Caramel Fudge Brownies
Indulge in these gooey, fudgy brownies packed with ribbons of molten caramel.
Servings: 12 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Saucepan
- Whisk
- Spatula
Ingredients
Ingredients
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 1 cup Unsweetened Cocoa Powder
- 1 tablespoon Vanilla Extract
- 4 large Eggs
- 1 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Milk Chocolate Chips
- 11 ounces Kraft Caramels Unwrapped
- 1/3 cup Evaporated Milk
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, allowing some overhang for easy removal.
- Unwrap the caramels and place them in a small saucepan. Add the evaporated milk and heat over medium, stirring constantly until the caramels are completely melted and smoothly blended—about 5 to 10 minutes. Set aside.
- In a large microwave-safe mixing bowl, melt the butter until just liquid. Add the granulated sugar, unsweetened cocoa powder, vanilla extract, and eggs. Whisk together until the mixture is fully combined and glossy.
- Add the flour, baking powder, and salt. Mix gently, just until incorporated. Be careful not to over stir—the secret to fudgy brownies is a tender touch!
- Fold in the milk chocolate chips.
- Spread half the brownie batter evenly into the prepared baking dish.
- Carefully drizzle the melted caramel over the brownie layer. Use a silicone spatula to spread it as evenly as you can without mixing it into the brownie batter.
- Dollop the remaining brownie batter on top of the caramel layer and gently spread to cover the caramel.
- Bake in your preheated oven for 25 minutes. Insert a toothpick—if it comes out almost clean with just a few moist crumbs (and gooey caramel!), they’re ready.
- Cool completely in the pan before slicing. This helps the caramel set and makes perfectly cut squares.
- Brownies can be stored at room temperature for 3-4 days, in the fridge for up to one week, or frozen for up to 3 months. Enjoy!
Notes
For extra gooey brownies, slightly underbake. If you’re lacking Kraft caramels, any soft caramel candy works; just avoid hard varieties. For a nutty twist, toss in toasted pecans or walnuts.