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Delicious caramel brownies topped with rich caramel sauce and chocolate

World's Best Caramel Brownies

Indulge in these rich and gooey caramel brownies that combine fudgy chocolate with luscious caramel for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Ensure it’s at room temperature for easy mixing.
  • 2 cups sugar Light brown sugar adds depth.
  • 4 large eggs Can substitute with unsweetened applesauce for a vegan option.
  • 1 tablespoon vanilla extract Vanilla beans can elevate the flavor.
  • 1 cup all-purpose flour Can replace with gluten-free flour.
  • 1 cup cocoa powder Dutch-processed cocoa enhances richness.
  • 1/2 teaspoon salt A pinch of sea salt can elevate flavor.
  • 1 cup chocolate chips Mix in white chocolate or caramel chips for a twist.
  • 1 cup caramel sauce Use homemade for an extra special treat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, melt the butter and combine it with the sugar. Mix well until fully combined.
  3. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  4. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  5. Fold in the chocolate chips to ensure even distribution.
Assembly
  1. Pour half of the brownie batter into the prepared baking dish and spread it evenly across the bottom.
  2. Drizzle half of the caramel sauce over the brownie batter generously.
  3. Pour the remaining batter on top and swirl with a knife to create a marbled effect.
  4. Drizzle the remaining caramel sauce on top, letting it pool in some areas.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out with moist crumbs.
  2. Let cool in the pan before slicing into squares.

Notes

Serve warm from the oven with a scoop of vanilla ice cream. Store in an airtight container for up to five days. Can freeze for up to three months.