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three slices of caramel brownies stacked atop each other. scene is styled with yellow fall flowers. side view image shows gooey caramel layer mixed in with fudgy brownie layer.
Heather Wolf

Caramel Brownies

5 from 11 votes
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Brownies and Blondies
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 8x8 metal baking pan

Method
 

Caramel
  1. 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.
  2. 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.
  3. Remove saucepan from heat. Cover pan with a lid and set aside to cool.
Brownies
  1. Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with parchment paper and set aside.
  2. 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.
  3. Add both sugars to the bowl then whisk vigorously to combine.
  4. Add eggs then whisk vigorously until incorporated.
  5. Whisk in vanilla.
  6. In a separate bowl, sift together flour, cocoa powder and salt.
  7. Add dry ingredients to wet, stirring with a spoon until just combined. Avoid overmixing.
  8. 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
  1. 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.
  2. Dollop remaining 1/2 cup of brownie batter atop caramel.
  3. Using a knife, gently swirl brownie and caramel together.
  4. Bake for 30 to 35 minutes or until caramel reaches desired gooeyness. Avoid overbaking or brownies will be dry.
  5. Remove pan from the oven and place on a wire rack to cool completely before slicing.
  6. Cover and store leftovers at room temperature up to 1 week.