Easy to make chocolate caramel brownies that are loaded with chocolate chips and layers of gooey caramel. Rich, chewy, and simply amazing!
Chocolate Caramel Brownies
This recipe is an oldie but a goodie! Instead of making homemade brownies from scratch, it starts with a box of brownie mix. Then the secret is mixing in extra chocolate chips and then adding a layer of caramel in between. So rich and decadent!
It is a family tradition to bake a treat on Sundays and these quick and easy chocolate caramel brownies make an appearance quite often along with brownies from cake mix and my brownie mix cookie recipe.
They are super rich and fudgy, with gooey caramel oozing out. I love the perfect touch that the sweetened condensed milk adds plus studded with chocolate chips, every bite is perfect.
Ingredients
Simply doctor up a box of fudge brownie mix for this chocolate caramel brownie recipe!
Find the full printable recipe with specific measurements below.
- Box of fudge brownie mix: I used Duncan Hines, but feel free to use your favorite brand of choice. This makes it simple and delicious all at once!
- Vegetable oil: This helps to make the brownies super moist and soft. You can also use canola oil if needed as a substitute.
- Eggs: You’ll need two large eggs. When baking, I like to leave them on the countertop at room temperature before adding them to the mixture.
- Sweetened condensed milk: Don’t skip this! It gives the brownies the perfect sweetness.
- Chocolate chips: The more chocolate, the better! If you are a chocolate lover then these caramel brownies are just for you. Try it with semi-sweet chocolate chips or milk chocolate chips depending on your preference.
- Caramel: You can use either caramel bits like I do in my easy caramel sauce or wrapped caramels. Both give that ooey gooey caramel texture! Homemade caramel sauce, will be too thin and spill out.
How to Make Caramel Brownies
- Mix batter. In a large bowl, combine brownie mix, water, vegetable oil, and eggs. Then mix in two tablespoons of sweetened condensed milk and fold in the chocolate chips.
- Make caramel mixture. Combine caramels and sweetened condensed milk in a microwave-safe bowl. Microwave for one minute. Stir and add another 15 to 30 seconds if needed.
- Layer. Pour half of the batter into a greased 9×9″ pan, then pour the caramel over top. Add the remaining batter on top of the caramel and evenly spread.
- Bake. Bake at 350°F for about 35 minutes, until a toothpick comes out clean.
- Let cool. Remove pan from oven and let cool. Then use a knife to cut the brownies into squares.
Baking Tips
- Line your pan. Press foil or parchment paper into the pan for easy clean-up and removal. I like to leave enough hanging over the edges so that I can easily lift the brownies out of the pan once they’ve cooled.
- Batter. The box mix definitely makes this recipe easier, but feel free to make homemade brownies from scratch if you would prefer.
- Double caramel. If you are a caramel lover, you can double the caramel layer. A reader did this and said it turned out amazing!
- Texture. These brownies are super fudgy and gooey. Cook them a little longer if you are not a fan of gooey brownies.
- Nuts. Add in walnuts or pecans for another crunchy texture. This gives it a sweet and salty flavor!
- Let cool. As tempting as it is, don’t cut into them as soon as they come out of the oven. They need time to set so that they won’t fall apart.
- Slicing. Use a plastic knife to easily cut the brownies without them falling apart.
- Topping: Top it off with homemade vanilla ice cream for the perfect party dessert!
Storing
- Storing. Keep the chocolate caramel brownies in an airtight container for five to seven days. Store them either in the refrigerator or on the countertop at room temperature.
- Freezing. Once the caramel brownies have cooled completely, simply wrap them tightly with plastic wrap and then again with foil. Then place in the freezer. To thaw, let sit at room temperature until no longer frozen.
I love anything with the words chocolate and caramel, like this toffee recipe and salted caramel chocolate chip cookies
More Brownie Recipes
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Chocolate Caramel Brownies
Video
Ingredients
- 1 (18-ounce) box fudge brownie mix (I used Duncan Hines)
- ¼ cup water
- ½ cup vegetable oil
- 2 large eggs
- ½ cup + 2 Tablespoons (6 ounces) sweetened condensed milk , divided
- 11 ounces Caramel Bits , or wrapped caramels (see notes)
- Chocolate chips , optional
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with foil and spray with nonstick spray.
- In a large bowl, whisk together the 18 ounce brownie mix, 1/4 cup water, 1/2 cup oil, and 2 eggs until combined. Add 2 Tablespoons condensed milk and 1/2 – 1 cup chocolate chips, if using.
- In a microwave-safe bowl, combine 11 ounces caramel bits and remaining 1/2 cup condensed milk. Microwave 1 minute. Stir. Microwave 15 to 30 more, if needed, until caramel is melted and sauce is smooth.
- Spread 1/2 the batter into the baking dish. Pour the caramel sauce evenly over the top. Add the remaining batter and spread out evenly.
- Bake 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in baking dish before removing for easier cutting.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Brownies, Chocolate, Desserts, Freezer-Friendly, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I don’t understand this recipe where it says
Where you add sweetened condensed milk to an already sweet brownie mix. Then you add more sweetened condensed milk to the caramels when you melt them . Can’t I just leave out the sweetened condensed milk out of the brownies altogether and just use use heavy whipping cream to help melt the caramels in the microwave?
Hi Heather, this recipe has only been tested as written with the condensed milk in both the brownies and the in the caramel mixture. I do not think the caramel mixture would set up properly just using whipping cream with the caramels, the gooey layer in the middle of the brownies may be too runny. If you try any modifications, let us know how it goes.
Can I use heavy whipping cream instead of condensed milk?
Yes you can, I would just start with half the amount since it’s not as thick :)
I made this & the brownies were awesome! Instead of layering, I put caramel on top, swirled with a knife then topped with toasted almonds & mini choc chips. Took to neighbors cookout. They were a big hit!
That sounds like amazing way to make them! So glad everyone enjoyed them!
Everyone loved them! Yet, recipe simple enough for this single dad. These will be our little family’s “treat.” I omitted the chocolate chips but want to add them next time. Which chips do you personally use … semi-sweet or milk chocolate? I have no idea. Thanks
That’s awesome, so glad your family enjoyed them! Yes, semi-sweet chocolate chips would be best, not too sweet but just enough!
I need to make these in a 9×13” pan – would you recommend I add more of each ingredient or will it work fine as-is in a 9×13? Thanks!
You can use as is but your brownies will be thinner and baking time will decrease or you can double the ingredients for a thicker brownie. Let us know how it goes!
This worked really well. I would recommend adding a small box of brownie mix, I didn’t feel like there was enough for the top and the bottom if you were adding in nuts and chocolate chips.
Thanks for the suggestion Tara! I’m glad you enjoyed it.
These are beyond delicious! Thanks for the recipe. I love the gooey texture, but I want to be sure I’m baking them long enough… I followed the recipe exactly and baked for 38 minutes. A toothpick came out clean on the top brownie part on the side. Not only was the caramel layer gooey, but the brownie part had a somewhat gooey texture also (which I love!). But is that how it’s supposed to be or is it underbaked?
Hi Pat! I’m glad you enjoyed them. The brownie part shouldn’t be doughy, if so I would cook an extra 5 minutes (unless you prefer them that way) :)
Just made these for the first time last night…we had Ghirardelli double chocolate brownie mix and a bag of wrapped caramel left over from candy apples that we’d been trying to find a use for. The brownies were delicious!! We are going to make again for a party in a few weeks, but we want to add sea salt to the caramel– would you have a recommendation of how much to add?
I would start with about 1/4 teaspoon. What I love to do is sprinkle flake sea salt over the top (about 1/4 teaspoon or a little more).
Sorry if this is a stupid question… basically I just use the brownie mix? I do not follow the directions on the box- I use the directions in the recipe??
Correct, you’ll just ignore the instructions on the box. Enjoy! :)
Would using jar caramel sauce work with this recipe?
Using a homemade or a store-bought jarred caramel sauce may be too thin for these brownies and will spill out. You are welcome to try it though if you feel that your caramel is a thicker type.
Doubled the caramel recipe and used the pan I had which was 8×8. I cooked it u til done and it turned out great!
That is great to hear! I am so glad that you love these caramel brownies. They are so delicious!
Absolutely easy and delicious! These decadent beauties got raves from friends & family! This recipe took brownies to a whole new level of YUM!
Wow, that is a bonus with friends and family. I am glad that everyone loves these caramel brownies!