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Caramel Brownies

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  • Author: samahkitchen
  • 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

Scale

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

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13-inch baking pan with parchment paper and lightly grease it.

Step 2: Make the Brownie Batter

  1. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
  2. Add eggs and vanilla extract, whisking until fully combined.
  3. Sift in flour, cocoa powder, salt, and baking powder. Stir until just combined (do not overmix).

Step 3: Layer the Brownies & Caramel

  1. Pour half of the brownie batter into the prepared pan and spread evenly.
  2. Drizzle half of the caramel sauce over the batter.
  3. Pour the remaining brownie batter over the caramel layer and gently spread.
  4. Drizzle the remaining caramel on top and use a knife to swirl it into the batter.

Step 4: Bake & Cool

 

  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not completely clean).
  2. 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.