Best Chocolate Caramel Brownies

What could be better than a gooey chocolate brownie? A gooey chocolate brownie with caramel! That’s right, it we combined two favorites to create a lifelong obsession for anyone who ventures to try it.

While some chocolate caramel brownies focus more on the caramel, ours keeps the chocolate in the spot light as well. Our brownies have much more to offer than other one dimensional recipes, as we add in some crunchy sea salt for your salty-sweet craving, and then toss in an extra cup of chocolate chips for a rich, moist interior that can’t be replicated with flour and eggs alone. Finally, each bite is ultimately a surprise to the taste buds as our brownies have more than one layer of chocolatey goodness, intermixed with melted caramel candies.

What are you waiting for? Whether it’s for a big family picnic, a pot luck dinner, or just a random Thursday night at home – you’ll find this recipe surprisingly easy, extremely tasty, and well worth the effort!


2 cups sugar
¾ cup baking cocoa
1 cup canola oil
4 eggs
¼ cup whole milk
1 ½ cups all-purpose flour
2 tsp sea salt
1 tsp baking powder
2 cups semisweet chocolate chips
1 package of caramels (14 oz)
1 can sweetened condensed milk  


Begin by preheating the oven to 350 degrees. Combine sugar, cocoa, oil, eggs and milk in a large bowl, and beat until smooth and creamy. Gradually, add in the flour, half the salt, and baking powder until everything is well blended. Stir in the chocolate chips.

In a greased 9×13 inch baking dish, spoon two thirds of the batter out spread it to make one thin layer. Bake the chocolate layer for 8 minutes at 350 degrees.

While your chocolate layer is baking, heat your caramels and condensed milk in a large saucepan over low heat until the caramels have melted to form a cream. Once your brownie layer has finished baking in the oven, pour the creamy caramel sauce over top the layer. Drop the remaining batter by the spoonful on top of the caramel layer, and gently swirl the brownie batter with a butterknife or spoon bottom until a chocolatey-caramel top layer has formed.

Finally, bake for 30 minutes or until a knife placed in the center of the brownies comes out clean with no crumbs. Top with remaining sea salt while it’s still hot, and allow it to cool on a wire rack. Serve with a tall class of milk.

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