The rich, sugary goodness of these caramel brownies is a must the next time you’re craving a sweet treat. Not your traditional brownie, these are loaded with chocolate, real caramel and crumbled walnuts, and they’re especially delightful when served warm with a scoop or two of homemade ice cream. You can follow this recipe to a tee, or you can make it your own by adding or swapping a few ingredients, as you like. Although these brownies are a bit more time-consuming to make (you’ll bake in increments, adding the caramel after the first round), they’re more than worth it.
Ingredients for Caramel Brownies
- Sugar: If you want to try a different sugar base, you can sub maple syrup here—an excellent flavor to pair with the caramel.
- Baking cocoa: This is where the caramel brownies really get their rich chocolate flavor.
- Eggs: Set your eggs on the counter a few hours in advance, as you’ll want them to be room temperature for this recipe.
- Milk: This recipe calls for 2% milk, but if you’d prefer a creamier texture, whole milk is also a good option.
- All-purpose flour: White flour is a more neutral flavor, but you can use whole wheat or another flour of your choosing.
- Salt: Coarse salt will help enhance the chocolate and caramel in this recipe.
- Baking powder: Just a teaspoon is called for, but without it these brownies wouldn’t be fluffy.
- Semisweet chocolate chips: Chips add a nice touch of chocolate to bite into in each of these caramel and chocolate brownies.
- Walnuts: You’ll use some chopped walnuts in the recipe when mixing, and some later as a topping.
- Caramels: The caramels will be melted down, then poured over and baked into layers in the brownies.
- Sweetened condensed milk: This helps to make these extra moist and irresistible.
Directions
Step 1: Combine the ingredients
Preheat the oven to 350°F. In a large bowl or standing mixer, beat the sugar, oil, cocoa, eggs and milk. In another bowl, combine the flour, salt and baking powder. Gradually add the dry mixture to the wet until well blended. Fold in the chocolate chips and 1/2 cup of the walnuts.
Step 2: Bake the first layer
Spoon two-thirds of the batter into a greased 13×9-inch baking pan. Bake for 12 minutes.
Step 3: Make the caramel sauce
Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until the caramels are completely melted. Stir frequently to keep the caramel from sticking or burning. Pour the caramel mixture over the baked brownie layer, then sprinkle the remaining 1/2 cup of walnuts over the top.
Step 4: Layer the second batch
Drop the remaining chocolate batter by the teaspoonful over the caramel and walnut layer. Carefully swirl this batter with a butter knife.
Step 5: Bake again
Bake the brownies again until a toothpick inserted in the center comes out with moist crumbs, 35 to 40 minutes longer. It’s important not to overbake, which will dry out the brownies. Cool the brownies completely on a wire rack, then cut them into squares.
Caramel Brownie Variations
- Add caramel chips:Â For extra caramel flavor, add caramel chips along with the walnuts. Layer them on top during the last 15 minutes of baking.
- Sprinkle salt on top:Â Large bits of flaky salt sprinkled over the top is a delicious option for a garnish.
How to Store Caramel Brownies
You can store any leftover brownies in an airtight container, or covered in plastic wrap, on the counter or in the fridge.
How long do caramel brownies last?
If you store brownies on the counter, you’ll want to consume them within three days. If you store them in the fridge, eat them within five days.
Caramel Brownie Tips
Can you make this caramel brownie recipe gluten-free?
Yes. You can sub the all-purpose flour for your favorite gluten-free in a one-to-one ratio.
Can you freeze caramel brownies?
Yes, you can freeze caramel brownies. Make sure to store them in airtight, freezer-safe containers to avoid freezer burn. They’ll be safe to keep in the freezer for up to three months.
How do I rewarm caramel brownies?
To rewarm any leftovers, cover the brownies with aluminum foil and bake them in the oven on low for 15 minutes or less. You can also microwave for a few minutes if you’d prefer.
