Caramel Brownies with Homemade Caramel

Ooey gooey Caramel Brownies are a decadent dessert with a luscious layer of homemade caramel sauce swirled into rich, fudgy brownies. Sweet, salty and over the top delicious, these amazing brownies will melt in your mouth.

Scientists say cell phones are 10 times dirtier than toilet seats. Don’t tell that to my tongue though, it just licked homemade caramel sauce off the camera of my S23. Fun fact, when you cook caramel sauce it bubbles and splatters like molten lava and erupts like Mount Vesuvius on unsuspecting lenses. But, waste not want not right? Which is why I licked the camera clean.

It’s pretty telling that caramel sauce is so delicious that I’m willing to risk a “germocalypse” just for a taste. Sure, 25,000 bacteria per square inch of phone screen sounds bad, but zero caramel per square inch of tongue tip sounds way worse. I know the potential perils: sniffles, stomach bug or some other unsavory ailment that involves watery body fluids, but when caramel is involved I throw caution to the wind. Which will be comically ironic if the germs I ingested are deadly and my cremated ashes get scattered to the winds.

While I’m still alive and kicking, I’m spreading the word that caramel–as amazing as it is by itself–it’s even better when swirled into scratch-made brownies. Just imagine luscious, velvety ribbons of caramel sauce weaving through rich, fudgy brownie batter. It’s a dream. Melding homemade caramel and creamy dark chocolate into an ooey, gooey brownie is beyond melt-in-your-mouth delicious. Which is precisely why my phone germs can take a hike, sometimes in the realm of desserts, risk is just a lick away from the ultimate reward.

Before sharing this Caramel Brownies recipe, here are a few tips to help you out:

Ingredient Tips

Homemade caramel sauce with sweetened condensed milk is easy to make, just be sure to stir continuously as it heats on the stove to prevent it from burning to the bottom of the saucepan.

For best results, eggs need to be at room temperature before beginning.

Always bake brownies with unbleached flour. Bleach should only be added to brownies for cheating boyfriends, not brownies you’re eating yourself.

Preparation Tips

Only bake brownies in a shiny metal pan. Glass and stoneware pans are not recommended for brownies due uneven and prolonged bake times.

The recommended bake time for this brownie recipe 30 to 35 minutes depending on how ooey gooey you like your caramel. Bake 30 minutes for max gooeyness and 35 minutes for standard gooeyness. Avoid overbaking brownies or they will be dry.

How to Store Caramel Brownies

Caramel brownies will keep up to 1 week at room temperature when stored in an airtight container.

Can you freeze brownies? Yes! Caramel swirl brownies can be frozen up to 3 months. Before freezing, be sure brownies have cooled completely. Next, slice into individual servings then wrap each in plastic wrap then in aluminum foil and place in an airtight container. Thaw at room temperature before serving.

I hope you enjoy these brownies with caramel! Please leave a rating and review below when you try them out. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like caramel desserts then you’ll love this Puff Pastry Apple Tart. Filled with nutty frangipane cream and fresh apples on a flaky puff pastry crust this semi-homemade recipe is dessert heaven topped with scoops of vanilla ice cream and drizzled with salted caramel.

Caramel Brownies

Heather Wolf

Ooey gooey Caramel Brownies are a decadent dessert with a luscious layer of homemade caramel sauce swirled into rich, fudgy brownies. Sweet, salty and over the top delicious, these amazing brownies will melt in your mouth.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Brownies and Blondies

Cuisine American

Servings 12

Equipment

• 8×8 metal baking pan

Ingredients

  

Caramel

• 14 ounces sweetened condensed milk
• 2 tbsp maple syrup pure
• 1/4 cup unsalted butter
• 1 tsp sea salt fine

Brownies

• 7 ounces dark chocolate bar 70% cacao
• 1/2 cup unsalted butter melted and cooled
• 3/4 cup dark brown sugar packed
• 3/4 cup granulated sugar
• 3 large eggs room temperature
• 1 tsp vanilla extract pure
• 3/4 cup all-purpose flour unbleached
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp sea salt fine

Instructions

 

Caramel

• Place all caramel ingredients in a medium-sized saucepan then warm on the stovetop over medium-heat, stirring occasionally, until butter melts and all ingredients are combined.
• When mixture begins to steam, stir continuously for 7 minutes. Be sure to scrape the bottom of the saucepan as you stir to avoid burnt bits of caramel.
• Remove saucepan from heat. Cover pan with a lid and set aside to cool.

Brownies

• Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with parchment paper and set aside.
• Chop chocolate bar with a knife then melt with butter in a large microwave-safe bowl in 30 second increments, stirring after each until blended and smooth.
• Add both sugars to the bowl then whisk vigorously to combine.
• Add eggs then whisk vigorously until incorporated.
• Whisk in vanilla.
• In a separate bowl, sift together flour, cocoa powder and salt.
• Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
• Reserve 1/2 cup of brownie batter for later use as the topping. Spoon remaining batter into the baking pan then level the top with a spatula.

Assembly

• Pour caramel on top of brownie base in an even layer.

  Note, if caramel has hardened too much to pour, rewarm on stove over low heat until it reaches a pourable consistency.
• Dollop remaining 1/2 cup of brownie batter atop caramel.
• Using a knife, gently swirl brownie and caramel together.
• Bake for 30 to 35 minutes or until caramel reaches desired gooeyness. Avoid overbaking or brownies will be dry.
• Remove pan from the oven and place on a wire rack to cool completely before slicing.
• Cover and store leftovers at room temperature up to 1 week.

Keyword brownies, caramel