You can never go wrong with brownies, especially our chocolate caramel brownies. Since these are an easy cake mix recipe, they are extremely easy to make for your parties, get-togethers, or even just for a delicious snack at home.
I love making brownies, and these are one of the best brownie recipes you make. It has an abundance of chocolate and caramel that you will be dreaming about when you get to have another piece.
When I have to bring a snack for my kids school they always recues these chocolate caramel brownies. And I gladly do because then I normally double the recipe so we can have some at home too! 😉
Fall is the perfect time for brownies, so if you need more recipes to try out, make sure to give our Hershey’s Cream Cheese Brownies, Chocolate Turtle Brownies, and Better Than Anything Brownies recipes a try!
Ingredients Needed For Our Chocolate Caramel Brownies Recipe:
- Butter
- Bitter sweet chocolate chips or semi sweet chocolate chips
- Sugar
- Eggs
- Vanilla extract
- Flour
- Salt
- Pecans
- Semi sweet chocolate chips
- Caramels
- Heavy cream
How To Make Our Chocolate Caramel Brownies:
Begin by preheating the oven to 350 degrees.
Then prepare a 9×13 inch pan by spraying it generously with nonstick cooking spray, or line the pan with foil and spray the foil with nonstick cooking spray.
Now in a large microwave-safe mixing bowl, combine together the chopped chocolate, and butter and microwave it in intervals of 1 minute at 50% powder until all of the chocolate and butter are melted. Making sure to stir it in between each time.
Once the chocolate and butter are melted, whisk in the sugar, eggs, and vanilla extract until it is all combined.
Now, carefully stir in the flour and and salt, but only until it is just combined. Do NOT overmix it or the brownies will be tough.
Spread about half of the brownie mix in the bottom of the pan and make sure it is spread out evenly.
Bake this brownie layer for 18 minutes at 350 degrees.
After you put the brownies in the oven, add the pecans to a medium skillet and heat them over medium heat, stirring them occasionally until they are fragrant and lightly golden, and then set them aside.
While those are baking, start to make the caramel filling by combining the caramels and heavy cream in a medium sized microwave-safe bowl.
Microwave the caramels and cream for 30 seconds at 50% power.
After the 30 seconds is done, remove the bowl form the microwave and stir it all together.
Then place the bowl back in the microwave and repeat the steps again, making sure to use low heat. The caramel can burn super fast so be sure to keep an eye on it.
Once the caramel sauce is done, stir in half of the pecans to the sauce.
When the first layer of brownies is done cooking for 18 minutes, take it out and immediately spread the caramel sauce across the whole layer.
Then, scoop the remaining brownie batter over top of the caramel layer and carefully try and spread the brownie batter out over top.
Now sprinkle the remaining pecans and chocolate chips on top of the brownie layer and put the pan back in the oven and let it bake for another 20 minutes.
Once it is done baking, move it to a wire rack to let it cool completely.
The brownies tend to be easier to handle once the caramel has been cooled and set back up.
Now just slice and sevre them and store then in an airtight container.
Looking for more Chocolate and Caramel? Try our Salted Caramel Chocolate Cookies!
To Make The Best Brownie Recipe You Will Need:
- Large microwave-safe bowl (THIS is a great one!)
- Medium microwave-safe bowl
- 9×13 inch pan
- Nonstick spray
- Aluminum foil
“I have so much time!” -No mom ever
Get My Meal Plans NOW!Add More Toppings!
Of course these aew amazing as is, but you can always change it up or add even more toppings. This is a list of a few ideas to try!
- Chopped peanuts
- Reese’s pieces
- Crushed up oreo
- Mountain trail mix
- Crushed up butterfinger
- Marshmallows
- Almonds
- M&M’s
Make Your Own Vanilla Extract
Many do not know how simple it is to make vanilla extract. It is one of my favorite things to do for simple, yet useful holiday gift. Not to mention, homemade vanilla is another way to make amazing recipe.
By using Sally’s Baking Addictions’ Homemade Vanilla Extract Recipe, you too can make your own and maybe even give some as gifts this year!
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Make All The Brownies This Fall Season
- Buttermilk Brownies with Peanut Butter Frosting Recipe
- Mom’s Famous Marshmallow Brownies Recipe
- Chocolate Thin Mint Brownies Recipe
- Homemade S’mores Brownies Recipe
- Samoa Brownies
Chocolate Caramel Brownies Recipe
Ingredients
Brownies
- 1 cup butter
- 12 ounces bitter sweet chocolate chips, or semi sweet, coarsely chopped
- 1 ½ cups sugar
- 4 eggs
- 1 Tablespoon vanilla
- 1 ¼ cup flour
- ½ teaspoon salt
- 1 ½ cup pecans, chopped (optional)
- 1 cup semi sweet chocolate chips
Caramel Filling
- 14 ounces caramels, unwrapped
- ¼ cup heavy cream
Equipment
Instructions
- Preheat the oven to 350.
- Spray a 9×13-inch baking pan generously with Pam or for easy cleanup line pan with foil and grease the foil really well with butter or non stick cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.
- Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined.
- Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. While they are baking, make the caramel filling.
- Meanwhile, while the brownies are cooking, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.
- To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer.
- Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).
- Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for an additional 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
- Slice the brownies and lift from the pan with a spatula, or lift using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Notes
- Chopped peanuts
- Reese’s pieces
- Crushed up oreo
- Mountain trail mix
- Crushed up butterfinger
- Marshmallows
- Almonds
- M&M’s
Nutrition
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I usually just buy a bag of Kraft caramels and use all of those. Thanks!
I am so sorry I didn't respond sooner! I am sure you could substitute milk for the heavy cream. You'll have to let us know how they turned out!
I think that would definitely work! Let us know how it goes!