World’s Best Caramel Brownies

World’s Best Caramel Brownies are the ultimate indulgence, combining rich, fudgy chocolate with luscious caramel for a dessert that’s truly unforgettable.

These brownies strike the perfect balance between chewy and gooey, with layers of caramel that melt into the chocolatey goodness. Whether you’re baking for a crowd, a special occasion, or just to treat yourself, these brownies will steal the show and leave everyone asking for seconds.

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• 9×13-inch baking pan
• Parchment paper
• Spatula
• Saucepan

Ingredients

For the Brownie Batter:

• 1 cup (230g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

For the Caramel Layer:

• 1 cup (300g) caramel sauce or melted caramel candies
• 2 tbsp heavy cream

Optional Toppings:

• 1/2 cup (90g) semi-sweet chocolate chips
• 1/2 cup (50g) chopped pecans

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Make Brownie Batter: In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
4. Prepare Caramel Layer: In a saucepan over low heat, gently heat the caramel sauce or melted caramel candies with heavy cream, stirring until smooth and pourable.
5. Layer the Brownies: Spread half of the brownie batter evenly into the prepared pan. Pour the caramel mixture over the top, spreading it out evenly. Sprinkle with chocolate chips and pecans, if using. Carefully spread the remaining brownie batter over the caramel layer.
6. Bake: Bake in the preheated oven for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Nutrition (Per Serving, Approx.)

• Calories: 320
• Protein: 4g
• Fat: 15g
• Carbohydrates: 45g
• Sugar: 30g

Expert Tips

• Layering Caramel: To prevent the caramel from sinking to the bottom, slightly chill the first brownie layer before adding the caramel.
• Extra Fudge Factor: Add a handful of chocolate chunks to the brownie batter for a richer texture.
• Cutting Clean Slices: Chill the brownies in the refrigerator for 30 minutes before slicing to get neat edges.

FAQs

Can I use store-bought brownie mix?
Yes, you can use a boxed mix for the brownie layers. Just prepare the batter as instructed and follow the layering steps in this recipe.

Can I make these brownies ahead of time?
Absolutely! These brownies taste even better the next day. Store them in an airtight container at room temperature for up to 3 days.

Can I freeze caramel brownies?
Yes! Wrap individual brownie squares in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Storing & Reheating

• Storing: Keep leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Reheating: Warm individual slices in the microwave for 10–15 seconds for a gooey texture.

Substitutions & Variations

• Caramel Swap: Use dulce de leche or salted caramel for a different flavor twist.
• Nut-Free Version: Omit the pecans if you prefer nut-free brownies.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

World’s Best Caramel Brownies

World’s Best Caramel Brownies are the ultimate indulgence, combining rich, fudgy chocolate with luscious caramel for a dessert that’s truly unforgettable. These brownies strike the perfect balance between chewy and gooey, with layers of caramel that melt into the chocolatey goodness.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Measuring cups and spoons
• - 9x13-inch baking pan
• Parchment paper
• Spatula
• - Saucepan

Ingredients

  

• #### For the Brownie Batter:
• - 1 cup 230g unsalted butter, melted
• - 1 cup 200g granulated sugar
• - 1 cup 200g brown sugar
• - 4 large eggs
• - 2 tsp vanilla extract
• - 1 cup 125g all-purpose flour
• - 3/4 cup 75g unsweetened cocoa powder
• - 1 tsp baking powder
• - 1/2 tsp salt
• #### For the Caramel Layer:
• - 1 cup 300g caramel sauce or melted caramel candies
• - 2 tbsp heavy cream
• #### Optional Toppings:
• - 1/2 cup 90g semi-sweet chocolate chips
• - 1/2 cup 50g chopped pecans

Instructions

 

• **Preheat Oven:** Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
• **Make Brownie Batter:** In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• **Combine Dry Ingredients:** In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
• **Prepare Caramel Layer:** In a saucepan over low heat, gently heat the caramel sauce or melted caramel candies with heavy cream, stirring until smooth and pourable.
• **Layer the Brownies:** Spread half of the brownie batter evenly into the prepared pan. Pour the caramel mixture over the top, spreading it out evenly. Sprinkle with chocolate chips and pecans, if using. Carefully spread the remaining brownie batter over the caramel layer.
• **Bake:** Bake in the preheated oven for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
• **Cool and Serve:** Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.