Caramel Brownies

Combine brownies with caramel and the end result are these caramel brownies which may just be the best brownies you’ve ever tried.

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If you’re looking for a chocolate fix, look no further than these amazing caramel brownies! The gooey caramel layer sandwiched between two layers of fudge brownies takes these super chocolatey brownies to the next level of decadence.

Caramel Brownies Ingredients

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You’ll need:

For The Caramel Center

• 11-ounce package of Kraft caramels
• ⅓ cup of evaporated milk

For The Brownies

• 1 standard (18-ounce) box of brownie mix
• 1 to 2 eggs (as directed on the brownie package instructions)
• ½ cup of vegetable oil
• 3 tablespoons of water
• ½ cup of semi-sweet chocolate chips

Substitutions And Additions

BROWNIES: If you have a favorite homemade brownie recipe, you could directly substitute it for the box mix. 

How To Make This Caramel Brownies Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set it aside.

STEP TWO: Place the unwrapped caramels and the evaporated milk in a small saucepan. Heat over medium heat, stirring constantly, so the caramels do not burn until the caramels are completely melted, and the mixture is evenly smooth, about 5 to 7 minutes.

STEP THREE: In a medium mixing bowl, stir together the brownie batter ingredients. 

STEP FOUR: Spread two-thirds of the brownie batter into the prepared baking dish.

STEP FIVE: Spread the caramel mixture over the brownie batter. Dollop it across the top so that you are not spreading the caramel down into the brownie batter.

STEP SIX: Dollop the remaining batter over the top of the caramel.

STEP SEVEN: Bake for 40 to 45 minutes or until a toothpick comes out clean. Immediately sprinkle the chocolate chips over the top of the brownies while they are still hot.

STEP EIGHT: Allow brownies to cool completely before cutting.

How To Serve These Caramel Filled Brownies

These brownies will be a sure crowd-pleaser with their gooey layer of caramel hiding in the center. For an extra indulgent dessert, add a scoop of vanilla ice cream and drizzle the top with caramel sauce or hot fudge sauce.

Looking for more decadent dessert ideas to satisfy your chocolate cravings? Our chocolate brownie cake and hot fudge sundae cake will hit the spot.

MORE BROWNIE RECIPES

Dessert Bars

Peanut Butter Brownies

Dessert Bars

Dr Pepper Brownies

Storing These Fudgy Brownies

ON THE COUNTER: These easy brownies will keep at room temperature for 3 to 4 days.

IN THE FRIDGE: Store these chewy brownies in an airtight container in the refrigerator for up to one week.

IN THE FREEZER: Freeze these delicious brownies for up to 3 months in an airtight container.

Rich, chocolatey, and with a delicious layer of caramel in the middle, what’s not to love about these fudgy caramel brownies? The hardest part about this recipe will be waiting for the brownies to cool enough so that you can dig in.

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• Cheesecake Brownies
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• Lunch Lady Brownies
• Baileys Brownies
• Coconut Brownies
• Brownies
• Baileys Fudge
• Caramels
• Chocolate Covered Strawberry Brownies
• Carmelitas
• Strawberry Brownies
• Chocolate Peanut Butter Brownies

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Caramel Brownies

5 from 4 votes

Combine brownies with caramel and the end result are these caramel brownies which may just be the best brownies you’ve ever tried.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 16

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Ingredients

  

1x2x3x

Caramel Center

• 11 ounces Kraft caramels
• ⅓ cup evaporated milk

Brownies

• 18 ounces brownie mix
• 1 to 2 eggs
• ½ cup vegetable oil
• 3 tablespoons water
• ½ cup semi-sweet chocolate chips

Instructions

 

• Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper and set it aside.
• Place the unwrapped caramels and the evaporated milk in a small saucepan. Heat over medium, stirring constantly, so the caramels do not burn until the caramels are completely melted, and the mixture is evenly smooth (5 to 7 minutes).
• In a medium mixing bowl, stir together the brownie batter ingredients.
• Spread two-thirds of the brownie batter into the lined baking dish.
• Spread the caramel mixture over the brownie batter. Dollop it across the top so that you are not spreading the caramel down into the brownie batter.
• Dollop the remaining brownie batter over the top of the caramel.
• Bake for 40 to 45 minutes or until a toothpick comes out clean. Immediately sprinkle the chocolate chips over the top of the hot brownies.
• Allow brownies to cool completely before cutting.

Notes

• You can use a 9×13-inch baking dish for a very thin caramel brownie, or you can double the recipe.
• Melting the caramel candies with the evaporated milk helps to keep the caramel nice and smooth and creamy in the center rather than crisping up.
• Drop the caramel layer across the surface rather than pouring it into one spot and trying to spread it. Drop the top layer of brownie batter over the top to get some of the crackling of the caramel coming through after cooking.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 151mg | Potassium: 94mg | Fiber: 1g | Sugar: 31g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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