I love these caramel brownies because they take a simple boxed mix and turn it into a rich, gooey dessert that feels completely homemade. The layers of fudgy chocolate and soft caramel make every bite indulgent, and I always find myself going back for just one more square. This is one of those recipes I rely on when I want something impressive without spending hours in the kitchen.
Why You’ll Love This Recipe
I like this recipe because it’s quick, dependable, and incredibly decadent. I don’t need any fancy techniques, yet the final result tastes like a bakery-style dessert. The sweetened condensed milk adds extra richness, while the caramel layer creates that irresistible gooey center I love in brownies.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box (18 ounces) fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 large eggs
1/2 cup plus 2 tablespoons sweetened condensed milk, divided
11 ounces caramel bits or wrapped caramels
1/2 to 1 cup chocolate chips
Directions
I start by preheating the oven to 350°F and lining a 9×9-inch baking pan with foil, lightly spraying it with nonstick spray. In a large bowl, I combine the brownie mix, water, vegetable oil, and eggs until everything is well mixed. I stir in 2 tablespoons of the sweetened condensed milk, then fold in the chocolate chips.
For the caramel layer, I place the caramel bits and the remaining 1/2 cup of sweetened condensed milk in a microwave-safe bowl. I heat the mixture for one minute, stir it well, and continue heating in short intervals until the caramel is fully melted and smooth.
I spread half of the brownie batter evenly into the prepared pan, then pour the caramel mixture over the top. I gently spread the remaining batter over the caramel layer, covering it as evenly as possible. I bake the brownies until the top is set and a toothpick inserted into the brownie portion comes out clean. After baking, I let the brownies cool completely before cutting them into squares.
Servings And Timing
I usually cut this recipe into 16 brownies. Preparation takes about 10 minutes, baking takes 30 to 40 minutes, and I allow at least 15 minutes for cooling. Altogether, I plan on about 1 hour from start to finish.
Variations
I sometimes double the caramel layer when I want an extra gooey center. If I want added crunch, I mix in chopped walnuts or pecans. I also switch between semi-sweet and milk chocolate chips depending on how sweet I’m feeling. For a decorative twist, I swirl the caramel into the top layer instead of fully covering it.
Storage/Reheating
I store these brownies in an airtight container at room temperature or in the refrigerator for up to five days. When freezing, I wrap them tightly in plastic wrap and then foil. To reheat, I warm individual brownies in the microwave for a few seconds until soft and slightly gooey.
FAQs
Can I make these brownies without chocolate chips?
I can leave out the chocolate chips if I want a smoother texture, and the brownies are still rich and flavorful.
Can I use homemade brownie batter?
I can use homemade brownie batter, but I still add the sweetened condensed milk to keep the brownies moist and fudgy.
Why are my brownies too gooey?
I’ve noticed this happens when they’re underbaked, so I simply add a few extra minutes to the baking time.
Can I use heavy cream instead of sweetened condensed milk?
I can substitute heavy cream, but I use less since it’s thinner and won’t set the same way.
Do these brownies need to be refrigerated?
I don’t need to refrigerate them, but I sometimes do if I want them to last a bit longer.
Conclusion
I keep this caramel brownie recipe in my regular rotation because it’s easy, comforting, and always a crowd-pleaser. The combination of rich chocolate and gooey caramel makes it a dessert I truly enjoy baking and sharing.
These caramel brownies combine boxed brownie mix with gooey caramel and chocolate chips to create a rich, bakery-style dessert with minimal effort. They’re perfect for parties, potlucks, or indulgent treats at home.
Total Time:1 hour (including cooling)
Yield:16 brownies
Ingredients
1 box (18 ounces) fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 large eggs
1/2 cup plus 2 tablespoons sweetened condensed milk, divided
11 ounces caramel bits or wrapped caramels
1/2 to 1 cup chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with foil. Lightly spray with nonstick cooking spray.
In a large bowl, combine brownie mix, water, oil, eggs, and 2 tablespoons sweetened condensed milk. Stir until well mixed.
Fold in the chocolate chips.
In a microwave-safe bowl, combine caramel bits and remaining 1/2 cup sweetened condensed milk. Microwave in 30-second intervals, stirring between each, until melted and smooth.
Spread half the brownie batter evenly in the prepared pan.
Pour the caramel mixture over the first layer and spread gently.
Spoon remaining brownie batter over the caramel layer and gently spread to cover.
Bake for 30–40 minutes, or until a toothpick inserted into the brownie portion (not caramel) comes out clean.
Allow brownies to cool completely before cutting into squares.
Notes
Double the caramel layer for extra gooey brownies.
Add chopped walnuts or pecans for crunch.
Swirl caramel into the top layer for a decorative look.
Use semi-sweet or milk chocolate chips based on preference.
