Caramel Filled Brownies

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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

    • Preheat oven to 350 degrees. Line a baking pan with foil and grease the foil.
    • 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. Remove from oven and let the brownie layer cool.
    • 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 then remove from oven and transfer pan to a wire rack to cool completely before cutting and serving

    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?

    Nope! 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 short cut, you can buy a premade 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.

    It’s like a river of goop

    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!

    Dark Chocolate and Cherry Cookies

    Oreo Cheesecake Bars

    Freaking Easy Chocolate Cake

    Espresso Chocolate Mug Cake

    Caramel Filled Brownies

    A rich and gooey dessert that will leaving you begging for more!
    Prep Time: 15 mins
    Cook Time: 40 mins
    Total Time: 55 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 12
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    Ingredients

    For the brownies:

    • 1 cup unsalted butter, 2 sticks
    • 12 oz bittersweet chocolate, coarsely chopped
    • 1 1/2 cups sugar
    • 4 large eggs
    • 1 tbsp vanilla extract
    • 1 1/4 cups all purpose flour
    • 1/2 tsp salt

    For the caramel filling:

    • 14 oz caramel candies, unwrapped
    • 1/3 cup heavy cream

    Instructions

    • Preheat oven to 350 degrees. 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!

    Notes

    Source: Annie's Eats

  • 47 Comments
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    Comments

  • Tara @ Chip Chip Hooray says:

    “Oozing with sweet love” — how cute are you?! Ooey gooey caramel brownies are a perfect celebrating treat. :)

  • cassie says:

    I would eat these straight out of the pan. Holy goodness. love, love, love!

  • Maria says:

    Congrats again! So happy for you! LOVE the brownies!

  • amy @ fearless homemaker says:

    holy mother of decadent awesome desserts. these look incredible! +i like the way you connected the texture of the brownies to your heart on saturday night. you’re too funny!

  • Sally @ sally's baking addiction says:

    ok. i pretty much just drooled on my keyboard. these look so freaking incredible! love the caramel goo oozing everywhere. i’m soooo pinning these. :)

  • Kathryn says:

    LOVE that oozing caramel, what an awesome way to celebrate your news!

  • Meagan @ A Zesty Bite says:

    I loovvvveee gooey anything! congrats again on your engagement. Now all the fun planning begins!

  • Tina @ mylifeasamrs says:

    i need one of these in my life – RIGHT. NOW. ;)

  • Villy @ For the love of Feeding says:

    Come ON! You fill brownies with caramel?? It’s like heaven!! :)

  • Susan (Oliepants) says:

    Oh my! That looks divine! I love the chocolate caramel combo. Goop or not, delicious is all that matters. :)

  • Jennifer says:

    The caramel sorta reminds me of melted cheese in your pics…it’s like a brownie grilled cheese sandwich! Haha.

  • Rachel @ Baked by Rachel says:

    Oh Julie… you made my dream come true (well one of them) lol. I’ve been dreaming about making something similar. I WISH I could have a bite.

  • amanda @ fake ginger says:

    Ooey gooey goodness! I’ve made these a couple times and will agree that they are amazing. Maybe my favorite brownie ever.

  • Rhonda (@diningalone) says:

    Congrats on the engagement, the ring is gorgeous! I think the first thing I said to my husband when he proposed was, you are such a jerk…because he did it in front of a bunch of people and I hate attention :)

    The brownies look so perfect.

  • Lauren at Keep It Sweet says:

    I’d like to lock myself in a room with these brownies, is that weird? PS Yay for them being on Foodgawker:-)

  • Tracey says:

    Ooooh, I absolutely love this recipe! I made it last year and had to hide the pan of brownies from myself to avoid eating the whole thing :)

  • Lindsay @ Pinch of Yum says:

    I’ve been waiting for this one! ;) looks amazing!!

  • myfudo says:

    The oozing caramel is just so irresistible…Will of course have time to make this over the weekend. Definitely a must!

  • Chung-Ah | Damn Delicious says:

    I remember seeing this on instagram and I couldn’t wait for this post.

    Jason (my Jason, of course – this can get confusing haha) is going to love this! He’s obsessed with brownies and I’m sure the ooozing caramel will send him to the moon.

  • thelittleloaf says:

    Aw, the brownies and caramel are like you and your fiance – all the better when combined! Maybe a bit sickly sweet but I love it! :-)

  • Katie says:

    WOAH! These look and sound amazing. I confess I just made sad turtle boxed brownies last night that put these bad boys to shame!

  • Sally @ Spontaneous Hausfrau says:

    I can’t get over all that oozy caramel. So wishing I had a plateful right now.

  • Lindsay @ The Live-In Kitchen says:

    Congratulations! Both on getting engaged and on getting to eat these brownies!

  • Jackie @ Domestic Fits says:

    Funny that you talk about being engaged because I want to marry these brownies.

  • Stephanie @ Eat. Drink. Love. says:

    Oh man, all that caramel is just pure heaven!

  • beti says:

    ummm this looks like a delicious gooey mess that I would love to indulge with

  • CouponClippingCook says:

    wow, the pictures of these brownies are devine. I could so eat these right now with a glass of milk. They look delicious.

  • Mai Nguyen says:

    omg..these look super messy but super delicious!!!

  • Bee (Quarter Life Crisis Cuisine) says:

    Caramel is probably my favorite thing. Ever. These look fantastic!

  • Baking Serendipity says:

    Caramel is my absolute favorite. I love it in these brownies! This makes a perfect celebration food :) Congrats!

  • Katie {EpicureanMom.com} says:

    Julie, we so think a like! I was just trying to think of a brownie recipe to use up the leftover caramel in my fridge! Love these!!

  • BruCrew Life says:

    Can I just say…WOW! Those brownies look amazing! Love love love all the oozing caramel! Must make soon!!!

  • How on EARTH did i MISS this recipe!!! These are amazing so sweet gooey and yummy!!! All the things I love! I simply can’t wait to try this!!!

  • Let Me Eat Cake says:

    this looks like gooey heaven! i can’t wait to make this!

  • Nicole {Sweet Peony} says:

    Look at you! These are just awesome!!! I’ve been dying to make these since Annie made them. Quick ?- were they still gooey like that after they cooled completely??

    • Julie says:

      No, they weren’t as gooey. Those pictured were literally falling apart haha, after you cool them, they stay in tact and are still gooey (like stringy like a milky way or twix) but not like falling apart :)

  • Gauri says:

    I’m *dying* to make these! They’re the love child of my two favourite things – brownies and caramel. But, I’m having a little bit of a problem finding caramel candies here in Bombay. Is there a substitute I could use? Or do I make my caramel from scratch? Thanks a bunch!

    • Julie says:

      Hmm, I’m not too sure about a caramel candy substitute! You could try making them yourself from scratch!

  • Vanessa says:

    Oooh this looks amaaazing! *drool*

  • Brittni says:

    This looks AMAZING! I make brownies in cupcake tins, do you think I could bake them and then pipe the caramel in the center?

    • Julie says:

      You probably could!

  • Maya says:

    These look simply divine!? Could you tell me what brand of caramel candies you use?

    • Julie says:

      Hmm, I don’t remember, to be honest! I just went to the candy section in my grocery store and found pure caramel candies.

  • Debbie says:

    Suggestion on caramel… I made mine from scratch for caramel apples and had some left over in the fridge. I spread it thinly out on a pan to be the same size as the brownie pan. I put it back in the fridge while the brownies cooked for the first 20 minutes. Then, rather than wait for them to cool, took the caramel out with a spatula and laid it on the warm brownies. No spreading needed! It was already the correct thickness and the chilled caramel laid down easily on top. I then added the second half of the brownies and it smoothed over the chilled caramel easily. Then popped it back in the oven! Easy peasy!

  • Sandra says:

    I’m planning to make these for my mother-in-law’s 75th birthday this weekend. Could we use a prepared mix for the brownies (Betty Crocker for example) or is there some flavour chemistry that is dependent on this specific batter recipe?

    • Julie Wampler says:

      Nope, no flavour chemistry. Definitely make it easy on yourself and use prepared brownie mix!!

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