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Caramel Brownies

Name: Caramel Brownies
Prep time: 1 h
Cook time: 30 min
Total time: 4 h
Cuisine: american
Ingredients: 90g unsalted butter, cold from the fridge is fine; One 395g tin sweetened condensed milk; 185g brown sugar; 50g golden syrup (see notes); 2g (3/4 tsp) salt; 1/2 tsp vanilla bean paste or vanilla extract; 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 (1/2 tsp) kosher salt; ½ tsp vanilla extract or vanilla bean paste; 100g all-purpose flour, sifted

★★★★★ from 14 reviews

29 Comments

By Erin Clarkson on Feb 12, 2023 This post may contain affiliate links.

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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!

cut caramel on cutting board — Cut up caramels into chunks to add to the brownie

chunks of caramel on a brownie — Cut up caramels into chunks to add to the brownie

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!

caramel for brownies set in pan — Make sure your caramel is fully set and has no heat left in it before cutting.

eggs and sugar for brownie — Make sure your caramel is fully set and has no heat left in it before cutting.

egg mix for brownies — Whipped eggs and sugar is essential for getting a crackly top on the brownie!

brownie batter — Whipped eggs and sugar is essential for getting a crackly top on the brownie!

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.

pieces of caramel brownie on a wire rack

For more brownie recipes, check out:

Made this recipe and love it?

If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

A note on salt and oven temperature

It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

Using the double / triple function in the recipe card

You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

Tools and equipment

For a list of my go-to tools and equipment, I have a post you can refer to here.

Why is this recipe in grams?

I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!