Caramel Brownies

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

this Recipe

(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

1. Preheat Oven: Set to 350°F (175°C). Grease and line a baking pan with parchment paper.
2. Melt Chocolate & Butter: In a saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat.
3. Mix Wet Ingredients: In a bowl, whisk eggs, sugar, and vanilla, then stir in the melted chocolate mixture.
4. 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

1. Melt Caramel: In a saucepan, melt caramel candies with heavy cream over low heat, stirring until smooth.
2. 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

1. Bake: Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs.
2. Cool: Let brownies cool completely before slicing.

4. Serve & Enjoy

1. Drizzle with Extra Caramel: Optional but highly recommended for extra decadence!
2. 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!

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