These Caramel Brownies are the ultimate indulgence—rich, fudgy chocolate brownies layered with gooey caramel and topped with a decadent drizzle. Whether you’re craving a special dessert or just want to treat yourself, these brownies are sure to satisfy every chocolate and caramel lover!
Why You’ll Love This Recipe
- Rich and fudgy – Dense, chewy brownies with intense chocolate flavor.
- Gooey caramel layer – Sweet, buttery caramel melts into every bite.
- Easy to make – Simple ingredients with bakery-quality results.
- Perfect for any occasion – Great for holidays, parties, or a comforting homemade treat.
- Customizable – Add nuts, sea salt, or even more chocolate!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
- Unsalted butter
- Semi-sweet chocolate (chopped)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Baking powder
For the Caramel Layer:
- Soft caramel candies (or homemade caramel)
- Heavy cream
- Sea salt (optional, for salted caramel flavor)
For Topping (Optional):
- Extra caramel drizzle
- Chocolate chips
- Chopped pecans or walnuts
Directions
1. Prepare the Brownie Batter
- Preheat Oven: Set to 350°F (175°C). Grease and line a baking pan with parchment paper.
- Melt Chocolate & Butter: In a saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat.
- Mix Wet Ingredients: In a bowl, whisk eggs, sugar, and vanilla, then stir in the melted chocolate mixture.
- Combine Dry Ingredients: In another bowl, mix flour, cocoa powder, salt, and baking powder. Fold into the wet mixture until just combined.
2. Prepare the Caramel Layer
- Melt Caramel: In a saucepan, melt caramel candies with heavy cream over low heat, stirring until smooth.
- Assemble: Pour half of the brownie batter into the prepared pan. Spread the melted caramel evenly on top, then pour the remaining brownie batter over it. Swirl slightly for a marbled effect.
3. Bake & Cool
- Bake: Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs.
- Cool: Let brownies cool completely before slicing.
4. Serve & Enjoy
- Drizzle with Extra Caramel: Optional but highly recommended for extra decadence!
- Slice & Serve: Enjoy with a scoop of vanilla ice cream or a dusting of sea salt.
Servings and Timing
- Servings: 12 brownies
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Variations
- Salted Caramel Brownies: Sprinkle flaky sea salt over the top before baking.
- Nutty Caramel Brownies: Add chopped pecans or walnuts for crunch.
- Extra Fudgy: Use an extra egg yolk and slightly underbake.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
- Double Chocolate: Mix in chocolate chips for even more richness.
Storage & Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the fridge for up to a week for a firmer texture.
- Freezing: Freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds for a gooey center.
FAQs
Can I use homemade caramel instead of store-bought?
Yes! A simple mix of sugar, butter, and cream makes great homemade caramel.
How do I prevent the caramel from sinking?
Let the first brownie layer set slightly before adding caramel, and avoid making the caramel layer too thick.
Can I make these brownies in advance?
Absolutely! They taste even better the next day as the flavors develop.
How do I make them even more gooey?
Slightly underbake them and let them set at room temperature before slicing.
What’s the best chocolate to use?
Semi-sweet or dark chocolate gives the richest flavor.
Can I make this recipe without eggs?
Yes! Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg) for a vegan version.
Why did my brownies turn out dry?
Overbaking can dry them out—check for doneness by inserting a toothpick. It should have moist crumbs, not be completely clean.
Can I use caramel sauce instead of melting candies?
Yes, but use a thick caramel sauce to avoid it spreading too much.
Do I have to line the pan with parchment paper?
It helps with easy removal, but you can grease the pan well instead.
What size pan works best?
An 8×8-inch pan makes thicker brownies, while a 9×13-inch pan makes thinner ones.
Conclusion
These Caramel Brownies are the perfect combination of fudgy, chewy, and gooey caramel goodness. Whether you’re making them for a special occasion or just a sweet treat, they’re guaranteed to be a crowd favorite. Try them warm with extra caramel drizzle for an irresistible dessert!
Caramel Brownies
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chocolatey, fudgy brownies are layered with a luscious homemade caramel sauce (or store-bought for ease). The contrast between the rich brownie and the gooey caramel makes them absolutely decadent!
Ingredients
For the Brownies:
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Caramel Layer:
- 1 cup caramel sauce (homemade or store-bought)
- 1 tablespoon heavy cream (if using thick caramel)
- 1/2 teaspoon sea salt (optional, for salted caramel)
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper and lightly grease it.
Step 2: Make the Brownie Batter
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla extract, whisking until fully combined.
- Sift in flour, cocoa powder, salt, and baking powder. Stir until just combined (do not overmix).
Step 3: Layer the Brownies & Caramel
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Drizzle half of the caramel sauce over the batter.
- Pour the remaining brownie batter over the caramel layer and gently spread.
- Drizzle the remaining caramel on top and use a knife to swirl it into the batter.
Step 4: Bake & Cool
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean).
- Let brownies cool completely before slicing (for clean cuts, chill in the fridge for 1 hour).
Notes
- For extra fudgy brownies: Slightly underbake and let cool before cutting.
- For salted caramel brownies: Sprinkle flaky sea salt on top after baking.
- For a nutty version: Add ½ cup chopped pecans or walnuts to the batter.
- Storage: Store at room temperature for 3 days or refrigerate for up to a week.
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