Caramel Brownies

Caramel brownies are your tickets to brownie bliss – fudgy brownies wrapped around a thick, caramel layer, with crisp pecans and chocolate chips.

Course Dessert, Snack

Cuisine American

Keyword Caramel Brownies, Caramel Brownies Recipe, caramel stuffed brownies

Prep Time 20

Cook Time 38

Total Time 58

Servings brownies

Calories 793kcal

Author Kathleen

Preheat oven to 350ºF (177ºC). Prepare a 9X13-inch baking dish by lining it with a double layer of aluminum foil and spray it with nonstick cooking spray.
Combine 2 cups of the chocolate chips with the butter (1 cup), in a microwave-safe bowl, and microwave in 1-minute intervals at 50% power, stirring between intervals until melted. Stir in sugar (1 1/2 cups), vanilla (1 tablespoon), and eggs (4) until incorporated. Add flour (1 1/4 cups) and salt (1/2 teaspoon) just until combined.
Pour half the brownie mixture into the prepared pan. Bake for 18 minutes. Take them out of the oven, leaving the oven on, and allow them to cool for 20 minutes.
In a microwave-safe bowl, add the caramels (14 ounces) and cream (1/4 cup). Microwave for 30-second intervals, at 50% power, stirring between intervals, until melted (watch mixture carefully-it can easily burn-low heat is imperative!). Stir half the pecans into the melted caramel.
Evenly pour the melted caramel mixture over partially baked brownies. Spoon the remaining brownie batter over the top of the caramel layer and spread it out with an offset spatula. Sprinkle the top with the remaining chocolate chips and the remaining pecans. Bake in the oven for 20 minutes. Allow to cool completely in a baking dish, set on a wire rack, then refrigerate 6 hours before cutting. To serve, lift out of the pan, using the edges of the foil, and cut into individual portions.

Patience pays off: The chill time isn’t optional — it’s what gives you that clean caramel layer and chewy texture.
For easier cutting: Run your knife under hot water and wipe it clean between slices. Perfect edges every time!
Customize it: Swap pecans for walnuts or sprinkle a little flaky salt on top for a salted caramel twist.
Storage secret: Keep brownies in the fridge for up to 5 days — they stay fudgy and perfect.
Muffin Tin Option: Make individual brownie cups for gifting (or portion control!). Use greased or paper-lined muffin tins, bake the first layer for 15 minutes, then add caramel and remaining batter, and bake another 15 minutes. Check early — ovens vary!