Melty caramel and plenty of chocolate make these gooey caramel brownies irresistible. Make them salted caramel brownies if you want too!
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What are the BEST brownies?
When it comes to brownies, there seem to be an unlimited number of options. Here are some of my favorites.
- Ultimate Chocolate Brownies
- Think Outside of the Box Brownies
- Peppermint Cloud Brownies
- Fudgy Squash Brownies
- The Ultimate Cookie Stuffed Brownies
But even with all these choices, very few combinations are better than caramel, chocolate, and a dash of nuts! And I think the only way to describe them are Ooey Gooey.
Using my recipe, you can make amazing homemade brownies with a caramel swirl. I also like to throw on the pecan bits for extra crunch!
These caramel brownies also go by the name Turtle Brownies because of the combo of chocolate, caramel and pecans.
No need for a cake mix!
I prefer to use this combination of dry ingredients instead of a boxed cake mix for these gooey caramel brownies. A lot of recipes modify a chocolate cake mix and use that for the batter, but I find I get a better chocolate flavor by making my own.
All you need are basic baking ingredients like cocoa, confectioners' sugar, and flour. With the addition of a special ingredient: instant dry milk.
The instant dry milk gives the batter a rich flavor and the perfect texture.
How to make caramel brownies
This brownie recipe takes just a few simple steps.
- Prepare pan with a parchment lining
- Melt caramel and milk
- Make brownie batter
- Set aside 1/4 of the brownie batter
- Press 3/4 brownie batter into the pan and bake
- Cover base with caramel, remaining batter, chips and nuts
- Bake until cooked through, cool, enjoy
I use a 9-by-13-inch baking pan. You can also use a glass baking dish. A standard quarter sheet pan is the perfect size if you have one.
When you pour that delectable layer of melted caramel, gently spread it to cover the entire brownie base.
Make little patties of the remaining batter to cover the caramel. (Be careful--the pan will be still hot!).
One tip for dropping the extra batter: I use cooking spray to coat my hands. That way I can flatten the brownie batter and lay it out in interesting patterns, all while keeping my hands from being covered in brownies!
Tip: I use metal binder clips to hold the parchment to the side of my pan. That way the parchment flap doesn't fall into my brownie.
Use the parchment flaps to lift the cooled brownies out of the pan and onto a cutting board.
Make salted caramel brownies
With just the addition of some flaky sea salt, you can make this salty sweet variation.
- Make the gooey caramel brownies as directed.
- Add flaked sea salt before baking brownies the second time.
I add the flakes of sea salt (I use Maldon salt) before I bake the brownies the second time. Sprinkle the salt on top at the same time you are adding the chips and nuts.
Melty caramel and plenty of chocolate make these Gooey Caramel Brownies irresistible. Make salted caramel brownies too!
- 1 11 oz bag Kraft Caramels (about 38 caramels) unwrapped
- ⅓ cup evaporated milk
- 1 ¾ cups all-purpose flour
- 1 ¾ cups confectioners' sugar
- ½ cup unsweetened cocoa
- ⅓ cup instant nonfat dry milk, such as Carnation
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 10 tbsp unsalted butter, melted
- ½ cup evaporated milk
- 1 tsp vanilla extract
- ½ cup semi sweet chocolate chips
- ¼ cup chopped pecans
Heat oven to 350ºF. Line a greased 9-by-13-inch pan with foil or parchment paper, allowing it to hang over two sides. Set aside.
In a saucepan over low heat, melt caramels in evaporated milk, stirring occasionally. Remove from heat and let cool while you make the brownies.
In a large mixing bowl combine the flour, confectioners' sugar, cocoa, dry milk, baking powder, baking soda and salt. Whisk to combine well. Add the melted butter, evaporated milk and vanilla and stir with an electric mixer until well combined. Scrape sides of bowl to keep everything evenly incorporated.
With greased hands or the back of a spoon, press ¾ of the brownie batter evenly into the bottom of the prepared pan. Bake for 8 minutes and remove from the oven.
Pour melted caramel mixture evenly over brownie base, gently spreading to cover if needed. Use greased hands to make tablespoons of the remaining brownie batter into flat disks. Place the disks over the caramel leaving some caramel showing (they do not need to be touching but can!). Sprinkle top with chocolate chips and pecans. Bake until batter is just cooked through, 10 to 12 minutes more.
Let brownies cool completely before removing from pan. Run a knife around the edges to loosen from pan. Use the parchment hangover to lift brownies out of pan to a cutting board; cut into squares and serve.
• Make these salted caramel brownies by adding flaked sea salt on top with the pecans and chocolate chips.
Try more easy brownie recipes:
Recipe by Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!
Recipe, food styling, photography: Tara Teaspoon. Also written by Anne Marie Miller. Original 6/19