Fudgy Caramel Brownies

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These Fudgy Caramel Brownies are indeed the most ooey and gooey brownie recipe I’ve ever made.  They have a very fudgy brownie layer, and the addition of caramel makes them irresistible.

Fudgy Caramel Brownies

Caramel + Chocolate is pretty much heaven to me. Gimme a warm fudgy brownie, top it with vanilla ice cream, drizzle some hot caramel on top, and that’s one dreamy dessert. When I first created these Fudgy Caramel Brownies, I cooked up some caramel to swirl into the brownie… but caramel is heavy, and brownie batter is light… so the experimenting began. I actually baked up some of the batter for about 15 minutes before pouring the caramel on top, then scooped the rest of the batter into the pan and baked it up some more.

Gooey caramel in Fudgy Caramel Brownies

It all works out.  For the most part, the caramel pretty much stays near the bottom of these Fudgy Caramel Brownies. I like to chill the baked product overnight before I attempt to get these out of the pan (I’d say that’s a must). With an oiled metal spatula, they are fairly easy to get out of the pan. The result is a very, very good ooey-gooey brownie- a good one for the caramel-obsessed.

Fudgy Caramel Brownies in papers with forks

If you love fudgy brownies, and if you’re an avid eater of caramel, you’ll enjoy these Fudgy Caramel Brownies. They’re not a pick-up-in-your-hand-and-eat-them-neatly kind of brownie, but they’re worth slapping on a cupcake paper and sticking a fork on top for easy eating.

If you’re looking for more desserts that celebrate caramel, you might also enjoy my Salted Caramel Brownies or this Frozen Caramel Toffee Ice Cream Sandwich Dessert. Salted Caramel Bars, Caramel Chocolate Chip Cookies, and Cinnamon Caramel Bread Pudding are also delicious caramel recipes!

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Fudgy Caramel Brownies

These brownies are the ultimate in ooey gooey.  They're supremely fudgy and wonderful!
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 24 brownies
Calories 343kcal
Course Dessert
Cuisine American
Keyword brownies, caramel, chocolate


  • 14 ounces (about 50 squares) caramels, unwrapped
  • 14 ounce can sweetened condensed milk
  • 1 cup + 1 tablespoon unsalted butter
  • 2 cups granulated white sugar
  • 4 large eggs
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350°F. Spray a 9x13-inch pan generously with cooking spray.


  • In a medium saucepan over low heat, combine the caramels and sweetened condensed milk. Stir often until the caramels are melted and the mixture is smooth. Remove from heat and let it sit while you prepare the brownies.


  • Melt the butter in a pyrex cup in the microwave. Set aside and let cool.  In a large bowl, whisk together the sugar and eggs. Add the cocoa powder and milk. Slowly whisk in the melted butter.
  • In a separate bowl, sift the flour, baking powder and salt. Whisk the dry ingredients into the chocolate mixture. Stir in the chocolate chips. Pour two thirds of the batter into the prepared pan. Place in the oven, and bake for 15 minutes.
  • Carefully remove the brownies from the oven and pour the cooled caramel over the top. The caramel will appear heavy compared to the brownie batter, and it will appear to sink to the bottom of the pan in some places- this is normal. Drop spoonfuls of the remaining batter over the caramel. Use a knife to gently swirl it into the caramel.
  • Return the pan to the oven and bake for 25 to 30 more minutes. The brownies should feel springy to the touch, and a toothpick inserted into the center shouldn't draw out raw batter. Remove from the oven and let cool on rack for about an hour. Cover with foil and place the pan in the refrigerator overnight- these must be chilled very well before you cut into them.
  • When you're ready to serve these, you'll need a sharp knife, a metal spatula and some cooking spray. Use the sharp knife to cut around edge of pan. Wipe the knife with a paper towel. Cut through brownies to make rows, wiping knife clean with a paper towel after eat cut. Spray a metal spatula with cooking spray and use it to scoop out the brownies. The brownies will be ooey gooey, so be sure to wipe the spatula with a paper towel after you remove each brownie.
  • The best way to serve these ooey gooey brownies is to place them on individual cupcake papers and just set the papers on a tray. Stick a plastic fork into the top of each one and they'll be ready to eat.


Serving: 1brownie | Calories: 343kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 174mg | Potassium: 222mg | Fiber: 1g | Sugar: 39g | Vitamin A: 350IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 1.4mg
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  • shana wrote:

    this recipe is unbelievable! i have been looking for a caramel filled brownie recipe for years that could take the place of a beloved family recipe that is being horded from a crazy aunt!!! this fit the bill and beyond for everyone…even the aunt!
    one thing, i put parchment paper down in the pan and it made lifting the brownies out a piece of cake. oh yeah, i also baked the first layer a bit long than you suggested and used a little more too and they came out to be able to cut and eat without a fork or paper cup.
    thank you so very much from the bottom of a brownie lover’s heart!

  • Alexandra wrote:

    I have these in the oven right now! Hope they turn out as good as the picture above 😉

  • Paula wrote:

    O.M.G. I’m speechless because I’m drooling!