You’ve got to try these Caramel Brownies if you’re in the mood for something seriously rich and chocolatey with a gooey center that steals the show! These are homemade, no mixer needed, and come together in under an hour.
Caramel Brownies Recipe
These are my favorite brownies, ever. Think fudgy meets cakey, with a silky caramel middle that makes each bite incredible. If you love those Ghirardelli Caramel Chocolate squares, these are the brownies for you! Bring them to a potluck, and you’ll leave with an empty tray and a bunch of compliments.
This is one of those recipes that makes you wonder why you'd ever use a box mix again. You get that shiny crackly top, deep chocolate flavor, and just enough chew.
No mixer, no fancy techniques. Just a couple bowls, a spatula, and some patience while they cool. The caramel layer adds an extra step, but it’s easy and worth every second.
Kids love them. Adults fight over them. They taste like a homemade Rolo bar in brownie form, and they freeze beautifully too.
Why You’ll Love This Dish
- Freezer Friendly – Make a batch and stash extras for a rainy day.
- Caramel Center – Melted caramel tucked inside rich chocolate brownie layers.
- No Mixer Needed – Stir it all by hand with two bowls.
- Perfect Texture – The ideal middle ground between fudgy and cakey.
- Crowd Pleaser – Great for parties, bake sales, or just because.
Ovaltine Chocolate Cake and Frosting
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salted Butter – Adds richness and balances the sweetness of the caramel and chocolate.
- Semisweet Chocolate Melting Discs (or bar, chopped) – Deep chocolate flavor and smooth melting texture. Sub with chips in a pinch, but bars/discs melt smoother.
- Granulated Sugar – Sweetens and helps achieve the shiny top crust.
- Large Eggs – Provide structure and richness.
- Pure Vanilla Extract – Brings warmth and rounds out the flavor.
- All-Purpose Flour – Just enough to give them a little lift without making them dry.
- Caramel Bits – Convenient and easy to melt. Can sub with unwrapped soft caramels.
- Heavy Cream – Loosens the caramel and makes it easier to spread.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Preheat & Prep – Set oven to 350°F and grease or line a 9×13″ baking pan.
- Melt Butter & Chocolate – Gently melt together in the microwave.
- Mix Wet & Dry – Combine sugar, eggs, vanilla, then stir into chocolate mix. Add flour.
- Layer & Bake – Bake half the batter, melt caramel with cream, layer it on, top with rest of the batter.
- Bake Again & Cool – Bake final layer, cool completely before slicing.
Recipe Tips
- Get Good Chocolate – One thing I've found with brownies is this – the better the chocolate the better the brownie. You might be tempted to scrimp and use any old chocolate for this kind of baking, but don't do it. Use the best you can find, and you'll be grateful when you take that first bite.
- Hit The Easy Button On Your Caramel – I also found a really cool product that I've never seen before that made these way easier to throw together. Kraft Caramel Bits are little unwrapped balls of caramel that melt really really well for desserts like this. I LOVE that. I think that real caramel works and tastes so much better in baking than any of the caramel sauces I've ever tried, but I hate spending time unwrapping candies one by one. They have these on Amazon, but you're better off finding them at your local grocery store.
Recipe FAQ
Store them in an airtight container at room temp for up to 4 days, or in the fridge for a week. Freeze for up to 3 months.
Yes. A few seconds in the microwave brings back the gooey texture, especially if they've been chilled.
Definitely. Make them the day before and let them sit at room temperature, tightly covered. They cut cleaner the next day.
Yes. If you prefer homemade caramel or have leftover soft caramels, melt them with cream as directed. Just keep the ratio similar for spreadability.
Dark chocolate works great, or a mix of milk and dark if you like a milder flavor. Chocolate chips can be used, but bars or discs melt smoother.
Caramel Filled Brownies
All of the chocolate you could hope for, plus caramel to make these brownies into a rolo-like experience.
Ingredients
- 1 cup salted butter
- 12 ounces semisweet chocolate melting discs, or a bar, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups flour
- 11 oz caramel bits
- 1/8 cup heavy cream
Instructions
- Preheat oven to 350. Spray a 9x13" non-stick baking pan well with baking spray. If it isn't a pan in really good shape, I highly recommend lining the pan with non-stick foil or parchment and then spraying.
- Place the butter and chocolate in a microwave safe dish and microwave at 50% for 1 minute. Stir, and continue to heat in 30 second bursts at 50%, stirring between sessions, until melted.
- In a separate bowl, whisk together the sugar, eggs, and vanilla. Mix the egg mixture into the chocolate mixture until combined. Add flour and stir until combined.
- Scoop half of the brownie batter into the pan and spread evenly. Bake for 20 minutes.
- While the brownies are baking, place the caramels and cream into a microwave-safe bowl. Microwave for 1 1/2 - 2 minutes, and then stir well until caramel is fully melted and combined.
- Pull the brownies out of the oven and let cool for 5-10 minutes. Pour the caramel over the brownies, and gently spread it out evenly over the pan. Spoon the remaining brownie batter over the caramel layer, and spread evenly. This doesn't have to be perfect, just try and cover the majority of the caramel.
- Bake for 15 more minutes, remove from oven and let cool completely before cutting.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 611Total Fat: 29gSaturated Fat: 17gUnsaturated Fat: 12gCholesterol: 111mgSodium: 250mgCarbohydrates: 89gFiber: 3gSugar: 62gProtein: 7g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Christina
Saturday 25th of April 2020
If I were to use homemade caramel, how much would I need? In cups preferably
Nicole Johnson
Saturday 25th of April 2020
I'm not sure! I'd make 3 cups though. You'll want enough to cover the pan. I've never made this using homemade caramel so I can't really say how many cups. An 11oz bag of pre-made caramels works, but I don't know how much caramel weighs so I can't really translate that to cups. Sorry! Let us know if you try it out!
Martina Lewis
Tuesday 23rd of April 2019
I love eating a brownie and the recipe you are mentioning is very mouth watering. I love to cook this in my kitchen. I seem very delicious and added caramel is amazing
Wendy, A Day in the Life on the Farm
Monday 12th of October 2015
These look delicious. I haven't seen those caramel bites but I will be on the lookout now.