This caramel brownie recipe combines the best of both worlds - a rich and fudgy chocolate brownie filled with chunks of chewy homemade caramel. Caramel Brownies are a riff on my ultimate homemade brownie recipe and are perfect for if you want to take your brownie game to the next level!

Hi hi! Just popping in to share this recipe for caramel brownies with you! I have been playing around with variations of my classic fudgy brownie recipe for a while to create an epic brownie recipe collection.
So far some recent faves include my cheesecake brownies, cosmic brownie, an epic brookie recipe, and my brownie pie, but I was having a think recently and decided it was also time for a caramel brownie recipe, and here we are! The brownie caramel flavour combination is really just so so good - I made a super chewy caramel, cut it into chunks, and popped it into my brownie batter. It turned out to be an A plus move, and one I will be repeating again very soon in the near future.
This recipe makes about 20 brownies, so make some and give some away, or stash them in your fridge or freezer for whenever you need a caramel brownie fix!
How to make caramel brownies
This caramel brownie is essentially the love child of my classic brownie recipe and my millionaire's shortbread filling. I played around a bunch with the recipe - starting with a classic caramel sauce swirl, but it was getting lost in the chocolate brownie mixture, so I amped things up a bit further:
- Make the caramel chunks. This is a cooked caramel, which needs to be made in advance and left to cool before making the brownie part. I like to put it in the fridge until there is no heat at all left in it - usually 1-2 hours, but you can do this part a day ahead if you like.
- Make the brownie mixture. This is super easy - we use my regular brownie recipe, but it is baked in a 9x13" pan rather than my regular 9" pan. It comes out a similar thickness to the regular recipe with the offset of the added caramel chunks.
- Cut the caramel into chunks. Use a nice sharp knife for this, and cut the caramel into squares - I went for an 8x8 grid but you can make them whatever size you want.
- Add the caramel to the brownie. Plop the squares of chopped caramel on top of the brownie batter. I don't press mine in, as they melt into the brownie and it puffs up a little around them. You may not be able to fit them all - just store any leftover in the fridge for a snack.
- Bake the brownie. I give my caramel brownies 25-28 minutes in the oven - you want the outside edge to be set. The caramel will begin to bubble slightly.
- Remove from the oven and cool. I like to serve these cold from the fridge, so the caramel gets super chewy, but if you would like to serve them at room temperature just leave them to cool then cut - however it may be more difficult to cut them up!
Chewy Homemade Caramel
To me, the best part of these caramel brownies is the chewy homemade caramel chunks. This caramel is easy to make, if you have a little patience and a thermometer.
All you do to make the caramel is combine all the ingredients into a saucepan, bring to a boil, then cook until the mixture reaches the 'soft ball stage' (240°f / 120°c) - where it will set into a smooth chewy caramel that isn't super hard.
This recipe would work great as a wrapped caramel recipe too - any leftovers are delicious just stored in the fridge and eaten as is.
It is important to use a thermometer for this recipe. I prefer a digital thermometer (I use a thermapen but any digital thermometer should work), but please don't try to guess what stage the caramel is at - you run the risk of either over cooking it or not cooking it enough, which will mean that it is too hard, or too soft to cut.
You will be stirring for a while - the caramel tends to reach a certain temperature then take a while to cook the last little bit. Just keep stirring and be patient. Turn the heat down if you are worried it is cooking too fast. You want to make sure that it doesn't catch on the bottom of the pan. If you do get a few brown bits, that is totally fine!
How to cut Brownies Cleanly
Here are all my top tips on how to cut brownies cleanly:
- Wait until they are cool. Even better, give them a wee spin in the fridge before you cut them. This is especially important for a caramel brownie recipe like this one where the caramel is a little melty..
- Use a nice, sharp chef's knife. This is important. If you want, you can run it under hot water and dry it before you cut it, so you have a hot, dry knife
- Wipe the blade between cuts. This is important for things like brownies which are fudgy. A clean blade will give you the best chance at a super clean cut on a brownie.
- If it all gets wonky and messy, don't worry. They will still taste good. I've been all set to shoot a recipe and cut my brownies wonky and had a meltdown - i've been there I promise. We still ate them.
How to tell when brownies are done
The best way to tell when brownies are done is to check if they are set. Baked brownies will be set around the edges, and if you insert a knife or skewer into the centre (not into a piece of caramel), it should come out with a few moist crumbs attached.
With that being said, you are best to under bake your brownies rather than over bake them if you can. I like to chill mine down before cutting into them which makes them even fudgier.
For all my best tips and tricks on how to get a perfect crinkly top on brownies, check out my post: Fudgy Homemade Brownies
Can Brownies be made ahead of time?
Yes - brownies are a great make ahead dessert. In fact, these caramel brownies do best if you make them a few hours before you are wanting to serve them, to give them enough time to cool down before cutting. Make sure you account for time for the caramel to cool down before making the brownie layer.
If you want super fudgy brownies, once cool, you can put the whole pan, lightly covered with plastic wrap, into the fridge overnight or until completely cool. Cold brownies are my favourite.
How do you store caramel brownies?
Store your caramel brownies in an airtight container either at room temperature or in the fridge. I prefer them chilled - the caramel goes super chewy and delicious. They will last in the fridge for up to a week.
Can Brownies be frozen?
These caramel brownies will freeze well - just pop into an airtight container then place into the freezer. They will freeze for up to 3 months. Defrost in the fridge or at room temperature.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page. I used a 9x13" pan to bake the brownies.
Can I make caramel brownies with store bought caramel?
I haven't tried to make this recipe with store bought caramel. You are welcome to try, but I have no idea what the outcome will be sorry!
What can I use instead of golden syrup?
I use golden syrup in the caramel portion of these caramel brownies. It acts as in invert sugar to help the caramel stay smooth. If you don't have access to it, you can use honey or light corn syrup instead! If you need recipes to use up extra golden syrup I have a section of golden syrup recipes on my site!
Can these brownies be frosted?
These caramel brownies are already pretty sweet, but if you wanted to take it one step further, you could add a layer of my easy brownie frosting.
For more brownie recipes, check out:
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Caramel Brownies
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 4 hours
- Yield: 20 servings 1x
- Category: brownies
- Method: baking
- Cuisine: american
Description
This caramel brownie recipe combines the best of both worlds - a rich and fudgy chocolate brownie filled with chunks of chewy homemade caramel. Caramel Brownies are a riff on my ultimate homemade brownie recipe and are perfect for if you want to take your brownie game to the next level!
Ingredients
Caramel Pieces
- 90g unsalted butter, cold from the fridge is fine
- One 395g tin sweetened condensed milk
- 185g brown sugar
- 50g golden syrup (see notes)
- 2g (¾ tsp) salt
- ½ tsp vanilla bean paste or vanilla extract
Brownie Layer
- 200g dark chocolate (I used 72%), coarsely chopped
- 180g unsalted butter, cold from the fridge is fine
- 15g dutch process cocoa, or regular unsweetened cocoa, sifted
- 3 large eggs (about 150g not including shells), at room temperature
- 200g caster sugar
- 100g light or dark brown sugar
- 2g (½ tsp) kosher salt
- ½ tsp vanilla extract or vanilla bean paste
- 100g all-purpose flour, sifted
Instructions
CARAMEL LAYER
- Grease and line an 8" (20cm) square pan with parchment paper, leaving the parchment extending over the sides of the pan to form a sling to remove the caramel with later. Secure with binder clips if desired.
- In a medium sized heavy bottom saucepan, combine the butter, condensed milk, brown sugar, and golden syrup.
- Place over medium high heat, stir until melted together, and bring to a boil. Cook, stirring constantly (I like to use a whisk then switch to a rubber spatula) until the caramel registers 240°f / 120°c on a thermometer. Watch the bottom carefully to avoid the mixture catching, turning down the heat if needed or removing the caramel from the heat, stirring well, then returning to the heat.
- Once the caramel has reached the correct temperature, remove from the heat, and add the salt and vanilla. Mix well to combine, then transfer to the prepared pan. Shake to evenly distribute the caramel.
- Chill the caramel for at least an hour, or until you can no longer feel heat in it. This step can be done up to two days in advance.
CARAMEL BROWNIES
- Preheat the oven to 350°f / 180°c. Grease and line a 9x13" (20x30cm) pan with parchment paper, making sure the parchment sticks up a little to allow easy removal.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
- Remove the cooled caramel from the fridge, remove from the pan, and place onto a cutting board. Using a very sharp knife, cut the caramel into squares - I did an 8x8 grid.
- Dot the caramel squares over the surface of the brownie - see image in the blog post for a visual reference. You may not use all of the caramel, I usually have a few pieces leftover that I store in the fridge.
- Press the pieces down lightly if desired, or leave sitting on top of the brownie - they will melt down slightly.
- Bake the brownies for 25 to 28 minutes, until they are set around the sides and a skewer or knife inserted into the middle comes out with only a few moist crumbs attached. You are better to under bake than over bake.
- Leave the brownies to cool at room temperature for about 30 minutes, then transfer to the fridge to allow to cool completely. Alternatively you can cool fully at room temperature.
- Cut into pieces using a large, sharp knife, wiping the blade between cuts. Store the brownies in an airtight container in the fridge or at room temperature - they will keep in the fridge for up to a week.
Notes
I use golden syrup in the caramel portion of these caramel brownies. It acts as in invert sugar to help the caramel stay smooth. If you don't have access to it, you can use honey or light corn syrup instead
Keywords: brownies, caramel brownies, caramel brownie recipe
Comments
This recipe looks awesome but is there a version that the measurements aren’t all grams?
No sorry! I have a note on this above the recipe. happy to recommend a scale!
Hello, I notice in the note you say you can substitute light corn syrup if you don’t have golden syrup. I have not managed to find corn syrup in the uk. Can I use golden syrup in place of corn syrup in other recipes? Looking forward to making these caramel brownies later today. 🙂
Hi! I would say they are interchangeable for most things! Depends on the recipe though - you could also use liquid glucose!
These are delicious!! The caramel is the best i've had!!
★★★★★
Was so excited to make these but realised I didn’t have the ingredients for the caramel 😩. Nevertheless, I went ahead and made the brownies and OMG they are amazing!! So easy, so quick, so delicious!!!
★★★★★
so so good!!
★★★★★
Hi Erin,
Can this be made in an 8 inch square pan? If so how much more time will I need for baking?
*9 inch
Hi! No it will be too thick - you can scale the recipe though!
Didn't have castor sugar or golden syrup but used traditional cane sugar and light corn syrup. They turned out perfectly..and we can't stop eating them!
★★★★★
When brown sugar is mentioned, what kind of sugar it is? Is it light or dark wet brown sugar?
Tnx.
Either works!
Oh my heck! The chewy caramel squares took these brownies over the top! So fun and easy to make. They were shared and gone in less than an hour. A definite make again (this weekend) Thank you!
★★★★★
Absolute perfection. And the caramel… good luck not eating all that before you get round to making the brownies!
★★★★★
Delicious but my caramel was more like crumbly fudge would be able to let me know what I could have done wrong?
★★★★★
Hi! Sounds like you may have over cooked it? If it gets too hot, it will set really hard.
Love this brownie. The softness of the chocolate, and the slightly chewiness of the caramel was excellent! Such great textures!
★★★★★
Erin, these brownies are incredible! Made them the other day, and they were easy to throw together, even with the caramel which can always be a bit tricky. I love the chewiness of the caramel with the denseness of the brownies. I’ve been keeping them in the fridge - so good cold!
Yum, as always!
★★★★★
I made these today and they are amazing. I have some of the caramel left…can I freeze it?
Do you think I could make these with store bought caramels? If so, which kind of store bought caramels do you recommend? These look amazing and delicious!
★★★★★
Hi! I covered this in the FAQ - I don't know sorry as I haven't tried it!
How long this can be stored in room temperature? Asking this because I want to ship this product
★★★★★
I haven't tested it sorry - I usually keep them in the fridge 🙂
We've had ours in a Tupperware for a week and they're still impressively soft and not stale!
I saw this recipe on Erin's instagram and I had to make them! They are too good to be true! Delicious, soft, chewy! They were a huge hit to everyone that had them! I will make these over and over again! My daughter has already asked for me to make them again!
★★★★★
As usual your recipe is definitely a keeper! (Don't kill me, but I scaled up by 1.5, not 2 🙂 just the brownie layer, I left the caramel as normal. I sent most of the batch to work with my husband and the reviews were wonderful, so thank you again for all your time and effort and testing to get these like they are, I followed along your Instagram waiting for this recipe!
★★★★★
This is the easiest caramel I've ever made and these are the best brownies I've ever had. I don't know if I can ever make another type of brownie.
★★★★★
Inengish measures…. Why is it not. Need cups and teaspoons. Please so I can. Make it.
Please read the note on this above the recipe.
Hi. Can I skip the honey/golden syrup component completely?
Hi! No you can't it needs to be there as it is an invert sugar that stops the caramel from crystallising.
If I could give this recipe 100 stars I would, best brownie ever!
★★★★★
WHY ARE ALL OF YOUR RECIPES SO GOOD?!?!!! We keep trying different ones and everyone is amazing.
★★★★★