Chocolate Caramel Brownies

Chocolate caramel brownies are rich, fudgy, and layered with gooey caramel for the ultimate indulgent dessert. These brownies combine deep chocolate flavor with luscious caramel, creating a perfectly balanced treat with a chewy texture and a soft, melt-in-your-mouth center. Ideal for special occasions or whenever you need a chocolate fix, these brownies are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Rich and Decadent: A perfect balance of chocolate and caramel flavors.
• Chewy and Gooey Texture: The caramel adds a soft, melt-in-your-mouth consistency.
• Easy to Make: Simple ingredients and steps for a bakery-quality dessert.
• Perfect for Any Occasion: Great for holidays, parties, or as an everyday treat.
• Customizable: Add nuts, sea salt, or extra chocolate chips for variety.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownie Batter:

• Unsalted butter
• Semi-sweet chocolate (chopped) or chocolate chips
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt

For the Caramel Layer:

• Soft caramels (store-bought or homemade)
• Heavy cream
• Sea salt (optional, for a salted caramel version)

Optional Add-Ins:

• Chopped pecans or walnuts
• Extra chocolate chips

Directions

Step 1: Make the Brownie Batter

1. Preheat Oven: Set to 350°F (175°C) and line a baking pan with parchment paper.
2. Melt Butter and Chocolate: In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk Sugar and Eggs: In a separate bowl, whisk granulated sugar, brown sugar, and eggs until light and fluffy.
4. Combine Wet Ingredients: Stir in vanilla extract and the melted chocolate mixture.
5. Add Dry Ingredients: Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.

Step 2: Prepare the Caramel Layer

1. Melt Caramels: In a saucepan over low heat, melt the soft caramels with heavy cream, stirring until smooth.
2. Add Sea Salt (Optional): Stir in sea salt for a salted caramel flavor.

Step 3: Assemble and Bake

1. Layer the Brownies: Pour half of the brownie batter into the prepared pan and spread evenly.
2. Add Caramel: Drizzle the caramel sauce over the brownie layer.
3. Top with Remaining Batter: Gently spread the remaining brownie batter over the caramel.
4. Bake: Bake for 30–35 minutes, or until a toothpick inserted into the edge comes out with a few moist crumbs. The center should be slightly gooey.

Step 4: Cool and Serve

1. Let Brownies Cool: Allow brownies to cool completely in the pan before cutting.
2. Slice and Enjoy: For clean slices, chill in the refrigerator for 30 minutes before cutting.

Servings and Timing

• Servings: 12 brownies
• Preparation Time: 15 minutes
• Baking Time: 30–35 minutes

Variations

• Salted Caramel Brownies: Sprinkle flaky sea salt on top for a sweet-salty contrast.
• Nutty Brownies: Mix in chopped pecans or walnuts for added crunch.
• Extra Chocolatey: Stir in chocolate chips for double the chocolate flavor.
• Peanut Butter Caramel: Swirl in a spoonful of peanut butter with the caramel layer.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to a week for a firmer texture.
• Freezing: Freeze brownies for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10–15 seconds for a gooey texture.

FAQs

How do I prevent the caramel from sinking to the bottom?

Use a thicker caramel sauce and allow the first brownie layer to set slightly before adding caramel.

Can I use homemade caramel instead of store-bought?

Yes, homemade caramel works great. Just ensure it’s thick enough to hold its shape.

Why are my brownies dry?

Overbaking can cause dryness. Check for doneness by inserting a toothpick into the edges—it should come out with a few moist crumbs.

Can I make these brownies without eggs?

Yes, replace eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) for an egg-free version.

What size pan should I use?

An 8×8-inch or 9×9-inch pan works best for thick, chewy brownies.

Can I use milk chocolate instead of semi-sweet?

Yes, but it will make the brownies sweeter. Adjust sugar if needed.

How do I get clean slices?

Chill the brownies before cutting and use a sharp knife, wiping it clean between cuts.

Can I make a double batch?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed.

Can I use caramel sauce instead of melted caramels?

Yes, but choose a thick caramel sauce to prevent it from disappearing into the batter.

How do I keep the brownies soft and chewy?

Store them in an airtight container with a piece of bread to retain moisture.

Conclusion

Chocolate caramel brownies are the ultimate dessert for chocolate lovers, combining fudgy brownie layers with gooey caramel in every bite. Whether you enjoy them plain, with a sprinkle of sea salt, or loaded with nuts, these brownies are sure to become a favorite. Perfect for parties, holidays, or simply treating yourself—make a batch today and enjoy a truly indulgent treat!

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These chocolate caramel brownies are ultra-fudgy, rich, and packed with gooey caramel and chocolate chunks. The ultimate indulgence for brownie lovers!

• Author: Mariem
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 12 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted butter, melted
• 1 1/2 cups sugar
• 3/4 cup cocoa powder
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup caramel sauce
• 1 cup chocolate chips
• 1/2 cup chopped caramel candies

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Instructions

• Preheat oven to 350°F (175°C) and grease a baking pan.
• Mix melted butter, sugar, and cocoa powder. Add eggs and vanilla.
• Stir in flour and salt until combined. Fold in chocolate chips.
• Pour half the batter into the pan. Drizzle caramel sauce and top with remaining batter.
• Bake for 25–30 minutes. Top with caramel candies and let cool before slicing.

Notes

• Swirl extra caramel on top before baking for extra gooeyness.
• Serve with a scoop of vanilla ice cream!