Caramel Chocolate Chip Brownies

A stack of four chocolate brownies topped with caramel drizzle and chocolate chips on a wooden surface.

5 from 3 votes

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!

Prep Time15

Cook Time33

Course: Brownies, Dessert

Cuisine: American

Keyword: brownies, caramel sauce, chocolate chip brownie recipe, salted caramel

Servings:

Calories: 271cal

Equipment

9x13-inch baking pan

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 9x13-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

Chopped Chocolate - 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. Do not buy sweetened chocolate bars (like a Hershey's Bar) nor totally unsweetened chocolate (Bakers brand has these and commonly sold in US grocery stores in the baking aisle). Also read the FAQs in the blog post for more info.

Brewed Coffee + Instant Espresso or Instant Coffee Granules - They do NOT make the brownies taste like coffee and also serve to deepen and round out the chocolate flavor profile. I like to use the brand Medaglia D’Oro (Target link) or Cafe Bustelo (Amazon link). You can find both more than likely in any mainstream American supermarket. If you can’t though, any type of ‘instant coffee’ from Folgers to Maxwell House is fine. If you don't want to use them, simply omit them. Read the blog post section dedicated to this mid-post.

Caramel Sauce - 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’. Also read the FAQs in the blog post for more info.

Storage - Brownies can be stored airtight at room temp for up 5-7 days, in the fridge if you prefer for 1 week, or in the freezer for up to 3-4 months.

Adapted from my The Best Turtle Brownies

Nutrition