9 brownies on a white baking paper with caramel drizzle over them
5 from 3 votes

Chocolate Caramel Brownies

Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling time: 2 hours
Total Time: 37 minutes
Servings: 12 brownies
Calories: 263kcal
Author: Marie Roffey
Rich and gooey Chocolate Caramel Brownies are the perfect indulgent dessert. With everyday ingredients you probably already have on hand, you can have a batch in the oven in less than 20 minutes.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: American, World
Keyword: brownies from scratch, caramel brownies


  • 190 g store-bought soft caramels (Werthers work best)
  • 1 1/2 tablespoons (6 tsp) thickened (heavy) cream (notes)
  • 85  (3/4 stick) unsalted butter
  • 75 dark (70%) chocolate, roughly chopped
  • 2/3 cup granulated white sugar
  • 1/4 cup packed light brown sugar
  • large eggs, room temp
  • 98 (3/4 cup) plain (all-purp) flour
  • 33 (1/3 cup) dutch processed cocoa (notes)
  • 1/4  teaspoon  salt


  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
  • Over low heat and stirring constantly, melt together the caramels and cream in a saucepan until smooth. Set aside
  • Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
  • Place both sugars and the eggs in a large bowl. Whisk with a handheld mixer for around 1-2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
  • Add the melted chocolate and butter and stir through with a spatula.
  • Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
  • Pour half the mixture into the prepared tin and make a few dents with a spoon (where the caramel can pool).
  • Drizzle the caramel all over letting it pool in the dents (if it's no longer runny, heat it very slightly until it is).
  • Drop spoonfuls of the remaining half of the brownie mixture all over (it's hard to spread so dropping it randomly is easiethen just lightly spread to cover the caramel.
  • Bake for around 24 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).


  1. I use a standard Australian tablespoon (= 4 teaspoons worldwide)
    Cream in this recipe is for 6 teaspoons
  2. You can use regular unsweetened cocoa if you can't get dutch processed.
  3. Brownies are done when a toothpick comes out with a few sticky crumbs on it. They will carry-over bake in the tin.
    • Toothpick comes out with wet mix - not done
    • Toothpick comes out with sticky crumbs - DONE
    • Toothpick comes out with no mix or crumbs - overdone (save these for serving with ice cream - yum)
Serving: These brownies are best served 5-10 minutes after taking out the of the fridge.
Storage: Store in an airtight container in the fridge
Freezing: Freeze the brownies on a baking tray until solid, then wrap individually in plastic wrap, place in an airtight container and freeze for up to 3 months.