Gooey Caramel Brownies
Decadent ooey Gooey Caramel Brownies. Soft, ultra chocolatey, and stuffed with salted caramel!
Caramel Brownies
Not all brownies were created equal.
There are plain jane brownies… And then there are dark chocolate, triple layered, crispy edged, visually stimulating, melt-in-your-mouth, stuffed caramel brownies.
I think you can guess which brownie I would choose.
Caramel Stuffed Brownies
These gooey caramel brownies have so much going for them. They are the “golden child” of the brownie family.
Devilishly appealing in appearance, without even trying, of course. Yet it’s not about how these brownies look. It’s what’s on the inside that matters.
Am I right?
Caramel Brownies Recipe with Chocolate Chips
Each square is layered with a thick ribbon of salted caramel to offset the intense chocolatey flavor.
Did I mention the chocolate chips?
The brownie layers are packed with chocolate morsels, so that each bite contains rich fudgy brownie, luxurious salted caramel, and pure molten chocolate.
I can now die happy.
Halloween Brownies
Gooey Caramel Brownies are my first Halloween treat of the season.
Stacked high, they are dark and daunting. However one bite will tell you, this is no trick. These brownies are a treat beyond measure or comparison.
The caramel centers look nearly orange against the dark chocolate, giving these gooey caramel stuffed brownies a festive appearance.
Why not kick off the Halloween season by baking a batch to take to work this week? Your coworkers will think you’re an evil genius, and you will feel ghoulishly glad you gave them a try!
Chocolate Brownies Ingredients
- Granulated sugar – To sweeten the brownies and create a crispy top coating.
- All purpose flour – The base of the brownies. You can use gluten free baking flour in this recipe as well!
- Unsweetened cocoa powder – The darker the better.
- Salt – A little in the brownie mix and in the caramel filling as well.
- Unsalted butter – Melted butter gives brownies their distinct fudgy texture.
- Eggs – To bind the batter together.
- Vanilla extract – For deep rich flavor.
- Semi sweet chocolate chips – To make these double chocolate brownies!
- Sweetened condensed milk – The base of the caramel sauce.
- Caramel squares – The provide caramel flavor and thickness.
How To Make Caramel Brownies
- Prep the pan. Preheat the oven to 375 degrees F. Line a 3 quart baking dish with parchment paper or foil.
- Mix the dry ingredients first. In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, vanilla extract, and chocolate chips.
- Make the caramel sauce. In a sauce pot combine the sweetened condensed milk, unwrapped caramels, and some salt. Stir until the caramels have melted into the condensed milk.
- Layer the batter and caramel. Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel.
- Bake. Bake undisturbed, until a tooth pick inserted into the center comes out clean.
Get The Full (Printable) Stuffed Caramel Brownies Recipe Below!
More Of Our Best Brownies Recipes
- French Silk Brownies
- S’mores Brownies
- Bribe The Teacher Brownies
- Epic Homemade Brownies
- Eggnog Caramel Brownies
- Mexican Mocha Brownies
Gooey Caramel Brownies
Ingredients
For the Brownies:
- 2 1/4 cups granulated sugar
- 1 cup all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups unsalted butter, melted
- 6 large eggs
- 4 teaspoons vanilla extract
- 12 ounces semi sweet chocolate chips
For the Caramel Filling:
- 14 ounces sweetened condensed milk (1 can)
- 11 ounces caramel squares
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil.
- In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally, stir in the chocolate chips.
- In a small sauce pot combine the sweetened condensed milk, unwrapped caramels, and salt. Set over medium heat. Stir until the caramels have melted into the condensed milk. Then remove from heat.
- Spread half the brownie batter in the prepared baking dish. Pour the caramel over the batter and level out evenly. Then spread the remaining brownie batter over the top of the caramel.
- Bake for 40-45 minutes, until a tooth pick inserted into the center comes out clean. Cool completely before trying to cut. Once cool, lift the entire sheet of brownies out of the pan by the edges of the parchment paper. Cut into 24-30 pieces.
Notes
Nutrition
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this recipe has it all. It was easy, in the right sized baking dish, and amazingly delicious. I looked at a lot of recipes before deciding on this one and am glad I chose wisely. We ate them warm with vanilla ice cream, later room temperature, and even later out of the freezer. My brownie aficionado friend gave them an OMG, and I agree. Thank you!
I made the Gooey Caramel Brownies and they are beyond awesome. The recipe makes a wonderfully thick brownie – and talk about richly delicious. The brownie recipe would be good even without the caramel – as it has a great flavor, and the chocolate chips give you some concentrated chocolate taste and texture (I like mixing standard morsels with some chunks).
It can be difficult to spread the layered mixtures in some recipes, but this one was no problem at all. Since I was dealing with caramel, I both greased the pan AND used parchment and it lifted out with ease. I made the brownies last weekend and after trying one (OK, two), I froze them. I just defrosted one in the refrigerator and had it and it’s just as good as it was fresh.
I’m thrilled to have a new wonderful dessert to share with friends and family – and will be exploring other recipes on the site. Thank you SO much!
These brownies are the absolute best I have made!! Didn’t change anything.Â
This recipe is GREAT!! The only thing I would change is the temperature. When I did it on 375 the first time, it burnt my brownies :( but when I tried it again, I did it on 350 for about 10 min longer and they came out PERFECT!
I have a friend who requests this every month. I have yet to try…..but must be good!
I have made these twice now. Most of the family did like them . However… the top crust on the brownie is definitely not like my usual brownies . My crust is that soft brownie bite that my teeth love; this recipe has a more sugary crisp type top crust to bite through to get to the goodness of the soft brownie . The thick caramel layer is a tad overdone the adult s agreed but the kids loved it. The second time I made them, I made the whole recipe for the caramel but only used about 2/3’s of it in the recipe. (We used the rest thinned down with a bit of evaporated milk as an ice cream topping.) This made the ratio of brownie to candy a bit more satisfying. The bite through the crust actually improved with less sugary content. I will try the recipe again tonight using the favorite family brownie recipe and the filling as given in this recipe and see how that goes. If all goes as planned the recipe will then be a keeper in my special treats box.
Made these for Thanksgiving and was told by everyone from my 8-year-old cousin to 92-year-old grandpa that these are the best brownies they’d ever tasted. Not sure why the earlier poster had trouble with the caramel running to the bottom and with the brownies crumbling — I followed the recipe exactly and didn’t encounter either of those issues.
It was easy enough to make ish, I’m a wee bit of a perfectionist and found that I was only able to glob the top layer of brownie on. It looked very goopy and like it would need longer than stated to bake, however this morning after letting it cool I was pleasantly surprised at how well it cooked. It was perfectly cooked and the caramel layer turned out decent, could have been saltier if that’s your thing. I added walnuts on top but didn’t change anything else. I would have liked measurements for caramel and sweetened condensed milk in cups vs oz, So I guesstimated the amount of caramels and used about a cup and a half ish of the condensed milk. It’s very sweet but also quite nice. It makes a lot, so be prepared lol
I’m a perfectionist too! So if you take parchment or wax paper you can roll out your globs and then place them! Makes it much neater and uniform!Â
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Can these be frozen?
Hi Deborah,
Yes, they freeze rather well. Happy baking!
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OMG – this is the stuff my dreams are made of!
No!! You are killing me here. I was trying to lay off sweets for a few days to try and lose weight before my birthday but now, it will have to wait until after I have made a batch of these to share with my yoga class tomorrow.
Gooey. Caramel. Stuffed. Brownies. My four favorite words! Looks delicious.
Wow, look at that caramel! Â Looks fantastic!
I love how thick that caramel layer is!
Liv, this looks yummie. Do you think that you can bake these; baba won’t
Amazing brownies!
These look truly perfect in every way! Do you deliver?
These brownies look amazing! The caramel layer – wow!
All that gooeyness – whoa! I need a handful of those – for sure!
I love that gooey caramel center!
Oh yum! A good brownie is sure to make your week a good one.
Oh yea gimme all of these NOW :)