Caramel Brownies Recipe

If you’re looking for the ultimate indulgence to satisfy your sweet tooth, these Caramel Brownies are about to become your new obsession. Fudgy, rich, and deeply chocolatey, each bite is laced with gooey ribbons of buttery caramel that take brownies to the next level. Whether you’re baking to impress or just treating yourself after a long day, this recipe brings all the comfort and joy you could want from a homemade dessert. Plus, with easy-to-follow steps and approachable ingredients, your kitchen will soon be filled with the irresistible aroma that only caramel and chocolate together can create.

Ingredients You’ll Need

Every ingredient in these Caramel Brownies has a special role to play, creating the perfect marriage of flavors and textures. You don’t need any fancy supplies—just classic baking staples and a generous helping of caramels.

• Butter: Melted butter gives these brownies their signature richness and unbeatable fudgy texture.
• Semi-sweet chocolate (12 ounces, chopped): Using real chocolate (not just cocoa powder) makes for a decadent, complex chocolate flavor.
• Sugar (1½ cups): Balances the chocolate’s intensity and helps the brownies achieve their crackly top.
• Eggs (4): They bind everything together, add moisture, and deliver that classic brownie chew.
• Vanilla (1 tablespoon): Enhances both the chocolate and caramel, adding warmth and depth.
• Flour (1¼ cups): Just enough to set the brownies without making them cakey.
• Salt (½ teaspoon): A pinch of salt wakes up the chocolate flavor and balances the sweetness.
• Semi-sweet chocolate chips (1 cup): These get sprinkled on top for pockets of melty chocolate in every bite.
• Caramels (11-ounce bag, unwrapped): The star of the show, these transform into the dreamiest caramel layer.
• Heavy cream (⅓ cup): Combines with the caramels for a luxuriously smooth, pourable caramel.

How to Make Caramel Brownies

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 350ºF, giving it plenty of time to fully preheat. To ensure your Caramel Brownies come out easily—and with neat edges—line a 9×13 pan with non-stick foil. This simple step means you can lift the whole batch out for super simple slicing and serving. Trust me, you’ll thank yourself later!

Step 2: Melt Chocolate and Butter

Take your chopped semi-sweet chocolate and butter and melt them together in a microwave-safe bowl. Nuke in short 20–30 second bursts, stirring after each, until silky smooth. Melting the chocolate with the butter creates that luscious base, making every bite fudgy to the core.

Step 3: Whisk in Sugar, Eggs, and Vanilla

Let your chocolate mixture cool for a minute so it doesn’t scramble the eggs, then whisk in the sugar until fully combined. Add the eggs, one at a time, whisking well after each, followed by the vanilla. This step builds the body of your brownies and helps give them that dreamy chew.

Step 4: Stir in Flour and Salt

Add the flour and salt to the bowl, gently stirring just until you can’t see any more dry streaks. Be careful not to overmix—this keeps your Caramel Brownies dense and fudgy instead of cakey.

Step 5: Bake the First Layer

Pour half the batter into your prepared pan, spreading it into an even layer. Bake this bottom layer for 20 minutes. This initial bake sets a solid base for your caramel layer so it doesn’t disappear into the brownies.

Step 6: Cool the First Layer

Once the bottom layer is baked, set the pan aside for 20 minutes to cool. This patience pays off—the slight chill keeps your caramel from melting straight through the first layer.

Step 7: Make the Caramel Filling

Combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring well between each, until everything has melted together into a glossy, pourable caramel. Pour it over the cooled brownie base and use an offset spatula to gently spread it edge to edge.

Step 8: Add the Top Brownie Layer and Chocolate Chips

Soften the remaining batter in the microwave for a few seconds if it’s stiff, then carefully dollop and spread it over the caramel layer. It doesn’t need to be perfect—the caramel will peek through, and that’s part of the magic! Sprinkle the top with chocolate chips for extra melty goodness.

Step 9: Finish Baking

Pop the pan back in the oven for another 20 minutes, until the top is set but still soft. If the caramel bubbles up a bit, don’t worry—it’ll set as it cools, becoming that signature chewy swirl in your Caramel Brownies.

Step 10: Cool, Chill, and Cut

Once your brownies are out of the oven, let them cool to room temperature, then chill them in the fridge to set the caramel fully. When cutting, use a sharp knife (wiped clean between cuts) for perfectly defined layers and squares. Now all that’s left is to savor your creation!

How to Serve Caramel Brownies

Garnishes

The right garnish can make your Caramel Brownies extra-special. A sprinkle of flaky sea salt really makes the caramel pop, or dust on a little powdered sugar for an elegant snow-kissed effect. For an over-the-top treat, drizzle extra melted chocolate or caramel sauce on top just before serving.

Side Dishes

You can never go wrong serving these brownies alongside a scoop of vanilla bean ice cream, letting it slowly melt into the warm, gooey center. Fresh berries, like sliced strawberries or raspberries, add a tart contrast, balancing the rich sweetness of the chocolate and caramel.

Creative Ways to Present

For a party-perfect dessert table, cut your Caramel Brownies into bite-sized squares and pile them high on a pretty platter. Try layering pieces into parfait glasses with whipped cream and more caramel for a show-stopping treat, or wrap each square in parchment and twine for a lovely homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Caramel Brownies in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, stash them in the fridge to keep the caramel from getting too soft, but bring them back to room temp before digging in for best flavor and texture.

Freezing

These brownies freeze beautifully! Cut them into squares and layer with parchment in an airtight container. They’ll keep in the freezer for up to 2 months. When the craving strikes, just let them thaw at room temperature—or enjoy a super-cold, chewy treat straight from the freezer.

Reheating

If you like your Caramel Brownies warm and extra-gooey, pop a square in the microwave for 10–15 seconds. The caramel will melt just enough for a perfectly indulgent experience, especially if you’re pairing with a cold scoop of ice cream.

FAQs

Can I use store-bought caramel sauce instead of melting caramels?

Yes, in a pinch you can use thick, high-quality store-bought caramel sauce—but melted caramels give the brownies their signature chewy, gooey pockets that really stand out against the fudgy chocolate. If using a sauce, try to pick one that’s rich and not too runny for best results.

What’s the best way to cut Caramel Brownies cleanly?

For the neatest edges, cool your brownies completely and chill them in the fridge before cutting. Wipe your knife clean between each slice, and use a sharp, thin-bladed knife for those perfect, bakery-style squares.

Can I add nuts to this recipe?

Absolutely! Chopped pecans or walnuts add a delightful crunch and earthy note to Caramel Brownies. Stir about a cup into the batter or sprinkle some over the caramel layer before topping with the rest of the brownie batter.

How do I know when the brownies are done baking?

Look for set edges and a slightly soft, fudgy center. The top should look glossy and crackly, and if you insert a toothpick, it should come out with a few moist crumbs (not raw batter). Keep in mind that the brownies will set up more as they cool.

Can I make this recipe gluten-free?

Yes! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The results are every bit as decadent, with the same gooey caramel and fudgy chocolate layers.

Final Thoughts

There’s just something magical about homemade Caramel Brownies, where chocolate and caramel come together in every decadent, melt-in-your-mouth bite. I hope you’ll give these a try and share them with someone you love—though I wouldn’t blame you for keeping the whole pan for yourself! Happy baking!

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