Introduction
Caramel brownies are the ultimate indulgent dessert, marrying two of the most loved sweet treats in the world—rich, fudgy chocolate brownies and luscious, gooey caramel. This dessert has earned its place in homes, bakeries, and gourmet kitchens alike thanks to its irresistible flavor and satisfying texture. Whether you’re baking for a special occasion, a family gathering, or simply to satisfy a craving, caramel brownies offer the perfect balance between sweet and salty, soft and chewy, dense and creamy. They’re versatile, crowd-pleasing, and can be easily adapted to suit various preferences. Once you try this recipe, you’ll never want to go back to plain brownies again.
The History of Caramel Brownies
While traditional brownies date back to the early 20th century in the United States, caramel brownies are a more recent innovation born from culinary creativity and experimentation. Brownies themselves originated when bakers began modifying chocolate cake recipes, leading to a denser, chewier treat that quickly became a staple in American baking. As brownies gained popularity, bakers started adding different elements—nuts, marshmallows, fruits, and sauces—to enhance flavor and texture. The addition of caramel is believed to have been inspired by the classic flavor pairing of chocolate and caramel found in candies and desserts like turtle chocolates and millionaire’s shortbread. By the late 20th century, caramel brownies had emerged as a gourmet twist on the classic brownie, combining the decadence of a chocolate base with the smooth, buttery sweetness of caramel for a truly indulgent experience.
Ingredients Breakdown
Each ingredient in this recipe plays a key role in achieving the perfect texture and flavor.
Butter (200g/7 oz): Adds richness and contributes to the fudgy texture of the brownies. Use unsalted butter to better control the salt content in the recipe.
Dark or semi-sweet chocolate (200g/7 oz): Provides deep, bittersweet chocolate flavor. Using high-quality chocolate chips or baking chocolate enhances the final taste.
Brown sugar (1 cup): Adds sweetness and a hint of molasses, which complements the chocolate and caramel flavors while maintaining moisture.
Eggs (3, lightly whisked): Bind the ingredients together and contribute to the brownies’ structure and chewiness.
Vanilla extract (1 tsp): Enhances the overall flavor and aroma.
All-purpose flour (½ cup): Provides structure. Too much flour can make brownies cakey rather than fudgy, so measure carefully.
Cocoa powder (¼ cup): Intensifies the chocolate flavor and balances the sweetness of the caramel.
Salt (⅛ tsp): Enhances the flavors and balances the sweetness of the batter.
Sweetened condensed milk (395g/14 oz): Forms the base of the salted caramel layer, adding creaminess and sweetness.
Golden syrup or maple syrup (2 tbsp): Adds depth of flavor and helps with caramelization.
Butter (60g/2 oz): Enriches the caramel, making it silky and spreadable.
Salt (1 tsp): Essential for that signature salted caramel taste—it brings out the flavors and cuts through the sweetness.
Step-by-Step Recipe
Preheat your oven to 175°C (350°F). Line a 13×9-inch baking pan with foil or parchment paper and lightly grease it with non-stick spray to ensure easy removal. In a medium saucepan over low heat, melt the butter and dark chocolate together, stirring frequently until smooth and glossy. Remove from heat and mix in the brown sugar and vanilla extract. Allow the mixture to cool slightly, then whisk in the eggs one at a time, mixing well after each addition. Sift in the cocoa powder, flour, and salt. Gently fold until just combined—do not overmix to keep the brownies tender and fudgy. Pour half of the batter into the prepared pan and spread it evenly. In a separate saucepan, prepare the salted caramel by combining the sweetened condensed milk, golden syrup or maple syrup, and butter. Stir over medium heat until the mixture thickens and turns a light golden color. Remove from heat and stir in the salt. Pour the caramel over the brownie layer in the pan and spread evenly. Then gently spoon or pour the remaining brownie batter over the caramel layer and smooth the top. Bake in the preheated oven for 30–35 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before lifting them out using the foil or parchment and slicing into squares.
Tips for the Perfect Brownies
Use high-quality chocolate and cocoa for the best flavor. Do not overbake—the brownies should remain slightly gooey in the center when done. Always allow them to cool completely before cutting to prevent them from falling apart or the caramel oozing too much. For sharp, clean edges, refrigerate the brownies for at least an hour before slicing. If you want extra gooey caramel, reserve a bit of the caramel and drizzle it on top after baking. Use room temperature eggs to ensure even mixing and prevent the chocolate from seizing. You can also sprinkle a pinch of flaky sea salt over the top of the baked brownies for an extra punch of flavor.
Variations and Customizations
These brownies can be tailored to suit your taste. Add chopped pecans, walnuts, or almonds for a nutty crunch. Mix chocolate chunks into the batter for extra decadence. For a more intense coffee-chocolate flavor, add a teaspoon of instant espresso powder to the brownie batter. Swirl peanut butter into the caramel layer before baking for a salty-sweet twist. To make the brownies gluten-free, simply substitute the flour with a gluten-free blend. You can even add a layer of crushed cookies or pretzels on top of the caramel for added texture. For a festive touch, mix in peppermint extract or top with crushed candy canes during the holidays.
Health Considerations and Nutritional Value
While caramel brownies are a rich dessert and not intended to be a health food, it’s still useful to be aware of their nutritional content. A single serving contains a substantial amount of sugar, fat, and calories, primarily from the chocolate, butter, and caramel. However, they also provide small amounts of protein and essential minerals like calcium and iron. To make them slightly healthier, you can reduce the sugar, use dark chocolate with a high cocoa percentage, or substitute some of the butter with applesauce or Greek yogurt—though this may alter the texture. For those with dietary restrictions, use plant-based butter and sweetened condensed coconut milk to make them dairy-free. Always be mindful of portion size, as these brownies are quite rich and satisfying.
FAQ
Can I make caramel brownies ahead of time? Yes! In fact, they taste even better the next day. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze caramel brownies? Absolutely. Once cooled and cut, wrap individual pieces in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Why did my brownies turn out cakey? This is usually due to overmixing or using too much flour. Be gentle with the batter and measure ingredients carefully.
Can I use store-bought caramel instead? Yes, you can substitute the homemade caramel with thick store-bought caramel sauce, but the flavor may vary slightly.
What kind of chocolate is best? A good-quality dark or semi-sweet chocolate with at least 60% cocoa is ideal for rich, balanced flavor.
How do I know when the brownies are done baking? The edges should look set and slightly pulled away from the pan. Insert a toothpick into the center—it should come out with a few moist crumbs but not raw batter.
Top Caramel Brownies
Ingredients
Brownie
- 200 g 7 oz unsalted butter
- 200 g 7 oz dark chocolate or semi-sweet chocolate chips (see Note 1)
- 1 cup brown sugar
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract or essence
- ½ cup plain/all-purpose flour
- ¼ cup cocoa powder
- ⅛ teaspoon salt
Salted Caramel
- 395 g 14 oz can of sweetened condensed milk
- 2 tablespoons golden syrup or maple syrup see Note 2
- 60 g 2 oz unsalted butter
- 1 teaspoon salt
Instructions
- Preheat your oven to 180°C (350°F), suitable for all oven types. Grease a 20cm (8-inch) square baking tin with butter, then line it with parchment or baking paper to ensure easy removal later.
Salted Caramel:
- In a small saucepan over medium-high heat, combine all the caramel ingredients. Stir occasionally during the first minute. Once the mixture begins to heat and you see light wisps of steam, start whisking continuously—but gently—for about 7 minutes, making sure to prevent the mixture from catching or burning on the bottom of the pan (see Note 3). The caramel should turn a light golden color. Remove it from the heat and continue whisking for an additional 30 seconds. Cover with a lid and set aside, keeping it warm and pourable.
Brownie Batter:
- To begin, melt the butter and chocolate together. Place them in a microwave-safe bowl and heat in three 30-second intervals on high, stirring well after each burst, until the mixture is completely melted and smooth.
- Next, stir in the brown sugar, whisked eggs, and vanilla extract. Mix until fully combined.
- Sift in the flour, cocoa powder, and salt directly into the bowl. Mix gently until you have a smooth, cohesive batter.
Assemble:
- Scoop out ½ cup of the brownie batter and set it aside. Pour the rest of the batter into your prepared baking tin, spreading it evenly.
- Next, carefully pour the warm salted caramel over the brownie layer. Try to cover the surface evenly, as spreading the caramel afterward can be tricky. If the caramel has thickened or cooled too much, reheat it briefly on the stove for about a minute to loosen it.
- Then, spoon the reserved brownie batter over the caramel in small dollops. Using a knife or skewer, create swirling patterns—while these swirls might not be very visible once baked, this step helps to distribute the brownie layer over the caramel.
Bake:
- Place the tin in the preheated oven and bake for 30 minutes if you prefer a gooey, molten center, or up to 35 minutes for a firmer, still moist texture.
- Once done, allow the brownies to cool in the pan for 10 minutes. Then, lift them out using the overhanging paper and place them on a wire rack to cool for another 20 minutes before slicing. Keep in mind that the caramel may still be soft when warm but will firm up as it cools, allowing for neat, clean cuts.