Combine brownies with caramel and the end result are these caramel brownies which may just be the best brownies you’ve ever tried.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Keyword: Caramel Brownies Recipe
1 to 2eggs
½cupsemi-sweet chocolate chips
Preheat the oven to 350°F. Line a 9x9 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.
It is important to make the caramel center using Kraft caramels and evaporated milk. Don't try to replace it with caramel sauce, as it won't give you the texture you are hoping for.
You can use a 9x13-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.