WHAT’S AN EASY DESSERT?
Caramel Brownies
Array/5
COOK TIME
45 min
TOTAL TIME
60 min
SERVINGS
8-12 brownies
These homemade Chocolate Caramel Brownies have a rich and fudgy base and a gooey caramel layer right in the middle that melts into every bite! They’re the perfect mix of indulgent and are easy to make using simple ingredients that come together quickly!
There’s nothing like a warm, fudgy brownie when you need a few minutes to indulge. What makes them even better is when gooey caramel is involved! Brownies are one of my favorite desserts to make. You can tell by how often I make my Marshmallow Brownies, Mint Oreo Brownies, Toffee Brownies, or my Cosmic Brownie recipe. Depending on the time I have, I use boxed or homemade. I highly suggest my homemade brownie recipe, but if you’re in a pinch, then you’ll want the Ghiradehelli mix. Either way works!
That’s because the real star of the show is the homemade caramel sauce. Before you turn away and think that making it from scratch is hard, I promise it isn’t! I love making homemade caramel every fall. But for this recipe, I wanted to keep things as simple as the brownies themselves. With just two ingredients, this caramel sauce couldn’t be easier. I use caramel bits (the ones that look like chickpeas) or classic caramel squares, melt them in a saucepan with a can of condensed milk, and voilà, a creamy, rich caramel sauce that pairs perfectly in the center of these fudgy chocolate brownies!
Why Make Brownies With Caramel?
Simple pantry ingredients. You only need basic baking staples, so there’s no need for a special trip to the store, just grab what’s already in your pantry.
Gooey homemade caramel. The caramel layer adds a rich, buttery flavor that blends perfectly with the fudgy brownies, creating a dessert that feels extra special.
Great for events. Whether for a party, potluck, or just a sweet treat at home, these brownies are guaranteed to disappear fast.
Make ahead. You can bake them in advance, and they taste even better the next day if they last that long.
Versatile serving. Serve them warm with a scoop of ice cream, drizzle with extra caramel, or enjoy them straight from the pan, there’s no wrong way to eat them!
Ingredients You’ll Need
Brownie Mix – You can use your favorite brand or whatever you have on hand or make your own from scratch!
Caramel Bits or Squares – These melt down with sweetened condensed milk to create a smooth, creamy caramel layer. I love using the caramel bits because they look like little chickpeas and melt super fast!
Sweetened Condensed Milk – This adds the perfect touch of sweetness to the caramel and makes it creamy. It also helps the caramel set up nicely between the layers of brownie.
Butter – Adds moisture and richness to the brownie mix, giving you that perfect fudgy texture. Melt it before mixing to make everything come together easily.
Eggs – These bind the brownies and give them structure while keeping the texture soft and chewy.
Chocolate Chips – A handful of chocolate chips on top melt into gooey pockets of chocolate with every bite. I like to use semi-sweet to balance out the sweetness of the caramel.
Optional Sea Salt – A sprinkle of sea salt on top takes these brownies to the next level by adding a little crunch and enhancing the caramel flavor. If you’re a sweet and salty fan, don’t skip this!
How To Make Caramel Filled Brownies
Prepare for baking: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper. Set aside.
Mix the brownie batter: In a large bowl, combine the brownie mix, melted butter, and eggs. Stir until the batter is smooth and all ingredients are well incorporated without overmixing.
Layer the brownies: Spread half of the brownie batter evenly into the baking dish, using a spatula to smooth the top. Bake this layer for about 8-10 minutes, just until it starts to set.
Make the caramel sauce: While the brownie base is baking, add the caramel bits (or squares) and sweetened condensed milk to a medium saucepan. Cook over medium heat, stirring constantly until the caramel is fully melted and the sauce is smooth and creamy.
Add the caramel layer: Once the brownie base is partially baked, remove it from the oven and carefully pour the warm caramel sauce over the top, spreading it evenly to cover the entire surface.
Top with remaining brownie batter: Drop spoonfuls of the remaining brownie batter over the caramel layer. Use a spatula or spoon to gently spread the batter, leaving some of the caramel peeking through for a marbled effect.
Bake to perfection: Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the top is set and a toothpick inserted into the brownie portion comes out mostly clean.
Cool and enjoy: Allow the caramel brownies to cool completely in the pan before cutting into squares. For the best results, chill them in the refrigerator for easier slicing. Enjoy!
Expert Tips
Line the pan with a parchment overhang. Parchment paper makes it so much easier to lift the brownies out of the pan for clean and even slices. Leave a bit of overhang on the sides to act as “handles.”
Cut caramel bits into smaller pieces. If you’re using caramel squares instead of bits, chop them into small, uniform pieces before melting. This helps them melt evenly and quickly.
Stir the caramel constantly. When melting the caramel and condensed milk, keep stirring to prevent any burning or sticking. A nonstick saucepan works great for this step.
Slightly underbake the first brownie layer. Baking the bottom layer for just 8-10 minutes gives the caramel sauce a stable base without overcooking the brownies.
Warm caramel for easy spreading. If the caramel sauce thickens while waiting for the first layer to bake, gently reheat it on low, stirring until it loosens up.
Dollop and swirl the top layer. Instead of spreading the top brownie layer too much, dollop spoonfuls over the caramel and lightly swirl with a knife for a marbled look.
Don’t overbake. Pull the brownies from the oven when a toothpick inserted into the brownie layer (not the caramel) comes out with a few moist crumbs. Overbaking can lead to dry edges.
Cool completely before slicing. For the cleanest cuts, let the brownies cool fully or even chill them in the fridge. This helps the caramel layer set properly.
Use a sharp knife. When cutting the brownies, wipe your knife with a damp cloth between slices. This keeps each piece looking neat and prevents caramel from sticking.
Ways To Customize
Mix in chocolate chips. Stir in milk chocolate, dark chocolate, or white chocolate chips to the brownie batter for extra creamy chocolate flavor.
Use a different brownie base. Make this recipe your own by using a homemade brownie batter or a gluten-free or keto-friendly mix.
Add crunch with nuts. Fold in chopped pecans, walnuts, or almonds to the brownie batter for a satisfying crunch.
Make them s’mores brownies. Layer crushed graham crackers under the brownie batter and sprinkle mini marshmallows on top.
Top with toffee bits. Sprinkle toffee bits over the caramel layer before adding the second brownie layer for extra buttery sweetness.
Create a cheesecake swirl. Dollop a mixture of cream cheese, sugar, and vanilla on top of the brownie batter and swirl it through.
Try a peanut butter drizzle. Drizzle melted peanut butter over the caramel layer before adding the brownie topping for a chocolate-peanut butter combo.
Make them festive. Add seasonal sprinkles, colored candies, or a drizzle of white chocolate with holiday-themed colors to match any occasion.
Storing & Freezing
Storing: Keep your caramel brownies in an airtight container at room temperature for up to 3 days, or store them in the refrigerator for a fudgier, chilled treat for up to one week. If stacking, place parchment paper between layers to prevent sticking.
Freezing: Wrap individual brownie squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months, and when ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm up.
FAQ
Can I use homemade caramel instead of store-bought caramel bits?
Yes, you can use homemade caramel sauce, but make sure it’s thick enough to set properly between the brownie layers. A soft, chewy caramel works best for this recipe.
What type of brownie mix should I use?
Any boxed brownie mix will work, but a fudge-style mix will give you the richest, chewiest brownies. Follow the package instructions for cake-like or fudgy brownies.
How do I prevent the caramel from sticking to the knife when cutting?
Use a sharp knife and wipe it with a damp cloth between slices. Chilling the brownies before cutting also makes slicing through the caramel layer much easier.
Can I make these brownies gluten-free?
Yes! Substitute the brownie mix with a gluten-free option, and check that your caramel bits and other ingredients are gluten-free as well.
Should I refrigerate the brownies?
You don’t have to, but storing them in the refrigerator will keep the caramel layer firm and make the brownies easier to slice. They also taste delicious chilled!
How long do these brownies need to cool before slicing?
Let the brownies cool completely at room temperature or chill them in the refrigerator for at least 1 hour to get clean, neat slices.
More Delicious Brownie Recipes
Salted Caramel Truffle Brownie
Caramel Turtle Brownie
MSPI Brownies
Mint Chocolate Brownies
Print
Caramel Brownies
An easy and delicious semi homemade dessert that everyone will love. A layer of creamy, rich caramel between two layers of gooey, chocolate brownie.
Ingredients
1 box brownie mix (Or you can make homemade brownies- this is my favorite homemade brownie recipe)
1 can (14 oz) sweetened condensed milk
1 bag (10 oz) of caramel squares or (11 oz) bag of caramel balls
Flaky Sea Salt (optional)
Instructions
1. Preheat oven to 350 degrees. Mix the brownies according to box directions. Then in an 8×8 baking dish lined with parchment or nonstick spray, pour 1/2 brownie mix on the bottom of the baking dish.
2. For the caramel layer, pour the caramels and the can of sweetened condensed milk in a pot on low to medium heat. Stir occasionally until combined, melted and smooth.
3. Pour the caramel mixture over the top of the bottom brownie mix layer. You will not need to use all the caramel so you can store in the fridge to have later.
4. Sprinkle some of the flaky sea salt over the caramel, if desired. Then pour the remaining brownie mix over the caramel layer.
5. Bake for 35-40 minutes. Ovens vary so check towards the end of baking with a toothpick to see if they are done or need more time.
6. Let cool completely to set and then cut and enjoy!
Notes
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