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Caramel brownies recipe

Caramel brownies recipe

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  • Cake
  • Traybakes
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A friend shared this recipe with me many years ago. It's been a favourite in our family ever since, and now my kids make it themselves when bored...It's super fast, super easy and can be made into several interesting versions. For example, you may want to add nuts, desiccated coconut or chocolate chips.

28 people made this

IngredientsMakes: 10 brownies

  • 100g butter
  • 220g brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract or 1 packet vanilla sugar
  • 75g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 60g chopped nuts, dates, chocolate or desiccated coconut (optional)

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4. Butter a square or round 20cm glass or metal baking dish. Dust with flour and set aside.
  2. Melt the butter over a medium-low heat. Add the brown sugar and keep mixing with a wooden spoon, until it looks like the butter and sugar are fully melted and mixed. The mixture should look like liquid caramel (not separated).
  3. Remove from the heat and allow to cool a little. When mixture is still warm, but not hot, add the egg and vanilla, mix with a spoon.
  4. Sift the flour and baking powder through a fine sieve straight into the caramel mixture. Mix with spoon.
  5. Add the salt along with nuts, dates, chocolate or coconut, if using. Mix well.
  6. Bake in the preheated oven for 20 to 25 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and cool for at least 15 minutes before cutting into small squares and serving.

Tray size adjustments..

The recipe is written for a small square glass or non-stick metal tin, 20 by 20 cm. For rectangular tray (33 by 23 cm) you will need to double the amount of ingredients. For large tray (27 by 39 cm) you will need to triple.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (1)

What size tray did you use i had a large tray ready and doubled up ingredients but it was still not enough. Good job i used baking paper and was able to transfer it to a smaller tin but even so i only had just enough to fill that tin and it was half the size, maybe next time I'll triple the ingredients or even quadruple.-03 Apr 2017

Caramel Brownies

Who is ready for gooey, fudgy, over-the-top CARAMEL BROWNIES?! These are coming at ya just in time for Valentine’s Day, because I’m pretty sure that brownies stuffed with caramel are the way to everyone’s heart.

I rank brownies as one of my all-time favorite desserts. I love playing around with different flavor combinations like Peanut Butter Brownies, Nutella Brownies, Strawberry Brownies, Zucchini Brownies, and Coconut Brownies. And now we have Caramel Brownies in all their sweet and salty, ooey-gooey perfection.

Making these Caramel Brownies is very easy. Start by making the brownie layer, which is made from a cake mix as described above. Layer 2/3 of the batter in a baking dish, then bake for 8 minutes.

For the caramel layer, you simply melt caramels with evaporated milk until smooth. That gets poured over partially baked brownie layer, then the remaining batter gets dropped on top. You won’t be able to spread this out, so just drop it in large teaspoonfuls.

Back into the oven until the brownies are cooked through! Let the brownies cool before cutting into them.

I think these are best stored in the refrigerator, as the caramel may melt out otherwise. Plus, it’s my guilty pleasure to sneak cold bites of caramel brownies!

More Brownie Recipes

Tools Used to Make These Caramel Brownies

You need a good baking dish for these brownies – I like using a cake pan because the sides and corners are straight.
These are the caramels that I used for this recipe.

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Chocolate Fudge Caramel Brownies

This recipe is an oldie but a goodie! Instead of making homemade brownies from scratch, it starts with a box of brownie mix. Then the secret is mixing in extra chocolate chips and then adding a layer of caramel in between. So rich and decadent!

It’s a family tradition to bake a treat on Sundays and these caramel brownies make an appearance quite often. They are quick, easy and taste amazing. They’re super rich and fudgy, with gooey caramel oozing out. Plus I love the perfect touch that the sweetened condensed milk adds. They’re also studded with chocolate chips, making every bite perfection. You are going to LOVE them if you are a chocolate lover like me. I love anything with the words chocolate and caramel. )

Salted caramel brownies recipe

Fudgy, gooey, decadent, chocolatey, salty. try Camilla Stephen's luxurious salted caramel brownies recipe for a treat.


  • 200 g white granulated sugar
  • 50 ml water
  • 200 ml double cream
  • 1 tsp Maldon sea salt
  • 7.1 oz white granulated sugar
  • 1.8 fl oz water
  • 7 fl oz double cream
  • 1 tsp Maldon sea salt
  • 7.1 oz white granulated sugar
  • 0.2 cup water
  • 0.8 cup double cream
  • 1 tsp Maldon sea salt
  • 250 g unsalted butter
  • 250 g dark chocolate (minimum 70%, broken into pieces)
  • 4 large free range eggs
  • 300 g granulated sugar
  • 150 g plain flour
  • 8.8 oz unsalted butter
  • 8.8 oz dark chocolate (minimum 70%, broken into pieces)
  • 4 large free range eggs
  • 10.6 oz granulated sugar
  • 5.3 oz plain flour
  • 8.8 oz unsalted butter
  • 8.8 oz dark chocolate (minimum 70%, broken into pieces)
  • 4 large free range eggs
  • 10.6 oz granulated sugar
  • 5.3 oz plain flour
  • 1 sprinkle sea salt
  • 1 sprinkle sea salt
  • 1 sprinkle sea salt


  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 8


  1. In a small clean saucepan, heat the sugar and water over a medium heat for 2-3 minutes. The sugar will melt and small bubbles will start appearing. Don’t be tempted to stir, as this can encourage the caramel to crystallise – just swill the pan around using the handle.
  2. Once the sugar has started boiling (after about 5 minutes) it should be light brown in colour continue boiling until it has become medium brown. Remove the saucepan from the heat and pour the cream into the mixture. It will hiss and spit and seem to solidify but be patient and return to the heat for 2-3 minutes. Stir through the salt, transfer to a glass jar or bowl and let it cool to room temperature on the side or pop it into the fridge for 20 minutes.
  3. Preheat the oven to 200°C/fan 180°C/gas 6.
  4. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth. Set aside. Using an electric whisk beat the eggs and sugar in a bowl for 5 minutes until thick and foamy. Whisk in the cooled chocolate mixture, then sieve and fold in the flour.
  5. Line a 9x9 inch square tin with parchment paper and put in half of the brownie mixture, spreading it into a layer at the bottom of the tin. Next add three quarters of the cooled caramel, using a large spoon to coat the brownie layer evenly. Dollop the remaining brownie mixture on top, again spreading evenly, and finish off with the last of the caramel, using the spoon to ‘swish’ it around the top. It’s nice to have pockets of caramel and pockets of brownie so don’t be too even!
  6. Sprinkle with a little salt and bake for 30-35 minutes. Remove from the oven, cool overnight (if you can resist it that long) and cut into squares.

Find more recipes from Camilla at

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Blue Ribbon Recipe

Sweet and salty at its best. these decadent salted caramel brownies are amazing! This recipe is rather labor intensive, but the decadent result is so worth it. The rich caramel in the center is sandwiched between layers of chocolate brownies. It slightly oozes out when you bite into them. The brownie is very fudgy and gooey. Sprinkling Fleur de Sel and sugar on top is an amazing touch that adds the final bit of sweet and salty flavor combination to these brownies. This is probably not a dessert you'll make every day, but it's fantastic for a special treat. The Test Kitchen

Preheat oven to 350 degrees F. Grease and flour a 9" x 13" baking pan.

Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm.

Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature.

Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. Sift together flour, baking powder and salt. Add to egg mixture, mixing well.

Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips.

Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool in pan on rack.

How to Make Basement Brownies:

The caramels are melted with a little bit of evaporated milk to create a caramel sauce. Sarah says that in-a-pinch she has also used jarred caramel sauce in place of melting your own.

The cake mix is simply combined with evaporated milk and butter. A portion of the batter is slightly baked, then topped with chocolate chips and caramel, then topped with more batter and baked again.

The result is not so impressive-looking, right? Just you wait…!!

The inside brownie part is slightly gooey, and there are two layers in there that can put anyone into a delightful sugar coma: one layer of melted chocolate chips and one layer of ooey caramel too.

Oh YEAH. Basement brownies. After a few bites of these, I can completely understand how they got their name.

And here’s the culprit right here. This handsome guy is Sarah’s Dad, the brownie lover who gave these guys their deserved name– brownies-so-good-you’ve-gotta-hide-them-in-the-basement! We understand. Completely.


  • chocolate cake mix (I prefer using a dark chocolate, but any variety of chocolate cake mix will work.)
  • evaporated milk (Not to be confused with sweetened condensed milk!)
  • butter (I use regular salted butter.)
  • caramels (The square individually wrapped kind. I usually use Kraft caramels.)
  • chocolate chips (I like semi sweet or dark to balance out the sweetness of the caramel.)
  • pecans (You can use walnuts if you prefer.)
  1. PREP: Unwrap the caramels, spray a 9×13&Prime pan with cooking spray, and preheat the oven to 350 degrees.
  2. BROWNIE BATTER: Stir together cake mix, melted butter, and evaporated milk till smooth. It will be thick. Spread half the dough into the prepared pan. Bake at 350° for 6 minutes.
  3. CARAMEL LAYER: Melt caramels and evaporated milk in a glass bowl in the microwave, or in a small saucepan over medium low heat, stirring often. Sprinkle chocolate chips and pecans over hot dough, then drizzle caramel over the top.
  4. TOP LAYER: Smash the remaining brownie batter into pieces, and place them over the filling.
  5. BAKE: Return brownies to the oven and bake for an additional 18-20 minutes.

The brownies are much easier to cut into after they have cooled completely, but if you want them warm and gooey, feel free to dig right in! You will probably want to serve them on a plate with a fork, because like most incredible desserts, they are pretty messy.

Make sure you cut these brownies into smaller squares, they are very rich!


If you have any leftovers, wrap them tightly or store them in an airtight container. They will last at room temperature for up to a week.

I haven&rsquot tried freezing them, but I think it should work just fine. I recommend letting them thaw at room temperature instead of heating them in the microwave. The caramel tends to get hot very quickly!


  • Sprinkle about 1/2 cup of sweetened flaked coconut on top of the chocolate chips and pecans.
  • Use another flavor of cake mix. I like them best with dark chocolate cake mix, but they are also great with german chocolate cake mix. I&rsquove even tried them with yellow cake mix.
  • Feel free to substitute walnuts, peanuts, cashews, or any variety of nuts for the pecans. Or you can omit the nuts entirely.
  • If you love salted caramels, try sprinkling a bit of coarse salt over the caramel layer.
  • One layer of decadence not enough for you? You can drizzle more caramel on top and sprinkle with additional chopped pecans.



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For the Brownies:

  • 2 1/4 cups granulated sugar
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, melted
  • 6 large eggs
  • 4 teaspoons vanilla extract
  • 12 ounces semi sweet chocolate chips

For the Caramel Filling:




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32 comments on &ldquoGooey Caramel Brownies&rdquo

This recipe is GREAT!! The only thing I would change is the temperature. When I did it on 375 the first time, it burnt my brownies :( but when I tried it again, I did it on 350 for about 10 min longer and they came out PERFECT!

I have a friend who requests this every month. I have yet to try…..but must be good!

I have made these twice now. Most of the family did like them . However… the top crust on the brownie is definitely not like my usual brownies . My crust is that soft brownie bite that my teeth love this recipe has a more sugary crisp type top crust to bite through to get to the goodness of the soft brownie . The thick caramel layer is a tad overdone the adult s agreed but the kids loved it. The second time I made them, I made the whole recipe for the caramel but only used about 2/3’s of it in the recipe. (We used the rest thinned down with a bit of evaporated milk as an ice cream topping.) This made the ratio of brownie to candy a bit more satisfying. The bite through the crust actually improved with less sugary content. I will try the recipe again tonight using the favorite family brownie recipe and the filling as given in this recipe and see how that goes. If all goes as planned the recipe will then be a keeper in my special treats box.

Made these for Thanksgiving and was told by everyone from my 8-year-old cousin to 92-year-old grandpa that these are the best brownies they’d ever tasted. Not sure why the earlier poster had trouble with the caramel running to the bottom and with the brownies crumbling — I followed the recipe exactly and didn’t encounter either of those issues.

It was easy enough to make ish, I’m a wee bit of a perfectionist and found that I was only able to glob the top layer of brownie on. It looked very goopy and like it would need longer than stated to bake, however this morning after letting it cool I was pleasantly surprised at how well it cooked. It was perfectly cooked and the caramel layer turned out decent, could have been saltier if that’s your thing. I added walnuts on top but didn’t change anything else. I would have liked measurements for caramel and sweetened condensed milk in cups vs oz, So I guesstimated the amount of caramels and used about a cup and a half ish of the condensed milk. It’s very sweet but also quite nice. It makes a lot, so be prepared lol

I’m a perfectionist too! So if you take parchment or wax paper you can roll out your globs and then place them! Makes it much neater and uniform!

Watch the video: Παστα Brownies Με Καραμελα - Γλυκο Ταψιου Συνταγη - Brownies Γλυκο Ψυγειου - Brownies Recipe Tasty (June 2022).


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