These caramel brownies are insanely fudgy, chewy, and ooey-gooey. It’s madness, and you’ll love it!
Seriously, these aren’t your average brownies.
Loaded with chocolate chips and caramel sauce, over the top is an understatement.
I don’t know about you, but to me, nothing beats that dreamy combo.
And when it’s as fudgy and sticky as these stunning caramel brownies, I’m a goner!
Drooling yet? Same here! I won’t keep you waiting anymore. Let’s make some brownies!
These caramel brownies are the ultimate indulgence.
The brownies themselves are decadent. But what takes it to another level is the oodles of chocolate chips and caramel sauce in the middle.
The filling makes them even richer, more ooey-gooey, and ridiculously delicious.
The best part? They’re a snap to make! You won’t even need to make a brownie batter from scratch.
Instead, a simple cake mix with butter and milk will get the job done.
Also, don’t worry about making caramel from scratch, either. Just melt caramel candies with milk, and you’re done.
How to Make Caramel Brownies
This recipe is so easy, it’s impossible to mess up!
1. Prep the oven and baking pan. Preheat the oven to 350 degrees Fahrenheit and line a 9×13-inch baking dish with parchment paper. Leave a bit of overhang on the edges so you can lift out the brownies easily.
If you don’t have parchment paper or aluminum foil, grease the pan heavily with butter, then dust it with flour.
2. Melt the caramels. Place the caramel candies and evaporated milk in a heavy saucepan. Stir them constantly over low heat, until completely melted. You should get a smooth and thick mixture.
The caramel sauce shouldn’t be too sticky – if it is, add a little more milk.
3. Prepare the brownie dough. Beat together the cake mix, melted butter, and evaporated milk. The mixture will be thick, so it’s best to use an electric mixer.
4. Bake the 1st Layer. Divide the brownie dough in half. Press half of it into the bottom of the lined pan. I like to use the bottom of a measuring cup to create a smooth, even layer.
Bake the dough for 10 minutes.
5. Assemble the brownies. Once baked, top the first layer with chocolate chips, followed by the caramel.
Plop dollops of the remaining dough over the caramel.
6. Bake. Bake for 15 to 18 minutes, or until a toothpick inserted into the top layer comes out clean or with a few dry crumbs.
7. Cool. I hate this part, but it’s essential. Lifting freshly baked caramel brownies will end up with a runny mess because both the brownie mixture and the caramel will still be wet.
Let the brownies cool in the fridge for at least 2 hours.
8. Slice. Using a plastic knife, cut the brownies into bars. These brownies are very rich, so you’ll want the slices to be small.
9. Serve. Serve them with warm milk or coffee and enjoy!
You don’t need a ton of ingredients for this brownie recipe. So really, they’re kind of dangerous.
Since you can make them with just a few pantry staples, you’re only ever an hour or so away from a fresh batch!
Here’s what you’ll need:
Caramel is very finicky and prone to burning. But don’t worry, you won’t have to make the caramel sauce from scratch.
For this recipe, you’ll use individually wrapped caramel candies, such as Kraft. You can buy these candies in the baking aisle of the grocery store.
Simply melt the caramel candies with evaporated milk on low heat, and voila.
You’ll get a smooth sauce that’s just the right consistency – not too sticky, not too runny.
You may also find caramel sauce in the grocery, but don’t get that. Store-bought sauces are thin and runny.
You’ll want caramel that’s thick and ooey-gooey for these brownies.
Evaporated milk serves two purposes for this recipe.
One, it will saturate the cake mix and create a brownie batter.
Two, it’ll add moisture to the caramels, so they melt into a thick mixture. You can also use full-cream milk or heavy cream for this.
I like to use chocolate cake mix for this recipe. Any brand works, but I personally prefer Betty Crocker.
You can also try other cake mixes, such as German chocolate cake, devil’s food cake, and dark chocolate cake.
You can even use yellow cake mix to make blondies.
It gives the brownies a rich and buttery flavor and a moist and chewy consistency. For best results, use real butter and not margarine.
To melt the butter, just place it in a microwave-safe dish and microwave for 1 minute.
I use semi-sweet for this recipe because the caramel is already sweet. But feel free to suit your taste!
Swap or mix semi-sweet with dark, milk, or white chocolate chips for varying levels of sweetness.
Tips for Making The Best Brownies
- Line the pan with parchment paper or aluminum foil. Nothing’s sadder than perfectly baked brownies that are stuck to the pan!
- Expect a very thick batter. You’ll need to press half of the mixture into the pan with a spatula. Then add the caramel, followed by more batter. But since it’s so thick, just add spoonfuls all over the top.
- Do not overbake the brownies. If you do, they’ll be more cakey than fudgy. Check for doneness with a toothpick. But remember to not go all the way through, as the caramel will be wet.
- Cool the brownies completely before slicing. Honestly, this is the hardest part. But if you slice them while they’re warm, you’ll just have a mess on your hands – albeit a tasty mess!
- It’ll take several hours, but chilling them in the fridge will speed things up a bit.
- Sprinkle the brownies with flaky sea salt. Salted caramel desserts are just superior, don’t you think?
- Cut the brownies with a plastic knife. For whatever reason, this is the key to smooth slices.
How to Store Caramel Brownies
I don’t usually have leftovers when I make this recipe. But if you do, here’s how to store them:
At room temperature: Caramel brownies will keep well for up to a week at room temp.
I recommend using an airtight container rather than plastic wrap. If you use plastic, it’ll stick to the caramel and make a mess.
In the fridge: If you live in a warm place, it’s better to refrigerate the brownies. This will keep the caramel from turning too gooey and making a mess in the box.
Warm them in the microwave for a few seconds before serving, so the caramel gets chewy.
In the freezer: If you’re wondering, can you freeze brownies? The answer is yes!
In fact, I almost always make a double batch just so I can freeze half for later. That way, you can have a piece anytime a craving strikes.
I like to wrap each piece in parchment, followed by plastic wrap and, finally, foil.
The parchment stops the caramel from sticking, the plastic keeps them fresh, and the foil prevents freezer burn.
For an added layer of protection, place wrapped brownies in a freezer-safe bag, squeeze out as much excess air as possible, and seal.
Label the bag accordingly and keep them for up to 4 months.
To thaw: Thaw the brownies at room temperature or in the fridge.
I suggest removing them from the freezer bag and taking off the foil. That way, they can thaw flat on a tray or plate.
Microwave them for a few seconds before serving.
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