How to Make Caramel Brownies (Swirled or Stuffed) No-Fail
One fudgy brownie batter with two options: swirl caramel on top or stuff a thick caramel layer in the middle. Uses doneness checks and a chill step for clean slices.
Equipment
- 1 8x8-inch or 9x9-inch baking pan
- 1 Parchment paper
- 1 Mixing bowl
- 1 whisk
- 1 spatula
- 1 Measuring cups/spoons
- 1 Knife for swirling
- 1 Toothpick
Ingredients
- Brownie Batter
- 10 tbsp Unsalted butter, melted and cooled slightly 140 g
- 1 cup Granulated sugar 200 g
- 1/2 cup Light brown sugar, packed 100 g
- 2 Eggs
- 2 tsp Vanilla extract
- 3/4 cup Unsweetened cocoa powder 75g
- 1/2 cup All-purpose flour 65g
- 1/2 tsp Salt
optional Ingredients
- 1/2 cup Chocolate chips 85g
- 1/2-3/4 cup Option A: Thick caramel sauce (best for swirl)
- 30-35 pcs Option B: Caramel candies + cream (best for stuffed): Unwrapped soft caramel candies: 30–35 (about 10 oz 285 g)
- 2-4 tbsp Heavy cream (as needed to melt smooth)
- 1/2-3/4 cup Option C: Dulce de leche (lowest-risk stuffed layer)
Instructions
Prep the pan and oven
- Heat oven to 350°F (175°C). Line the pan with parchment so it covers the bottom and hangs over two sides. Grease the parchment and any exposed sides.
Make the brownie batter
- In a bowl, whisk melted butter with both sugars until smooth. Whisk in eggs and vanilla until the batter looks thicker and glossy.
- Add cocoa powder, flour, and salt. Fold with a spatula just until no dry flour remains. Stir in chocolate chips if using.
Swirled method (caramel on top)
- Spread batter evenly in the pan. Spoon thick caramel sauce over the top in small spoonfuls. Drag a knife through the caramel in 5–6 slow passes, then stop.
Stuffed method (caramel layer in the middle)
- Spread half the batter in the pan. Add caramel in an even layer, keeping it away from the edges.Place the remaining batter on top in scattered spoonfuls, then gently connect and spread without pressing hard.
- If using candies + cream: melt candies with 2 tablespoons cream over low heat, stirring. Add a little more cream only if needed to smooth it out. Let it cool a few minutes before layering.
Bake
- 8x8 pan: start checking at 28 minutes.9x9 pan: start checking at 24 minutes.Doneness check: edges look set; center looks dull, not wet. Toothpick in the center should come back with thick smears and crumbs. If it comes out clean, the brownies will cool up firmer.
Cool and chill for clean slices
- Cool in the pan until no longer warm. Refrigerate 30–60 minutes before slicing. Lift out using parchment. Wipe the knife between cuts.
Notes
Notes
Caramel that works: use caramel that moves slowly off a spoon. Avoid thin ice cream topping-style caramel; it blends into the batter and can leave the center oily.
Stuffed layer tip: keep a clear border so caramel doesn’t leak at the edges.
Swirl tip: too many knife passes makes the swirl disappear.
Storage: keep covered at room temp for 2–3 days or refrigerate for firmer bars.
Freezer: wrap each square individually and freeze up to 2 months. Thaw wrapped on the counter or overnight in the fridge. Slice best when slightly cold. Carbohydrates: 35 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 27 g
Sodium: 104 mg
Caramel that works: use caramel that moves slowly off a spoon. Avoid thin ice cream topping-style caramel; it blends into the batter and can leave the center oily.
Stuffed layer tip: keep a clear border so caramel doesn’t leak at the edges.
Swirl tip: too many knife passes makes the swirl disappear.
Storage: keep covered at room temp for 2–3 days or refrigerate for firmer bars.
Freezer: wrap each square individually and freeze up to 2 months. Thaw wrapped on the counter or overnight in the fridge. Slice best when slightly cold. Carbohydrates: 35 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 27 g
Sodium: 104 mg