Take your classic chocolate brownies to the next level with these caramel brownies. Made from scratch with homemade caramel sauce, these are the simplest and easiest treats any time of the year.
Table of Content
Do you love caramel and brownies? Then, you for a treat with this one. I often make these caramel brownies when I have guests coming over or when I need to give gifts to people. The fresh homemade caramel is the most amazing thing about this recipe. If you've never tried making homemade caramel, you must try at least once. It is so much better than store-bought.
About these brownies
I made the caramel from scratch, but you can certainly use store-bought ready to use caramel. And, I've also used my classic chocolate brownies as a base. This batter has been the base for many of the brownies I've shared with you before like my classic chocolate brownies Recipe, chocolate fudge Brownies, strawberry chocolate brownies, and chocolate walnut brownies.
The recipe is simple and easy. It takes just 5 minutes to make the caramel sauce from scratch, about 10 minutes to combine the brownie batter, and about 35 minutes to bake the batter.
Ingredients and substitutes
- Chocolate - You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than to bake a beautiful recipe and realize you didn't take it to its ultimate luxury.
- Sugar - Normally, we add both white and brown sugar to brownies. The white sugar adds a bit of crisp skin on the top and the dark keeps it deliciously soft and moist with that distinct taste from the molasses. But, because we used caramel in the batter, I have not used any white sugar only brown. If you want, you can also use ½ cup white sugar instead of the caramel sauce.
- Eggs - The eggs work as a leavening agent here. Notice we don't have any baking powder or baking soda in this recipe.
- Cocoa powder - I use Dutch-processed dark cocoa powder. It's what gives the brownies that dense dark chocolate color and texture.
- Flour - Adds stability to the brownie. You can use ⅓ cup cornstarch, almond, or coconut flour if you want to make it gluten-free.
Step by step instructions
Caramel
- Place the sugar, water, and corn syrup in a heavy-bottomed saucepan.
- With the heat on medium, bring to a boil. Shake and swirl the pan slowly guiding the distribution of heat.
- The sugar should now start to change color into a golden amber.
- Once all the sugar is amber, add in the butter followed by the cream. Be careful as it will rise. If necessary take it off the heat until it settles.
- Cool for a few minutes in the pan. Then, pour it into a glass jar or pot. As the mixture cools it will get thicker.
- Use ⅓ cup for the brownie batter and the remaining for the top. You can use all or only as much as you want.
Brownies
- Preheat oven 170 C /340 F. Grease and line an 8 x 8-inch square cake pan with parchment paper leaving an overhang so you can pick the brownies out.
- Dry ingredients - Whisk flour and salt in a bowl.
- Melt butter and chocolate in the microwave-safe bowl or double boiler.
- Add the caramel, followed by the sugar - combine until sugar is almost dissolved.
- Add the eggs, one at a time. Followed by the vanilla extract.
- Next, sift in the cocoa powder and flour mixture - combine well. Mix well until you have a smooth well-incorporated batter.
- Pour into the prepared baking pan. Drizzle 4 tablespoon of the caramel sauce (optional).
- Bake at for 30 to 40 minutes.
- Cool in the pan until barely warm. Then Drizzle the remaining caramel sauce
- Let cool completely - so the caramel sets. Cut into 16 squares (see video).
Tip - you will get neater slices with clean edges if you let the brownies chill for a bit. - Enjoy!
Frequently asked questions
If stored properly, these caramel chocolate brownies will last for about 3 to 4 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or to give as gifts, it is best to make them no more than a day ahead, so people will also have some storage time.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and slightly wet in the center. It's better to underbake rather than overbake brownies.
If too much air is incorporated in the mixture during mixing the brownie batter, the brownies can sink in the middle. It's best to not over mix especially when adding the eggs.
Yes, chocolate and nuts are always a great combination. Try my Pecan Pie Brownies or Chocolate Walnut Brownies.
Yes, you can replace the all-purpose flour in this recipe with ⅓ cup cornstarch instead.
Perhaps not. But, I do have a strawberry chocolate brownies, which can be used with fruits.
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Printable Recipe
Caramel Brownies
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Video
Ingredients
Caramel
- 1 cup (200 g) Sugar
- 3 tablespoon Water
- 2 tablespoon Corn syrup
- 4 tablespoon Butter (unsalted)
- ¼ cup (60 ml) Whipping cream (38% or more)
- 1 teaspoon Vanilla extract
Brownies
- 8 oz (225 g) Chocolate (semi-sweet or dark)
- 1 cup (227 g) Butter (unsalted, room temperature)
- ½ cup (0.5 cups) Brown sugar
- ¼ cup caramel sauce
- 3 Eggs
- ¾ cup (95 g) All purpose flour
- ⅛ teaspoon Salt
- 2 tablespoon (15 grams) Cocoa powder
- 1 teaspoon Vanilla extract
Instructions
Caramel
- Place the sugar, water, and corn syrup in a heavy-bottomed saucepan.
- With the heat on medium, bring to a boil. Shake and swirl the pan slowly guiding the distribution of heat.
- The sugar should now start to change color into a golden amber.
- Once all the sugar is amber, add in the butter followed by the cream. Be careful as it will rise. If necessary take it off the heat until it settles.
- Cool for a few minutes in the pan. Then, pour it into a glass jar or pot. As the mixture cools it will get thicker.
- Use ⅓ cup for the brownie batter and the remaining for the top. You can use all or only as much as you want.
Brownies
- Preheat oven 170 C /340 F. Grease and line an 8 x 8-inch square cake pan with parchment paper leaving an overhang so you can pick the brownies out.
- Dry ingredients - Whisk flour and salt in a bowl.
- Melt butter and chocolate in the microwave-safe bowl or double boiler.
- Add the caramel, followed by the sugar - combine until sugar is almost dissolved.
- Add the eggs, one at a time. Followed by the vanilla extract.
- Next, sift in the cocoa powder and flour mixture - combine well. Mix well until you have a smooth well-incorporated batter.
- Pour into the prepared baking pan. Drizzle 4 tablespoon of the caramel sauce (optional).
- Bake at for 30 to 40 minutes.
- Cool in the pan until barely warm. Then Drizzle the remaining caramel sauce
- Let cool completely - so the caramel sets. Cut into 16 squares (see video).Tip - you will get neater slices with clean edges if you let the brownies chill for a bit.
- Enjoy!
Recipe Notes
Six tips to making the perfect brownie every single time
- Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nisha
I definetely want to maje these!! But i dont use eggs so can u suggest a substitute?
Veena Azmanov
I have not tried these without eggs
Durga
Soon will share pics of ur brownie recipe😊
Thankyou 😊
Veena Azmanov
Thanks, Durga
Ria D'Souza
Hi Veena,
I've been following your recipes for a long time now and just wanted to tell u, thank u so much for the amount of detailed information you share on each recipe, I am always amazed with the steps, substitutes and tips you give us... I have always struggled with getting a good brownie and I'm surely going to try this... Thnx again!!
Btw I make ur coconut cake recipe, and it's a family favourite!!
Veena Azmanov
Thank you so much Ria. So happy you are enjoying my recipes. I hope you enjoy these brownies. yes, we love that coconut cake too