Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 24 SLICES
Gooey, chocolatey, and soft chocolate caramel brownies. These homemade brownies are the best! Easily make a salted caramel version by simply adding a little bit of sea salt to the caramel mixture.
INGREDIENTS
Brownie Layer:
2 eggs, Large
1/4 c. Water
1 box fudge brownie mix, Family size, 18.4 ounces
2/3 c. Oil
Caramel Layer:
1/4 c. Butter, Unsalted
2 c. Caramels, I used the Kraft brand
1 can Condensed milk, 14 ounces can
Topping:
1-2 c. Chocolate chips, Semisweet
HOW TO MAKE CHOCOLATE CARAMEL BROWNIES
Step 1: Place the brownie mix, eggs, oil, and water in a large mixing bowl. Mix well until blended.
Step 2: In a 9 x 13-inch rectangle pan lined with aluminium foil and greased with oil, spread half of the batter using a spatula. Place in preheated 350 degrees F oven and bake for about 12 to 15 minutes or until the top is firm and the batter is partially baked.
Step 3: In the meantime, place the caramels, condensed milk, and butter in a mixing bowl. Heat in the microwave until smooth and thick, stirring occasionally. If desired, add a bit of sea salt to make the salted caramel.
Step 4: Take the partially baked brownie out of the oven and pour the caramel mixture on top. Using a spatula, spread the mixture. Allow it to sit for about 5 to 10 minutes or until the caramel mixture is a little firm.
Step 5: On top of the caramel layer, slowly and gently spread the rest of the brownie batter. Then, sprinkle with chocolate chips. Return to the oven and bake for another 20 to 25 minutes or until a toothpick inserted in the middle of the brownie comes out clean.
Step 6: Remove from the oven when done and allow the brownie to chill for about 1 to 2 hours in the fridge until firm.
Step 7: Slice into squares and serve. Enjoy!
Note:
Keep any leftovers in a sealed airtight container and store them in the fridge for up to 3 days. Pop in the microwave for about 15 seconds and enjoy warm.
Nutrition Facts:
Calories: 321 kcal, carbohydrates: 40g, protein: 3g, fat: 16g, saturated fat: 5g, cholesterol: 26mg, sodium: 129mg, potassium: 78mg, sugar: 32g, vitamin a: 160IU, vitamin c: 0.5mg, calcium: 75mg, iron: 0.9mg
Ingredients
- Brownie Layer:
- 2 eggs, Large
- 1/4 c. Water
- 1 box fudge brownie mix, Family size, 18.4 ounces
- 2/3 c. Oil
- Caramel Layer:
- 1/4 c. Butter, Unsalted
- 2 c. Caramels, I used the Kraft brand
- 1 can Condensed milk, 14 ounces can
- Topping:
- 1-2 c. Chocolate chips, Semisweet
Instructions
Step 1: Place the brownie mix, eggs, oil, and water in a large mixing bowl. Mix well until blended.
Step 2: In a 9 x 13-inch rectangle pan lined with aluminium foil and greased with oil, spread half of the batter using a spatula. Place in preheated 350 degrees F oven and bake for about 12 to 15 minutes or until the top is firm and the batter is partially baked.
Step 3: In the meantime, place the caramels, condensed milk, and butter in a mixing bowl. Heat in the microwave until smooth and thick, stirring occasionally. If desired, add a bit of sea salt to make the salted caramel.
Step 4: Take the partially baked brownie out of the oven and pour the caramel mixture on top. Using a spatula, spread the mixture. Allow it to sit for about 5 to 10 minutes or until the caramel mixture is a little firm.
Step 5: On top of the caramel layer, slowly and gently spread the rest of the brownie batter. Then, sprinkle with chocolate chips. Return to the oven and bake for another 20 to 25 minutes or until a toothpick inserted in the middle of the brownie comes out clean.
Step 6: Remove from the oven when done and allow the brownie to chill for about 1 to 2 hours in the fridge until firm.
Step 7: Slice into squares and serve. Enjoy!
Notes
Keep any leftovers in a sealed airtight container and store them in the fridge for up to 3 days. Pop in the microwave for about 15 seconds and enjoy warm.
