Our chocolate caramel brownies are the ultimate indulgent brownies. They are so easy to make from scratch! They will become your new go to!
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! 😉
Recipe Ingredient Notes
To make Chocolate Caramel Brownies, you will need the following ingredients:
- Butter
- Bitter sweet chocolate chips or semi sweet chocolate chips
- Sugar
- Eggs
- Vanilla extract
- Flour
- Salt
- Pecans
- Semi sweet chocolate chips
- Caramels
- Heavy cream
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Chocolate Caramel Brownies
Brownie Base
- 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.
- 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.
Caramel Filling
- 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.
Assemble the Layers
- 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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Add More Toppings!
Of course these are 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
Enjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Chocolate Caramel Brownies Recipe
Our chocolate caramel brownies are the ultimate indulgent brownies. They are so easy to make from scratch! They will become your new go to!
Serving Servings
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
Equipment
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.
- 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I usually just buy a bag of Kraft caramels and use all of those. Thanks!
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!
I think that would definitely work! Let us know how it goes!