Caramel-Filled Brownies are rich chocolate brownies filled with a layer of caramel and topped with pecans and chocolate chips! These are a must make for caramel lovers!
Originally published April 17, 2011. Updated August 21, 2020.
Years ago, when this post was first published and this blog was just a fun little hobby for me, I was in a group of bloggers that baked and cooked our way through the Pastry Queen cookbook. These Caramel-Filled Brownies were one of my favorite recipes from that book!
I mean, can you really go wrong with dark chocolate brownies with a layer of caramel in the middle and nuts and more chocolate on top?!
Ingredients
- Pecans – you could use another nut, like walnuts, if you prefer.
- Butter
- Bittersweet chocolate – you could use semisweet if you prefer a sweeter brownie. This is the chocolate that’s going to make up the brownie itself.
- Sugar
- Eggs
- Vanilla
- Flour
- Baking Soda – the leavening agent for these brownies, which means they will help them rise in the oven.
- Caramels – these are getting melted down to create the caramel layer in the center.
- Heavy Cream – this is going to help thin out the caramel layer.
- Semisweet chocolate chips – chocolate chips are going on top with the chopped nuts.
Instructions
- Prep. Toast pecans.
- Melt chocolate. Melt butter and bittersweet chocolate together.
- Wet ingredients. Beat together butter mixture, sugar, eggs, and vanilla.
- Dry ingredients. Transfer half of the batter to a 9×13-inch pan.
- Bake. Bake for 20 minutes; let cool.
- Prep caramel. Melt the caramels and heavy cream together.
- Add caramel. Pour over cooled brownies.
- Top. Top with remaining brownie batter.
- Bake. Bake 20 minutes.
- Cool.Cool completely before slicing and serving.
How Long Are Brownies Good For?
These brownies will be good for up to 4 – 5 days if stored in an airtight container. They will be fine at room temperature, no need to refrigerate.
Can You Freeze Them?
You can freeze these caramel brownies for up to 3 months. Let them cool completely and then wrap them individually in plastic wrap and then place them all in a freezer ziploc bag.
When you are ready to enjoy you, just let it sit at room temperature until defrosted.
More Brownies Recipes
- Cosmic Brownies
- Mississippi Mud Brownies
- Red Velvet Brownies
- Peanut Butter Cup Brownies
- Rocky Road Brownies
- Peppermint Chip Brownies
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Caramel-Filled Brownies
Caramel-Filled Brownies - rich chocolate brownied filled with a layer of caramel and topped with pecans and chocolate chips! These are a must make for caramel lovers!
Ingredients
- 1 ½ c. pecans
- 1 cup (2 sticks) unsalted butter
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 ½ cups sugar
- 4 large eggs
- 1 tablespoon vanilla
- 1 ¼ cup all-purpose flour
- ½ teaspoon salt
- 14 ounces caramel candies, unwrapped
- ⅓ cup heavy whipping cream
- 1 cup semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Arrange the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Coarsely chop the nuts.
2. Line a 9" x 13" baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray. Be sure to grease the sides of the foil-covered pan thoroughly, or the caramel layer in the middle of the brownies with stick.
3. Combine the butter and chocolate in a heavy-bottomed medium saucepan set over low heat, stirring occasionally until melted and smooth.
4. Transfer the chocolate mixture to a large bowl. Add the sugar, eggs, and vanilla mixing until thick and glossy. This will take 1 to 2 minutes of vigorous mixing with a wire whisk or about 1 minute using a mixer fitted with a paddle attachment set on medium-high speed.
5. Whisk or stir in the flour and salt.4) Transfer half the batter to the baking pan and spread evenly.
6. Bake for 20 minutes. Let the brownies cool about 20 minutes.
7. Stir the caramels and cream in a heavy medium saucepan over low heat until melted and smooth. Remove from the heat and stir in half the pecans. Immediately spread the caramel mixture over the brownies.
8. Pour the remaining brownie batter evenly over the caramel mixture and spread gently to cover (do not pour it in a clump, or it will be difficult to spread over the hot caramel without mixing up the layers).
9. Sprinkle the chocolate chips and remaining pecans on top of the brownie layer.
10. Bake for 20 minutes. Cool the brownies completely in the pan.
11. Grab the foil edges and lift the brownies out of the pan. Cut them into squares.
Notes
If individually wrapped in plastic wrap, the brownies will keep for 1 week at room temperature or for 1 month in the freezer.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 126mgCarbohydrates: 37gFiber: 4gSugar: 27gProtein: 5g
Goddess says
There’s no way I could not have this! :D I’m baking this caramel-filled brownie recipe. It maybe costly or time-consuming, but, HEY! try to check the links and look for the methods in baking. Then let’s see how irresistible this brownie is. <3
Samantha Angela @ Bikini Birthday says
My diet is going out the window just by looking at these!
Jun says
I don’t like the fact that it takes longer time to bake, but I’ll definitely find time to bake this!
Dee D. says
Wow, those look so amazing! I’m drooling ;D
Lindsey @ Gingerbread Bagels says
Oh wow do these brownies look so incredible. I love how there’s a layer of caramel in between the layers of brownie.
Heather says
Wow! Those look amazing. I’m crossing my fingers I have everything I need to make these in the house.
Katrina @ In Katrina's Kitchen says
Holy layers of deliciousness Batman!
Lauren at Keep It Sweet says
That caramel layer looks amazing!
Averie (LoveVeggiesAndYoga) says
the extra TLC given to the caramel layer is where it’s AT for me…delish!
kitchenarian says
I love the fact that you can see the distinct layer of caramel. These must be amazing.
Pam @ From Apples To Zucchini says
Oh holy cow these look amazing – now I want brownies for breakfast!