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.
So easy, so yummy & so delicious! A real crowd pleaser. Great for grandmas & grandchildren to make together.
So glad to hear they turned out for you!
Took longer to bake than 35 min. Added 4 min, checked and 2 min longer. Delicious!
easy steps to write down and most understandable!
This is very good!… Perfect! So easy… And so good!
I’m so glad you enjoyed it!
Good recipe. I had the same issue as others that they took a long time to set up, and then mine were really hard on the bottom, probably because of having to bake them so long. I will try this recipe again and maybe try to leave them a little gooey to see if the bottom turns out better.
Came out perfectly and so rich and indulgent! Thanks!!
I’m glad you enjoyed them!
Best ever!!! Enough said… now go make a batch and enjoy!
I’m so glad you enjoyed them! Thanks for leaving a comment and review! :)
I love this recipe and have made it in the past. I am going to double the recipe today for a group of chocolate lovers. Has anyone had success doubling the whole recipe??
The taste is great but mine brownies would not bake up, they remained gooey and under cooked after 1 hour baking! What did I do wrong?
Hi Kris! I’m not sure why they were still gooey after an hour. What kind of brownie mix did you use? Did you wait until they were completely cooled before cutting into them? Lots of factors.
This happened to me as well!! I used a Dunkin’ Hines mix as suggested and let them cool completely before cutting. They were still raw inside.
These brownies are insanely delicious! My family devoured a whole pan in no time at all!
My son and I are going to LOVEEE this recipe, thanks for sharing another awesome recipe!!
So fudgy and gooey, these were amazing!!
Heaven on a plate!! We love adding caramel to brownies & these look so fudgy & gooey….the best!
These did not last long in my house! They were so good everyone was eating them up!
The best brownies I’ve ever had! I can’t wait to make them again!
What do you do different if you do not what them gooey?
You can bake them a few more minutes and allow to cool completely.
Hi.. do you have to cook them a few min. before adding the caramel. I do a BOXED Salted Caramel Brownie that you just put 1/2 batter in pan then layer of caramel from their packet and then the top layer of mix. cooks up fine and moist. Just wondering why this bottom layer has to cook a few min. before adding caramel… Def. cooking.. thanks..
If I wanted to tun these into salted caramel brownies how much salt should I add? Think it would taste ok?
I would sprinkle half a teaspoon of sea salt over the caramel layer and see how you like them; the next time, you might want to add more! :)