Chocolate Caramel Brownies Recipe (2024)

Our chocolate caramel brownies are the ultimate indulgent brownies. With how easy these brownies from scratch are, you will find them on your dessert list often.

You can never go wrong with brownies, especially our chocolate caramel brownies. Since these are an easy cake mix recipe, they are extremely easy to make for your parties, get-togethers, or even just for a delicious snack at home.

I love making brownies, and these are one of the best brownie recipes you make. It has an abundance of chocolate and caramel that you will be dreaming about when you get to have another piece.

When I have to bring a snack for my kids school they always recues these chocolate caramel brownies. And I gladly do because then I normally double the recipe so we can have some at home too! 😉

Fall is the perfect time for brownies, so if you need more recipes to try out, make sure to give our Hershey’s Cream Cheese Brownies, Chocolate Turtle Brownies, and Better Than Anything Brownies recipes a try!

Ingredients Needed For Our Chocolate Caramel Brownies Recipe:

Butter
Bitter sweet chocolate chips or semi sweet chocolate chips
Sugar
Eggs
Vanilla extract
Flour
Salt
Pecans
Semi sweet chocolate chips
Caramels
Heavy cream

How To Make Our Chocolate Caramel Brownies:

Begin by preheating the oven to 350 degrees.

Then prepare a 9×13 inch pan by spraying it generously with nonstick cooking spray, or line the pan with foil and spray the foil with nonstick cooking spray.

Now in a large microwave-safe mixing bowl, combine together the chopped chocolate, and butter and microwave it in intervals of 1 minute at 50% powder until all of the chocolate and butter are melted. Making sure to stir it in between each time.

Once the chocolate and butter are melted, whisk in the sugar, eggs, and vanilla extract until it is all combined.

Now, carefully stir in the flour and and salt, but only until it is just combined. Do NOT overmix it or the brownies will be tough.

Spread about half of the brownie mix in the bottom of the pan and make sure it is spread out evenly.

Bake this brownie layer for 18 minutes at 350 degrees.

After you put the brownies in the oven, add the pecans to a medium skillet and heat them over medium heat, stirring them occasionally until they are fragrant and lightly golden, and then set them aside.

While those are baking, start to make the caramel filling by combining the caramels and heavy cream in a medium sized microwave-safe bowl.

Microwave the caramels and cream for 30 seconds at 50% power.

After the 30 seconds is done, remove the bowl form the microwave and stir it all together.

Then place the bowl back in the microwave and repeat the steps again, making sure to use low heat. The caramel can burn super fast so be sure to keep an eye on it.

Once the caramel sauce is done, stir in half of the pecans to the sauce.

When the first layer of brownies is done cooking for 18 minutes, take it out and immediately spread the caramel sauce across the whole layer.

Then, scoop the remaining brownie batter over top of the caramel layer and carefully try and spread the brownie batter out over top.

Now sprinkle the remaining pecans and chocolate chips on top of the brownie layer and put the pan back in the oven and let it bake for another 20 minutes.

Once it is done baking, move it to a wire rack to let it cool completely.

The brownies tend to be easier to handle once the caramel has been cooled and set back up.

Now just slice and sevre them and store then in an airtight container.

Looking for more Chocolate and Caramel? Try our Salted Caramel Chocolate Cookies!

To Make The Best Brownie Recipe You Will Need:

Large microwave-safe bowl (THIS is a great one!)
Medium microwave-safe bowl
9×13 inch pan
Nonstick spray
Aluminum foil

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Add More Toppings!

Of course these aew amazing as is, but you can always change it up or add even more toppings. This is a list of a few ideas to try!

Chopped peanuts
Reese’s pieces
Crushed up oreo
Mountain trail mix
Crushed up butterfinger
Marshmallows
Almonds
M&M’s

Make Your Own Vanilla Extract

Many do not know how simple it is to make vanilla extract. It is one of my favorite things to do for simple, yet useful holiday gift. Not to mention, homemade vanilla is another way to make amazing recipe.

By using Sally’s Baking Addictions’ Homemade Vanilla Extract Recipe, you too can make your own and maybe even give some as gifts this year!

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Make All The Brownies This Fall Season

Buttermilk Brownies with Peanut Butter Frosting Recipe
Mom’s Famous Marshmallow Brownies Recipe
Chocolate Thin Mint Brownies Recipe
Homemade S’mores Brownies Recipe
Samoa Brownies

Serves: 24

Chocolate Caramel Brownies Recipe

Chocolate Caramel Brownies are so yummy and easy to make. They are covered in creamy caramel.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

PrintPin

Ingredients

Brownies

1 cup butter
12 ounces bitter sweet chocolate chips or semi sweet, coarsely chopped
1 ½ cups sugar
4 eggs
1 Tablespoon vanilla
1 ¼ cup flour
½ teaspoon salt
1 ½ cup pecans chopped (optional)
1 cup semi sweet chocolate chips

Caramel Filling

14 ounces caramels unwrapped
¼ cup heavy cream

Instructions

Preheat the oven to 350.
Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
See Also
Chocolate Peppermint Bark Cheesecake Recipe 25 Sweet & savoury Quark recipes & tips for cooking with quark Frozen Caramel Crunch Torte Recipe - Creations by Kara Salted Caramel Fudge Recipe
Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Notes

Some of our favorite toppings for these brownies:

Chopped peanuts
Reese’s pieces
Crushed up oreo
Mountain trail mix
Crushed up butterfinger
Marshmallows
Almonds
M&M’s

Nutrition

Calories: 386 kcal · Carbohydrates: 43 g · Protein: 5 g · Fat: 22 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 184 mg · Potassium: 215 mg · Fiber: 2 g · Sugar: 31 g · Vitamin A: 328 IU · Vitamin C: 1 mg · Calcium: 84 mg · Iron: 1 mg

Equipment

9×13-inch Baking Pan
Large Microwave Safe Bowl
Medium microwave safe bowl
Non-stick Cooking Spray
Aluminum Foil

Recipe Details

Course: Dessert

Cuisine: American

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Izzy V. says:

Yummm! These look heavenly- and dangerous! Definitely trying :) Thanks for sharing!
Dorothy @ Crazy for Crust says:

Holy cow those look good!!! *Need*
Lori says:

These sound amazing!!
Becki's Whole Life says:

They look wonderful - and I agree, decadent!
Jocelyn says:

Those look amazing and so rich...I need a brownie like now!!!!
cathy@home says:

now thats what I call a decadent desert.
Alyssa says:

Oh wow these brownies look so great!
Kim B. says:

Oh my yumminess!! I absolutely LOVE caramel so am all over these :) Thanks for sharing!
Sugarr2518 says:

OMGness! These look too good to be true:) I'm pinning these for later!!!
Amberly says:

Oh my!!! These look like the most fantastic things ever!!!!
Sophie says:

Wow! Those look amazingly delicious! I'd love if you linked up some of your deliciousness to my link party tomorrow! Thanks and hope to see you there! :)
Elena @ La Petite Vie says:

Yum, these brownies sound irresistible! Thanks so much for the great recipe, can't wait to try them out!
Heather Kinnaird says:

Oh my goodness - those look amazing!
Alison @ Oopsey Daisy says:

Just pinned! :) These look SO SO yummo!
goodrichkell says:

How many Carmel's is 14 ounces? Thank you
Six Sisters says:

Hi!
I usually just buy a bag of Kraft caramels and use all of those. Thanks!
Jennifer says:

Made these today (minus the nuts) So so good!!!
Kyle-Carpet Cleaning Fargo ND says:

Wow those look intense, thanks for the recipe.
Crystal Dugger says:

I made these this weekend and OMG they are freakin' amazing... and super delicious. After one bite, I go on sugar overload so will be taking them to parties to get them out of my house so I don't eat them all. These will definitely be on my list to make again.
Beverly Dow-Graffeo says:

Substitute Frangelico or Chamborg or orange liquor for half the liquid ingredients to make these brownies even more lusciously lethal..
Makell and David says:

I want to make these now but I dont have the heavy cream anything I can substitute or is it a must have?
Six Sisters says:

Hi,
See Also
Vegan Pumpkin Pie Recipe - Gretchen's Vegan Bakery
I am so sorry I didn't respond sooner! I am sure you could substitute milk for the heavy cream. You'll have to let us know how they turned out!
Alisa Rothe says:

Any tips for making these at high altitude? I'm at about 6000 ft. I can't wait to try them!
Unknown says:

Wow! Who knew I can cook! These are amazing!
The Ellis' says:

I have no idea! I am so sorry I'm not more help! You could add a little more flour if you are worried about them falling flat. Let us know what you think!
Dave, Andria, Brooke and Hannah says:

I wonder how these would taste with using dark chocolate for the brownie mixture. Might have to give it a try :)
Meggan says:

Could you substitute a brownie mix for the homemade version?
Six Sisters says:

Hi Meggan!
I think that would definitely work! Let us know how it goes!
Barb S says:

Hi there - I found I needed to bake the last part of this a lot longer than 20 minutes - a needled placed in the middle came out quite liquid-y (for lack of better terms). Did I do something wrong or has anyone else had to do this? These look amazing by the way :) Thanks!
Endora says:

Made these for a weekend party.... People went crazy for them! Thanks for Sharing!
Misty Rodgers says:

Do you know if these would freeze ok?
Six Sisters says:

They should freeze just fine. Be sure to put them in an airtight container. :) -The Six Sisters
Misty Rodgers says:

I am having the same issue. Did they come out ok after you cooked them a little longer? How much longer did you cook them?
a tasty cake says:

These were very wet and fudgy. Not my cup of tea. Sorry.
mybalihai says:

Can I substitute caramel icecream topping for the caramel candies? If so, does that affect the amount of heavy cream I need to use?
Six Sisters says:

I don't think that it would would work. They would be a big gooey mess! Sorry! :( -The Six Sisters
Tiffany says:

I made these today.. they are so good, I used a box Brownie and they turned out amazing
Melissa D. SC says:

I made these for church fellowship this afternoon. I actually made them last night. Is the Caramel supposed to be gooey or hard and crunchy?The caramel in mine when out of the oven was hard and crunchy. I used the hard candies and melted them on the stove and added the nuts and then placed on top of the layer that had cooked and put back in the oven for 22 minutes.The brownie part was soft like they were supposed to be, just curious on how to keep the caramel soft and gooey if that is the way they were supposed to be.
Cyd says:

Did you use the Soft Kraft caramels that are individually wrapped as your caramel candy? We are thinking you may have used the wrong caramel candy. :( Sorry about that. -The Six Sisters
George says:

Chocolate,everyone favourates.... :) m lovin it..thanx
Annemarie says:

I don't even know how many times I have made these. SO delicious!! Sorry, I did change one thing....I added sea salt on top of the layer of caramel. Nothing like the taste of salted caramel. Yum! I thank you and my family thanks you for sharing this recipe.
Kelly says:

I made these last night...mine were super gooey - almost like a pudding. I think the problem is that there is no leavening agent listed. I noticed when I was making them that neither baking soda nor baking powder was listed.
Stephanie says:

I used ice cream topping (due to lack of time)and baked for the 20 minutes but they did not set. Baked for another 20 mins and turned out very gooey. Still delicious- can use it to serve with ice cream or just in a bowl but definitely did not turn out like bars. Wish I would have read through all the comments first! Will certainly have to try again the prescribed way as the taste is right on the mark!
Stephanie says:

*update from yesterdayAfter refrigeration overnight, the brownies hardened enough to be cut into fussy, chewy chocolate deliciousness. They are SO decadent! So the ice cream topping did end up working but you have to chill or freeze to get them to really set.
Kathy E says:

These are so good! They've been a big hit every time I have made them. I do add to the baking times, doing 20 minutes instead of 18 for the first half and 50 minutes instead of 20 for it all together. Otherwise, they don't harden up.
Patty says:

My brownies look great but they seemed like the second part of the brownie was not fully cooked too runny I was afraid that we good sick. I am leaving them overnite to see what happens. is this normal?
Cyd says:

They are a pretty gooey brownie. You could always cook them a little longer.
Craig Fairbanks says:

These are surely banned under the new Obama health care law as a toxic substance and an immediate danger to your health and life. What the heck it looks like its worth it!! Death by sweets what a way to go
Laura says:

I have these in the oven right now.. can't wait to taste!
Laura says:

Sadly, disappointed. I had to bake the 2nd part nearly double to be set and then when I let it cool for 20 min i couldn't get it out of the pan (crappy foil?).. and then foil stuck on the edges and then the thing broke into pieces. I took some warmish broken bits out to taste and they weren't that good.. I'm sorry, I wanted to love it.. and I'm sad because I had to import those caramels from the USA. Hoping they are better tomorrow so it wasn't a waste.
Jenna says:

I made these once and tried them while they were still a little warm and I thought they were disgusting. They were messy and too rich. I put them in the fridge overnight and tried them again in the morning and it was like magic how much better they were. I took them to work with me and they lasted about 5 minutes. Everyone wanted more! Make sure you chill them if you want them to be firm otherwise I'm sure they would be tasty while warm with some ice cream!
Natalie says:

Could I skip making the brownies from scratch and just us a box of 9X13 brownie mix and then make the caramel topping as directed? Has anyone tried this?
Cyd says:

I think it would work!
Lindsay says:

I made these today. While my bottom half of my brownie mixture cooked the left of part thickened up quite a bit. So that made them hard to spread. Is that normal or did I do something wrong? I can bake so I'm sure I messed up somewhere. They are in the oven currently so I'm not sure how they taste. :)
Lalena says:

Made these last night and they are good. I made a few adjustments based on what I had on hand and how I bake. I had bittersweet chocolate and semi sweet so I did both for the brownie mixture. I made my own Carmel sauce. I took a half a cup of sugar and two Tablespoons of light corn syrup over medium heat and cooked it until Carmel colored and added 3 T of butter and 1/3 c heavy cream and stirred until nice and smooth. Then spread that with walnuts untoasted over the brownie layer. The second layer of brownie mix did take longer to cook. Like 25 minutes. Then I cooled it and refrigerated it. Next time I won't use tin foil and just really butter my glass pan well. They are a good hit especially the next day
Amy says:

Did you ever figure out how to make them at high altitude? We just moved to 6000 ft and I love this recipe. I would love to be able to continue making it. It's always a big hit.
Michelle says:

Thank you six sisters! Made this recipe for a brownie back off at my family reunion and I won!
Cyd says:

Hi Michelle! Congrats on winning the brownie bake off! You made our day! But all the effort was on your part! Have a terrific day and thanks so much for stopping by our blog!Cyd (mom of the Six Sisters)
Morgan says:

I made these brownies exactly as written except I used caramel bits by Kraft that aren't wrapped. The brownies were amazing. I took them to a get together and the whole pan was eaten! The sides did stick mostly because of my caramel but all the guests just ate what I left on the foil. The hot caramel made the 2nd layer of brownie batter spread. These are the only brownies I will ever make from now on!
Trudy says:

I only have milk chocolate chips on hand. Do you think they will work?Thanks
Cyd says:

Milk chocolate chips will work great!
elizabeth says:

I had the same issue. I followed the recipe exactly and they were runny. I had let them cool to see if they would harden but they did not.
Susan says:

I made these today and they are awesome. I didn't have any caramels so I used caramel ice cream topping and added 3 T flour to thicken it up. I also used my own homemade brownie recipe because I didn't have the chocolate for this recipe. They were still gooey when I took them out of the oven but they were perfect after they were refrigerated. Very rich and yummy!
Stella says:

Is there suppose to be baking soda or powder in this recipe?
Cyd says:

No baking soda or baking powder.
Aisne says:

These are the best brownies I have ever made. I have been making these since I was 9 and am turning 16 this year. They are my go to recipe every time and taste amazingggggg
Cyd says:

Hi Aisne. Thanks so much for taking the time to leave such a nice comment on these brownies. Nothing better than a chocolate caramel brownie!! Have a great week!
brit says:

These sound delicious. do you know the nutritional facts for the recipe. (e.g. calories, sugars, proteins)
Rubina says:

Thank you for that tip. Mine are still runny and I had to increase the baking time. Hope they turn out well for the Super Bowl party :).
Sue L says:

I just made this. What an expensive mess. The caramel stuck to the foil. It didn’t come out of the pan properly . It was a lot of work. The brownies were I think maybe undercooked? It was all gooey. Followed the recipe exactly. Obviously extremely sweet. Would never make it again.
Maddie says:

I was reading the recipe, and I was wondering; wouldn’t the bottom layer of brownies burn if they were baked twice for similar amounts of time?
Momma Cyd says:

We haven't had a problem with the bottom burning. Reading over the comments, some had no problems and some had the brownies come out a little bit gooey. So watch them closely in case they need a few extra minutes. They will set up a little upon cooling. Hope this helps.

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