Caramel Brownies
If you are looking for rich, fudgy caramel brownies with a gooey center and deep chocolate flavor, this is the recipe to make. These brownies combine melted dark chocolate, a soft chewy texture, and a thick layer of caramel that melts into every bite!
Perfect for beginners and experienced bakers, this recipe comes together quickly and delivers bakery-style results at home!
Why You Will Love These Caramel Brownies
Ultra fudgy texture with gooey caramel center
Easy one-bowl method
Uses simple pantry ingredients
Works with gluten free flour
Better than boxed brownies
Ingredients
- ½ cup melted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour, all purpose or gluten free flour
- ½ cup dark chocolate chips, to mix in
- 1 cup caramel sauce, see note
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour 2/3 of the batter into the lined pan. Smooth out into one even layer.
- Then, pour the caramel sauce on top. Pour the remaining brownie batter on top. Smooth into an even layer.
- Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Texture Guide
| Texture Type | Bake Time | Result |
| Gooey Center | 24 to 25 min | Soft, molten caramel middle |
| Fudgy | 26 to 28 min | Dense and rich |
| Firm | 29 to 32 min | More set, less gooey |
Pro Tips for Perfect Caramel Brownies
Use high quality dark chocolate for better flavor
Do not overbake or brownies will dry out
Let brownies cool fully before cutting
Use thick caramel sauce to prevent sinking
Whisk eggs and sugar well for a shiny top
Ingredient Substitutions
| Ingredient | Substitute |
| Butter | Coconut oil |
| Flour | Gluten free flour blend |
| Chocolate chips | Chopped dark chocolate |
| Caramel sauce | Homemade caramel |
Common Mistakes to Avoid
Overbaking brownies
Using thin caramel sauce
Skipping parchment paper
Cutting brownies too early
Storage Instructions
Store at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 5 days or freeze for longer storage.
Frequently Asked Questions
Oily brownies usually happen when there is too much butter or the chocolate was overheated. Use high-quality chocolate and avoid overmixing.
After adding caramel, use a knife to gently swirl it into the batter. Do not overmix or you will lose the layered effect.
Dark chocolate (60 to 70 percent cocoa) gives the best balance of sweetness and richness. Milk chocolate can make brownies overly sweet.
Yes, substitute each egg with ¼ cup applesauce or a flax egg. The texture will be slightly softer but still delicious.
You May Also Like
- Paleo Caramel Turtle Brownies
- Date Brownie
- Brownies with Cookie Dough
- Hot Fudge Brownies
- 4 Ingredient Brownies
If you make this caramel brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Caramel Brownies
Ingredients
- ½ cup melted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour, all purpose or gluten free flour
- ½ cup dark chocolate chips, to mix in
- 1 cup caramel sauce, see note
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour 2/3 of the batter into the lined pan. Smooth out into one even layer.
- Then, pour the caramel sauce on top. Pour the remaining brownie batter on top. Smooth into an even layer.
- Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- Feel free to use homemade or store bought caramel sauce. I love my homemade caramel sauce for this recipe!
- If you are not gluten free, feel free to use all purpose flour.
- For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before slicing.
- Store at room temperature for up to 3 days.