Caramel Brownies
These from-scratch caramel brownies are some of the most luscious, delicious, decadent brownies you will ever lay your lips on.
Caramel brownies. Everyone needs a recipe in their arsenal and let me tell you, these are possibly some of the most luscious, decadent brownies I have ever eaten.
A brownie base cooks alone and is then smothered with creamy caramel and another layer of brownie batter and chocolate chips (and nuts, too, if you love ’em!).
Those layers bake together to create a dense, rich brownie infused with chewy, gooey caramel.
I preferred these brownies slightly chilled. The pictures I snapped were while the brownies were warm (hence the melty goodness of the chocolate) but after cooling and an hour or so chilling in the fridge, the caramel layer was even more pronounced. And very, very deadly in it’s addictiveness.
You probably don’t want to be making a habit of baking these decadent brownies every day but when you want a show-stopper of a brownie, this is the one. Plus, I like knowing that I have finally purged the secret of these other-worldly brownies from my soul so you can join me in my inhalation of caramel brownies.
I’m becoming quite an expert on the matter, which may or may not be something to publicly brag about.
One Year Ago: Asian Noodle Salad
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Caramel Brownies
Ingredients
For the brownies:
- 1 cup (227 g) butter
- 12 ounces (340 g) bittersweet or semisweet chocolate, coarsely chopped
- 1½ cups (318 g) sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1¼ cups (178 g) all-purpose flour
- ½ teaspoon salt
- 1½ cups pecans, coarsely chopped (optional)
- 1 cup (170 g) semisweet chocolate chips
For the caramel filling:
- 14 ounces (397 g) caramel candies, unwrapped
- ¼ cup heavy cream
Instructions
- 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.
- 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.
- 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.
Notes
Recommended Products
Recipe Source: adapted slightly from Annie’s Eats via The Pastry Queen by Rebecca Rather
I just made these for the second time without the pecans (because nuts are always so controversial), and they were a HUGE hit. I used Nestle semi-sweet chocolate chips instead of baking chocolate because that’s all I had. I cooked the bottom layer according to the directions, I believe, but after I added the rest of the brownie batter on top, I had to keep putting them back in the oven to cook longer. I took them out when a toothpick inserted through the top layer in various places around the pan came out clean. They were perfect!
What chocolate do you mean when you say 12 ounces bittersweet or semi sweet chocolate coarsely chopped? It seems like a lot of bakers chocolate. Or can I use chocolate chips.
I use bar chocolate (not the kind you eat like a candy bar, but baking chocolate or I often get the pounds plus bars of chocolate at Trader Joes). You can try using chocolate chips; I’ve found higher quality chocolate chips (like Ghirardelli or Guittard melt best).
I was wondering if this recipe doubles well? Could I put it into a sheet pan?
As long as the sides of your sheet pan are high, you can double, otherwise (if the sides are 1-inch or lower), I’d recommend 1 1/2-ing the recipe for a sheet pan so it doesn’t bubble over.
Can I make these a couple of days before and store in the fridge overnight? So for example, bake them on Wednesday evening, store them in the fridge and eat them Friday morning?
Absolutely!
This is my one of my favorite recipes to bake for my office. My friends love them
Don’t usually leave comments but I made these brownies for a work party and they were a big hit. I actually had one co-worker make me promise to make these for their birthday. Wonderful easy recipe to follow. Personally I used walnuts instead of pecans and I skipped the microwave, I’m an old-fashioned stove top kind of gal. Double boiler method is best for melting chocolate and I melted the caramel on the stove too.
These are dangerously good! Very, very fudgy – almost to the point where I thought I undercooked them, but they are cutting perfectly. The chocolate chips really put it over the top – requiring a scoop of vanilla ice cream with each piece to cut the richness 🙂 I think next time I’ll tweak a bit – perhaps pour some caramel on top with sea salt…Thanks for the great recipe!
Thanks for responding! I can’t wait to try it!
Hi Mel- I’m curious what you think about making these with your 10 minute caramel sauce in place of the caramels. Maybe if it cooked a little longer? Have you ever tried it with any of your caramel recipes? Just wondering…
Thanks!
Hi Jody – I don’t think the 10-minute caramel sauce is thick/firm enough for the brownies – it would probably be a runny mess. The foolproof caramel recipe I just posted would work great, though.
http://www.melskitchencafe.com/foolproof-no-stir-homemade-caramels-with-step-by-step-tutorial/