Caramel Brownies

Things are about to get super sweet around here. I’m talking Caramel Brownies loaded with the most epic caramel swirl, plenty of chocolate chips and a brownie base that is going to change the game.

Need a decadent, sweet tooth satisfying and crazy gorgeous treat? These Caramel Brownies have you covered! So addictive, you'll want the whole pan

A word of caution… these are decadent. So decadent that you’ll have a hard time putting them away after a few bites. Full disclosure: I take no responsibility if you wind up in front of the TV with a pan of Caramel Brownies and a spoon while watching a marathon of the Real Housewives of wherever. It’s been known to happen so I’m just giving you a heads up. Self control + Caramel Brownies… it’s just not possible.

So when you’re faced with the option later this week to chow down on Halloween candy or whip up a batch of these brownies… I vote brownies.

The most decadent, sweet tooth satisfying and crazy gorgeous Caramel Brownies ever baked! Crazy delicious Caramel Brownies

Caramel Brownies

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 8

Caramel Brownies


  • 10 tbsp unsalted butter, room temp
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tsp vanilla paste or 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour
  • 1/2 cup Chocolate Chips
  • 10 oz caramels
  • 1/2 cup evaporated milk


  1. In a small pot combine the peeled caramels and evaporated milk. Heat over medium heat and stir until all caramels are melted.
  2. Preheat oven to 350 degrees. Spray and line a 9x9 baking tin with parchment.
  3. In a pot over medium heat, combine the butter, sugar, cocoa powder and salt and mix for 2 minutes. Add the vanilla and eggs and combine. Stir in the flour and chocolate chips and set aside.
  4. Pour half of the batter into the prepared pan and bake for 10 minutes.
  5. After ten minutes, add the caramel sauce on top of the cooked brownie portion and then add the remaining brownie batter on top of the caramel. Using a knife, swirl the top 2 layers together.
  6. Place the baking dish back into the oven and bake for 20 minutes.
  7. Remove the baking dish from the oven, and let it cool to room temperature before transferring it into the refrigerator for at least 1 hour before serving.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  2. Question on the cook time and what consistency the brownies are supposed to be when they come out of the oven. I’ve nearly doubled the cook time and they’re still not baked. I know the consistency of the batter was correct (fellow chef here!) so I’m wondering about how sof they should be. Thanks!

    1. Hey Sarit,

      They should be a little soft as they will harden as they cool!! BUt double the baking time seems like there might be something off. Let me know how they turn out and I can help troubleshoot!

  3. Can i use cream instead of evaporated milk? Here in India, it is not readily available. I can, of course, make it… but, would like to try the easy way out

  4. Can you please tell me what size pan I should use if I want to double this recipe—9×13?? Thanks!

    1. doubling the recipe will affect the baking time – but yes a 9×13 is great. It might need an extra 5-10 minutes in the oven

  5. Do you think I could sub a thick caramel off ice cream topping in place of the caramels and milk?

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