Caramel Chocolate Chip Brownies – 🍫🤎 Dense, FUDGY, rich homemade brownies that are made in ONE bowl, and no mixer is needed! Intensely chocolaty brownies with salted caramel sauce swirled in and mini chocolate chips sprinkled on top for texture and even more chocolate flavor! Bring these to your next party or event because they’re a guaranteed HIT and so EASY!
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Easy Homemade Caramel Brownie Recipe
Calling all brownies fans looking for a dense, ultra-fudgy, non-cakey brownie that’s made in one bowl and doesn’t use a mixer! These brownies are tailor-made for you!
For today’s recipe, I adapted my 2014 recipe for The Best Turtle Brownies which has been a reader and fan favorite for a decade! And I gave these easy homemade brownies a few twists:
- I doubled the recipe and so these caramel and chocolate chips brownies were made in a 9×13-inch pan rather than an 8×8-inch. But if you want a smaller size, just halve the recipe and bake in a 8×8-inch pan.
- There are no nuts in this version since not everyone is a fan.
- But there’s still plenty of salted caramel sauce + chocolate chips! Both of those are layered on top, rather than deeper down.
- You can use any type of caramel sauce you’d like, and any type of chocolate chips. I just happen to be a huge fan of salted caramel sauce and mini sized chocolate chips for this particular recipe. I discuss the particulars in the FAQs so keep reading below.
Ingredients in Brownies with Chocolate Chips and Caramel
To make these caramel turtle brownies, you’ll need:
- Unsalted butter
- Bittersweet chocolate, chopped – see the FAQs more info
- Eggs
- Granulated sugar – There’s no brown sugar in this recipe, just white
- Vanilla extract
- Brewed coffee
- Instant espresso granules
- Salt
- All-purpose flour
- Caramel sauce – regular or salted caramel, homemade or store bought caramel sauce is fine. Also read over the FAQs below
- Mini semi-sweet chocolate chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Chocolate Caramel Brownies From Scratch
Making brownies from scratch is so easy and I’ve never understood why people make a big deal over it! This recipe is so easy you don’t even need a mixer of any kind – just one bowl + whisk! Since the brownies use melted butter, it’s so easy to just whisk away.
- Melt the butter and chopped chocolate in a large microwave safe bowl until they’ve melted and the chocolate can be stirred smooth. You can do this over low heat in a saucepan but I find the microwave to be easier.
- Wait momentarily before adding the eggs, sugar, vanilla, brewed coffee, instant espresso granules, salt, and whisk to combine. Add the flour and stir to combine.
- Pour the batter out into a prepared baking dish (I line with foil, but you can line with parchment paper if you prefer).
- Then drizzle 8 ounces caramel sauce over the top of the brownie layer. Swirl it into the batter lightly with the tip of a knife. Tip – If you’re using Trader Joe’s Salted Caramel Sauce, a jar is 10 ounces. So basically use most of it, reserving a bit. Bake for about 30-35 minutes.
- Allow the brownies to cool a bit before sprinkling the mini chocolate chips of the top of the caramel layer, then drizzle more caramel, and allow them to rest in the baking pan before slicing and serving! Optionally, move to the fridge and serve them chilled!
Storage
At Room Temp: Leftover brownies will keep in an airtight container at room temp for 5-7 days.
In the Refrigerator: This recipe will keep airtight in the fridge for 1 week.
In the Freezer: This recipe will keep airtight in the freezer for up to 3-4 months.
It’s not necessary to store these brownies in the fridge. However, if you like to bite into chilled brownies, then go right ahead and keep them in the fridge.
Brownies FAQs
You want to use bittersweet, semi-sweet, or dark chocolate that’s intended for baking, meaning it’s pretty dark and not very sweet, and you add sugar.
I use Trader Joe’s Pound Plus Bars in 72% or the Dark Chocolate versions – or a combination because for the cost-to-flavor ROI, it’s an easy win.
Other brands such as Ghirardelli, Bakers, Scharffen-Berger, and many more all make chocolate bars that will work.
Don’t make the mistake though of buying ‘unsweetened chocolate’ (the Bakers brand has one that’s sold in many supermarkets in the baking aisle) because that’s a bit too dark and bitter and you’d have to add more sugar than I call for to get the brownies to taste right, and you’d need to experiment with trial and error. Not worth it, so just don’t buy unsweetened chocolate, and all is well.
One way to make brownies is with cocoa powder, but this version uses melted chocolate instead (see above), so refrain from adding an cocoa powder to this easy brownie recipe. if you want a delish brownie recipe that DOES use cocoa powder, try my copycat Little Debbie Cosmic Brownies recipe.
You can either use homemade caramel sauce or your favorite store bought caramel sauce. Make sure it’s caramel sauce that’s nice and thick. My go to is Trader Joe’s Fleur de Sel (salted caramel) sauce.
Do NOT use ‘caramel sundae sauce’ that’s intended for ice cream because not only is it very thin in terms of consistency, it’s also made with lots of chemicals that just kind of melt away into the brownie batter during baking and you won’t get a strong, caramel-forward flavor. Make sure you’re using actual caramel sauce and not sundae sauce!
For me, there’s only one kind of caramel sauce and that’s salted caramel sauce! However, if you’re not a salty-sweets person, you can use your favorite regular caramel sauce.
Tip: If you want to transform a jar of store bought ‘plain’ caramel sauce into salted caramel sauce, add about 1/4 tsp kosher salt to the jar and stir it in. Add more, to taste, as desired.
I like using mini chocolate chips rather than standard chocolate chips because the size feels just right as a topping and not too big. However, if you don’t have mini chocolate chips and all you have is regular, that’s fine. Sprinkle them on, to taste. 1/4 cup of regular sized chocolate chips won’t look like much compared to mini chocolate chips, so you’ll likely want to add more.
I am team semi-sweet chocolate chips. I have actually never seen mini chocolate chips in anything other than semi sweet (such as milk chocolate), but maybe they exist. I am not a fan of milk chocolate in most desserts so semi sweet is what I almost always use but you can use what you prefer.
Yes of course. I would use about 1/2 cup chopped pecans or chopped walnuts stirred into the batter before you turn it out into the pan. See how that looks – and add more, if desired.
Caramel Chocolate Chip Brownies
Equipment
Ingredients
- 1 cup unsalted butter
- 12 ounces dark or bittersweet chocolate, coarsely chopped (I used Trader Joe’s 72% Pound Plus Bar)
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract, or to taste
- 2 tablespoons brewed coffee, leftover or cold coffee is okay, optional but recommended* (See Notes)
- 2 teaspoons instant espresso granules, optional but recommended* (See Notes)
- ½ teaspoon salt, or to taste
- 1 ½ cups all-purpose flour
- 10 ounces salted caramel sauce, divided (regular caramel sauce is okay, do not use caramel ‘sundae’ sauce)
- ¼ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Optionally line an 9×13-inch square pan with high-quality aluminum foil such as Reynold’s Non-Stick (highly recommended so caramel doesn’t stick to pan) leaving overhang and spray the foil (or the pan) with cooking spray; set aside
- To a large microwave-safe bowl, add the butter, chopped chocolate* (See Notes), and heat on high power to melt, about 2 minutes total. Stop to check and stir after 1 minute. Then heat in 15-second increments until the chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
- Add the eggs, sugar, vanilla, optional coffee*, optional espresso granules*(neither make brownies taste like coffee and both enhance and round out the chocolate flavor), salt, and whisk vigorously to combine.
- Add the flour and stir until smooth and combined.
- Turn the batter out into prepared pan.
- Evenly drizzle 8 ounces caramel sauce over the top, and using the tip of a knife or rubber spatula, swirl it in lightly into the batter. Tip – If you're using a jar of Trader Joe's Salted Caramel sauce (which is what I use for this recipe), one jar is 10 ounces, so you'll use most of the jar now. Don't get out a measuring cup and try to measure it – it's way too sticky and you'll waste too much caramel! The same goes for any other brand of jarred caramel sauce, check how many ounces in the jar, and you can eyeball it accordingly.
- Bake for about 33 to 35 minutes, or until brownies are done. Baking Tips – It can be hard to judge when dark-colored foods like this are done. Clues for doneness include the caramel sauce bubbling quite a bit, the edges of the brownies are set, the center may still look gooey but of course the caramel sauce on top may be making it look gooey and glossy when in reality the brownies are done. You can try a toothpick inserted in the center which should come out clean from batter. You should be able to distinguish batter from caramel though, and so if it looks like batter is clinging to the toothpick, they're not quite done. All ovens, climates, pans, etc. are different so baking time is approximate. If your brownies are done in 30 minutes, or take 45 minutes, that's fine – always bake until done.
- Allow the brownies to cool for about 10 minutes before evenly sprinkling the mini chocolate chips over the top. Tips – If you sprinkle them too soon after baking, the warmth from the brownies will melt them. Not bad, but I wanted them to stay intact. I prefer mini chips here for their size but you can also use regular sized chocolate chips. You'll probably use 1/3 to 1/2 cup rather than 1/4 cup mini chocolate chips (doesn't sound like much but it's more than you think).
- Evenly drizzle the remaining 2 ounces caramel sauce over the top and allow the brownie to sit for about 15 more minutes, or until cool enough to slice and serve. Optionally, you can place the pan of brownies in your fridge and serve chilled if you prefer chocolate desserts or brownies to be serve chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Excellent brownie! A recipe I will bake over in over. I bake a lot of goodies for a group. I’m a member of and this is the definite favorite of all.
Thanks for the 5 star review, Steven, and I’m so pleased to hear that these turned out excellent for you and that a member of your group said these were the definite favorite!
All Of Your Chocolate Covered 🍫 Brownies With Chocolate 🍫 Chips Look Absolutely Awesome & Delicious To Eat For Dessert After Dinner 🍽 Any Day Of The Week Absolutely Delicious 🍨!!!
Thanks for the 5 star review, Charlie, and I’m grateful for your support and glad you’re enjoying my recipes!