Chocolate Caramel Brownies
Indulge in the ultimate dessert decadence with these irresistible Chocolate Caramel Brownies, a rich and gooey fusion of chocolatey goodness and luscious caramel. Featuring layers of fudgy brownie batter, a creamy caramel center, and a finishing drizzle of milk chocolate and caramel, this recipe takes classic brownies to luxurious new heights. Made with pantry staples like cocoa powder, semi-sweet chocolate chips, and unwrapped caramel squares, these brownies are surprisingly simple to prepare yet look and taste bakery-worthy. Perfectly chewy with a sweet, molten surprise in every bite, these crowd-pleasing treats are ideal for any occasion—from casual family dinners to hosting parties. Ready in under an hour and yielding 12 generous servings, these brownies are your next go-to recipe for satisfying chocolate and caramel cravings.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup cocoa powder
- 0.5 teaspoon salt
- 25 pieces caramel squares (unwrapped)
- 2 tablespoons heavy cream
- 0.5 cup milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 30-second intervals, stirring between each, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar and brown sugar into the melted chocolate mixture. Then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour half of the brownie batter into the prepared baking pan and spread it evenly using a spatula.
In a small microwave-safe bowl, melt the caramel squares with the heavy cream in 20-second bursts, stirring between each, until smooth and pourable.
Drizzle the melted caramel evenly over the brownie layer in the pan. Reserve about 2 tablespoons of the caramel for drizzling on top later.
Spread the remaining brownie batter over the caramel layer, gently covering it completely.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
While the brownies are cooling, melt the milk chocolate chips in the microwave in 15-second bursts, stirring between each, until smooth.
Drizzle the melted milk chocolate and reserved caramel sauce over the cooled brownies for decoration.
Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into 12 squares and serve!
Nutrition Facts
Calories |
4819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 129.3 g | 647% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 697.2 g | 254% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 561.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 494 mg | 38% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
