Worlds Best Caramel Brownies Recipe

American Dessert

World's Best Caramel Brownies

Chewy, fudgy brownies layered with silky salted caramel and melted chocolate for a rich, crowd pleasing treat.

Sink your spoon into these World's Best Caramel Brownies and you will meet a deeply chocolatey base, a tender, chewy crumb, and a glossy ribbon of salty caramel that slowly melts into each bite.

Make them when you want an impressive yet easy dessert for game night, a comforting weekend treat, or a thoughtful homemade gift that feels totally indulgent.

I first baked these for a family gathering and ended up with an empty pan and a dozen requests for the recipe.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time30 mins

🕐Total Time55 mins

🍰Servings12 brownies

🇺🇸CuisineAmerican

🔢Calories~320 per brownie

Ingredients

Brownies

1 cup unsalted butter, melted and cooled

1 cup granulated sugar

1 cup packed brown sugar

3 large eggs

2 teaspoons vanilla extract

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1 cup all-purpose flour

Caramel and Chocolate Topping

1 cup heavy cream

1/2 cup granulated sugar

1/4 cup light corn syrup

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 cup semi sweet chocolate chips

Substitutions & Variations

★Use salted butter and reduce added salt to 1/4 teaspoon if you prefer a slightly saltier edge.

★Substitute milk chocolate chips for semi sweet chocolate chips for a softer, sweeter contrast.

★Replace light corn syrup with golden syrup or honey for a similar glossy caramel.

★Use gluten free flour blend in place of all purpose flour for a gluten free version.

Step-by-Step Instructions

1

Preheat and prep the pan

Preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square baking pan with parchment paper, letting the edges hang over two sides, and lightly grease the parchment.

2

Combine wet ingredients

In a large bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly glossy.

3

Add dry ingredients

Whisk in the cocoa powder, salt, and flour until just combined, being careful not to overmix.

4

Spread the brownie batter

Pour the batter into the prepared pan and spread it into an even layer with a spatula.

5

Make the salted caramel

In a heavy bottomed saucepan, combine the sugar, corn syrup, and 1/4 cup water. Cook over medium heat without stirring until the mixture turns a deep amber color. Slowly whisk in the heavy cream, stirring constantly until smooth, then stir in salt and vanilla.

6

Melt the chocolate

Place the chocolate chips in a heatproof bowl and pour the hot caramel over it. Let sit for 1 minute, then stir until fully melted and glossy.

7

Assemble the brownies

Spread the melted chocolate caramel mixture evenly over the brownie layer, using a spatula to create swirls if you like.

8

Bake until set

Bake for 25 to 30 minutes, until the edges are set but the center still looks slightly soft.

9

Cool and chill

Let the brownies cool completely in the pan on a wire rack, then cover and refrigerate for at least 1 hour, preferably overnight, to make clean cutting easier.

10

Cut and serve

Lift the brownies out using the parchment overhang, remove the parchment, and cut into 12 squares with a sharp knife wiped clean between cuts.

Pro Baker Tips

✓For extra gooey centers, pull the brownies out when the edges are set but the middle still looks a little wet.

✓Drizzle extra melted chocolate or flaky sea salt on top just before serving for a beautiful finish.

✓Store the brownies in an airtight container at room temperature for up to 3 days.

✓If the caramel becomes too thick after cooling, gently rewarm it and whisk in a tablespoon of cream to loosen.

Storage & Serving Notes

◆Keep in an airtight container at room temperature for up to 3 days.

◆Refrigerate for up to 5 days; let sit at room temperature for 20 minutes before serving for the best texture.

Serving Suggestions

Serve these decadent squares as is, or elevate the experience with a few simple additions.

›A dollop of lightly sweetened whipped cream

›A sprinkle of flaky sea salt

›A scoop of vanilla ice cream

›Fresh raspberries for a pop of color

Frequently Asked Questions

Can I use a different size pan?

Yes, for a thinner, larger batch use a 9x13 inch pan and bake for about 20 to 25 minutes. For a deeper, smaller batch use a 6x6 inch pan and add 5 to 10 minutes to the bake time.

Why did my caramel split or become grainy?

This can happen if moisture got into the sugar before it melted or if the cream was added too quickly. To fix it, whisk in a tablespoon of warm water or fresh cream and gently reheat over low, stirring constantly.

How do I know when the brownies are done?

The brownies are done when the edges are set and the center looks slightly soft. They will continue to cook a little from residual heat, so it is better to pull them out a shade early.

Can I make the caramel ahead of time?

Absolutely. Cook the caramel up to the point of adding the cream, let it cool, then refrigerate in a sealed jar. Warm it gently and finish with cream when you are ready to assemble.

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Go Make It!

These World's Best Caramel Brownies are rich, gooey, and deeply satisfying, perfect for sharing (if you can bear to).