Description
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!
Ingredients
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)
Instructions
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.
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.
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.
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!
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.