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    Home » Recipes » Desserts » Brownies & Bars » Caramel Brownies

    Caramel Brownies

    Published: August 26, 2022 · Modified: Aug 26, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Rich, moist, and fudgy, these Caramel Brownies are a decadent treat to satisfy your sweet cravings. Gooey, mouthwatering brownies with a thick layer of caramel running through the middle, these brownies are excellent for any occasion. You will get the perfect combination of chocolate and caramel with every bite.

    Two square pieces of caramel brownies stacked on top of each other on top of a lined cutting board.
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    Pinterest graphic of two caramel brownies stacked on top of each other with a glass of milk in the background.
    Pinterest graphic of a caramel brownie being pulled apart, showing the melty caramel part.
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    Is there anything better than the combination of caramel and chocolate? This caramel brownies recipe brings the two together for the gooiest, fudgiest, and moist treat you won’t be able to get enough of. The caramel takes the brownies to a whole new level. This is a decadent dessert that’s always a crowd-pleaser.

    These caramel brownies are so easy to make. You don’t need any special equipment. No mixer, no candy thermometer, just a whisk, and spatula! Truly, these will be the best thing you’ll ever make. Make them for your next party, potluck, bake sale, or just as an afternoon treat. Want to make another brownie recipe? Try my cheesecake brownie recipe, peanut butter brownies recipe, or homemade brownie recipe

    What You Need to Make This Recipe

    Ingredients needed to make caramel brownies.

    Butter — use unsalted butter as there is measured salt added.

    Cocoa powder — I like to use unsweetened cocoa powder for this brownie batter, but you can use Dutch-processed cocoa powder in a pinch.

    Sugar — this recipe uses white sugar and brown sugar. White sugar makes the brownies chewy, whereas the molasses from the brown sugar makes the brownies fudgy.

    Chocolate chips — adding chocolate chips to the batter leads to your brownies having a more intense chocolate flavor and a gooey and melty texture. While I use semi-sweet chocolate chips, you can also use dark chocolate chips or milk chocolate chips.

    Sweetened condensed milk — make sure you use sweetened condensed milk to make the caramel. Evaporated milk is usually right beside it on the shelves at stores, so double-check you’ve grabbed the correct can.

    Caramel candies — you must use caramel candies for the distinct caramel layer in the brownies. Store-bought caramel sauce used as an ice cream topping is too thin and will blend into the brownie layer.

    How to Make Caramel Brownies

    Set of two photos showing melted butter whisked with cocoa powder then sugar added.

    1. In a large mixing bowl, whisk together the melted butter and cocoa powder until well combined.

    2. Add the sugars, eggs, vanilla, and ½ teaspoon salt and whisk until smooth.

    Set of two photos showing candies stirred into condensed milk and chocolate chips added to the bowl of chocolate liquid.

    3. At the same time, in a small saucepan, heat the condensed milk over medium-low heat until warm, about 3 minutes, stirring frequently. Add the caramels and remaining ½ teaspoon salt, stirring until fully melted and smooth. Remove from the heat.

    4. Stir in the flour and chocolate chips.

    Set of two photos showing the brownie and caramel being layered in a pan.

    5. Spread half of the batter in an 8×8-inch baking pan and line with parchment paper. Pour ⅔ of the caramel sauce over the brownie batter in the pan.

    6. Dollop the remaining batter on top of the caramel layer. Bake the caramel brownies for 35 to 45 minutes. Let cool completely in the pan on a wire rack. Drizzle with the remaining caramel sauce and sprinkle with salt if desired.

    Two caramel brownies stacked on top of each other with a glass of milk in the background.

    Pro Tips for Making This Recipe

    • Be sure to use chewy caramel candies. I like Werther’s, but Kraft or pretty much any brand of classic chewy caramel candies should work.
    • Room temperature eggs will mix more effortlessly into the batter than cold eggs. Take the eggs out of the fridge ahead of time or place them in a bowl of warm water to quickly warm them up to room temperature.
    • Avoid over-mixing the brownie batter, as it’ll lead to a batch of tough brownies. Do not use a mixer, combine the batter with a spatula instead.
    • If the cocoa powder is lumpy, sift it before adding it to the melted butter.
    • Make sure to measure your flour correctly. If you add too much flour to the recipe, you will have dense caramel brownies. I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is best to measure flour without overpacking the measuring cup.
    • Be patient! Do not cut into these brownies when they are hot from the oven. The caramel layer not have set, and the chocolate chips will still be melty, so it’ll be messy.
    • Lining the pan will make removing the brownies and cleaning up the pan much easier.
    • You can add chopped pecans to the brownie batter for extra crunch.
    A piece of caramel brownie pulled apart, showing the melty caramel center caramel pulling apart.

    Frequently Asked Questions

    How do I store leftover brownies?

    Brownies can be covered and stored at room temperature for up to 4 days.

    Can I freeze this?

    You can freeze the caramel brownies for up to 3 months. You can wrap the slices individually with plastic wrap before placing them in a freezer-safe bag or container. You can also freeze the entire pan. Bring them to room temperature when ready to enjoy.

    What to do with leftover caramel?

    If you have leftover caramel and do not want to drizzle it on top of the baked brownies, you can save it for drizzling over ice cream, milkshakes, sundaes, pies, apple slices, and more!

    If you love this recipe try these out!

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      Brownie Cookies

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      Brookies

    • Two servings of brownie in a mug with a scoop of ice cream on top.

      Brownie in a Mug

    • A group of blondies with white chocolate chips on a plate.

      Blondie Recipe

    If you’ve tried this Caramel Brownie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A stack of two caramel brownies with a class of milk and a couple more brownies beside it.
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    5 from 27 votes

    Caramel Brownies

    Gooey, fudgy, and moist, these Caramel Brownies are a delightfully rich treat that everyone loves. A delicious brownie with a thick layer of melty caramel in the middle, this dessert is so easy to make.
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 16 servings
    Calories 438kcal
    Author John Kanell

    Equipment

    • 8″ square baking pan
    • Parchment paper
    • Mixing Bowls
    • Small saucepan
    • Wire cooling rack

    Ingredients

    • 1 cup unsalted butter melted (227g)
    • ¾ cup unsweetened cocoa powder (75g)
    • 1 cup light brown sugar (220g)
    • ¼ cup granulated sugar (50g)
    • 3 large eggs
    • 1 tablespoon vanilla extract
    • 1 teaspoon salt
    • 1 cup all-purpose flour (120g)
    • 1 cup semi-sweet chocolate chips (180g)
    • 1 can sweetened condensed milk (14-ounce)
    • 1 package caramel candies* unwrapped (11-ounce)

    Instructions

    • Preheat the oven to 350F. Grease an 8×8-inch baking pan and line with parchment paper.
    • In a large mixing bowl, whisk together the melted butter and cocoa powder until well combined. Add the sugars, eggs, vanilla, and ½ teaspoon salt and whisk until smooth. Stir in the flour and chocolate chips.
    • Spread half of the batter in the prepared baking pan.
    • In a small saucepan, heat the condensed milk over medium-low heat until warm, about 3 minutes, stirring frequently. Add the caramels and remaining ½ teaspoon salt, stirring until fully melted and smooth. Remove from the heat.
    • Pour ⅔ of the caramel sauce over the brownie batter in the pan. Dollop the remaining batter of the top of the caramel.
    • Bake for 35 to 45 minutes. (Less bake time will result in gooier brownies.) Let cool completely in the pan on a wire rack.
    • Drizzle with the remaining caramel sauce and sprinkle with salt if desired. Cut into squares. Brownies can be covered and stored at room temperature for up to 4 days.

    Video

    Notes

    • *Be sure to use chewy caramel candies. I like Werther’s, but Kraft or pretty much any brand of classic chewy caramel candies should work.
    • Room temperature eggs will mix more effortlessly into the batter than cold eggs. Take the eggs out of the fridge ahead of time or place them in a bowl of warm water to quickly warm them up to room temperature.
    • Avoid over-mixing the brownie batter, as it’ll lead to a batch of tough brownies. Do not use a mixer, combine the batter with a spatula instead.
    • If the cocoa powder is lumpy, sift it before adding it to the melted butter.
    • Make sure to measure your flour correctly. If you add too much flour to the recipe, you will have dense caramel brownies. I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is best to measure flour without overpacking the measuring cup.
    • Be patient! Do not cut into these brownies when they are hot from the oven. The caramel layer not have set, and the chocolate chips will still be melty, so it’ll be messy.
    • Lining the pan will make removing the brownies and cleaning up the pan much easier.
    • You can add chopped pecans to the brownie batter for extra crunch.

    Nutrition

    Calories: 438kcal | Carbohydrates: 59g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 245mg | Potassium: 303mg | Fiber: 3g | Sugar: 47g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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