Caramel Brownies made with brownie mix, caramels, sweetened condensed milk, and eggs. Rich, gooey, ridiculously good.
Okay, real talk? These Caramel Brownies happened on one of those “I need chocolate right now and I’m not baking from scratch” kind of days. You know the type. I was standing in the kitchen in my pajamas, hair a mess, trying to decide between eating chocolate chips straight out of the bag or putting in minimal effort to create something magical. Enter: this ridiculously easy, stupidly delicious recipe.
I first made these for a girls’ night years ago and one friend literally said, “These taste like the brownies you’d eat in heaven.” Bold claim? Sure. But she wasn’t wrong. I’ve made them for bake sales, family dinners, and solo Netflix marathons. They never fail. Also, they’re basically foolproof, which I love because I am the person who forgets to set a timer half the time.
Why You’ll Love This Caramel Brownies Recipe?
Here’s the thing—these brownies are messy in the best way. Fudgy chocolate, drippy caramel, that slight chew around the edges… It’s the kind of dessert you sneak another bite of when nobody’s looking. They’re:
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Easy. We’re talking boxed mix, no shame.
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Rich. Like, “I need a glass of milk” rich.
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Impressively indulgent with minimal effort.
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Great warm, cold, straight from the pan at midnight… you get the idea.
Bonus? No one will guess how simple they are to make. That’s your little secret.
Ingredient Notes:
Let’s go through what you need and why each thing deserves a spot in the bowl.
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Fudge Brownie Mix (18 oz) – Don’t overthink it. Boxed mix is the foundation, and it works beautifully. Duncan Hines is my go-to.
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Water, Oil, Eggs – You know the drill. These bring your mix to life.
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Sweetened Condensed Milk – Used in the caramel and the batter for extra richness. This stuff is pure magic.
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Caramel Bits or Wrapped Caramels – Either works. I like the wrapped ones because unwrapping them feels weirdly nostalgic.
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Chocolate Chips (optional) – Optional, but are they really? Just add them.
How To Make Caramel Brownies?
Step 1: Prep the Pan
Line a 9×9 pan with foil and give it a light spray of nonstick magic. This makes cleanup laughably easy. Preheat the oven to 350°F and feel like you’re already winning.
Step 2: Make the Batter
Mix up your brownie batter according to the box—usually water, oil, and eggs. I sneak in a couple tablespoons of the sweetened condensed milk here and sometimes a handful of chocolate chips. Stir until it’s smooth-ish.
Step 3: Melt the Caramel
Toss your caramel bits and half a cup of sweetened condensed milk into a microwave-safe bowl. Heat in short bursts and stir until smooth. Try not to eat it all with a spoon (been there).
Step 4: Assemble
Spread half the brownie batter into the pan. Smooth it out. Drizzle the warm caramel on top. Then drop the remaining batter over it like little chocolate pillows. Swirl a bit if you’re feeling fancy.
Want To Save This Recipe?
Step 5: Bake and Cool
Pop it in the oven for 30–40 minutes. You’ll know it’s done when a toothpick comes out with a few fudgy crumbs. Let them cool completely before cutting. Or don’t, but they’ll be gooey if you jump the gun.
Storage Options:
These brownies are surprisingly forgiving. Store them:
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At room temp in an airtight container for up to 3 days.
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In the fridge if you like them a little firmer (especially in summer).
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Freeze them wrapped individually if you want a sweet emergency stash. I’ve never regretted it.
Variations and Substitutions:
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Gluten-free? Use a good GF brownie mix. You’re golden.
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Nut lover? Add chopped pecans or walnuts.
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Caramel swirl overachiever? Double the caramel layer. You won’t regret it.
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Salted caramel fan? Sprinkle a little sea salt over the caramel before baking.
What to Serve with Caramel Brownies?
Besides a smile? Try:
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A cold glass of milk
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Vanilla ice cream—that hot/cold combo is unreal
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A shot of espresso if you’re feeling adult and fancy
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Or just a fork straight from the pan. No judgment here.
Frequently Asked Questions:
Can I use a homemade brownie recipe instead of boxed?
Absolutely. But let’s not pretend the boxed mix isn’t awesome too.
Do I have to wait for them to cool before cutting?
Technically yes. Will you? That’s between you and your sweet tooth.
Can I make these ahead of time?
Yep! They taste even better the next day. If they last that long.
Caramel Brownies are the kind of dessert that make you feel a little more human—comforted, spoiled, and just plain happy. Whether you’re baking for your family, friends, or just because the day was long and you deserve it, this recipe is here for you.
Give them a try. Tell me how they went. Did you eat one or three? I won’t tell anyone.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Brownies
Ingredients
- 1 18 oz box fudge brownie mix (like Duncan Hines)
- ¼ c water
- ½ c vegetable oil
- 2 large eggs
- ½ c + 2 tbsp 6 oz sweetened condensed milk, divided
- 11 oz Caramel Bits or wrapped caramels
- Chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Take a 9x9 inch baking dish and line it with foil then lightly grease it with nonstick cooking spray.
- Mix the brownie batter: In a bowl combine the brownie mix, ¼ cup of water, ½ cup of vegetable oil and 2 eggs. Stir everything together until blended. If desired you can also add in 2 tablespoons of sweetened condensed milk and some chocolate chips.
- Prepare the caramel layer: Take a microwave bowl. Mix together 11 ounces of caramel bits, with the remaining ½ cup of sweetened condensed milk. Microwave this mixture for a minute stir it well and then microwave it for 15 to 30 seconds until the caramel becomes smooth and fully melted.
- Assemble the brownies: Pour half of the prepared brownie batter into the baking dish. Spread it evenly across the dish. Then. Drizzle the melted caramel over this layer. Finally top it off with the remaining brownie batter by spreading it out
- Place your baking dish, in the oven. Bake for around 30 to 40 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean without any batter sticking to it then they are ready!
- Allow your baked brownies to cool down completely in their baking dish before attempting to slice them. This will make cutting easier. Ensure that all layers have set properly.
- Now you can enjoy these delicious Caramel Brownies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
