These caramel brownies will take your dessert game to the next level. The batter is perfectly fudgy, made with German sweet bar chocolate.
What makes these brownies special are the pockets of extra gooey chocolatey sweetness in the center of each and every brownie. To create this, we cook a layer of brownie batter and then drizzle half of our melted caramel and chocolate chips all over it before finishing up the baking. We love the richness and texture of walnuts in and on top of these brownies, but you can skip these if you don't like them.
Of course, all of the best caramel brownie recipes have extra swirls and loops of delectable caramel on top, so we top the brownies with a generous layer of the sticky stuff. A sprinkle of flaky sea salt adds a delicate crunchy texture and exciting sweet-salty bursts in each bite. Remember to chill the brownies before cutting and serving them. Otherwise, they are gooey and difficult to slice neatly.
- 14 ounces caramel squares (such as Kraft)
- 1/3 cup evaporated milk
- 8 ounces German sweet chocolate
- 6 tablespoons unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup walnuts (chopped)
- Garnish: flaked sea salt
Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9x13-inch pan and set aside.
Combine the soft caramels and evaporated milk in the top of a double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Keep warm.
Combine the German sweet chocolate and butter in a 2-quart saucepan. Place over low heat, stirring occasionally until melted. Remove from the heat and cool to room temperature.
Beat the eggs until foamy using an electric mixer at high speed. Gradually add the sugar, beating until the mixture is thick and light yellow.
In a medium bowl, mix together the flour, baking powder, and salt.
Add the flour mixture to the egg mixture, mixing well.
Blend in the cooled chocolate mixture and the vanilla extract.
Spread half of the brownie mixture into the prepared pan. Bake in a 350 F oven for 6 minutes.
Remove the pan from the oven and drizzle half of the caramel mixture carefully over the baked layer.
Sprinkle with the chocolate chips.
Stir 1/2 cup of the walnuts into the remaining brownie batter.
Add the remaining batter by spoonfuls over the caramel layer.
Sprinkle with the remaining 1/2 cup of walnuts. Return to the oven for 20 minutes.
Remove the pan from the oven and place on a wire rack. Drizzle with the remaining caramel and sprinkle with the flaked sea salt.
Refrigerate before cutting into bars or squares. The brownies are very difficult to cut if not chilled first. Enjoy!
How to Store and Freeze
- Store any leftover brownies in a tightly sealed container in the fridge for up to 3 days. If desired, let come to room temperature before enjoying.
- The brownies can also be frozen. Chill in the fridge, slice, and wrap tightly in plastic wrap. Place in a zip-top freezer bag and freeze for up to a month. Defrost in the fridge before enjoying.
- Swap the walnuts for chopped pecans or hazelnuts.
- Use dark chocolate chips for a slightly richer brownie.
- For more salted caramel goodness, add a sprinkle of flaked sea salt to the middle layer of caramel, too.
What Happens if You Bake Caramel?
Caramel exposed directly to the heat of the oven can burn, turning bitter and acquiring a tacky texture. In these brownies and similar recipes, the caramel is added to the middle of the baked good, protecting it from direct exposure to intense heat. The caramel on the top is added after baking.
Is Brown Sugar Necessary for Brownies?
Some recipes call for brown sugar for a chewier, moister brownie with a bit of a caramel-like flavor. However, most brownie recipes do not call for brown sugar, using plain white granulated sugar instead. White sugar won't interfere with the chocolate flavor and helps produce a crisp top.