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Indulge in the ultimate dessert experience with these Fudgy Chocolate Caramel Brownies. Rich, chocolatey brownie layer with sweet, gooey layer of caramel and melted chocolate chips, creating a decadent treat perfect for any occasion. Whether you’re baking for a party, a special event, or just because, these brownies are sure to satisfy your sweet tooth and impress your guests.
If you are a big fan of homemade brownies, then after you try this ultimate caramel brownie recipe, you need to check out my Peanut Butter Chocolate Brownies, my Peppermint Brownie recipe, and my Cream Cheese Brownies.
The Chemistry of Chocolate Caramel Brownies
The secret to these irresistibly fudgy brownies lies in the balance of ingredients and the layering technique. Granulated sugar and butter provide the rich, moist base, while eggs add structure and help achieve that perfect fudgy texture. Cocoa powder infuses the brownies with deep chocolate flavor, and the caramel layer adds a sweet, gooey contrast. The addition of chocolate chips ensures melty pockets of chocolate throughout, creating a truly decadent treat.
What is in chocolate caramel brownies?
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Cocoa Powder
Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Kraft Caramels
Create the gooey caramel layer. You can use Kraft or similar caramel candies.
Evaporated Milk
Helps melt the caramels to a smooth consistency.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.
How do you make chocolate caramel brownies?
Brownies
- Preheat oven to 350 degrees
- In a standing mixer, combine sugar and butter. Continue beating until lighter in color and fluffy texture (about 2 minutes). You can use a large bowl and an electric hand mixer if you do not have a standing mixer.
- Stir in eggs& vanilla. Mix to combine
- Add the dry ingredients, cocoa powder, salt & flour. Mix to combine
- Pour half the batter into a 9×13 pan greased with nonstick cooking spray and lined with parchment paper.
- Bake the brownies for 15 minutes. This is your bottom layer.
Caramel Topping
- While the brownies are baking, make the caramel topping.
- In a microwave-safe bowl, add the unwrapped caramels and evaporated milk.
- Microwave for 30 seconds, stir, and repeat until all the caramel is melted. This took me about 2 minutes.
Assemble
- Once the first half of the brownies are done baking. Remove from the oven.
- Pour the chocolate chips all over the baked brownies. You can use milk, dark or semi-sweet chocolate chips, whatever you prefer.
- Drizzle the hot caramel on top of the chocolate-chipped brownies.
- Put the remaining batter into a piping bag with the tip cut off (I cut a fairly large whole because the batter is thick).
- Pipe the batter all over the top of the brownies. It’s okay not to cover the caramel completely; when it bakes, it will melt more together and give it a nice caramel swirl.
- **Optional** If you want salted caramel brownies, sprinkle flaky sea salt on top before baking.
- Bake the topped brownies for another 15 minutes. You know they are done when a few moist crumbs come out on a toothpick or fork inserted in the center of the brownies.
- Remove and allow them to cool for at least 15 minutes before slicing.
Storage Tips
To keep your fudgey caramel brownies fresh, store them in an airtight container or a pan tightly covered in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the brownies for up to 3 months. Thaw at room temperature before serving.
These brownies are best enjoyed within the first few days of baking, as that’s when they maintain their fudgy texture and rich flavor. At room temperature, they will stay fresh for about three days. Refrigeration can extend their shelf life to about a week, and freezing can preserve them for up to 3 months.
Freezing Options
To freeze the brownies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together and makes grabbing just one or two at a time easy. Thaw them at room temperature before serving.
Making Ahead
These brownies can be made ahead of time and stored in the refrigerator or freezer. Prepare and bake the brownies as directed, then cool them completely before storing them. When ready to serve, thaw if necessary and enjoy!
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Why make chocolate caramel brownies?
These fudgy caramel brownies are a decadent treat that combines the rich flavors of chocolate and caramel in every bite. Perfect for any occasion, they will impress and satisfy any sweet tooth.
These brownies are a delightful combination of rich chocolate and gooey caramel, making every bite a heavenly experience. Inspired by my love for classic desserts with a twist, this recipe is perfect for those moments when you want to treat yourself and your loved ones to something special.
FAQ
Can I use homemade caramel instead of store-bought caramel?
Yes, you can use homemade caramel if you prefer. Ensure it has a consistency similar to store-bought caramels when melted with evaporated milk to achieve the same gooey texture in the brownies.
How should I store these brownies?
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I add nuts to this recipe?
Absolutely! Adding nuts like pecans or walnuts can add a delightful crunch and extra flavor. Fold them into the brownie batter before baking.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added sea salt to avoid making the brownies too salty. Because you never know how much salt is in salted butter, I highly recommend sticking with unsalted butter.
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Fudgy Caramel Brownie Recipe
Ingredients
Brownies
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 eggs
- 1 tsp vanilla extract
- 10 tbsp cocoa powder
- 1/2 tsp fine sea salt
- 1 1/2 cup all-purpose flour
Caramel Topping
- 1 bag Kraft caramels
- 1/2 cup evaporated milk
- 1 bag chocolate chips
Instructions
Brownies
- Preheat oven to 350 degrees
- In a standing mixer, combine sugar & butter together. Continue beating until lighter in color and fluffy in texture (about 2 minutes)
- Stir in eggs& vanilla. Mix to combine
- Add cocoa powder, salt & flour. Mix to combine
- Pour half the batter into a greased 9×13 pan
- Bake the brownies for 15 minutes
Caramel Topping
- While the brownies are baking, make the caramel topping.
- In a microwave-safe bowl, add the unwrapped caramels and evaporated milk.
- Microwave for 30 seconds, stir, and repeat until all the caramel is melted. This took me about 2 minutes.
Assemble
- Once the first half of the brownies are done baking. Remove from the oven.
- Pour the chocolate chips all over the baked brownies.
- Drizzle the hot caramel on top of the chocolate-chipped brownies.
- Put the remaining brownie batter into a piping bag with the tip cut off (I cut a fairly large whole because the batter is thick).
- Pipe the batter all over the top of the brownies. It's okay that it does not completely cover the caramel; when it bakes, it will melt more together.
- Bake the topped brownies for another 15 minutes.
- Remove and allow them to cool for at least 15 minutes before slicing.
Nutrition
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