Rich, gooey, and packed with flavor, this caramel brownies recipe is pure chocolate indulgence. These caramel brownies balance fudgy texture with sweet, buttery swirls of caramel in every bite.
Whether you’re baking for a crowd or craving something sweet, caramel brownies deliver the perfect treat. Each square is deeply satisfying, and honestly, nearly impossible to stop at just one.
What You’ll Need for These Caramel Brownies
- Unsalted butter – Provides richness and moisture, forming the base of that signature fudgy texture.
- Semi-sweet chocolate chips – Deep chocolate flavor with just the right balance of sweetness.
- Granulated sugar – Sweetens the batter and gives the brownies their glossy top crust.
- Brown sugar – Adds depth and a subtle molasses warmth that pairs beautifully with caramel.
- Eggs – Bind the ingredients and contribute to the chewy texture.
- All-purpose flour – The structural backbone, used just enough to hold everything together without making them cakey.
- Caramel sauce – The true star, swirled into the batter for gooey ribbons of caramel in every bite.
How to Make These Irresistible Caramel Brownies
Start by melting the butter and chocolate together until smooth and glossy. Add both sugars, mixing until fully dissolved and slightly cooled. Whisk in the eggs until the batter turns silky and thick.
Fold in the flour gently, making sure not to overmix. Pour the rich brownie batter into a lined pan, then drizzle the caramel sauce over the top. Swirl gently with a knife to create caramel ribbons.
Bake until the edges are firm and the center just slightly set—it’ll continue to firm up as it cools. Let cool completely before slicing into decadent squares.
Sweet Tips and Tasty Twists
To get that perfect swirl, make sure your caramel sauce is at room temperature—it’ll glide more easily through the batter. For a salty-sweet contrast, try using a salted caramel sauce or sprinkle a pinch of sea salt on top before baking.
Add texture and nuttiness with a handful of chopped pecans folded into the batter. For a deeper caramel flavor, consider browning the butter before mixing it with the chocolate. And don’t overbake—slightly underbaked centers mean fudgier brownies.
Prefer a shortcut version? Melt down caramel candies with evaporated milk for an equally dreamy swirl. This method works well if you don’t have caramel sauce on hand but still want that gooey, molten touch.
Storing Leftovers (If You Have Any!)
Caramel brownies keep well in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze them tightly wrapped for up to three months.
To reheat, pop a square in the microwave for 10–15 seconds. This brings back the warm, fudgy texture and melts the caramel just enough for that bakery-fresh feel.
Craving that fresh-out-of-the-oven magic? Serve warm with a scoop of vanilla ice cream and a drizzle of extra caramel. Irresistible!
Swirled Caramel Brownies
Ingredients
- 3/4 cup all-purpose flour
- 3 eggs
- 1/4 cup brown sugar
- 1/2 cup caramel sauce
- 8 oz semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1 stick unsalted butter
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking pan with nonstick spray and line it with parchment paper, allowing the edges to hang over for easy removal.
- Place the butter and chocolate chips in a microwave-safe bowl and heat in 15-second intervals, stirring thoroughly after each, until fully melted and smooth.
- Incorporate the granulated and brown sugars into the melted mixture, stirring until well blended.
- Crack in the eggs and beat thoroughly until the batter becomes cohesive and glossy.
- Fold in the flour, stirring just until no streaks or lumps remain.
- Transfer the batter into the prepared pan, smoothing the surface evenly.
- Drizzle the caramel sauce over the top, then use a knife to gently swirl it through the batter to create a marbled effect.
- Place in the oven and bake for 23 to 25 minutes, or until the edges are firm and the center appears just slightly underbaked.
- Allow the brownies to cool completely in the pan before cutting into squares.
Notes
Achieving a smooth batter is essential—ensure all dry ingredients are fully incorporated.
To make caramel pecan brownies, stir in 1/2 cup of chopped pecans before baking.
Monitor the baking time closely to avoid overbaking; aim for set edges and a soft center for optimal texture.
Serve warm with vanilla ice cream and a drizzle of extra caramel for a delightful dessert. Alternate Method with Caramel Candies Melt 10 oz of unwrapped KRAFT caramels with 1/3 cup evaporated milk over medium heat, stirring until smooth. Set aside. Prepare the brownie batter as above, pour into the pan, then drizzle and swirl in the melted caramel. Bake at 350°F for 25 minutes until the edges are set. Cool completely before slicing.
