Best 6 Easy Chocolate Caramel Brownies Recipes

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Indulge in a symphony of flavors with our delectable chocolate caramel brownies, a match made in dessert heaven. These brownies are not just any ordinary treat; they are a culinary masterpiece that tantalizes your taste buds with every bite. Prepared with a rich and fudgy brownie base, these brownies are elevated to a new level of indulgence with a layer of luscious caramel that oozes and swirls within. Topped with a decadent chocolate ganache, these brownies are the epitome of chocolatey goodness. Our collection of recipes caters to every baker's skill level, from beginners who crave an easy-to-follow recipe to seasoned bakers seeking a challenge. Dive into our selection and discover the perfect recipe to satisfy your chocolate cravings.

Here are our top 6 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 CARAMEL BROWNIES



Chocolate Caramel Brownies image

My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.

Provided by Barbara Hodge

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 45m

Yield 15

Number Of Ingredients 7

14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

Steps:

  • Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
  • Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
  • In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
  • Bake for 8 minutes.
  • Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
  • Bake for an additional 20 minutes. Remove and let cool.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 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.

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

Make and share this Chocolate Caramel Brownies recipe from Food.com.

Provided by CDKitchen1

Categories     Bar Cookie

Time 50m

Yield 1 batch, 24 serving(s)

Number Of Ingredients 7

1 (18 ounce) box brownie mix
1/4 cup water (or as directed on package)
2 eggs (or as directed on package)
1/2 cup oil (or as directed on package)
12 ounces caramel ice cream topping
1/3 cup flour
1 cup coconut, flaked

Steps:

  • Preheat oven to 350°F.
  • Grease bottom of 9x13-inch baking pan.
  • Prepare brownie mix as directed on package.
  • Spread 2 cups of the brownie mixture in prepared pan.
  • Combine caramel topping and flour in bowl; mix well.
  • Spread evenly over brownie mixture; sprinkle with coconut.
  • Using a spoon, drop remaining brownie mixture on top of caramel layer.
  • Bake for 35 to 40 minutes or just until brownies are just done; Do not overbake. Let cool.
  • Cut into squares.

Nutrition Facts : Calories 211.6, Fat 10.6, SaturatedFat 3.3, Cholesterol 15.7, Sodium 128, Carbohydrate 29.4, Fiber 0.8, Sugar 0.3, Protein 2.1

EASY CHOCOLATE-CARAMEL BROWNIES



Easy Chocolate-Caramel Brownies image

Bake these Easy Chocolate-Caramel Brownies for a deliciously gooey treat. No one will believe how easy our Easy Chocolate-Caramel Brownies are to prepare.

Provided by My Food and Family

Categories     Dairy

Time 1h40m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) devil's food cake mix
1/4 tsp. ground cinnamon
1/2 cup butter, melted
1 egg
35 KRAFT Caramels
1 can (5 oz.) evaporated milk
1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, coarsely chopped, divided

Steps:

  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Beat cake mix, cinnamon, butter and egg with mixer until blended. (Dough will be stiff.) Press 2/3 of the dough onto bottom of prepared pan.
  • Bake 10 min. Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 3 to 4 min. or until caramels are completely melted and sauce is well blended, stirring after each minute.
  • Pour caramel sauce over baked layer in pan. Reserve 2 Tbsp. chopped chocolate; sprinkle remaining chocolate over caramel sauce. Crumble remaining dough over dessert.
  • Bake 25 to 30 min. or until center is almost set. Cool completely.
  • Microwave reserved chocolate in microwaveable bowl 30 sec. to 1 min. or until completely melted, stirring every 30 sec.; drizzle over dessert. Let stand until chocolate is firm. Use foil handles to lift dessert from pan before cutting to serve.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 2 g

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 for Making the Best Chocolate Caramel Brownies:

  • Use high-quality chocolate. This will make a big difference in the flavor of your brownies.
  • Don't overmix the batter. Overmixing will make your brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the brownies cool completely before cutting them. This will help them to set properly.
  • For the caramel layer, use a good quality caramel sauce. You can also make your own caramel sauce using the recipe in the article.
  • If you don't have a kitchen torch, you can broil the caramel layer for a few minutes until it is bubbly and browned.
  • Serve the brownies warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Chocolate Caramel Brownies are the most satisfactory dessert for chocolate and caramel lovers. They're rich, decadent, and packed with flavor. If you follow the tips in this article, you'll be able to make perfect Chocolate Caramel Brownies every time.

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