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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?
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 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!
Dark Chocolate and Cherry Cookies
Caramel Filled Brownies
Equipment
Ingredients
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
Instructions
- 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.1 cup (227 g) unsalted butter, 12 ounces (340 g) bittersweet chocolate
- Whisk in sugar, eggs, and vanilla until well incorporated. Then whisk in flour and salt until just combined.1 1/2 cups (300 g) sugar, 4 large eggs, 1 tablespoon vanilla extract, 1 1/4 cups (156 g) all purpose flour, 1/2 teaspoon salt
- 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.14 ounces (397 g) caramel candies, 1/3 cup (79 ml) heavy cream
- 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
Nutrition
Photography by Jesse Reilly
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!
These look simply divine!? Could you tell me what brand of caramel candies you use?
Hmm, I don’t remember, to be honest! I just went to the candy section in my grocery store and found pure caramel candies.
This looks AMAZING! I make brownies in cupcake tins, do you think I could bake them and then pipe the caramel in the center?
You probably could!
Oooh this looks amaaazing! *drool*
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!
Hmm, I’m not too sure about a caramel candy substitute! You could try making them yourself from scratch!
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??
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 :)
this looks like gooey heaven! i can’t wait to make this!
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!!!
Can I just say…WOW! Those brownies look amazing! Love love love all the oozing caramel! Must make soon!!!
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!!