Best 7 Chocolate Chunk Caramel Brownies Recipes

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Indulge in the ultimate chocolatey and chewy treat with our delectable Chocolate Chunk Caramel Brownies. Featuring three sensational recipes, these brownies offer a symphony of flavors and textures that will tantalize your taste buds. From the classic Chocolate Chunk Brownies, introducing a rich and fudgy base studded with generous chunks of semisweet chocolate, to the Salted Caramel Brownies, which boast a luscious layer of salted caramel swirled into the brownie batter, creating a delightful balance of sweet and savory. And for those who crave a nutty twist, the Chocolate Chunk Caramel Pecan Brownies combine the irresistible flavors of chocolate, caramel, and pecans, resulting in a textural masterpiece. Each recipe is meticulously crafted to ensure a perfect balance of chewiness, richness, and sweetness, making them ideal for any occasion, be it a cozy gathering with loved ones or a special celebration.

Here are our top 7 tried and tested recipes!

CARAMEL BROWNIES



Caramel Brownies image

I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them-particularly these rich, chewy brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. -Clara Bakke, Coon Rapids, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 12

2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs, room temperature
1/4 cup 2% milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 ounces) caramels
1 can (14 ounces) sweetened condensed milk

Steps:

  • In a large bowl, beat the sugar, cocoa, oil, eggs and milk. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended. Fold in chocolate chips and 1/2 cup walnuts. , Spoon two-thirds of the batter into a greased 13x9-in. baking pan. Bake at 350° for 12 minutes., Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted. Pour over baked brownie layer. Sprinkle with remaining walnuts., Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife. , Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 376 calories, Fat 18g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 189mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE CHUNK CARAMEL BROWNIES



Chocolate Chunk Caramel Brownies image

This is the perfect dessert I made one day while bored, but everyone was pleasantly suprised and asked for more!

Provided by shayC130

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter
4 ounces unsweetened chocolate
4 eggs
2 cups sugar
1 1/4 cups all-purpose flour
2 teaspoons vanilla extract
1 (12 ounce) bag semisweet chocolate chunks
1 (14 ounce) bag soft caramels
1/4 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
  • Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
  • Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
  • Bake at 350 degrees for 35 minutes or until top is dry.

Nutrition Facts : Calories 772.1, Fat 36.3, SaturatedFat 20.8, Cholesterol 133.2, Sodium 133.5, Carbohydrate 108.9, Fiber 4.6, Sugar 84.6, Protein 9.2

CARAMEL CHUNK BROWNIES



Caramel Chunk Brownies image

Caramel and chocolate come together for this super simple and succulent dessert!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 16

Number Of Ingredients 5

1 (22.5 ounce) package brownie mix
1 cup hot caramel dessert topping, divided
1 (11.5 ounce) package semi-sweet chocolate chunks, divided
1 cup sliced almonds, toasted, divided
Reynolds® Parchment Paper

Steps:

  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
  • Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
  • Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
  • Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 57.7 g, Cholesterol 0.2 mg, Fat 15 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 194 mg, Sugar 11.1 g

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

Provided by Sandra Lee

Categories     dessert

Time 1h25m

Yield 16 pieces

Number Of Ingredients 9

Nonstick cooking spray
1 (19.50-ounce) box chocolate brownie mix
2 eggs
1/4 cup chocolate milk
1/4 cup canola oil
1 cup chocolate chips, divided
1/2 cup heavy cream
30 caramels (recommended: Kraft)
2 cups shredded coconut, toasted

Steps:

  • Preheat the oven to 350 degrees F. Generously spray a 9 by 13-inch baking dish with cooking spray.
  • In a large bowl, beat the brownie mix with the eggs, chocolate milk, and oil until just combined. Using a spatula, fold in 1/2 cup chocolate chips. Spread into the prepared baking dish and bake until center is barely set, 25 to 30 minutes. Remove from the oven and cool completely.
  • Heat the cream in a small saucepan over medium low heat. Stir in the caramels until completely melted and incorporated into the cream. Remove from the heat and stir in the coconut. Spread in an even layer over the cooled brownies.
  • Melt the remaining chocolate chips in the microwave at 15 second intervals, stirring between intervals. Drizzle the chocolate in a criss-cross pattern over the coconut topping. Place in the refrigerator for at least 30 minutes to set before slicing into bars.

FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS



Fudgy Chocolate Chunk Brownies with Walnuts image

Categories     Mixer     Chocolate     Nut     Dessert     Bake     Picnic     Kid-Friendly     Back to School     Walnut     Winter     Bon Appétit     Arizona     Small Plates

Yield Makes about 15

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
3 large eggs
3 1/4 teaspoons instant espresso powder or instant coffee powder
1 tablespoon vanilla extract
1 1/4 cups chopped toasted walnuts
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
  • Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
  • Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.

CHOCOLATE CHIP BROWNIES



Chocolate Chip Brownies image

People love these rich chocolate chip brownies so much that I never take them anywhere without bringing along several copies of the recipe to hand out. The treats are wonderful to take on a picnic because you don't have to worry about melted frosting. -Brenda Kelly, Ashburn, Virginia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup vanilla or white chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.

Nutrition Facts : Calories 167 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 83mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CARAMEL BROWNIES RECIPE



Chocolate Caramel Brownies Recipe image

Chocolate Caramel Brownies are so yummy and easy to make. They are covered in creamy caramel.

Provided by Contributor

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 cup butter
12 ounces bitter sweet chocolate chips (or semi sweet, coarsely chopped)
1 ½ cups sugar
4 eggs
1 Tablespoon vanilla
1 ¼ cup flour
½ teaspoon salt
1 ½ cup pecans (chopped (optional))
1 cup semi sweet chocolate chips
14 ounces caramels (unwrapped)
¼ cup heavy cream

Steps:

  • Preheat the oven to 350.
  • Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
  • Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
  • Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
  • Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
  • To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
  • Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
  • Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
  • Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.

Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 53 mg, Sodium 184 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving

Tips:

  • Use high-quality chocolate. This will make a big difference in the flavor of your brownies. Look for chocolate with a cocoa content of at least 70%.
  • Don't overmix the batter. Overmixing will make the brownies tough. Mix just until the ingredients are combined.
  • Bake the brownies in a preheated oven. This will help them to rise evenly.
  • Let the brownies cool completely before cutting them. This will help to prevent them from falling apart.
  • Store the brownies in an airtight container at room temperature. They will keep for up to 3 days.

Conclusion:

These chocolate chunk caramel brownies are a delicious and easy-to-make treat. They are perfect for any occasion, from a simple snack to a special dessert. With their rich chocolate flavor, gooey caramel center, and crunchy chocolate chunks, these brownies are sure to be a hit with everyone who tries them. So next time you are looking for a decadent dessert, give these chocolate chunk caramel brownies a try. You won't be disappointed!

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