Caramel Brownies

You know that one thing you make that’s always a hit and everyone asks for when there’s a pitch-in? These are that thing. My work crew absolutely loves these brownies, and with good reason. The brownie recipe itself is fairly basic, but a layer of caramel filling really sets them apart. Slice ’em up small because they’re pretty rich, but I can guarantee just one won’t be enough! 😉

For the brownies:

  • 1 cup (2 sticks) unsalted butter
  • 12 oz. bittersweet chocolate, coarsely chopped
  • 1½ cups sugar
  • 4 large eggs
  • 1 tbsp. vanilla extract
  • 1¼ cups all-purpose flour
  • ½ tsp. salt
  • 1 cup semisweet chocolate chips

For the caramel filling:

  • 14 oz. caramel candies, unwrapped
  • 1/3 cup heavy cream


  • Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. Combine the butter and chocolate in a small bowl.


  • Microwave in 30 second intervals, stirring each time, until smooth and glossy.


  • Whisk in the sugar, eggs and vanilla.


  • Stir in the flour and salt just until combined.


  • Spread about half of the brownie batter in the bottom of the pan in an even layer.


  • Bake for 20 minutes. Remove from the oven, keeping the oven set for the same temperature, and let cool for 20 minutes.


  • Just before your bottom layer is finished cooling, make your caramel filling. Combine the candies and cream in another small bowl.


  • Heat, stirring frequently, until melted and smooth.


  • Immediately spread the caramel mixture over the bottom brownie layer.


  • Spread the rest of the brownie batter over the top of the caramel layer. This can be a bit difficult, and you may end up swirling the caramel and batter in some spots. However, I’ve never had a complaint so I refuse to change my technique. 🙂 Ha!


  • Sprinkle the chocolate chips  on top. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving… and I mean COMPLETELY, or you will be fighting a losing battle with some ooey, gooey goodness.
  • 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.

*I have no photos of the sliced brownies because they were packed up and eaten THAT quickly. They’re that good!


Recipe slightly adapted from Annie’s Eats


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