cooled brownies, creating a smooth, cloud-like topping.

Because I baked my brownies in a mini muffin tin, I put my ganache in a piping bag with a plain round tip, and piped little circles of ganache onto my brownies. This is just a personal touch that I like to add, because I think it makes brownies prettier. In the end, your brownies with whipped caramel ganache will taste fantastic, regardless!

For an added touch of elegance, consider garnishing your caramel-adorned brownies with a sprinkle of sea salt, crushed nuts, or even a drizzle of additional caramel sauce. These toppings not only enhance the visual appeal but also complement the rich chocolate and caramel flavors with bursts of texture and taste.

Pro Tips on How to Make Brownies with Whipped Caramel Ganache

Patience is key when making whipped caramel ganache. You really want to make sure you let that caramel ganache get thoroughly cold in the fridge before you try to whip it. I felt the bottom of my mixing bowl in the fridge to ensure that it was cold all the way through. If the bottom of your bowl is still warm to touch, your ganache might be too warm to properly whip into shape, and then you’ll get runny ganache rather than fluffy ganache.

If you use mini muffin sized brownie bites (or regular-sized muffin tin brownies), use your thumb to make a little indent in your brownies before topping with ganache. This creates a little “bowl” for your ganache to sit in, and makes it a little more stable on your brownies in the end.

Storage is just as crucial as preparation. Keep these sweet treats in an airtight container in the fridge. For best results, store them in the fridge, but let them come to room temperature before serving. Make sure your ganache isn’t exposed to high temperatures after you put it on your brownies, because it will get runny.

FAQs

Can I use caramel candies instead of caramel bits for the ganache? I would not recommend that. The hard caramel candies that you see in the candy aisle will take forever to melt into your ganache, and they do not have the same texture or flavor. The soft caramel candies you find in cubes could work, but they also do not have the same texture as the caramel bits that come in little compact balls. If you use the soft cubes, you could end up with a ganache that’s a little bit runny. If I attempt to use them sometime and they do work, I will definitely update this post! If you find that they do work, please leave a comment in the comments section!

What if my ganache doesn’t whip up as expected? If the ganache is too soft, chill it longer before whipping. If it’s too firm, gently reheat it and add a splash of cream. Then, let it cool to room temperature before attempting to whip again.

How do I know when the brownies are done baking? Insert a toothpick into the center; it should come out with a few moist crumbs. Avoid overbaking to ensure your brownies stay fudgy.

Can I use pre-made caramel sauce for the ganache? Again, I would not, because caramel sauce is very liquid-y. If you use a caramel sauce, I would suggest using less heavy cream overall to avoid your ganache being very runny.

My brownies seem too fudgy; did I do something wrong? Brownies can appear underdone when hot. They will set as they cool, so allow them time to firm up before cutting into them.

What’s the best way to cut brownies neatly? Use a sharp knife, wiping it clean between cuts. For even cleaner slices, chill the brownies before cutting. Or, you can also bake your brownies in a mini muffin tin so that they are uniform in size and shape without the cutting, which is what I do. Just make sure to use paper liners, because that makes it easier to remove your brownies from the pan.

Can I freeze the brownies with the whipped caramel ganache? It’s better to freeze the brownies without the ganache, as the texture of the whipped ganache may change when frozen and thawed. Add the ganache after thawing the brownies.