There’s something truly magical about the combination of rich, fudgy chocolate and gooey caramel. These homemade caramel brownies are the ultimate indulgence—perfect for special occasions, cozy nights in, or whenever you’re craving a sweet, chocolatey treat.

This recipe delivers a perfect balance of textures: a dense, chewy brownie base with pockets of luscious caramel swirled throughout. The contrast between the deep cocoa flavor and the buttery caramel makes every bite unforgettable. Whether you’re a seasoned baker or a beginner, these brownies are easy to make and absolutely worth it!

Why You’ll Love This Recipe

• Irresistibly gooey – The caramel creates a melt-in-your-mouth experience.
• Rich and fudgy – If you love brownies that are thick and chocolatey, this recipe is for you.
• Easy to make – No fancy equipment needed, just a few simple ingredients.
• Perfect for any occasion – Whether it’s a bake sale, a family gathering, or a solo treat-yourself moment, these brownies are always a hit.

Ingredients You’ll Need

For the Brownie Batter

• 1 cup (226g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup (175g) chocolate chips

For the Caramel Layer

• 1 cup (320g) caramel sauce
• 2 tablespoons heavy cream
• 1/2 teaspoon sea salt (optional, for salted caramel flavor)

How to Make Caramel Brownies

Step 1: Prepare the Brownie Batter

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the parchment paper.

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. The mixture should look smooth and glossy. Add in the eggs and vanilla extract, whisking until fully incorporated.

In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop as soon as no streaks of flour remain. Finally, stir in the chocolate chips for extra richness.

Step 2: Assemble the Layers

Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

In a microwave-safe bowl, heat the caramel sauce and heavy cream together in 20-second intervals until smooth and pourable. Stir in the sea salt if you want that delicious salted caramel kick.

Drizzle the caramel sauce over the brownie layer, spreading it gently with the back of a spoon. Then, carefully spoon the remaining brownie batter over the caramel layer. Use a knife or a skewer to swirl the layers slightly, creating a marbled effect.

Step 3: Bake the Brownies

Place the pan in the oven and bake for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

If the caramel layer makes it tricky to judge doneness, check around the edges of the pan—if they are firm and slightly pulling away from the sides, your brownies are done.

Step 4: Cool and Slice

Let the brownies cool completely in the pan before cutting. This helps the caramel set and prevents them from falling apart. For extra clean slices, chill them in the fridge for about 30 minutes before slicing.

Use a sharp knife, and wipe it clean between cuts for neat edges. Enjoy them as they are, or serve with a scoop of vanilla ice cream for the ultimate treat!

Helpful Tips

• Don’t overmix the batter – Overmixing can lead to dense or tough brownies. Stir just until the ingredients are combined.
• Use room temperature eggs – This helps them blend better into the batter, creating a smoother texture.
• Line your pan with parchment paper – This makes it much easier to lift the brownies out and cut them cleanly.
• Let the brownies cool completely – Warm brownies are delicious, but they need time to set so the caramel doesn’t ooze out too much.
• Store in the fridge for firmer brownies – If you like a more solid, chewy texture, refrigerate them before serving.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: 50–55 minutes
• Yield: 16 large brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• For extra gooey brownies: If you love ultra-gooey brownies, slightly underbake them by a couple of minutes. The residual heat will continue cooking them as they cool.
• For cleaner cuts: Refrigerate the brownies for about 30 minutes before slicing, and use a sharp knife wiped clean between cuts.
• Want a salted caramel twist? Add a sprinkle of flaky sea salt on top of the brownies right after baking for an extra flavor boost.
• Caramel too runny? If your caramel is too thin, let it cool slightly before adding it to the batter, or use a thicker caramel sauce for better layering.
• Double the chocolate: If you’re a chocolate lover, add an extra ½ cup of chocolate chips or even chunks of dark chocolate for a richer brownie.
• Serving suggestion: These brownies pair perfectly with vanilla ice cream or a drizzle of extra caramel sauce for an indulgent dessert.

Storage Instructions

At Room Temperature

Store the brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, the caramel may become extra gooey—just something to keep in mind!

In the Refrigerator

For longer storage, keep them in the fridge for up to a week. This also helps set the caramel, making them firmer and chewier.

In the Freezer

Caramel brownies freeze beautifully! Wrap individual brownies in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months. To enjoy, let them thaw at room temperature or microwave for a few seconds.

Frequently Asked Questions

Can I use store-bought caramel sauce?
Absolutely! If you’re short on time, a good-quality store-bought caramel sauce works just fine. Just make sure it’s thick enough to hold its shape in the brownies.

How do I make homemade caramel sauce?
If you prefer homemade, you can make a simple caramel by melting 1 cup of granulated sugar in a saucepan, adding ½ cup of heavy cream, and stirring in 4 tablespoons of butter until smooth.

Why did my brownies sink in the middle?
This can happen if they were underbaked or if too much air was incorporated into the batter while mixing. Try baking them a little longer, and avoid over-whisking the eggs.

Can I make these brownies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free version. The texture may be slightly different, but they’ll still be delicious.

Related Recipes

If you loved these caramel brownies, here are a few more delicious treats to try:

• Peanut Butter Cup Cookies
• Decadent Caramel Brownie Cheesecake
• Biscoff Brownies: The Ultimate Treat for Biscoff Lovers

Conclusion

These caramel brownies are everything a dessert should be—decadent, rich, and packed with gooey, chocolatey goodness. Whether you’re making them for a celebration or just to treat yourself, they’ll be a guaranteed crowd-pleaser.

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