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A stack of two caramel brownies with a class of milk and a couple more brownies beside it.
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Caramel Brownies Recipe

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 (14-ounce) can sweetened condensed milk
  • 1 (11-ounce) package caramel candies* unwrapped
  • Flaky sea salt optional

Instructions

  • Preheat the oven to 350F. Grease an 8x8-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 on 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 flaky salt if desired. Cut into squares. Brownies can be covered and stored at room temperature for up to 4 days.

Video

Notes

  • Do not cut into these brownies when they are hot from the oven. The caramel layer is not set until the brownies cool, and the chocolate chips will still be melty, so it’ll be very messy to slice. Be patient and wait so you get nice, clean slices and the brownies don’t fall apart.
  • 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 vanilla ice cream, milkshakes, sundaes, apple pie, apple slices, and more!

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