Caramel fudge brownies are rich and decadent, featuring a secret ingredient. Serve up a plate of these truly special treats for any occasion!
Whether it’s for a casual dessert or a yearly bake sale, you can’t go wrong with a pan of fudgy squares. Instead of grabbing another box mix, make your own from scratch with a few pantry staples.
Homemade recipes also allow you to play with additional flavors, like making brownies with caramel in the center! Adding that candy layer really makes these dreamy treats stand out.
Caramel Fudge Brownies
Every home baker should be armed with a really good brownie recipe, and this one is certainly one of the best!
My secret ingredient? Creamy, melted caramels to make the center of each square extra gooey and delicious!
Enjoy more desserts featuring this dynamic duo with my Turtle Trifle recipe or a no bake icebox cake exploding with peanut butter flavor. You can even create homemade hot cocoa bombs to warm you right up!
Recipe Tips and Tricks
- Layer carefully! Both the brownie batter and melted caramels are quite thick. Spoon each across the baking pan so they are easier to spread. Also, be careful to keep the melted caramels sandwiched between the brownie layers.
- Add some salt. Sprinkle your caramel fudge brownies with kosher salt before serving. It adds a gourmet touch and helps cut through the sweetness of the dessert as well.
- Make slicing easier Line your baking pan with aluminum foil before greasing and adding the batter. Once cooled, lift the caramel brownies straight out of the pan and onto a cutting board.
More Topping Ideas
Add a drizzle of caramel sauce and some mini chocolate chips if you’d like. Chopped toffee bars, Rolos, crunchy M&M’s, and even Reese’s peanut butter cups would all taste delicious as well.
You could even make a simple chocolate ganache to transform these into fudgy frosted brownies!
Combine 1 cup semisweet chocolate chips with ½ cup heavy cream (or your favorite coffee creamer) in a microwave-safe bowl.
Heat in 30-second intervals, stirring in between, until the mixture is melted and smooth.
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Medium Saucepan – Heats evenly and is easy to clean too.
- Microwave-Safe Bowl – Use this to melt the butter and mix the batter for an easy, one-bowl recipe!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Caramel Fudge Brownies FAQ
A combination of butter and oil will create a chewy texture, while butter alone makes the treats fudgier.
Using brown sugar instead of granulated white sugar can also make each bite chewier and a bit cakey since it speeds up the formation of gluten in the batter.
These caramel brownies can be kept at room temperature for 3 to 4 days. After that, they can be chilled in an airtight container for another few days or frozen for up to 3 months.
Whether a homemade or boxed mix, you just need to right amount of liquid to get the batter wet and incorporated. Water, milk, or even cream will do the trick.
For this recipe, all of the moisture in the batter comes from the eggs, with a little extra from the gooey caramel center.
With love, from our simple kitchen to yours.
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OTHER EASY BROWNIE RECIPES
- 3 Ingredient Brownies
- Fudgy Brownie Recipe from Scratch
- Peanut Butter Fudge Frosted Brownies
- Outrageously Fudgy Homemade Brownies
Caramel Fudge Brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 11 ounces Kraft caramels
- 1/3 cup evaporated milk
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- Unwrap caramels and place in a saucepan with the evaporated milk. Heat over medium, stirring frequently, until caramels are fully melted and incorporated with the milk. (5-10 minutes)
- Meanwhile, place butter in a large microwave safe mixing bowl, melt completely.
- Add sugar, cocoa, vanilla and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
- Spread half of the brownie batter into prepared baking dish.
- Spoon melted caramel over the brownie batter and use a silicone spatula to spread as best you can without mixing caramel into the brownie base.
- Spoon the remaining brownie batter over the caramel layer.
- Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely before cutting.
- Brownies will keep at room temperature for 3-4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months.
- The brownie batter and the caramel sauce are both quite thick – spread the batters by spooning them across the pan so that spreading them is easier. Try not to disrupt the layers as you spread them so that the caramel stays sandwiched between the brownie layers.
- Top the brownies with a drizzle of caramel and some mini chocolate chips if you wish.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2016, updated and republished March 2022
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