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Caramel Brownies are mouthwatering and insanely good. Whenever you pair a rich fudgy brownie with a homemade caramel sauce you know it’s going to be amazing. These are EPIC – everyone can’t stop eating them.
Caramel Brownies From Scratch
Is there anything better than homemade brownies? Some people may say cake or cupcakes are contenders, but I’d wager that they’ve never baked and eaten these salted caramel brownies.
Why You’ll Love This Recipe
- This is my go-to brownie recipe – foolproof and tested so it works every time.
- I’ve made this caramel so much I could make it in my sleep – so you know it’ll work!
- The combination of caramel and brownies is just mouthwatering!
Ingredients Needed
- Unsweetened baking chocolate – This gives the bulk of the chocolate flavor!
- Unsalted butter – If you use salted butter, omit the extra salt later in the ingredient list.
- Granulated sugar – The sweetness in the brownies and caramel.
- Eggs – I prefer using large eggs when baking. They make the brownies fudgy too!
- Vanilla extract – Adds flavor!
- Unsweetened cocoa powder – Can use regular unsweetened or dutch process.
- All-purpose flour – Not too much but just enough.
- Heavy whipping cream – Adds richness to the caramel.
- Pinch salt – Just a bit for a sweet and salt contrast.
How to make Caramel Brownies
- Place baking chocolate and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth.
- Then carefully stir in the flour.
- Pour batter into the prepared pan. Bake for about 28-35 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan.
- While the brownies are baking, make the caramel: Add sugar to a small saucepan and heat over medium heat. Stir often, being careful not to get the sugar up the sides of the pan. The sugar will melt and turn into clumps, then melt into a smooth amber liquid. Add the butter and stir until melted, then stir in the cream. Remove from heat and stir in vanilla and a pinch of salt. Transfer to a jar to cool while brownies finish cooking. Learn how to make homemade caramel.
- Once brownies are done, let them sit for 5 minutes then pour ¼ cup of the caramel sauce over the top of the brownies, spreading to the sides with a spatula. Let cool completely before slicing (you can refrigerate them to harden the caramel). Reserve remaining caramel to drizzle over brownies before serving.
Expert Tips
- If the caramel hardens, no worries! Just warm it up in the microwave so that it liquefies again.
- The kosher salt on top is optional, but it’s a great way to get a contrast of flavors.
Recipe Swap
Try some of my other caramel recipes instead:
FAQs
Test the brownies with a toothpick one inch from the side of the pan (not the center). It will come out with just a few crumbs.
The butter in this recipe is the perfect addition to make fudgy brownies! Brownies get fudgy because of the added fat content in the batter.
Of course! This is a great way to save on time and prep work. If you have a favorite caramel sauce, use it.
Cut with a PLASTIC knife and cut through the brownies. For some reason the brownies won’t stick to the plastic knife!
Store these in an airtight container in a single layer for up to 3 days.
You can freeze them! This is a great way to stay in line with portion control and have some for later. I wrap them in plastic wrap and then add them to a freezer-safe bag. They’ll stay fine in the freezer for up to 1 month.
If you only have semi-sweet baking chocolate you can use it but you’ll want to reduce the sugar to about 1 1/4 cups so it’s not too sweet.
Other AMAZING Brownie Recipes:
Have You Made This Recipe?
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Easy Fudgy Caramel Brownies
Ingredients
For the Brownies
- 4 ounces (113g) unsweetened baking chocolate
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
For the Caramel
- ½ cup (100g) granulated sugar
- 2 tablespoons (28g) unsalted butter, sliced
- ⅓ cup (79ml) heavy whipping cream
- ½ teaspoon vanilla extract
- Pinch salt
- Sea Salt, Coarse Salt, or Kosher Salt for topping (optional)
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil or parchment and spray with nonstick cooking spray.
- Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
- Pour batter into the prepared pan. Bake for about 28-35 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan.
- While the brownies are baking, make the caramel: Add sugar to a small saucepan and heat over medium heat. Stir often, being careful not to get the sugar up the sides of the pan (this can cause crystals in your caramel). The sugar will melt and turn into clumps, then melt into a smooth amber liquid.
- Once the mixture is melted, leave the heat on medium low, add the butter and stir until melted then stir in the cream. If the mixture solidifies as you add the cream it's ok just reduce the heat to low and stir constantly and quickly until the clump dissolves. Remove from heat and stir in vanilla and pinch of salt. Transfer to a jar to cool while brownies finish cooking.
- Once brownies are done, let them sit 5 minutes then pour ¼ cup of the caramel sauce over the top of the brownies, spreading to the sides with a spatula. Let cool completely before slicing (you can refrigerate them to harden the caramel). Reserve remaining caramel to drizzle over brownies before serving.
- Store leftover caramel in the refrigerator in an airtight container. Reheat to thin. Store brownies tightly covered for up to 3 days or freeze for up to a month.
Recipe Video
Recipe Notes
- Sprinkle additional coarse salt on top the brownies before serving for salted caramel brownies.
- If using salted butter in either part of the recipe, omit added salt.
- To use a store bought caramel: Be sure to purchase one that is high quality (not just ice cream topping). Drizzle 1/4 cup over the top of the hot brownies and let sit to cool as directed. It may not solidify as the homemade caramel does.
Recipe Nutrition
BEST Caramel Brownies are a fudgy brownie recipe topped with homemade salted caramel – these are gooey and rich and the BEST Brownies EVER!
I’m pretty much just sitting here staring, agape, at the chocolatey nirvana that is these brownies.
and I haven’t even begun to let it sink in that there’s also DULCE DE LECHE. oooohmalorrrd
This cake looks beautiful; I would love a piece right now. I’m definitely going to give this ago as I love the flavor combination.
What a great treat for Mother’s Day! Decadent!
Love how rich and decadent these look! You have me wanting a brownie for breakfast!
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