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Chocolate Caramel Brownies

These chocolate caramel brownies combine rich, fudgy chocolate with sweet, gooey caramel, making them a crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 2 teaspoons vanilla extract divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt divided
  • 1/2 cup semi-sweet chocolate chips
Caramel Topping
  • 1 cup soft caramel candies
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
Chocolate Topping
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs one at a time, whisking well after each addition. Stir in 2 teaspoons of vanilla.
  3. Fold in flour and 1/2 teaspoon of salt until just combined, then gently fold in 1/2 cup of chocolate chips.
Baking
  1. Spread half of the brownie batter into the prepared pan and bake for 15 minutes.
  2. Meanwhile, melt the caramel candies and heavy cream in a saucepan. Stir in the remaining vanilla and salt.
  3. Remove brownies from the oven, pour warm caramel over the surface, avoiding the edges.
  4. Spoon remaining brownie batter over caramel and spread evenly.
  5. Return to the oven and bake for another 15-20 minutes until the edges are set.
  6. Let cool for 20 minutes. Melt the chocolate topping ingredients together and spread over the brownies.
  7. Refrigerate for at least 1 hour, then slice and serve.

Notes

Serve warm with a scoop of vanilla ice cream, or drizzle with extra caramel or chocolate sauce. Store in an airtight container at room temperature for up to three days or in the fridge for up to a week. For longer storage, freeze in plastic wrap for up to three months.