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This post may contain affiliate links. Rich, moist, and fudgy, these Caramel Brownies are a decadent treat to satisfy your sweet cravings. Gooey, mouthwatering brownies with a thick layer of caramel running through the middle, these brownies are excellent for any occasion. You will get the perfect combination of chocolate and caramel with every bite. Two square pieces of caramel brownies stacked on top of each other on top of a lined cutting board. Is there anything better than the combination of caramel and chocolate? This caramel brownies recipe brings the two together for the gooiest, fudgiest, and moist treat you won’t be able to get enough of.
The caramel takes the brownies to a whole new level. This is a decadent dessert that’s always a crowd-pleaser. These caramel brownies are so easy to make. You don’t need any special equipment. No mixer, no candy thermometer, just a whisk, and spatula! Truly, these will be the best thing you’ll ever make. Make them for your next party, potluck, bake sale, or just as an afternoon treat.
Want to make another brownie recipe? Cocoa powder — I like to use unsweetened cocoa powder for this brownie batter, but you can use Dutch-processed cocoa powder in a pinch. Sugar — this recipe uses white sugar and brown sugar. White sugar makes the brownies chewy, whereas the molasses from the brown sugar makes the brownies fudgy. Chocolate chips — adding chocolate chips to the batter leads to your brownies having a more intense chocolate flavor and a gooey and melty texture. While I use semi-sweet chocolate chips, you can also use dark chocolate chips or milk chocolate chips. Sweetened condensed milk — make sure you use sweetened condensed milk to make the caramel.
Evaporated milk is usually right beside it on the shelves at stores, so double-check you’ve grabbed the correct can. Caramel candies — you must use caramel candies for the distinct caramel layer in the brownies. Store-bought caramel sauce used as an ice cream topping is too thin and will blend into the brownie layer. Stir in the flour and chocolate chips. Dollop the remaining batter on top of the caramel layer. Bake the caramel brownies for 35 to 45 minutes.
Let cool completely in the pan on a wire rack. Drizzle with the remaining caramel sauce and sprinkle with salt if desired. Room temperature eggs will mix more effortlessly into the batter than cold eggs. Take the eggs out of the fridge ahead of time or place them in a bowl of warm water to quickly warm them up to room temperature. Avoid over-mixing the brownie batter, as it’ll lead to a batch of tough brownies. Do not use a mixer, combine the batter with a spatula instead.
If the cocoa powder is lumpy, sift it before adding it to the melted butter. Make sure to measure your flour correctly. If you add too much flour to the recipe, you will have dense caramel brownies. I highly recommend always using a scale to measure. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is best to measure flour without overpacking the measuring cup. Do not cut into these brownies when they are hot from the oven.