Caramel Brownies Recipe

These Caramel Brownies make the ultimate fudgy treat, packed with dark chocolate chunks and ribbons of buttery caramel in every bite. Chewy, chocolatey, and impossible to resist, I love that they’re also so easy to make and come together in no time! They make the perfect treat for parties, bake sales, or any time a chocolate craving hits.

Caramel Brownie Recipe

I don’t say this lightly, but these Caramel Brownies are hands-down some of the best I’ve ever made. They’ve got chewy edges, melty chocolate in every bite, and a golden swirl of caramel baked right into the batter. The only challenge is not cutting into them the second they come out of the oven.

I’ve made them for bake sales, birthdays, and just-because Tuesdays, and I always get asked for the recipe. They come out thick and chewy, with that shiny top and the perfect balance of caramel and chocolate everyone loves. Honestly, once you try them, you may never want brownies any other way.

If you love these, don’t miss my Buckeye Brownies. They’re just as rich and chewy, with a salty-sweet twist that’s completely addictive.

Ingredients

• Granulated sugar: Adds sweetness and helps create those chewy edges
• All-purpose flour, sifted: Gives structure to the brownie batter
• Cocoa powder, sifted: Go for unsweetened for rich, deep chocolate flavor
• Confectioners’ sugar, sifted: Adds a soft, melt-in-your-mouth feel
• Dark chocolate chunks: Some get mixed in, some go on top for gooey pockets
• Salt: Balances the sweetness and makes the chocolate and caramel pop
• Eggs: Hold everything together and give the brownies structure
• Vegetable oil (or coconut oil): Keeps them moist and dense
• Water: Helps bring the batter together without making it too thin
• Vanilla extract: Just a splash for that warm, bakery-style flavor
• Caramel sauce: The star of the show, swirled in for gooey ribbons of caramel

How To Make Caramel Brownies

Step 1. Preheat your oven to 325°F. Lightly coat an 8×8 baking dish (not 9×9) with cooking spray, then line it with parchment paper and spray the paper too.

Step 2. In a medium bowl, sift together the granulated sugar, flour, cocoa powder, confectioners’ sugar, and salt. Whisk until well combined.

Step 3. Stir in the chocolate chunks, setting a few aside to sprinkle over the top later.

Step 4. In a separate small bowl, whisk the eggs with the oil, water, and vanilla extract until smooth.

Step 5. Pour the wet mixture over the dry ingredients and stir until everything is just combined. The batter will be thick.

Step 6. Spread the batter evenly into your prepared pan. You can use an offset spatula to make it easier.

Step 7. Drizzle the caramel sauce over the brownie batter, then use a spoon to gently swirl it into the batter.

Step 8. Sprinkle the remaining chocolate chunks on top.

Step 9. Bake for 45 to 48 minutes, or until a toothpick inserted into a brownie (not a caramel or chocolate spot) comes out with just a few moist crumbs.

Step 10. Let the brownies cool completely before slicing. For an extra treat, drizzle with more caramel sauce just before serving.

Storage Instructions

These chocolate caramel brownies can be stored at room temperature in an airtight container for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week.

You can also freeze them for up to 3 months. Just wrap them tightly in plastic wrap and place in a freezer-safe container. Let them thaw at room temp or warm them slightly for that gooey caramel texture.

Tip And Tricks

• Measure your flour after sifting to avoid packing it too much and drying out the brownies.
• Use good-quality cocoa powder for a richer chocolate flavor.
• Press the parchment snugly into the corners of the pan to help the batter spread evenly.
• Don’t worry if the caramel bubbles up during baking. It settles as the brownies cool.

Variations And Add-ins

• Salted caramel brownies: Sprinkle flakey sea salt over the top before baking for that salted caramel twist.
• Nuts: Add chopped pecans or walnuts for crunch and a nutty contrast.
• Caramel: Try using dulce de leche instead of caramel sauce for a thicker caramel layer.
• Espresso powder: Add a pinch of espresso powder to deepen the chocolate flavor without making it taste like coffee.
• Toffee crunch: Stir in a handful of toffee bits into the brownie mixture for even more caramel flavor and a little crunch.

FAQs

More Chocolate Treats

• Chocolate Poke Cake
• Brownie Ice Cream Cake
• Chocolate Chip Oreo Brownie Bars
• S’mores Brownies
• Easy Brownie Mix Cookies
• Oreo Brownie Trifle