Gooey and ridiculously rich, these caramel fudge brownies feature a layer of oozing caramel baked on top of a decadent chocolate chip brownies. Resistance is pointless.
I’ve spotted the recipe for these caramel fudge brownies a while back in Betty Crocker Big Book of Cookies and was waiting for the right moment to make it. How I wish i had made them sooner! I took half of them to a play-date and they received rave reviews! Even my husband, who doesn’t really care for desserts with nuts could not stay away from them. They are simply to die for!
The brownie layer is so incredible rich and fudgy and packed with mini chocolate chips and nuts. The caramel layer just takes them to a whole new level. Finish with melted chocolate and more chopped nuts for a mix of texture.
Yes, these caramel fudge brownies will leave you begging for more!
Although there’s no mixer needed to make these brownies, they do require a little bit of work.
First you start by melting the vanilla caramel with evaporated milk in a small saucepan. You could probably use your favorite thick caramel sauce or make your own. It’s totally up to you.
If you decide to make the caramel sauce by combining caramel and evaporated milk, keep in mind it takes a couple of minutes to cook over low heat and you have to constantly stir so you don’t burn the mixture.
Once you have the caramel sauce it’s time to whip the brownie batter. 
Start by melting the butter either in a saucepan on the store or in a bowl in the microwave. Since the rest of the ingredients are added to the melted butter, make sure it’s large enough to hold them.
For the brownie later you’ll need the usuals : butter, eggs, sugar, all purpose flour, cocoa, chocolate chips and nuts.
There’s no melted chocolate in these fudgy brownies. The richness comes from the unsweetened cocoa and the oozing chocolate chips. You could use chocolate chunks or chopped chocolate instead.
Spread the thick brownie batter into a 13×9″ baking pan and pour the caramel sauce over it. Gently, with the back of the spoon, spread the caramel all over the brownies and bake in preheated oven until set.
Keep in mind, when baking with caramel the hardest part is letting it completely cool. Slicing the brownies too early will result in a hot, gooey mess. It will take a couple of hours until you can actually cut them. To speed the process, try putting them in the fridge right before cutting.
If you’re still craving chocolate after trying these caramel fudge brownies, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
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Yields 20 bars
Gooey and ridiculously rich, these caramel fudge brownies feature a layer of oozing caramel baked on top of a decadent chocolate chip brownies. Resistance is pointless.
20 minPrep Time
40 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 14 oz (390 grams) caramels, unwrapped
- 1/2 cup evaporated milk
- 1 cup (226 grams) butter
- 2 cups (400 grams) Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 2 teaspoons vanilla
- 4 Safest Choice™ Pasteurized Eggs
- 1 1/4 cups (150 grams) Gold Medal Flour® all-purpose flour
- 3/4 cup (60 grams) unsweetened baking cocoa
- 1/4 teaspoon salt
- 2 cups (340 grams) semisweet chocolate chips or chunks
- 1 1/2 cups chopped pecans
Instructions
- Heat oven to 350°F. Line a 13x9-inch pan with parchment paper, leaving about 1 inch hanging of the sides.
- In a small saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
- In medium size saucepan, melt butter over low heat. Remove from heat.
- Add the sugar, vanilla and eggs to the melted butter and stir until well blended.
- Gently, fold in the flour, cocoa and salt.
- Stir in 1 1/2 cups of the chocolate chips and 1 cup of the pecans. Spread evenly in pan.
- Gently and evenly drizzle melted caramel over brownie batter. With the back of a spoon, spread the caramel all over the brownie batter. Make sure there are no large pockets of caramel or the caramel reaches the bottom of the pan.
- Bake for 38 minutes or until set.
- As soon as the brownies are done, melt remaining 1/2 cup chocolate chips and drizzle over warm brownies. Sprinkle with remaining 1/2 cup pecans; press in lightly.
- Cool 20 minutes at room temperature.
- Refrigerate for at least 1 hour or until chocolate is set, before cutting into bars.
Notes
recipe from Betty Crocker Big Book of Cookies
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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