Caramel brownies are the ultimate indulgence, combining rich, fudgy chocolate with gooey caramel for a decadent dessert. These brownies are easy to make and perfect for special occasions, potlucks, or whenever you’re craving a sweet treat that’s sure to impress.
Why You’ll Love This Recipe
- Combines the deep richness of chocolate with buttery caramel.
- Gooey, fudgy texture with caramel swirls for a visually stunning dessert.
- Simple to make with pantry-friendly ingredients.
- Perfect for any occasion or as a crowd-pleasing treat.
- Easily customizable with nuts, sea salt, or other add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
- Unsalted butter (melted)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder (unsweetened)
- Salt
- Baking powder (optional for a lighter texture)
For the Caramel Layer:
- Caramel candies (unwrapped) or caramel sauce
- Heavy cream
Optional Toppings:
- Chopped nuts (e.g., pecans or walnuts)
- Flaky sea salt
- Chocolate chips
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
- Make the Brownie Batter:
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, whisking until fully combined.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder (if using). Gradually fold the dry ingredients into the wet mixture until just combined.
- Prepare the Caramel Sauce:
- In a small saucepan or microwave-safe bowl, melt the caramel candies with heavy cream over low heat, stirring frequently, until smooth and pourable.
- Assemble the Brownies:
- Pour half of the brownie batter into the prepared pan and spread it evenly.
- Drizzle half of the caramel sauce over the batter, spreading gently.
- Pour the remaining brownie batter on top, spreading carefully to cover the caramel layer.
- Drizzle the remaining caramel sauce on top and use a knife or skewer to create swirls.
- Bake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid the caramel when testing).
- Let the brownies cool completely in the pan.
- Slice and Serve:
- Once cooled, lift the brownies out using the parchment paper and slice into squares.
Servings and Timing
- Servings: Makes 12 brownies.
- Prep Time: 15 minutes.
- Cook Time: 30-35 minutes.
- Total Time: 50 minutes.
Variations
- Salted Caramel Brownies: Sprinkle flaky sea salt on top of the caramel layer for a salty-sweet contrast.
- Nutty Caramel Brownies: Add a layer of chopped pecans or walnuts over the caramel for added crunch.
- Double Chocolate Caramel Brownies: Mix chocolate chips into the batter for extra chocolatey goodness.
- Peanut Butter Caramel Brownies: Swirl in a few dollops of peanut butter along with the caramel for a nutty twist.
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour substitute.
Storage/Reheating
- Storage: Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Wrap brownies individually in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm brownies in the microwave for 10-15 seconds for a gooey texture.
FAQs
Can I use homemade caramel?
Yes, homemade caramel works beautifully for this recipe. Just ensure it’s thick but pourable.
Why is my caramel sinking to the bottom?
This can happen if the caramel layer is too heavy. To prevent this, slightly chill the brownie batter before adding the caramel.
Can I use caramel sauce instead of candies?
Yes, store-bought caramel sauce works well. Adjust the quantity based on thickness and taste.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but Dutch-processed cocoa can also be used for a deeper flavor.
How do I prevent brownies from sticking to the pan?
Line the pan with parchment paper, leaving overhangs for easy removal. Grease the paper lightly for extra insurance.
Can I make these brownies dairy-free?
Yes, use dairy-free caramel, coconut cream instead of heavy cream, and a dairy-free butter substitute.
Why are my brownies dry?
Overbaking is the most common reason. Remove the brownies from the oven when a toothpick comes out with moist crumbs.
Can I make these in a larger pan?
Yes, double the recipe for a 9×13-inch pan and adjust the baking time accordingly.
How do I store leftover caramel?
Store unused caramel in an airtight container in the refrigerator for up to 2 weeks. Warm it slightly before using.
Can I add a frosting layer?
Sure! A chocolate ganache or cream cheese frosting pairs wonderfully with these brownies.
Conclusion
Caramel brownies are a decadent dessert that’s easy to make and impossible to resist. With their gooey caramel layer and rich chocolate flavor, they’re perfect for any occasion. Try this recipe, and enjoy a batch of indulgent brownies that will have everyone asking for seconds!
Print
Caramel Brownies
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent chocolate brownies with a gooey caramel center, creating a delightful blend of flavors and textures.
Ingredients
- 1 cup unsalted butter, melted
- 3/4 cup unsweetened cocoa powder
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt, divided
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 package (11 ounces) caramel candies, unwrapped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare Brownie Batter:
- In a large mixing bowl, whisk together the melted butter and cocoa powder until smooth.
- Add the brown sugar, granulated sugar, eggs, vanilla extract, and ½ teaspoon of salt. Whisk until well combined.
- Stir in the flour and chocolate chips until just incorporated.
- Layer Brownie and Caramel:
- Spread half of the brownie batter evenly into the prepared baking pan.
- In a small saucepan over medium-low heat, warm the sweetened condensed milk, stirring frequently, for about 3 minutes.
- Add the unwrapped caramel candies and the remaining ½ teaspoon of salt to the saucepan. Stir continuously until the caramels are fully melted and the mixture is smooth. Remove from heat.
- Pour approximately two-thirds of the caramel mixture over the brownie layer in the pan, spreading it evenly.
- Dollop the remaining brownie batter over the caramel layer and gently spread to cover.
- Bake: Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, drizzle the reserved caramel sauce over the top. Use the parchment overhang to lift the brownies from the pan, slice into squares, and serve.
Notes
- Caramel Sauce: If the reserved caramel sauce has thickened, gently reheat it over low heat or in the microwave until it reaches a pourable consistency.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week.
- Variations: Add a sprinkle of flaky sea salt on top for a salted caramel version, or mix in chopped nuts for added texture.