Quick and easy caramel brownies recipe with brownie mix, homemade with simple ingredients. Rich, fudgy, ooey gooey and loaded with chocolate chips and caramel.
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Everyone enjoys the ooey gooey goodness of a brownie and what makes it even better is if the recipe comes together super quickly. Keeping that in mind, I already shared these Cake Mix Brownies, that started off with a chocolate cake mix. Today, I am sharing another easy version, which starts off with a brownie mix. That caramel layer in the middle is going to make you swoon! Also, just like my Chocolate Mint Brownies and Fudgy Oreo Brownies, these brownies will also be irresistible.
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Key ingredients
- Fudge brownie mix- Be sure it is the larger box.
- Eggs- Always use large eggs in baking.
- Oil- This makes for a more fudgy consistency.
- Caramels- Use the soft kind, not the hard ones.
- Sweetened Condensed milk- Remember, this is not the same as evaporated milk.
- Butter- Unsalted is best for desserts.
- Chocolate chips- I like semisweet for this recipe.
Variations for chocolate caramel brownie recipe
- Salted caramel option- Mix in some seal salt in the caramel sauce for a sweet and salty flavor profile.
- Turtle version- Sprinkle roughly chopped salted pecans on top of the caramel layer and then, top off with the brownie batter.
- Make them bit-size- Cut them into little bite sized pieces and you can dip them in melted chocolate or just drizzle them with chocolate. Package them in an edible gift box for a homemade gift.
- Add a little crunch- Give it some crunch by mixing Rice Krispies with the caramel mixture.
- Serve with ice cream- Add a scoop of your favorite ice cream on top of a slice and toss some sprinkles.
- Add nuts- Sprinkle roughly chopped walnuts, pecans, cashews, almonds on top, before baking.
- Consider adding Oreos- Sprinkle roughly chopped Oreos on top, prior to baking.
- Pair with frosting- Once the brownies have cooled down completely, top it off with Chocolate Ganache Frosting, Chocolate Cream Cheese Frosting, or American Buttercream Frosting.
- Caramel swirl option- If you don't want a layer of caramel, spread the entire brownie batter in the pan. Then, swirl the caramel sauce on top with a toothpick and bake.
- German chocolate version- Prepare as per instructions below but use a German chocolate cake mix.
How to make caramel brownies?
This is an easy recipe. Simply combine ingredients for the brownie batter and place about half in a pan. Partially bake, then add caramel layer. remaining brownie batter, and chocolate chips before baking again. Allow to cool before cutting into squares.
1.Prepare brownie batter- Mix together brownie mix, eggs, oil, water until combined.
2. Prepare first layer- Spread half of the brownie batter in a pan.
3. Bake- Until top is firm, but only partially baked.
4. Heat in the microwave- Caramels, condensed milk and butter, then mix.
5. Spread caramel mixture- Over the partially baked brownie.
6. Spread remaining brownie batter- On top of the caramel layer.
7. Sprinkle- Chocolate chips on top.
8. Bake Again- Then allow to cool and cut into slices.
Tips and Techniques
- All ingredients must be at room temperature– That’s because they blend together smoothly and evenly.
- Use the big family size brownie mix- It should be the 18.4 oz. one and not the smaller one. The smaller box does not make enough batter to create 2 layers.
- Can these be served hot or cold? It is all up to you. I recommend eating them warm.
- Use unsalted butter- Because that prevents these treats from becoming too salty.
- Line the pan with aluminum foil and spray with oil- Because this prevents the brownies from sticking to the pan and and makes it easier to remove. Also, this makes clean up so much easier.
- Don’t over-mix batter– Because that can yield tough brownies. There is nothing wrong with some clumps in the batter.
- Cut perfectly sharp slices- Allow the brownie to chill first in the fridge, which will make it firm and then, use a sharp knife to cut small slices.
- You must use condensed milk- It cannot be replaced with evaporated milk because they are not the same.
Recipe FAQs
A fudgy brownie will have a higher fat ratio to flour ratio. Cake-like brownies are the opposite where the flour ratio is higher than the fat ratio.
They were either not baked long enough or the oven temperature is not correct and high enough.
They probably were over-baked. Be sure to watch the time and also make sure yo measure all ingredients accurately.
Storage
- Make ahead- These can easily be made 1-2 days in advance.
- Room temperature- These can stay out in a covered container for 1 day.
- Refrigerate- In a sealed container for up to 3 days and reheat in the microwave to make soft and ooey gooey again.
- Freeze- In a sealed container for up to 1 month. Let it thaw at room temperature when you are ready to enjoy them. Warm them up in the microwave for 5-10 seconds until they are soft and oeey gooey again.
More brownie recipes
- Fudgy Brownies With Crackly Tops
- Fudgy Black Bean Brownies
- 3 Ingredient Nutella Brownies
- Fudgy Avocado Brownies
- Chocolate Orange Brownies
Recipe
Easy Chocolate Caramel Brownies (Brownie Mix)
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Ingredients
Brownie Layer
Caramel Layer
- 2 cups Caramels I used the Kraft brand
- 1 can Sweetened condensed milk 14 oz. can
- ¼ cup Butter Unsalted
Topping
- 1 cup Chocolate chips Semisweet
Instructions
- In a large mixing bowl, add brownie mix, eggs, oil, water and mix until combined.
- Use a spatula to spread half of the batter in a rectangle pan (Dimensions: 9x13) that's been lined with aluminum foil and greased with oil.
- Bake the layer for 12-15 minutes at 350 degrees F until the top is firm and brownie is partially baked.
- While that's baking, add caramels, condensed milk, butter in a mixing bowl and heat in microwave, mixing often, until mixture is smooth. It should be thick. You can also add a little sea salt to make salted caramel, if you like.
- Remove the partially baked brownie from the oven.
- Pour the caramel mixture over the brownie and spread it with a spatula.
- Let it set for 5-10 minutes so that it becomes slightly firm.
- Spread remaining brownie batter on top of the caramel layer, slowly and gently, being careful not to push it into the caramel layer.
- Sprinkle chocolate chips on top.
- Bake again at 350 degrees F for 20-25 minutes, or until an inserted toothpick in the center comes out mostly clean with a few sticky crumbs.
- Let it chill in the fridge for 1-2 hours so that it becomes firm, making it easy to cut perfect, even slices. Enjoy!
Video
Notes
- Sweetened condensed milk cannot be replaced with evaporated milk.
- Make sure to use unsalted butter to keep the dessert from becoming too salty.
- Don't slice warm brownies. You need to allow the caramel to cool and set and become firm to get those perfect sharp slices.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days. If you want to enjoy them warm, heat them in the microwave for 15 seconds.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Nancy
Can you use caramel ice cream topping instead of caramels and condensed milk?
Abeer Rizvi
I haven't tried that to see how that would affect this recipe. If you try it, I would love to hear how it turns out.
Deb
These are AWESOME. My friend said this is one of her new favorites. Thanks so much this recipe
Lorraine Lacroix
Is it condensed milk like Carnation or is the sweet condensed milk like eagle brand or is that too sweet?
Abeer Rizvi
It's sweetened condensed milk. There are many different brands in the market these days.
Paula Guerard
I have made these same caramel brownies for 46 years although not lately as we are old and they’re too many calories. Very delicious though!
Marianne
Can I use a Bundt pan for this recipe?
Abeer Rizvi
No, you cannot.
P.R.
Of course you could! The bake time would be different but it would certainly work! Good luck, I think I'll try it in the bundt pan as well!
Carolyn Savitsky
The caramel mixture is not thick. This is my second attempt. The first batch was delicious and I have been requested to make them again. I didn't have that thick layer of caramel as shone in the picture. Thank you for any comment.
Abeer Rizvi
Did you let the brownies set before cutting slices? You need to let them set in order for the caramel to not just ooze out. I am using Kraft caramel. Are you using the same brand? A different brand can possibly lead to different results.
Mary Schutjer
Did you use Sweetened Condensed milk or evaporated milk?? If caramel mixture runny - thinking may have been wrong type of milk.
Leigh
my niece is a vegan. with the only exception eggs. any advice on substitutes?
thanks!
Abeer Rizvi
I am sorry but I have only made this recipe the way I have shared in this post. I honestly don't know what changes would need to be made to make it vegan-friendly.