Chocolate fudge caramel brownies that are easy to make, rich, chewy and simply amazing. You are going to love these!
This caramel brownie recipe in an oldie but goodie. They start with a box mix making them super easy to make. The secret is mixing in extra chocolate chips and then adding in a layer of caramel in between.
A lot of you on instagram requested this caramel brownie recipe after I posted a picture on Sunday, so I thought I would share it. We always bake a treat on Sunday, it’s pretty much a family tradition. I also know a lot of you (like me) have been snowed in the past week, so baking up something yummy was about the only thing we could do to take our minds off being stuck inside. Our schools going on 5 “snow days.” Pretty crazy! With the black ice on the roads and temps -40, I TOTALLY get it but we were definitely going stir-crazy. Makes me miss the AZ sunshine. Sigh. These fudge caramel brownies definitely warmed us all up though.
MY OTHER RECIPES
We all loved them! Anything with the words chocolate and caramel I love. ;)
Caramel brownie recipe
Chocolate fudge caramel brownies
Chocolate fudge caramel brownies that are easy to make, rich, chewy and simply amazing. You are going to love these!
Ingredients
- 1 (18-ounce) package fudge brownie mix (I used Duncan hines)
- 1/4 cup water
- 1/2 cup vegetable oil
- 2 egg , large
- 1/4 cup sweetened condensed milk
- 1 cup chocolate chips
- 1 11oz pkg caramel bits (or wrapped caramels)
- 1/3 cup sweetened condensed milk
Instructions
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Pre-heat oven to 350°. Line a 9×9 pan with foil, spray with non-stick spray and set aside.
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In a large bowl combine the fudge brownie mix, water, vegetable oil and egg. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
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Next, combine your caramels and 1/3 cup sweetened condensed milk in a small pan over medium heat.
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While the caramel is warming up, pour half of the batter into the pan and bake for 8-10 minutes.
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Stir the caramel mixture until smooth (about 10 min) and then pull out the brownie pan and drizzle the caramel over the bottom layer. Then pour the remaining brownie batter over top. Continue to bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
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Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting.
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Enjoy with a cold glass of milk!
Recipe Video
The sweetened condensed milk really gives these caramel brownies the perfect touch! Mmm…. If you’re looking for a tip to cut the brownies (that I shared awhile back here), use a plastic knife. My mom always did this growing up and for whatever reason it makes it so much easier!
Here’s the original photo from 2014. Enjoy! :D
So what are your plans this weekend? Anything exciting? TGIF!
If you’re looking for more brownie recipes, you’ll love these too:
I didn’t have any exciting plans this weekend….until I saw these! Chocolate, fudge, caramel and brownies all in one sentence? I am dying over these! I need these in my face…yesterday
Thanks for your comment Taylor! I hope you enjoyed these delicious brownies this weekend! :)
Yum yum yum! I love caramel!
Yummmmmmy! Thank you for this delicious recipe!
Yum!! Definitely going to try these…but, yes, it’s not going to help my new year’s resolution diet :)
These look AMAZING and I’m so excited that you use a box mix! That’s my type of recipe! :-D Thanks for sharing, Jamielyn!!
~Abby =)
These look super easy yet really delicious!
They are super yummy and a quick treat! Hope you enjoy! :)
That caramel is calling my name!!
Yummy! I need these fudge caramel brownies right now!
Seriously, I think I need to make some more!!!
Oh yum! If I had some caramels I would make these right now! I’ll have to pin it for later!
Thanks for stopping by Stephanie! They are so yummy, you’ll have to let me know if you give them a try! :)
Mmmm. I love me some brownies! Looks ooey gooey.
They definitely are gooey brownies! I love them! :) Thanks for stopping by and commenting Melanie!
These look so yummy!
I only have semi-sweet chocolate chips. Will that be okay? I can’t wait to make these! Thanks!
Anyone see my question? :)
Yes definitely!! You can use milk chocolate chips or semi-sweet! Enjoy! :)
Thank you so much! :)
Did not turn out looking like yours. The pan I feel should be smaller so you can actually get a full layer over caramels. Will make again and put in a 9″ square. Also stuck to tin foil.Help!
Hi Barbara! You can definitely try a 9″ to make them thicker, I used a 9×13 and it covered mine! I’m sorry that they stuck to the foil…mine have always come right off. Maybe try spraying nonstick spray on top of the foil next time! :)
We love caramel so I doubled the recipe amount. They turned out great!!! Thanks for this great recipe.
Yum! We love caramel too so I will have to try doubling it next time, thanks for the idea! :)
I’m wondering if using a jar of Mrs. Richardson’s caramel would work? I haven’t any caramel squares on hand. How well set does your caramel get?
I’m not sure Kristi, I’ve never tried it with a jar of caramel. I am guessing that it probably won’t be as thick and it might run out the sides. My caramel sets pretty well, it is still chewy though! :)
Well I had given it a try. I had added a few tbsp on flour to it (I do this with another bar recipe I make) to help thicken it. However, after baking the bottom part for the time stated, when I added the caramel it sunk completely to the bottom of the pan since the brownies hadn’t even really thickened/baked. So I’m thinking that sticking to the squares would be a better idea. :)
Oh my goodness…thankfully I did not see this recipe until June…so those New Year’s Resolutions have been thrown out the window long ago! These are in my oven baking now…..they look and smell delicious! Thank you for sharing!
I hope you enjoyed these brownies Jennifer! :) I haven’t made these in a while so I need to make them again!
Will these freeze well?
Hi Karen! I have never tried freezing them, they are always gone too fast. :) But they should freeze just fine. Be sure to put them in an airtight container!
I have made these brownies five times now.. They are SENSATIONAL!!! The only cake/brownie I’ve made that tastes just as amazing 3 days later and cold as they do coming straight out of the oven with a dollop of icecream.
I use gluten-free brownie mix, and it works so well, it has been a huge hit at work and family gatherings.. (I recently had a GF brownie at a cafe.. one bite in and all I could think was ‘this isn’t as good as the choc-caramel ones’ haha)
Thank you so much for sharing this recipe!!
Would you have to use a bow brownie mix or would a recipe from scratch work?
A scratch recipe definitely work!
If I wanted to tun these into salted caramel brownies how much salt should I add? Think it would taste ok?
Since this makes a 9×13 pan, I would sprinkle half a teaspoon of sea salt over the caramel layer and see how you like them; the next time, you might want to add more! :)
Hi.. do you have to cook them a few min. before adding the caramel. I do a BOXED Salted Caramel Brownie that you just put 1/2 batter in pan then layer of caramel from their packet and then the top layer of mix. cooks up fine and moist. Just wondering why this bottom layer has to cook a few min. before adding caramel… Def. cooking.. thanks..
Hi Paulette! I have found that cooking them a few minutes before helps the bottom layer be less gooey. It will definitely work without it but you may want to cook it a little bit longer! :)
The video uses an 8X8 unlined glass pan. The recipe calls for a 13X9 lined pan. Is the difference just how you like the thickness of the brownie?
In the video it looks like an 8 X 8 pan and not a 9 X 13??? What is the correct pan size?
Hi Joe! Either one should work, it just depends on how thick you like your brownies! The one in the video is an 8×8. :)