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Caramel Brownies

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close up shot of Caramel Brownies topped with chocolate chips and piled on top of each other
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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Table of Contents
  1. Caramel Brownies Ingredients
  2. How to Make This Caramel Brownies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

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

close up shot of Caramel Brownies topped with chocolate chips and piled on top of each other

Caramel Brownies Ingredients

Caramel Brownies raw ingredients that are labeled

You’ll need:

For the Brownies

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

For the Caramel Center

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

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.

OUR RECIPE DEVELOPER SAYS

You can use a 9×13-inch baking dish for a very thin caramel brownie or you can double the recipe.

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.

PRO TIP:

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.

caramel and evaporated milk cooked in a saucepan

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

brownie ingredients combined in a bowl

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

brownie batter spread into a 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.

PRO TIP:

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.

caramel mixture spread over the brownie batter in a baking dish

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

brownie batter spread over top of the caramel in the baking dish

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.

brownies after being baked and topped with chocolate chips

STEP EIGHT: Allow to cool completely before cutting.

How To Serve

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.

Storage

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.

overhead shot of Caramel Brownies topped with chocolate chips

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

FREQUENTLY ASKED QUESTIONS

Can I freeze these brownies?

This easy brownie recipe can be kept in the freezer for up to three months.

Can I use a homemade brownie recipe?

If you have a preferred brownie recipe, you can use that rather than using the box mix.

Do I have to store these brownies in the fridge?

These easy caramel brownies will be fine on the counter for 3 to 4 days stored in a sealed container.

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close up shot of Caramel Brownies topped with chocolate chips and piled on top of each other

Caramel Brownies

5 from 3 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

Ingredients
  

Brownies

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

Caramel Center Ingredients

  • 11 ounces Kraft caramels
  • cup evaporated milk

Instructions
 

  • Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper and set it aside.
  • Place 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 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 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.

Nutrition

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