Caramel Brownies Recipe

side view of 3 stacked caramel brownies on a square of parchment paper.

Course: Bars, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 22

2 30

Total Time: 3 12

Servings: brownies

Calories: 581kcal

Author: Becky Hardin - Easy Dessert Recipes

These caramel brownies are a chocolate lover’s dream layered with a decadent chocolate ganache and another layer of yummy, gooey caramel!

Print Recipe

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Hand Mixer

Ingredients

For the Brownies

1 cup unsalted butter 227 grams, melted and slightly cooled (2 sticks)
½ cup unsweetened cocoa powder 50 grams, sifted to remove any lumps
2 cups all-purpose flour 280 grams, sifted to remove any lumps
2 cups granulated sugar 400 grams
4 large eggs 200 grams, room temperature
1 tablespoon pure vanilla extract 12 grams

For the Caramel

1 cup brown sugar 200 grams
½ cup heavy cream 114 grams
¼ cup unsalted butter 57 grams (½ stick)
1 tablespoon pure vanilla extract 12 grams

For the Ganache

1 cup heavy cream 227 grams
2 cups semisweet chocolate chips 350 grams
2 tablespoons unsalted butter 28 grams, slightly melted (¼ stick)
1 teaspoon pure vanilla extract 4 grams

Instructions

For the Brownies

Preheat oven to 350°F. Line a 9x13-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!

Storage: Store caramel brownies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

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