These caramel brownies are a chocolate lover’s dream layered with a decadent chocolate ganache and another layer of yummy, gooey caramel! If you’re prone to having chocolate cravings, these homemade brownies will surely hit the spot.
What’s in this Caramel Brownie Recipe?
These are the fudgiest brownies with three layers, chocolate brownie, caramel, and chocolate ganache!
- Unsalted Butter: Makes the brownies moist and tender, the caramel rich and buttery, and the ganache rich and shiny!
- Unsweetened Cocoa Powder: Adds rich cocoa flavor to these brownies.
- All-Purpose Flour: Gives the brownies structure.
- Granulated Sugar: Sweetens the brownies.
- Eggs: Bind the brownies.
- Vanilla Extract: Enhances the chocolate and caramel flavors.
- Brown Sugar: Gives our caramel a head start and makes it extra rich and flavorful.
- Heavy Cream: Makes the caramel extra creamy!
- Semisweet Chocolate Chips: Form the base of the ganache.
Pro Tip: You can use milk or dark chocolate chips instead of semisweet for the ganache.
Variations on Chocolate Caramel Brownies
For gluten-free caramel brownies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
Feel free to add chocolate chips or chopped nuts to the brownie batter!
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Caramel brownies should be the perfect balance of fudgy and cakey. If you like your brownies more cakey, simply whisk the batter more. If you like them more fudgy, whisk the batter less or add an additional egg yolk.
If you use milk instead of water, you will be able to obtain more fat and flavor for the brownies so they hold onto more moisture. This top will come in most handy if you’re using boxed brownies that suggest water vs. milk.
You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
The center of your brownies should be moist, but not necessarily gooey. You want to make sure that the batter is cooked and not still raw in the center before removing them from the oven. Do the toothpick test to make sure they are fully baked.
Caramel sometimes becomes gritty when the sugar crystallizes, which can happen when some of the sugar gets stuck to the walls of the pan and dries out. I usually prevent gritty caramel by adding a splash of lemon juice to the whole mixture before heating it on the stove. The acid in the lemon juice prevents crystallization. To fix grainy caramel, add more milk (or some water), reheat to dissolve the crystals, and try again!
They can be but they’re just as delicious straight out of the fridge or freezer. If serving them at room temperature, the chocolate ganache will start to melt and the brownies will get a bit messy. Still delicious but you’ll need extra napkins.
How to Make Ahead and Store
The brownies can be made up to 1 day in advance and stored in an airtight container at room temperature until ready to top with caramel and ganache.
Store leftover caramel brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy cold or at room temperature.
How to Freeze
Freeze caramel brownies tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve caramel brownies with a hefty scoop of vanilla ice cream for a truly indulgent dessert!
Caramel Brownies Recipe
Ingredients
For the Brownies
- 1 cup unsalted butter melted and slightly cooled (2 sticks)
- ½ cup unsweetened cocoa powder sifted to remove any lumps
- 2 cups all-purpose flour sifted to remove any lumps
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
For the Caramel
- 1 cup brown sugar
- ½ cup heavy cream
- ¼ cup unsalted butter (½ stick)
- 1 tablespoon pure vanilla extract
For the Ganache
- 1 cup heavy cream
- 2 cups semisweet chocolate chips
- 2 tablespoons unsalted butter slightly melted (¼ stick)
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Instructions
For the Brownies
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper. Have the parchment paper lined up the sides of the pan as well as this will make the brownies easier to lift out after they’ve cooled. Spray the pan and parchment paper well with nonstick spray. Set aside.
- In a large bowl, stir the melted butter and cocoa powder together until smooth.1 cup unsalted butter, ½ cup unsweetened cocoa powder
- Add the flour, sugar, eggs, and vanilla into the butter and cocoa mixture and, using a hand mixer, beat on low just until mixed. Do not overmix or the brownies will bake up dry.2 cups all-purpose flour, 2 cups granulated sugar, 4 large eggs, 1 tablespoon pure vanilla extract
- Pour this mixture into the prepared cake pan and spread it out evenly.
- Bake for 22-24 minutes, or until a toothpick inserted in middle comes out clean.
- Remove brownies from oven and let cool in the pan for 15 minutes before topping with caramel.
For the Caramel
- While the brownies cool, make the caramel: Place all caramel ingredients (brown sugar, heavy cream, unsalted butter, and vanilla extract) into a small saucepan set over low-medium heat.1 cup brown sugar, ½ cup heavy cream, ¼ cup unsalted butter, 1 tablespoon pure vanilla extract
- Stirring constantly with a whisk, bring this mixture to a simmer. Reduce heat to low and continue to simmer, stirring constantly, for 10 minutes. It’s important that this is kept at a low heat setting and stirred constantly or it will burn quickly. Remove from heat.
- Use a fork or a toothpick to poke holes in the top of the brownies. You’ll want lots of holes here for the caramel to drizzle into.
- Pour the warm caramel over the top of the cooled brownies and use a spatula to spread evenly over the brownies.
- Place the tray of caramel topped brownies into the fridge for 30 minutes before topping with ganache.
For the Ganache
- While the brownies chill, make the ganache: In a large microwave-safe bowl, heat the heavy cream in the microwave for 2 minutes, until it comes to a light boil.1 cup heavy cream
- Remove the bowl from the microwave and immediately pour the chocolate chips into the bowl. Let this sit for 5 minutes before stirring.2 cups semisweet chocolate chips
- After 5 minutes, stir until the chocolate is fully melted and well mixed with cream.
- Add in the slightly melted butter and vanilla extract and stir until smooth.2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Cover the bowl with food-safe plastic wrap and let sit at room temperature for 30 minutes.
- Pour ganache over cooled caramel brownies and spread evenly.
- Wrap the brownies with food-safe plastic wrap and refrigerate for at least 2 hours (or overnight) for the ganache to harden up and set.
- Cut into squares and enjoy!
Notes
- You can use any unsweetened cocoa powder you have on hand.
- For gluten-free caramel brownies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- Feel free to add chocolate chips or chopped nuts to the brownie batter!
- You can use dark or light brown sugar for the caramel sauce, although I personally prefer to use light.
- You can use milk or dark chocolate chips instead of semisweet for the ganache.
- Use room temperature ingredients for the best results.
- Measure the flour using the spoon-and-level method to ensure your brownies don’t end up dense and dry.
- Take care not to overmix the brownies; otherwise, they may end up tough.
- Make sure to give the caramel and ganache ample time to set before slicing these brownies; otherwise, they’ll make a mess!
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