Layers of brownie, soft caramel and fudge make this dessert irresistible!!!
If these brownies look familiar to you, it is because they are the very same recipe as my Mint Creme Brownies but with a thick layer of caramel instead of the mint creme. I love these brownies because they hold together so well and are so chocolatey and rich- the sky is the limit as far as different toppings you could layer on top of them, but here’s a recipe for caramel:
- 1c. butter
- 2c. sugar
- 3 eggs
- 2 tsp. vanilla
- 1/2c. cocoa
- 1/2tsp. salt
- 2 c. flour
- 1c. milk
- 1 c. chopped pecans (optional)
- 32 Kraft caramels (unwrapped)
- 1/2c. butter
- 1 (14 oz.) can of sweetened condensed milk.
- 12oz. semi-sweet chocolate chips
- 12 T. butter (do not substitute margarine here!)
- Preheat oven to 350.
- Cream butter and sugar together.
- Beat in eggs, cocoa, vanilla and salt.
- Add flour and milk (alternating them and mixing well in between).
- Spread evenly in greased jelly roll pan.
- Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
- Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
- Stir this constantly to prevent scorching (about 6-8 minutes).
- Gently pour over cooled brownies and spread to edges.
- Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.
- Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
- Pour over cooled caramel and gently spread evenly over top
- Chill until top layer is hard and cut into bars.
My thoughts: The mint creme brownies are one of my favorite desserts— add caramel instead and these are just soft gooey sweet amazingness. If you want a harder caramel layer just store these in the fridge until you serve them. Softer caramel? Leave at room temperature and serve with a fork! I wish I didn’t have a plate of them left in my kitchen….they are calling me….do you hear them?? Enjoy!!! r-
Great idea!!! It looks delicious…
Thank you so much!
Oh my goodness!!
If I had caramels on hand right now I WOULD MAKE THIS RECIPE IMMEDIATELY! Wow.
I would love to try this sometime. 🙂
…and I would love to have you come over and finish mine!!!! There’s still a whole plate of them 🙂
aw man, that sounds fabulous 😀
You don’t NEED to buy caramels so long as you have the right ingredients in your kitchen you can MAKE your own caramel and it’s usually 10X better than store bought anyway.
Home made caramel is yummy- but this caramel is SUPER easy and I really think its almost as good–but no candy thermometer 😉
oh, nice idea!!!
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Ooh, I love all that gooey caramel! And the design on the top is so pretty too 🙂
They look amazing!! And I’m keen on trying the mint version too.
The mint are really good- I like them at Christmas- and they freeze GREAT! I’m freezing some of these caramel ones as we speak to see if they keep well. I love desserts you can make ahead and keep for the holidays 🙂
Oooo… good to know they freeze. I’m very big on making ahead – just did it with a huge batch of cupcakes.
Me too! Such a timesaver! I cut them up, put them in a big container that seals up tight and put parchment paper between the layers to keep the tops pretty- then into the freezer *love it*
How big is your jelly roll pan you used? And also, by cocoa do you mean just hot cocoa or actual powdered cocoa for baking? I assume the baking cocoa, but want to make sure since another recipe once wanted hot choc mix.
A standard jelly roll pan is 10 1/2″ by 15 1/2″. I think mine is a touch bigger, but anything around those dimensions should work fine. The bigger the pan, the thinner the brownie layer and toppings. Use cocoa powder- not hot chocolate– although hot chocolate in a recipe sounds wonderful–ideas are popping into my head…
I just finished making these! I can’t wait to try them tomorrow!
Enjoy!!! 🙂 Hope everyone loves them!
They were a big hit! So happy I came across your site. I had to leave a bunch of them with family so I don’t eat them all.haha
This recipe does make a lot of brownies– I’m so glad everyone enjoyed them! 🙂
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About how many does this recipe normally make? Obviously depending on how big you cut them, but does it make just one jelly roll sheet’s worth? I’m trying to make a fast dessert, but don’t have the jelly roll sheet handy and was thinking of using this idea but using a normal glass baking pan that’s about 9 1/2 by 13 inches I think. So I’d have to figure out how to split the mix, probably just cover the glass sheet with a thinner layer and make 2 batches you think? haha I guess I’m mostly just talking to myself.
🙂 I’m here listening!! It does depend on how big you cut them. It makes quite a few– I believe I got about 30 brownies cut the size in the pictures. I’d try cutting the entire recipe in half (brownie, toppings and all) and making it in a greased cake pan. This (in my opinion) isn’t the fastest recipe. It isn’t hard to make but you do have to let layers cool as you go. I have a brownie recipe that is much quicker if you have time to freeze them overnight- click here, or I have a cake recipe that is amazing and my go-to when I need a quick, but fancy dessert- click here for that one. Hope this helps! If you try this recipe in a cake pan let us know how it works out for you!! -r
For the glaze, did you really mean to type 12 teaspoons?
No— I meant 12 tablespoons- nice catch- and THANK YOU! I live in fear of typos in my recipes- I usually read them through over and over before I post. I’m sure 12 tsp would work just fine, but since sticks are marked in tablespoons it’d be harder to measure out. I just changed it– thanks again!!! 🙂
how did you make the design on top? 🙂
Hi Amanda! While the glaze is still warm, drizzle melted chocolate (in whatever color you want!) back and forth across the top. Take a toothpick or a knife and draw it through the drizzled chocolate, alternating directions. For some pictures (its hard to just describe) go to my Mint Brownie recipe. Good luck!
In the Uk you can buy tins of Carnation caramel condensed milk – perfect for banoffee pie or the caramel layer of these brownies
What?!?! Oh my goodness- we need that in America!!! I want to try it!! 🙂
how long is the glaze supposed to take to harden??
It doesn’t usually take very long- at room temp maybe an hour. If you pop them into the fridge it hardens up pretty quick though- maybe 10 minutes?
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hello…i made the caramel fudge brownie…and il tell you..it is owesome..everyone loved it
it was yyummy…thanks ….for sharing…
You’re so welcome! I’m really glad you liked it!!! 🙂
Could u take a more detail dỉaction. Maybe some picture step by step? I want to compare to see I did the right way or not? Thanks!
I’m a little bit better at taking photos as I go now, but there’s really no way I can go back and redo all of my earlier recipes. Im sorry!! If you follow the directions, I’m positive you will end up with yummy brownies though!
Have you ever tried peanut butter instead of the Carmel?
Not yet- I’ve thought about it though! You’d need something that firms up nice, for cutting purposes- nothing whipped or soft… It would taste divine- I’m positive!!!:). If you come up with a recipe let us know! If I have time, I might do some experimenting myself….!
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Wow!! My friends and family are CRAZY for both these caramel filled brownies AND the chocolate chip cookie dough brownies. My 12-year old daughter likes the cookie dough ones best but my adult friends like the caramel (really, they said it was a tie). Slightly warm with a scoop of vanilla ice cream and it is a slice of heaven!! Well done Ruthanne!!!
Thanks Kathy!!! Yay- so glad you guys like them so much! 🙂
Well Ruthanne, it’s 2022 and I’m STILL making these brownies! I just sent a container with Zach to his Young Adult Costume party. His personal favorite are still the chocolate chip cookie dough brownie filling. There weren’t any leftovers (fortunately, I boxed some up to keep at home)! Keep the recipes comin’!!
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