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Today: May 29, 2026
Today: May 29, 2026

Caramel Brownies

Caramel Brownies
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Yield: 12 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 12)

Energy330 kcal
Total lipid (fat)17 g
Fatty acids, total saturated10 g
Fatty acids, total trans0 g
Carbohydrate, by difference42 g
Fiber, total dietary2 g
Sugars, total including NLEA29 g
Protein4.5 g
Cholesterol77 mg
Sodium, Na191.5 mg
Calcium, Ca29 mg
Iron, Fe2.5 mg
Potassium, K150 mg
Vitamin D (D2 + D3)0.5 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

These homemade caramel brownies combine two favorite flavors - rich chocolate and gooey caramel. The caramel swirl adds a salty-sweet twist to classic fudgy brownies, making them perfect for any dessert table or afternoon treat.

Ingredients

  • 1/3 cup, plus more for drizzling - Caramel sauce
  • 1 1/4 cup - All-purpose flour
  • 1/4 cup - Dutch processed cocoa powder
  • 3/4 cup - Unsalted butter
  • 3 ounces - Unsweetened chocolate, chopped
  • 1 1/4 cups - Granulated sugar
  • 1/4 cup - Brown sugar
  • 1 teaspoon - Kosher salt
  • 2 teaspoons - Vanilla extract
  • 3 - Large eggs
  • 1/2 to 3/4 teaspoon - Flake salt, for topping (optional)
  1. Step 1 Prepare the caramel sauce - You can prepare the caramel sauce up to two weeks in advance using your favorite recipe or opt for store-bought. Allow it to cool to room temperature before refrigerating until it's fully chilled and ready to use in the brownie batter.
  2. Step 2 Preheat your oven to 325°F degrees to ensure even baking. Lightly coat an 8 x 8-inch square metal baking pan with cooking spray. Line it with parchment paper, allowing an inch overhang on opposite sides for easy removal post-baking. Spray the parchment paper and set it aside.
  3. Step 3 In a small bowl, whisk together the flour and cocoa powder until well combined, ensuring no cocoa clumps remain. Set aside.
  4. Step 4 In a large 4-quart pot over medium-low heat, combine the butter and chopped chocolate, stirring until both are smoothly melted and fully combined. Remove from heat.
  5. Step 5 To the butter and chocolate mixture, add the granulated sugar, brown sugar, kosher salt, and vanilla extract. Stir until the mixture appears slightly grainy. Add the eggs into the mixture one at a time, stirring vigorously after each addition until the batter becomes smooth and glossy.
  6. Step 7 Fold in the flour and cocoa mixture using a spatula until the batter is thick and has a shiny finish, resembling frosting.
  7. Step 8 Spread the batter evenly into the prepared baking dish. Drizzle approximately 1/3 cup of the caramel sauce over the top, ensuring it drizzles in thick ribbons. If the caramel is too cold and thick, warm it slightly in the microwave. Use a knife to create swirling 'S' shapes in the caramel layer, leaving occasional pockets of unmixed caramel. Sprinkle with flake salt.
  8. Step 9 Place in the oven and bake for 35 to 40 minutes, or until the brownies achieve an internal temperature of 210°F. Though the center will remain soft, it should not feel wet to the touch. If using a glass dish, extend the baking time by 10 to 15 minutes as needed.
  9. Step 10 Allow the brownies to cool to room temperature in the pan on a wire rack. Before serving, drizzle with a few tablespoons of extra caramel sauce and a final sprinkle of sea salt.

Ingredients

  • 1/3 cup, plus more for drizzling - Caramel sauce
  • 1 1/4 cup - All-purpose flour
  • 1/4 cup - Dutch processed cocoa powder
  • 3/4 cup - Unsalted butter
  • 3 ounces - Unsweetened chocolate, chopped
  • 1 1/4 cups - Granulated sugar
  • 1/4 cup - Brown sugar
  • 1 teaspoon - Kosher salt
  • 2 teaspoons - Vanilla extract
  • 3 - Large eggs
  • 1/2 to 3/4 teaspoon - Flake salt, for topping (optional)

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