Chocolate Caramel Brownies are so yummy and easy to make. They come together quickly and are practically fail proof.
These brownies could very well be the most decadent brownies I’ve ever eaten. They are rich, chocolatey and smothered with creamy caramel. I’m drooling just thinking about them.
They are also extremely easy to make, and pretty much fail proof. Just layer on the goods, and nobody will be complaining about these bad boys. You are going to love how simple and delicious they are to make.
My husband has started to request these for his birthday instead of cake, they are just that yummy.
a few of our favorite brownie additions:
I love brownies, but I also love spicing them up and adding a few mix in. These brownies are delicious as is, but here are a few other favorite topics we like to add to them:
M & M’s
white chocolate chips
toffee or Heath bar bits
would milk chocolate chips work for this recipe?
Milk chocolate chips would most definitely work for this recipe. Really any chocolate chip would work for this recipe. Big, medium, or small, and any flavor would be absolutely delicious in these brownies.
is there supposed to be baking powder or soda in this recipe?
There is not supposed to be any baking powder or soda in this recipe. If you follow the recipe as instructed, they will turn out perfectly.
would ice cream caramel topping work for this recipe as well?
This recipe would also work great with caramel ice cream topping. It will be a little more runny, but you could most definitely use it.
You may want to refrigerate them after you bake them, to be able to cut them into bars a little easier. If you serve them as soon as they come out of the oven, they will most likely fall apart and break up a little bit. But they will still taste absolutely amazing, no matter what.
Serve it with a little ice cream and it will taste like heaven.
watch how to make another favorite brownie recipe, here:
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These Easy Rocky Road Brownies are so simple and taste amazing. I you are looking for a chocolate fix, you just found it. These Rocky Road Brownies have it all.
Watch how to make them, here:
looking for more brownie recipes? here are a few of our favorite:
12 ounces bittersweet or semisweet chocolate, coarsely chopped
11/2 cups sugar
4 large eggs
1 tablespoon vanilla extract
11/4 cups all-purpose flour
1/2 teaspoon salt
11/2 cups pecans, coarsely chopped (optional, I didn?t use any)
1 cup semisweet chocolate chips
For the caramel filling:
14 ounces caramel candies, unwrapped
1/4 cup heavy cream
Preheat the oven to 350? F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
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