Salted Caramel Brownies with Gooey Chocolate Swirls

These caramel brownies are incredibly fudgy with a thick layer of salted caramel in the middle — the perfect way to elevate classic brownies.

If you love rich chocolate and gooey caramel, these caramel-stuffed brownies are for you. A dense, fudgy brownie base surrounds a generous, slightly gooey layer of salted caramel. Many recipes only drizzle caramel on top, but this version gives you a substantial middle layer of sweet, creamy caramel that balances beautifully with the chocolate.

Making Caramel Stuffed Brownies

Begin by preparing the caramel sauce. The caramel needs careful attention and should be cooked over very low heat to avoid scorching. Add a can of sweetened condensed milk to a saucepan over the lowest heat setting, then add soft caramels (store-bought, homemade, or artisanal). Choose caramels that are soft and easy to pull apart. Stir gently and continuously as the caramels melt. If you see bubbling, immediately remove the pan from the heat to prevent burning. Once smooth, remove from the heat and stir in vanilla and a pinch of sea salt if your caramels aren’t already salted.

Next make the brownie batter.

1. Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper or foil with an overhang to make removing the brownies easier — this is important because of the gooey caramel.
2. Melt the butter and chopped dark chocolate together in a heatproof bowl, either over a double boiler or in the microwave. If using a microwave, heat in short 45-second intervals on medium power and stir between intervals to avoid burning. Use dark chocolate between 50–70% cocoa or semi-sweet chocolate; higher percentages can make the brownies too bitter.
3. Let the melted chocolate and butter cool slightly, then whisk in the granulated sugar, brown sugar, eggs, and vanilla. Cooling prevents the eggs from cooking in the warm chocolate.
4. Sift in the flour, cocoa powder, and salt, then gently fold until no dry streaks remain.

5. Reserve 1 heaping cup of batter for the top layer. Pour the remaining batter into the prepared pan and smooth into an even layer.

Pour the caramel over the brownie layer and spread it evenly. If the caramel has started to firm up, warm it gently over very low heat until it softens. Drop spoonfuls of the reserved batter across the caramel and spread to cover as much as possible — it’s fine if some caramel remains visible.

Bake for about 30–35 minutes. The tops should look set; an inserted toothpick should come out with sticky caramel but no raw brownie batter. Because the caramel is soft, cool the brownies completely in the pan before slicing so the caramel can set. Slicing while warm will cause the caramel to ooze.

These caramel brownies are decadently fudgy with a generous middle layer of salted caramel. They’re rich, irresistible, and perfect for anyone who loves the contrast of deep chocolate and sweet, buttery caramel.

Equipment

• 8×8 inch (20×20 cm) pan

Ingredients

Caramel Sauce

• 12 ounces soft caramels (340 grams)
• 14 ounce can sweetened condensed milk (397 grams)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt (optional, if not using salted caramels)

Brownie Batter

• 2/3 cup unsalted butter (170 grams)
• 6 ounces dark chocolate (170 grams), 50–70% or semi-sweet
• 1/2 cup granulated sugar (100 grams)
• 1/2 cup brown sugar (105 grams), light or dark
• 3 large eggs
• 3 tablespoons cocoa powder (17 grams)
• 2/3 cup all-purpose flour (84 grams)
• 1/4 teaspoon salt

Instructions

Caramel Sauce

• Add sweetened condensed milk to a medium saucepan over very low heat and stir in the unwrapped caramels.
• Gently melt while stirring constantly. Work slowly and remove from heat if the mixture starts to bubble to prevent burning.
• Once smooth, remove from heat and stir in vanilla and optional sea salt. Set aside.

Brownies

• Preheat oven to 350°F (180°C). Line an 8×8 inch pan with parchment or foil with an overhang.
• Melt cubed butter and chopped chocolate together in a heatproof bowl over a double boiler or in short microwave intervals, stirring between intervals.
• Let cool slightly, then whisk in granulated sugar, brown sugar, eggs, and vanilla until smooth.
• Sift in flour, cocoa, and salt; fold gently until combined and no dry streaks remain.
• Reserve 1 heaping cup of batter. Press the remaining batter into the prepared pan in an even layer.
• Spoon the caramel over the batter and smooth. If the caramel has firmed, warm it gently to soften.
• Drop spoonfuls of the reserved batter over the caramel and spread as evenly as possible.
• Bake 30–35 minutes, until the top is set and a toothpick shows sticky caramel but no raw batter.
• Cool completely in the pan (about 4 hours at room temperature) or speed cooling in the fridge. Once cool, lift using the overhang, place on a cutting board, and slice with a sharp knife. Store in an airtight container in the refrigerator.

Notes

1. Caramels: Use a soft caramel you can easily bite and pull apart. Homemade, artisanal, or Werther’s Chewy work well; avoid very hard caramels.
2. Chocolate: 50–70% dark chocolate or semi-sweet is recommended. Six ounces is roughly 1 cup of chocolate chips.
3. Storage: Store in an airtight container in the fridge for up to 5 days.
4. Nutrition: Provided values are estimates per brownie, assuming 12 uniform servings.