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These caramel brownies are insanely fudgy, chewy, and ooey-gooey. It’s madness, and I know you’ll love it!

Loaded with caramel, chocolate, and nuts, they’re definitely not your average brownies.

Are you drooling yet? Same here! So I won’t keep you waiting anymore. Let’s make some sticky chocolate brownies !

Stack of Caramel Brownies Drizzled with Caramel and a Jar of Caramel in the Background - 4

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Caramel Brownies

Nothing beats a good chocolate and caramel combo.

And when it’s as fudgy and sticky as these stunning caramel brownies, I’m a goner.

The brownie base is completely irresistible. But the caramel-chocolate topping makes the dessert extra rich, ooey-gooey, and delicious!

I actually prefer this version rather than stuffed brownies. They’re gooier and easier to make.

I like to make the brownie base from scratch, but you can opt for a box mix if you want.

Ridiculously delicious and a breeze to make, there’s no reason you shouldn’t give this recipe a try!

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Ingredients

You’ll only need basic pantry ingredients for this caramel brownie recipe . So really, they’re kind of dangerous.

As mentioned, I prefer to make the brownie base from scratch. But for convenience, feel free to grab a boxed brownie mix.

Here’s what you’ll need:

For the Brownies:

  • Flour: The structure of the brownies. Be sure to measure accurately! Too much can make them cakey, not fudgy.

  • Cocoa Powder: Gives the brownies a deep, intense chocolate flavor and color.

  • Baking Powder: A small amount helps the brownies rise without being too cake-like.

  • Butter: Adds richness and moisture, creating a tender brownie crumb.

  • Sugar: Provides sweetness and contributes to the brownie’s moist, tender structure.

  • Eggs: Bind the ingredients, add moisture, and help the brownies rise slightly.

  • Vanilla Extract: Enhances flavor, complementing the chocolate and caramel topping.

  • Espresso Powder: Deepens the chocolate flavor, adding a subtle coffee undertone.

  • Salt: Balances sweetness and enhances the overall flavor profile of the brownies.

For the Topping:

  • Caramel Candies: Melt into a smooth, sweet, and gooey topping.

  • Evaporated Milk: Thins the caramel for a spreadable consistency.

  • Chocolate Chips: Melt into a rich, smooth chocolate layer that hardens slightly on cooling.

  • Chopped Nuts: Add a crunchy texture and nutty flavor, contrasting the soft brownie and caramel.

Spatula Holding Up a Caramel Brownie Square Dripping Caramel over a Baking Sheet of More Caramel Brownies - 6

How to Make Caramel Brownies

This recipe is so easy, it’s impossible to mess up!

The trick is not to overmix the brownie batter. Then, watch them bake. You need to get fudgy brownies out of the oven after just 20-25 minutes!

  1. Preheat the oven and line a baking dish with parchment paper. Leave a bit of overhang on the edges so you can lift out the brownies easily. 2. Prepare the brownie batter. Combine melted butter, sugar, eggs, and vanilla extract. Add espresso to the mix. Sift in the dry ingredients and stir until just combined. 3. Bake the brownie base. Pour the batter into the prepared pan and bake for 20-25 minutes. 4. Make the caramel sauce. Melt the caramel candies with evaporated milk in a saucepan over low heat, stirring until smooth. 5. Melt the chocolate chips using a microwave or double boiler. 6. Assemble the brownies. Spread the caramel sauce over the brownies, sprinkle with chopped nuts, and drizzle the melted chocolate on top. 7. Slice, serve, and enjoy these rich and decadent caramel brownies!
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How to Make Salted Caramel

If you’re going all-in with homemade brownies, making your own salted caramel is the perfect cherry on top!

Here’s how to do it:

  1. Mix the ingredients in a saucepan over medium heat . That’s 1 can of condensed milk, 2 tablespoons maple syrup, 1/4 cup butter, and 1 teaspoon salt. 2. Whisk constantly for 7 minutes or until it turns pale golden. Remove from heat and whisk for 30 seconds.

And there you have it – homemade salted caramel in less than 10 minutes!

Tips for Making The Best Brownies

Follow these tips to ensure your caramel brownies turn out perfectly every time.

  • Line the pan with parchment paper. Nothing’s sadder than perfectly baked brownies that are stuck to the pan!

  • Don’t overbake the brownies , as this can cause them to dry out. The center should be set but still slightly gooey.

  • Sprinkle the brownies with flaky sea salt. Salted caramel desserts are just superior, don’t you think?

  • Expect gooey brownies. Since this recipe has caramel and melted chocolate on top, you’ll never get clean slices. But I’m telling you, it’s worth the mess!

  • Tweak the recipe to make caramel stuffed brownies. Press half of the brownie mixture into the pan with a spatula. Then add the caramel, followed by more batter.

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How to Store

I don’t usually have leftovers when I make this recipe. But if you do, here’s how to store them:

To Store : Store caramel brownies in an airtight container at room temperature or in the fridge. They’ll keep well for about a week. To Freeze : Double-wrap each piece in plastic wrap and foil (without the caramel topping). Place them in a freezer-safe bag and freeze for up to 4 months.

Warm them in the microwave for a few seconds before serving.

More Brownie Recipes You’ll Love

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Caramel Brownies

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These caramel brownies are fudgy, chewy, and so decadent! Each bite is a heavenly blend of rich chocolate and silky caramel.

Ingredients

  • For the Brownies:
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon espresso powder
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Topping:
  • 1 (14-ounce) package caramel candies
  • 1/3 cup evaporated milk
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped nuts, optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal.
  • In a large mixing bowl, combine the melted butter with the sugar. Whisk in the eggs and vanilla extract until well combined.
  • Dissolve the espresso powder in a tablespoon of hot water and add it to the mixture, stirring to combine.
  • Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined, being careful not to overmix.
  • Pour the brownie batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.
  • While the brownie is baking, prepare the caramel. In a saucepan over low heat, melt the caramels with evaporated milk, stirring until smooth.
  • Melt chocolate chips using a microwave or a double boiler.
  • Spread caramel over freshly baked brownies and sprinkle with nuts. Drizzle melted chocolate on top.
  • Let the brownies cool, then lift them from the pan using the parchment paper overhang and cut into squares.
  • Serve and enjoy!

Notes

  • Be careful not to overbake the brownies, as this can cause them to dry out. The center should be set but still slightly gooey.
  • If desired, lightly sprinkle the top with flaky sea salt to complement the sweetness of the caramel and the depth of the chocolate and espresso flavors.

Nutrition

  • Calories: 279kcal

  • Fat: 14g

  • Saturated Fat: 7g

  • Cholesterol: 54mg

  • Sodium: 138mg

  • Potassium: 138mg

  • Carbohydrates: 40g

  • Fiber: 1g

  • Sugar: 34g

  • Protein: 4g

  • Calcium: 55mg

  • Iron: 1mg

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