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Caramel Filled Brownies
Can you believe this dessert?
The second I saw these caramel filled brownies, I knew I had to make them. I just love that there is ooey gooey caramel OOZING out of every part of this brownie.
It’s also the messiest dessert I’ve ever made too.
Just remember: USE LOTS OF OIL/GREASE, lol..it’ll prevent all the sticking!
The brownie part of this dessert is so chocolatey decadent and the caramel part just takes it to a whole ‘nother level of sweetness and mellows out the dark chocolate flavor.
It’s such a match made in heaven. You must make this some day!
They are pretty much the golden child of all other brownie recipes, and the moment you sink your teeth into one you will understand why.
How To Make Caramel Filled Brownies
The instructions are below and fairly easy to follow!
Just remember to go through each of the steps and you will be rewarded with these ooey gooey brownies!
What Kind of Caramel Candies Do I Need?
Any kind of soft baking caramels will do.
You don’t want to get hard caramel candies because those won’t melt like you want them to.
The kind of caramels you’ll want to use can typically be found in the baking aisle near the chocolate chips.
If you plan on making these on the regular (because they’re just that good) you can snag a bulk bag of caramels on Amazon.
Do I Have To Make My Own Caramel Sauce?
While I highly recommend making this caramel sauce, because it’s so good and so easy, you don’t have to make your own.
If you want to take a little shortcut, you can buy a pre-made jar of caramel sauce from your local grocery store.
Just make sure it’s dessert caramel sauce, not the thick caramel dip that Marzetti sells, that will be too thick.
Can I Use A Different Filling?
I’m not sure why you would want to miss out on this amazing chocolate and caramel combo, but sure you can swap out the filling.
If you want a chocolate overload, try a hot fudge filling.
Another option would cream cheese filling.
Really any flavor you want will go perfectly with this brownie recipe, so feel free to get creative with it.
How Long Do Brownies Keep?
Obviously, these brownies are best when gooey and warm out of the oven the day you bake them, but they are still amazing leftover too.
Just cover your pan with the lid or some foil and store on the counter. They will last about 4-5 days before they start getting pretty stale.
Another option is to store them in the refrigerator.
I ended up storing mine in thereafter I took these shots and it’s even BETTER when they’re hardened.
The bottom layer of the brownie forms into a hardness kinda like fudge and the middle is still gooey and stringy when you bite into it and then the top layer is still soft — not too hard.
Ugh, it’s amazing.
Tips For Making The Best Caramel Filled Brownies
- Make sure to get bittersweet chocolate. This is different than milk chocolate and semi-sweet. It gives that intense dark chocolate flavor. If you can’t find bittersweet, semi-sweet will work fine, it just won’t taste exactly like this version.
- Don’t skip the layering step. If you don’t split up the baking into parts, you will not get the same result, so just follow the directions below carefully.
- Let the brownies cool COMPLETELY before cutting. If you don’t want a gooey mess on your hands, just wait it out. I know it will be hard, and the brownies will definitely be taunting you, but you can be strong.
More Chocolate Recipes To Try Now!
Caramel Filled Brownies
For the brownies:
- 1 cup (227 g) unsalted butter
- 12 ounces (340 g) bittersweet chocolate, coarsely chopped
- 1 ½ cups (300 g) sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups (156 g) all purpose flour
- ½ teaspoon salt
For the caramel filling:
- 14 ounces (397 g) caramel candies, unwrapped
- ⅓ cup (79 ml) heavy cream
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F (177 °C). Line a 9 x 13 inch baking pan with foil and grease the foil REALLY WELL, like coat it until it's dripping in butter or cooking spray. Set aside.
- Combine butter and chocolate in a heatproof bowl on a make-shift double boiler. Heat, stirring occasionally, until all is completely melted and smooth. Remove the bowl from the heat.
- Whisk in sugar, eggs, and vanilla until well incorporated. Then whisk in flour and salt until just combined.
- Spread about half the brownie batter into the bottom of the prepared pan and bake for 20 minutes. Remove from oven (keep the oven on) and let the brownie layer cool for 20 minutes.
- In the meantime, make the caramel filling by combining the caramel candies and cream in a medium saucepan over medium-low heat. Keep stirring until melted and immediately spread the caramel mixture over the cooked brownie layer.
- Pour the remaining brownie batter over the caramel layer. Try to spread it evenly as it is pretty difficult to try to smooth it out evenly over the caramel layer.
- Bake for 20 minutes then remove from oven and transfer pan to a wire rack to cool completely before cutting and serving. You’ll definitely want to wait for it because otherwise, your squares will be a complete gooey mess!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Jesse Reilly