Description

These Caramel Chocolate Chip Brownies are the ultimate indulgence! Made with rich chocolate, sweet caramel, and gooey chocolate chips, they’re thick, fudgy, and totally irresistible. Whether you’re baking for a party, a potluck, or just because—it’s hard to beat this decadent combo.

Ingredients

1 cup (2 sticks) unsalted butter
8 oz semi-sweet chocolate, chopped (or chocolate chips)
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 tbsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1 cup semi-sweet chocolate chips

1/2 cup caramel sauce (plus more for drizzling)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.

Melt butter and chocolate:

In a saucepan over low heat (or in the microwave in 30-second intervals), melt butter and chopped chocolate until smooth. Let cool slightly.

Mix wet ingredients:

In a large bowl, whisk together the sugars, eggs, and vanilla. Slowly stir in the melted chocolate mixture until fully combined.

Add dry ingredients:

Sift in the flour, cocoa powder, and salt. Mix until just combined. Fold in chocolate chips.

Layer with caramel:

Pour half of the brownie batter into the prepared pan and spread evenly. Drizzle half of the caramel sauce over the batter. Swirl gently with a knife. Top with the remaining brownie batter and repeat with the rest of the caramel.

Bake:

Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter).

Cool and serve:

Let cool completely before slicing. Drizzle with extra caramel sauce if desired. Enjoy!

Notes

Want salted caramel brownies? Sprinkle a pinch of flaky sea salt over the top before baking.
Brownies can be stored in an airtight container at room temp for up to 4 days or refrigerated for a week.

Freeze leftovers individually wrapped for up to 2 months.