Delicious Caramel Brownies Recipe

Why You’ll Love This Recipe

This recipe combines the best of two classic treats: rich chocolate brownies and creamy caramel. The smooth chocolate batter, studded with chocolate chips, pairs perfectly with the gooey caramel layer inside. It’s a simple yet impressive dessert that’s perfect for any occasion, from family gatherings to casual treats. Plus, it’s easy to prepare with straightforward steps and accessible ingredients.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup butter

• 18 ounces semi-sweet chocolate, chopped

• 1 ½ cups sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon salt

• 1 cup semi-sweet chocolate chips

• 11-ounce caramels, unwrapped

• ⅓ cup heavy cream

Directions

1. Preheat your oven to 350°F (175°C).

2. Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

3. Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped semi-sweet chocolate together in 30-second intervals, stirring after each until smooth and fully melted. Let cool slightly.

4. Prepare the Batter: In a large bowl, combine sugar, eggs, and vanilla extract. Beat until smooth and well combined. Gradually add the melted chocolate mixture, beating continuously. Fold in the flour and salt until just combined. Stir in the chocolate chips.

5. Pour half of the brownie batter into the prepared pan and spread evenly.

6. Prepare Caramel Layer: In a microwave-safe bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring after each until smooth and melted.

7. Pour the caramel over the brownie batter in the pan, spreading evenly.

8. Pour the remaining brownie batter over the caramel layer and spread to cover it.

9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

10. Cool completely in the pan. Use the parchment paper overhang to lift brownies out. Cut into squares and serve.

Servings and Timing

This recipe makes about 16 brownies. Preparation takes approximately 20 minutes, and baking time is 35-40 minutes. Allow at least 1 hour for cooling before cutting and serving.

Variations

• Nutty Caramel Brownies: Add ½ cup chopped walnuts or pecans to the brownie batter for extra crunch.

• Salted Caramel: Sprinkle flaky sea salt over the caramel layer before adding the final brownie layer for a sweet-salty twist.

• White Chocolate Caramel: Substitute semi-sweet chocolate chips with white chocolate chips for a different flavor profile.

• Espresso Boost: Add 1 teaspoon instant espresso powder to the brownie batter to enhance the chocolate flavor.

• Vegan Option: Use vegan butter, dairy-free chocolate, and caramel substitutes to make this recipe vegan-friendly.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm individual pieces in the microwave for 15-20 seconds to restore softness and gooeyness.

FAQs

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Can I use milk chocolate instead of semi-sweet?

Yes, milk chocolate will make the brownies sweeter and less intense but still delicious.

What if I don’t have parchment paper?

You can grease the pan well, but parchment paper makes it much easier to remove the brownies.

Can I make the caramel layer from scratch?

Absolutely, homemade caramel can be used but adjust the cream quantity for a smooth pourable consistency.

Can I double this recipe?

Yes, use a larger baking pan or two pans and adjust baking time as needed.

Is it necessary to cool the butter-chocolate mixture before mixing?

It’s best to cool slightly to avoid cooking the eggs when mixing, which could affect texture.

Can I use salted butter?

Yes, but reduce the added salt in the recipe slightly to avoid oversalting.

What type of chocolate chips works best?

Semi-sweet chips balance the caramel sweetness, but dark or milk chocolate chips can also be used.

How thick should the caramel layer be?

About ¼ inch thick is ideal to get a distinct gooey layer without overpowering the brownies.

Can I freeze these brownies with the caramel layer?

Yes, wrap tightly and freeze. Thaw in the refrigerator before serving for best texture.

Conclusion

These caramel brownies bring together the perfect harmony of fudgy chocolate and smooth caramel for an irresistible dessert experience. With easy preparation, adaptable variations, and satisfying richness, this recipe will quickly become a favorite for chocolate and caramel lovers alike. Whether for a special occasion or a comforting treat, these brownies are sure to delight.

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Delicious Caramel Brownies Recipe

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These caramel brownies are a rich, fudgy chocolate dessert with a gooey caramel center, perfect for indulgent treats and gatherings.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour 10-15 minutes (including cooling)
• Yield: 16 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup butter

18 ounces semi-sweet chocolate, chopped

1 ½ cups sugar

3 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

1 cup semi-sweet chocolate chips

11-ounce caramels, unwrapped

⅓ cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C).
2. Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.
3. Melt butter and chopped semi-sweet chocolate together in microwave-safe bowl in 30-second intervals, stirring until smooth; let cool slightly.
4. In a large bowl, beat sugar, eggs, and vanilla extract until smooth.
5. Gradually add melted chocolate mixture to sugar mixture, beating continuously.
6. Fold in flour and salt until just combined.
7. Stir in semi-sweet chocolate chips.
8. Pour half the brownie batter into prepared pan and spread evenly.
9. In a microwave-safe bowl, melt unwrapped caramels with heavy cream in 30-second intervals, stirring until smooth.
10. Pour caramel over brownie batter in pan, spreading evenly.
11. Pour remaining brownie batter over caramel layer and spread to cover.
12. Bake 35-40 minutes until toothpick inserted comes out with a few moist crumbs.
13. Cool completely in pan, then lift brownies out using parchment overhang.
14. Cut into squares and serve.

Notes

• Use parchment paper for easy removal of brownies.
• Allow the melted butter-chocolate mixture to cool slightly to avoid cooking eggs prematurely.
• Check doneness with a toothpick for moist crumbs but no wet batter.
• Store brownies airtight at room temperature up to 3 days; refrigerate or freeze for longer storage.
• Variations include adding nuts, using salted caramel, white chocolate chips, espresso powder, or vegan substitutes.

Nutrition

• Serving Size: 1 brownie (approx.)
• Calories: 350 kcal
• Sugar: 28 g
• Sodium: 100 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 70 mg