Brownies & Bars

Decadent Caramel Brownies

4.76 from 25 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

4.76 from 25 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

Ingredients

  • 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

Instructions

  • 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

2 Images

missysloan75

Kriti Arora

24
Comments & Reviews

avatar

newest oldest most useful
Adina Lesperance
Guest
Adina Lesperance
1 month ago

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

Farina Ahmed
Member
Farina Ahmed
1 month 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.
Thanks

Nush
Guest
Nush
20 days ago

Hi Gemma! If i were to use a 9×9 inch baking pan, should i use the same measurements for the recipe? Or should i add some extra flour or adjust anything on the recipe? Really need your help!! Thank you, lots of love from Malaysia ❤️❤️

Member
23 days ago

Hi Gemma greetings, I made this. Same recipe , but I did it little differently. I melted the chocolate and coconut oil over a bain Marie, and kept it aside to completely cool. Then in a clean bowl I beat in sugar and the eggs. Then mixer still on, I added the molten chocolate and let it go for a few minutes. Then I folded in the sifted flour, cocoa powder, salt , and baking powder while adding water slowly with my left hand. I put half the batter in the pan, then some caramel sauce then the rest of… Read more »

Rin
Guest
Rin
25 days ago

I only have sea salt in hand… can I replace table salt with it? And if possible, can I replace the bittersweet chacolate with more unsweetened cocoa powder?

Member
Kriti Arora
29 days ago

Hi…amazing recipe…my brownies turned out to be gooey & fudgy from
Insidewell baked in the corners… Thanks a ton!!

missysloan75
Member
missysloan75
1 month ago

Amazing recipe…thank you! I only had 1/3 cup of cocoa powder and decided to make up the difference with espresso powder. It made for a nice depth of flavor. I could just gobble up the caramel sauce with a spoon and call it dessert!

Muskan
Guest
Muskan
1 month ago

Can i use butter instead of oil??

Lori
Guest
Lori
1 month ago

Hi Gemma!
Instead of the chocolate, could I use cocoa powder and if so how much would you suggest?

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!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.