Gooey Caramel Brownies

It’s important to have thousands of brownie recipes, right?  If you’re like me, you need to have choice:  traditional rich chocolate brownies, peanut-butter brownies, blondies (which is actually a brownie), s’mores brownies, brownie crisps, and so on.  And, of course, you have to have a caramel brownie recipe.

Gooey Caramel Brownies

I just love this one, in particular because the caramel oozes.  And, also because it’s a thin brownie.  It’s not dense, but it’s chewy and ooze-y and out of this world!

If you like Turtles, just add some chopped pecans to the top prior to baking.  So many choices!

Gooey Caramel Brownies
Gooey Caramel Brownies

Share Your Thoughts...

Lastly, if you make Gooey Caramel Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Gooey Caramel Brownies

Makes: 12-16 squares

Prep Time: 25 minutes

Bake Time: 20 minutes

Total Time: 1 hour


Caramel Filling:

  • 1 (11 ounce) bag Kraft Caramels (about 38 caramels) unwrapped
  • 1/3 cup evaporated milk


  • 1 & 3/4 cups all-purpose flour
  • 1 & 3/4 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa
  • 1/3 cup instant nonfat dry milk, such as Carnation
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp unsalted butter, melted
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet chocolate chips


Heat oven to 350°F. Line a greased 9-by-13-inch pan with foil or parchment paper, allowing it to hang over two sides. Set aside.

In a saucepan over low heat, melt caramels in evaporated milk, stirring occasionally. Remove from heat and let cool while you make the brownies.

In a large mixing bowl combine the flour, confectioners’ sugar, cocoa, dry milk, baking powder, baking soda and salt. Whisk to combine well. Add the melted butter, evaporated milk and vanilla and stir with an electric mixer until well combined. Scrape sides of bowl to keep everything evenly incorporated.

With greased hands or the back of a spoon, press 3/4 of the brownie batter evenly into the bottom of the prepared pan. Bake for 8 minutes and remove from the oven.

Pour melted caramel mixture evenly over brownie base, gently spreading to cover if needed. Use greased hands to make tablespoons of the remaining brownie batter into flat disks. Place the disks over the caramel leaving some caramel showing (they do not need to be touching but can!). Sprinkle top with chocolate chips. Bake until batter is just cooked through, 10 to 12 minutes more.

Let brownies cool completely before removing from pan. Run a knife around the edges to loosen from pan. Use the parchment hangover to lift brownies out of pan to a cutting board; cut into squares and serve.

Recipe adapted from Tara Teaspoon


    You May Also Like

    Recipe Reviews

    • Harry

      I must have missed this recipe for Brownies while I was away. I’d love to try baking them. Now that I’ve taken a lot of the weight off this Summer, I’m sure I can have a cheat day here and there. Because I just absolutely love brownies. MMM!!!

      • Francine

        Thanks, Harry, I’m sure you will enjoy these! Hope your summer and birthday were wonderful!

    • Harry

      My Summer & B-day were great, thanks for asking Fran. I think I’m going to start staying/living in the heat a lot longer throughout the year, from now on. Even the food tastes better there. I forgot how tasty frest food is, with this Covid interruption. Cheers

    Leave a Review

    Your email address will not be published. Required fields are marked *