Caramel Brownies

Rich, fudgy, and dripping with golden caramel — these Caramel Brownies are the ultimate indulgence for anyone with a sweet tooth. Imagine a dense, chocolatey base swirled with buttery salted caramel that melts into every bite. This recipe perfectly balances deep cocoa flavor with a touch of salty-sweet luxury, creating a treat that’s impossible to resist. Whether you’re baking for a cozy night in or impressing guests at a gathering, these brownies guarantee pure decadence in every square.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Irresistibly Rich & Fudgy – The brownies have a gooey texture that melts in your mouth.
• Homemade Salted Caramel – Sweet, buttery, and lightly salted for the perfect flavor contrast.
• Simple Ingredients – Uses pantry staples—no fancy tools or equipment required.
• Show-Stopping Treat – Ideal for parties, bake sales, or gifts that impress.
• Better Than Store-Bought – You control the sweetness and texture for your perfect brownie bite.

These Caramel Brownies stand out for their smooth caramel layer baked right into the batter, ensuring every slice delivers a swirl of sweetness and chocolate harmony.

Ingredients Needed

For the Brownie Base

• 200g (7 oz) unsalted butter, melted
• 200g (7 oz) dark or semi-sweet chocolate, chopped or chips
• 1 cup brown sugar, packed
• 3 large eggs, lightly whisked and at room temperature
• 1 tsp vanilla extract
• ½ cup plain/all-purpose flour, sifted
• ¼ cup unsweetened cocoa powder
• ⅛ tsp salt, to enhance flavor

For the Salted Caramel Layer

• 1 can (395g / 14 oz) sweetened condensed milk
• 2 tbsp golden syrup or maple syrup
• 60g (2 oz) unsalted butter
• 1 tsp sea salt, adjust to taste

💡 Tip: Use flaky sea salt for a delicate crunch and gourmet finish.

How to Make Caramel Brownies

Step 1: Preheat & Prepare the Pan

Preheat your oven to 180°C (350°F). Grease and line a 20 cm / 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

Step 2: Make the Salted Caramel

In a small saucepan, combine the condensed milk, golden syrup, butter, and salt over medium heat.
Stir occasionally for about 1 minute, then whisk continuously for 6–8 minutes once the mixture starts to steam. The caramel should turn light golden and thicken slightly.
Remove from heat, whisk for another 30 seconds, then cover and set aside to keep warm.
👉 Why this matters: Gentle whisking ensures the caramel stays smooth and doesn’t burn.

Step 3: Melt the Chocolate & Butter

In a heatproof bowl, add the chopped chocolate and butter.
Microwave in 30-second bursts, stirring between each, until melted and glossy.
Alternatively, use a double boiler for a slower, more controlled melt.

Step 4: Combine Wet Ingredients

Whisk in the brown sugar, followed by the eggs and vanilla extract. Stir until the mixture looks thick and shiny — this step helps achieve that fudgy texture.

Step 5: Add the Dry Ingredients

Sift in the flour, cocoa powder, and salt. Gently fold until just combined.
Avoid overmixing; you want the batter dense, not cakey.

Step 6: Layer the Batter and Caramel

Spoon out about ½ cup of brownie batter and set it aside.
Pour the remaining batter into the prepared pan and spread evenly.
Drizzle the warm salted caramel over the top — don’t worry if it doesn’t fully spread; it will settle beautifully as it bakes.
If the caramel thickens, reheat it gently for 30–60 seconds until pourable.

Step 7: Add Swirls

Drop spoonfuls of the reserved brownie batter over the caramel. Use a knife or skewer to create decorative swirls — this helps distribute the chocolate across the caramel for a marbled finish.

Step 8: Bake to Perfection

Bake for 30–35 minutes, depending on your preferred texture:

• 30 minutes for ultra-gooey brownies
• 35 minutes for moist but slightly firmer results
  The center should jiggle slightly but not appear raw.

Step 9: Cool & Slice

Let the brownies cool in the pan for 10 minutes, then lift them out using the paper overhang. Cool completely on a rack before slicing — the caramel will set as it cools, giving you clean, luscious layers.

Serving and Storage Tips

• Serve Warm or Chilled: For a gooey, molten center, enjoy the brownies slightly warm. For clean-cut, chewy squares, let them chill for about 30 minutes before serving.
• Perfect Pairings: These brownies taste divine with a scoop of vanilla ice cream, a drizzle of extra caramel sauce, or a sprinkle of sea salt flakes on top.
• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
• Freezing: Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge and warm slightly before serving for that fresh-baked feel

Helpful Notes

• Chocolate Choice Matters: Use good-quality dark or semi-sweet chocolate for a deep, rich flavor — avoid milk chocolate as it makes the brownies overly sweet.
• Caramel Texture: If your caramel thickens too much, gently reheat it until smooth and pourable before layering.
• Check for Doneness: The edges should be set and slightly pulling away from the pan, while the center remains soft — that’s the secret to fudgy brownies!
• Avoid Overmixing: Stir the batter just until the dry ingredients disappear to maintain that dense, fudgy texture.
• Customize It: Add chopped nuts, chocolate chunks, or a sprinkle of coarse salt on top for extra flair and crunch.

Conclusion

These Caramel Brownies are the ultimate indulgence — a perfect balance of rich chocolate and silky salted caramel. Whether you bake them for a cozy family dessert, a special occasion, or just a well-deserved treat, each bite delivers pure comfort and luxury. Simple ingredients, easy steps, and bakery-worthy results — you’ll find yourself making these again and again.

Frequently Asked Questions (FAQ)

1. Can I use store-bought caramel instead of making my own?

Yes! You can substitute homemade caramel with a good-quality store-bought caramel sauce. If it’s too runny, simmer it for a few minutes to thicken before layering.

2. How can I make these brownies extra fudgy?

For a super-fudgy texture, slightly underbake the brownies by a few minutes and let them cool completely before slicing. Also, don’t skip the brown sugar — it adds moisture and richness.

3. Can I make these brownies gluten-free?

Absolutely. Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the chocolate and cocoa powder are gluten-free as well.

4. Why did my caramel sink to the bottom?

If the caramel is too warm or thin when added, it may sink. Allow it to cool slightly before pouring and layer gently over the brownie batter for even distribution.

5. How long do Caramel Brownies last?

When stored in an airtight container, they last up to 7 days in the fridge or 3 months in the freezer without losing flavor or texture.

6. Can I double the recipe for a crowd?

Yes, you can easily double the recipe and bake it in a 9×13-inch pan. Add 5–10 extra minutes to the baking time and check for doneness around the 35-minute mark.