Caramel brownies are rich, chocolate brownies that have a caramel swirl throughout. The brownies are topped with a drizzle of caramel for the ultimate decadent dessert!
Caramel brownies are rich, chocolate brownies with a swirl of buttery caramel throughout. The brownies are topped with a drizzle of caramel for even more caramel flavor.
The brownies are adapted from my one-bowl brownie recipe are super easy to make, and they can be mixed up in one pan with just a little prep. I recommend mixing the batter by hand to keep from overmixing it and to help keep the brownies fudgy.
Give this recipe a try, and you may never want to make caramel brownies from a box again!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- If you like more chocolate chips in your brownies, feel free to increase the stirred in chocolate chips to 1 cup.
- If you omit the stirred in portion of the chocolate chips, the brownies won’t have as much of a shiny exterior.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
- Caramels: I use the individually wrapped Kraft caramels in this recipe.
- Heavy cream: It’s important to use heavy cream for thicker, creamier caramel sauce.
How to make caramel brownies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
Step 2: In a large saucepan, combine butter, sugars, and water. Bring to a boil, stirring regularly.
Step 3: Remove pan from heat.
Step 4: Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
Step 5: Add eggs and vanilla. Whisk until well-combined.
Step 6: Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
Step 7: Stir in the remaining 3/4 cup chocolate chips
Step 8: Pour the batter into the prepared pan, smoothing as needed.
Step 9: In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring after each interval, until smooth.
Step 10: Use a knife to swirl 2/3 of the the caramel into the batter. Set the remaining caramel aside.
Step 11: Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
Step 12: Let the brownies cool to room temperature before cutting and serving.
Step 13: Drizzle the remaining caramel over the brownies just before serving.
Recipe Tips!
- Baking: Be sure not to overbake the brownies or they won’t be fudgy. The brownies are done baking when they come out with a few fudgy crumbs attached.
- Salt: I sprinkle a little bit of flaky finishing salt (fleur de sel) on just before serving. The little bit of salt helps to balance out the sweetness in the brownies.
- Freezing: You can freeze the brownies before adding the drizzle of caramel. If freezing, wait until the brownies are thawed to drizzle with caramel.
Storage
Store any leftover caramel brownies in an airtight container at room temperature. The brownies will keep for 2-3 days when properly stored.
More brownie recipes!
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Caramel Brownies
Equipment
- 9×13 pan
Ingredients
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ½ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour please see the note below
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 11 ounce bag caramels
- 1 ½ tablespoons heavy cream
Instructions
- Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and water.2/3 cup butter, 1 cup granulated sugar, 1/2 cup brown sugar packed, 1/4 cup water
- Bring to a boil, stirring regularly.
- Remove pan from heat.
- Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
- Add eggs and vanilla.1 teaspoon vanilla extract, 4 large eggs
- Whisk until well-combined.
- Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.1 ¼ cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda
- Stir in the remaining 3/4 cup chocolate chips
- Pour the batter into the prepared pan, smoothing as needed.
- In a microwave-safe bowl, melt the caramels with the heavy cream in 30-second intervals, stirring after each interval, until smooth.11 ounce bag caramels, 1 ½ tablespoons heavy cream
- Use a knife to swirl 2/3 of the the caramel into the batter. Set the remaining caramel aside.
- Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let the brownies cool to room temperature before cutting and serving.
- Drizzle the remaining caramel over the brownies just before serving.
Nutrition
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