Caramel Brownies with Chocolate

This caramel brownie recipe brings together rich, fudgy brownies with a luscious caramel center that is sure to satisfy any sweet tooth. It’s the perfect treat to make when you want something impressive yet straightforward and comforting. The caramel adds a soft, buttery contrast to the dense brownie layer, creating a delightful texture and flavor combination that keeps you coming back for more.

I first baked these brownies during a holiday gathering, and since then they have been my go-to dessert for celebrations. Every time I bake them, friends ask for the recipe immediately.

Ingredients

• Kraft caramels: melt smoothly into a creamy caramel center so choose fresh pieces without discoloration
• Evaporated milk: adds richness to the caramel and helps with smooth melting
• Brownie mix: a reliable base that simplifies the recipe but still delivers that classic chocolate taste; look for high-quality mixes with cocoa
• Eggs: help provide structure for the brownies and keep them moist
• Vegetable oil: adds moisture and tenderness to the brownie batter; you can substitute with sunflower oil for a neutral flavor
• Water: needed to balance the batter consistency
• Semi-sweet chocolate chips: sprinkle on top to finish with a glossy chocolate layer that melts slightly when hot

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit and line a 9 by 9 inch baking dish with parchment paper. This prevents sticking and allows you to lift the brownies out easily once cooled.

Make the Caramel Center:

Place the unwrapped caramels and evaporated milk in a small saucepan. Heat over medium heat while stirring constantly to prevent burning. Continue until the caramel completely melts and the mixture is smooth and even, about five to seven minutes.

Prepare the Brownie Batter:

In a medium mixing bowl, stir together the brownie mix, eggs, vegetable oil, and water until just combined. Overmixing can create a tough texture, so stir until the ingredients are uniform.

Layer the Brownies and Caramel:

Spread two-thirds of the brownie batter evenly into the bottom of the lined baking dish. Carefully dollop the caramel mixture in spoonfuls across the top of the batter without spreading it down into the layer. This keeps the caramel as a distinct, gooey layer in the middle. Then gently dollop the remaining brownie batter over the caramel, trying to avoid blending the layers.

Bake and Finish:

Bake the layered brownie dish for 40 to 45 minutes. Check doneness by inserting a toothpick near the edge; it should come out clean or with just a few moist crumbs. While the brownies are still hot, immediately sprinkle the semi-sweet chocolate chips evenly over the top so they melt slightly and create a shiny finish.

Cool and Serve:

Allow the brownies to cool completely in the pan. This helps the caramel set and makes cutting them easier without the layers running together.

My favorite part about these brownies is the caramel layer that melts in your mouth and pairs beautifully with chocolate. I remember the first time I made them for a family party, the caramel center was such a hit that it became the anticipated dessert for every gathering afterward.

Storage Tips

Store leftover brownies in an airtight container at room temperature for up to three days to maintain moisture and softness. For longer storage, refrigerate for up to a week but bring to room temperature before serving for best texture. These brownies freeze well; wrap them tightly in plastic wrap and place in a freezer bag for up to three months. Thaw overnight in the fridge.

Ingredient Substitutions

Caramels can be replaced with homemade caramel sauce if you want a less processed option. Use almond milk evaporated milk alternative if dairy-free but note the texture may differ slightly. Chocolate chips can be swapped with dark chocolate chunks or white chocolate for flavor variation. For oil, melted butter adds richness but may affect the density of the brownies.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream and a drizzle of extra caramel sauce for a decadent dessert. Pair with fresh berries or a dusting of powdered sugar for a simple elegant look. Cut into small squares for bite-sized treats at parties or potlucks.

This recipe combines ease and indulgence perfectly for delicious caramel brownies any time of year.

FAQs about Recipes

→ How do I avoid caramel burning while melting?

Heat caramels and evaporated milk over medium heat, stirring constantly to prevent sticking and burning, ensuring a smooth, even mixture.

→ What pan size is best for these brownies?

A 9x9 inch baking dish is recommended to achieve even baking and proper thickness for gooey caramel layers.

→ Can I use homemade brownie batter instead of mix?

Yes, any thick brownie batter will work well, providing a moist base to hold the caramel center effectively.

→ When should chocolate chips be added?

Sprinkle semi-sweet chocolate chips immediately after baking—while brownies are hot—so they melt slightly without losing shape.

→ How long should brownies cool before cutting?

Allow brownies to cool completely to room temperature to ensure clean slicing and maintain the caramel layer's texture.