Chocolate Caramel Brownies Recipe

These brownies could very well be the most decadent brownies I’ve ever eaten.  They are rich, chocolaty and smothered with creamy caramel.  I’m drooling just thinking about them!

Serves: 24

Chocolate Caramel Brownies Recipe

These are rich, chocolatey and smothered with creamy caramel.

15 minPrep Time

40 minCook Time

55 minTotal Time

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  • For the brownies:
  • 1 cup (2 sticks) butter
  • 12 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 11/2 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 11/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 11/2 cups pecans, coarsely chopped (optional, I didn?t use any)
  • 1 cup semisweet chocolate chips
  • For the caramel filling:
  • 14 ounces caramel candies, unwrapped
  • 1/4 cup heavy cream


  1. Preheat the oven to 350? F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or 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. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
  2. Meanwhile, 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 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.
  3. Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.


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69 Responses to “Chocolate Caramel Brownies Recipe”

  1. Melissa D. SC
    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.
  2. Annemarie
    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.
  3. Kelly
    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.
  4. Stephanie
    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!
  5. Stephanie
    *update from yesterday After 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.
  6. Kathy E
    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.
  7. 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.
  8. 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!
  9. 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. :)
  10. 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
  11. 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!
  12. 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!

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