Caramel Brownies—Rich, Fudgy, and Swirled with Golden Gooeyness
Caramel brownies are the ultimate indulgence—dense, fudgy chocolate bars layered and swirled with buttery caramel that melts right into every bite. These aren’t your average brownies. They’re thick, rich, and beautifully marbled with ribbons of homemade or store-bought caramel that bubble slightly as they bake, creating crispy, chewy edges and an ultra-gooey center. The balance of salty-sweet caramel against deep, chocolatey brownie makes this recipe a standout for parties, potlucks, or those days when regular brownies just won’t do. Whether you’re baking for a crowd or hoarding a pan for yourself (no judgment here), these caramel brownies will have everyone going back for seconds—and thirds.
Why These Caramel Brownies Are So Irresistible
They strike the perfect texture—fudgy, not cakey, with a shiny top and rich, almost truffle-like interior. The caramel isn’t just a topping; it’s laced through the batter for flavor in every bite. They hold their shape when sliced but melt in your mouth when eaten. You can use a thick caramel sauce for ribbons or melt soft caramel candies with a little cream for that gooey lava-like texture. These brownies are also freezer-friendly and stay moist for days, making them a perfect make-ahead treat.
Ingredients
For the Brownies
• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ tsp salt
• 1 cup semi-sweet chocolate chips or chunks
For the Caramel Layer
• ¾ cup caramel sauce (store-bought or homemade) OR
• 25 soft caramels melted with 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper or foil, leaving overhang for easy lifting.
- In a microwave-safe bowl, melt butter. Whisk in sugar until glossy and combined.
- Add eggs one at a time, whisking vigorously after each, then stir in vanilla extract.
- Sift in cocoa powder, flour, and salt. Stir until just combined—do not overmix.
- Fold in chocolate chips or chunks.
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Drizzle or spoon about half of the caramel over the first layer of batter.
- Add the remaining brownie batter on top and gently spread to cover.
- Drizzle the remaining caramel on top and use a knife to swirl gently into the surface.
- Bake for 35–40 minutes or until a toothpick inserted near the center comes out with moist crumbs but not raw batter.
- Let brownies cool completely in the pan before lifting out and slicing.
Tips for the Perfect Caramel Swirl
Use a thicker caramel if you want defined ribbons. Swirl lightly—overmixing will blend the caramel too much into the batter. If using jarred caramel, warm it slightly so it spreads more easily. Sprinkle flaky sea salt over the caramel for salted caramel brownies.
Optional Add-ins and Variations
Add chopped pecans or walnuts for crunch. Use dark chocolate chips for a deeper cocoa flavor. Swirl in peanut butter or Nutella alongside the caramel. Add espresso powder to the brownie batter for mocha caramel brownies.
Storage
Store in an airtight container at room temperature for up to 4 days. Refrigerate for extra chewy texture or freeze sliced brownies individually wrapped for up to 2 months. Thaw at room temperature or microwave for a warm, gooey finish.
Final Thoughts
Caramel brownies are rich, bold, and unapologetically indulgent—the kind of dessert that satisfies every chocolate craving while adding a gooey twist. With fudgy centers, glossy tops, and melted caramel streaks, they’re as gorgeous to look at as they are delicious to eat.
Stick around—every visit tastes better than the last at The Buttered Bliss.
