Caramel Brownies
My famous fudge brownies layered with a smooth, gooey caramel? Sign me up! Caramel Brownies elevate a bake-sale standard into something worthy of love songs.
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Caramel Brownie Recipe
A fudgy chocolate brownie oozing with a gooey flowy caramel lava-like situation. Hi, it’s delicious and decadent and everything you need a fancy, night-in dessert to be. Oh, and did I mention it’s topped with flaky salt to cut the sweetness a tad and add an extra level of yum? I didn’t? Well, it is.
This elevated brownie is perfect for an at-home Valentine’s Day celebration. Or really, any day of the year! Interested in other Valentine’s treats? This recipe is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Red Velvet Snack Cakes, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.
What Ingredients are in Caramel Brownies?
Caramel Layer:
- Sweetened condensed milk
- Salted butter – I use salted butter in all of my recipes. You can sub unsalted butter, you just may need to add some salt to the mix.
- Brown sugar
- Corn syrup – Light or dark! I used light.
- Large marshmallows – Small marshmallows will also work, you’ll just need more and they will incorporate faster.
Brownie:
- Salted butter, melted – Again, unsalted butter also works if you add an extra pinch of salt.
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Dutch processed cocoa powder – You can sub for unsweetened cocoa powder, if needed.
- Corn starch – This helps make the brownies soft & chewy.
- Salt
- Flake salt, for topping – This is technically optional, but really shouldn’t be. Highly recommend it!
How to Make Caramel Brownies
- In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
- Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
- Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
- Fold in the flour, cocoa powder, cornstarch and salt until just combined.
- Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
- Pour and spread the caramel onto the brownie batter in the pan.
- Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
- Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
- Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.
How should I store caramel brownies?
Store your brownies in the fridge for up to 3 days! They technically can stay on the counter, but the caramel will hold better if chilled.
Can I freeze caramel brownies?
You totally can! Allow the brownies to cool completely and cut with a plastic knife. Wrap individual squares in parchment paper to prevent sticking and freeze in a ziptop bag. Freeze for up to 3 months!
Brownie Lover? Try These:
Caramel Brownies
Ingredients
Caramel Layer:
- 1/2 cup sweetened condensed milk
- 2 tbsp salted butter
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 3 large marshmallows
Brownie
- 3/4 cup salted butter, melted
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 1/2 tbsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/3 cup + 1/4 cup dutch processed cocoa powder
- 1/2 tbsp corn starch
- 1/2 tsp salt
- flake salt, for garnish
Instructions
- In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
- Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
- Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
- In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
- Fold in the flour, cocoa powder, cornstarch and salt until just combined.
- Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
- Pour and spread the caramel onto the brownie batter in the pan.
- Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
- Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
- Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.
