Brownies & Bars

Decadent Caramel Brownies

4.66 from 43 votes
It just makes sense to combine chocolate and caramel any chance you get, so I did just that in my dreamy Decadent Caramel Brownies recipe!
My Decadent Caramel Brownies cut and ready to serve.

Hi Bold Bakers!

I call this recipe decadent for a reason! These caramel brownies are fudgy, gooey, rich, sweet, perfection! Each mouthful is filled with a delicious chocolate taste – and if you pair it with my Signature Salted Caramel Sauce, you’ll also get an incredible chewy, sweet and salty caramel bite. 

Is there anything better than salted caramel and chocolate? 

This homemade caramel brownie recipe is all about flavor layering. The salt in my salted caramel sauce and the bittersweet chocolate in this recipe combine nicely to overthrow any intense sugar rush you may be afraid of — and on top of that, the caramel swirls throughout looks simply beautiful! 

What You Need To Make Caramel Brownies

In addition to the necessary ingredients, you’ll just need a few things from around the kitchen to make these brownies, including:

How To Make Caramel

Making a great caramel sauce is actually very simple to do — and I firmly believe every baker should have a great recipe in their back pockets to pair with any dessert. For me, that’s my Signature Salted Caramel Sauce. It’s a recipe I go to again and again, and holds a special place in my refrigerator, as well as my heart! 

While easy, making this sauce does take some patience. Simply put, you just have to heat the ingredients (granulated sugar and water) correctly and then add butter!

A bunch of caramel brownies next to a jar of sweet caramel sauce.

How To Make Caramel Brownies

This recipe essentially calls for a perfect brownie batter and added caramel to make it even more delicious. Here’s how it works (and don’t forget to get the full recipe with measurements, down below):

  1. In a large microwave-safe bowl, combine sugar, water, and chocolate. Microwave until chocolate has melted, around 2-3 minutes. 
  2. Let the mix cool slightly then whisk in eggs, oil, and vanilla extract. Then, sift in dry ingredients, mixing just until a batter is formed. 
  3. Directly into the batter, swirl in 1/4 cup of My Signature Salted Caramel Sauce, or storebought sauce.
  4. Pour batter into buttered and lined baking pan and swirl remainder of caramel sauce on top. 
  5. Important step: sprinkle sea salt on top to layer on that flavor! 
  6. Bake for 55-65 minutes at 350°F (180°C).
  7. Remove from oven, allow to cool, pile on some vanilla ice cream, and go to town!

A close up of my Decadent Caramel Brownies recipe, showing the moist chocolate and caramel texture.

Gemma’s Pro Tips For Caramel Brownies

  • DO NOT OVERCOOK! Brownies continue to cook when you take them out of the oven, so you will want to remove they still feel soft in the middle, but have firm edges. 
  • Don’t over mix the batter. You want to make sure there are no streaks of flour throughout, but overmixing leads to tough brownies.
  • Use bittersweet chocolate (70%). The darker chocolate makes the brownies perfectly rich and not overly sweet.
  • Don’t forget to season your brownies! Salt serves as a best friend to both caramel and chocolate, and it truly takes the brownies to another level.
  • If you can’t have eggs, check out my 7 Best Egg Substitutes in Baking!

How To Store Caramel Brownies

Caramel brownies can be covered and kept at room temperature for up to 4 days. But this recipe also freezes really well! Freeze the caramel brownies for up to 4 weeks and defrost in a microwave to enjoy later.

This is a great recipe to explore your tastebuds and learn to trust yourself as a baker! Don’t be afraid of adding salt to your chocolate or caramel — I’m positive that the taste won’t just surprise you, but it will make you reach for sea salt every time you bake with caramel.

Make More Brownies!

A grid of my Caramel Brownies recipe as I reach in and grab one, with a jar of caramel sauce looking on.

And don’t forget to buy my Bigger Bolder Baking cookbook for 115 recipes!

Full (and printable) recipe below!

Decadent Caramel Brownies Recipe

4.66 from 43 votes
It just makes sense to combine chocolate and caramel any chance you get, so I did just that in my dreamy Decadent Caramel Brownies recipe!
Author: Gemma Stafford
Servings: 12 people
Prep Time 25 mins
Cook Time 55 mins
It just makes sense to combine chocolate and caramel any chance you get, so I did just that in my dreamy Decadent Caramel Brownies recipe!
Author: Gemma Stafford
Servings: 12 people


  • 2 1/2 cups (20oz/565g) sugar
  • 1/2 cup (4floz/115ml) water
  • 2/3 cup (4oz/115g) bittersweet chocolate, roughly chopped
  • 4 large eggs*
  • 1 cup (8floz/225ml) flavorless oil (sunflower, veg, canola etc)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour
  • 2/3 cup (2 2/3oz/76g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup My Signature Salted Caramel Sauce divided
  • 1/2 teaspoon sea salt


  • Preheat the oven to 350°F (180°C). Butter and line an 8x8 square cake pan and set aside.
  • In a large bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.
  • Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla extract.
  • Next, sift in the flour, cocoa powder, baking powder, and salt.
  • Mix this batter until just combined and there are no streaks of flour.
  • Into the batter swirl in 1/4 cup of My Signature Salted Caramel Sauce .
  • Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of My Signature Salted Caramel Sauce on top and sprinkle over the sea salt.
  • Bake for roughly 55-65 minutes. Bake the brownies a little under so that they remain fudgy on the inside.
  • Once baked allow to cool in the pan before cutting them. Enjoy warm with vanilla ice-cream and even more caramel sauce on top if you want.
  • Cover and store at room temperature for up to 4 days. They can also be frozen for up to 4 weeks.

Recipe Notes

Egg Substitute: Check out my 7 Best Egg Substitutes in Baking

Submit your own photos of this recipe

7 Images


Kriti Arora

Rashi Daga

Rashi Daga


anne snadles

most useful
newest oldest
Inline Feedbacks
View all comments
1 year ago

I only have semi-sweet chocolate chips on hand. Would I still use 2/3 cup?

Farina Ahmed
1 year ago

Hi ! Is it possible to substitute the semi-sweet chocolate with sweet milk chocolate ( eaten as candy) or with cocoa powder? It is a bit hard to find baking chocolate here nowadays.

1 year ago

Hi Gemma, can we use brown sugar here

Karl Fritz Meier
4 months ago

so not god!!!!
It was burn my oven!!!!
(and its stink)

4 months ago

How can i make a chewier caramel that won’t melt into the brownie? So it’s like a caramel layer. I dont want to use the store boughth caramels if possible.

4 months ago

Hi. Can this recipe also be done in the microwave? I really love the chocolate fudge brownie in the microwave.
Thanks Christine

5 months ago

the batter is delicious, and they’re in the oven right now. but it’s way too much batter for an 8×8, it’s currently bubbling over the 8×8…

6 months ago

Dear Gemma,
The batter seemed to be thinner than usual brownie batters. And it was baking like a cake.
Am I reading the recipe correctly? 1 1/2 cups of All Purpose Flour with oil, sugar, water, caramel, etc.?
Thank you,

8 months ago

These turned out really good. I would just say though that the 350 degree 55-65 minutes is off. At 55 not done, 65 not done, 75 close, and bumped it up to 400 for another 10 minutes. 85 minutes total for me. Oven is right on too.

Rashi Daga
9 months ago

Hi, Gemma! I tried this recipe. However even after 50-55 mins of baking in convection mode at 180°C, my brownies have got a crust at the top but seem be really oily and hence I cannot cut through. The sides are really hard and the brownie seems to be stick to the parchment paper with very oily middle. What is the issue? I really was expecting so much as I love all your recipes!

Last edited 9 months ago by Rashi Daga

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!