Caramel Brownies


5 from 51 votes
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Make these caramel brownies once, and you’ll never want brownies any other way! They’re full of rich chocolate and gooey caramel. No flour needed!

caramel brownies.

In my kitchen, we’re always scheming up new ways to make the best brownie recipe possible. 

Some of our favorites lately have been strawberry brownies, pumpkin brownies, and these salted caramel brownies. 

What starts out as an already decadent, rich brownie recipe is taken up a notch with a thick layer of creamy caramel. The two combine to make a truly outrageous dessert that’s fit for every occasion, from festivities to get-togethers or movie nights. 

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make caramel brownies
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More brownie recipes to try
  8. Caramel Brownies (Recipe Card)

Recipe highlights

  • Naturally gluten-free. These brownies have no gluten-derived ingredients, and they’re easy to make vegan with a few simple swaps.
  • Amazing texture. The brownies are soft and chewy, and the caramel literally melts in your mouth. If you add the optional layer of melted chocolate on top, well, let’s just say portion control goes out the window!
  • Foolproof. For how sophisticated these brownies look, they’re as easy to make as my traditional flourless brownies, especially if you buy the caramel sauce. 

For more decadent recipes featuring the chocolate and caramel duo, try my caramel tart and caramel slice

Ingredients needed

As I mentioned earlier, the ingredient list for these brownies is pretty simple. Here’s what you’ll need:

  • Coconut oil. For richness and to get a gorgeous crinkly top on the brownies. I also tested them using unsalted butter and they were just as delicious!
  • Chocolate chips. You can use either baker’s unsweetened chocolate or semi-sweet chocolate chips. I prefer using a chocolate bar as it tends to melt more smoothly.
  • Sugar. I used white sugar, but you can use brown sugar, coconut sugar, or a sugar-free sweetener if preferred. 
  • Eggs. Room temperature eggs are best. 
  • Vanilla extract. Essential for good brownies. 
  • Cocoa powder. I used unsweetened cocoa powder, but you can use any high-quality cocoa powder.
  • Arrowroot powder. To bind the ingredients together and give the brownies a better bite. This can be substituted for corn starch, but you’ll want to work quickly to prevent the corn starch from clumping.
  • Caramel sauce. You can use store-bought caramel, but I made my own. My version is completely dairy-free, which is a bonus.
  • Sea salt. For the salted, caramel of course! If you don’t have sea salt, kosher salt will work as well. 

Find the printable recipe with measurements below.

How to make caramel brownies

Step 1- Prep work. Preheat the oven to 350F/180C. Line an 8 x 8-inch square baking pan with parchment paper and spray the paper lightly with cooking spray.

Step 2- Melt chocolate. In a microwave-safe bowl or on the stovetop, combine chopped chocolate with coconut oil and melt together until the mixture is silky smooth. 

Step 3- Make the batter. Transfer the chocolate mixture to a large bowl and add sugar. Whisk well, then add the eggs and continue whisking. Add the remainder of the ingredients (except the caramel) and stir until a smooth batter remains. 

Step 4- Bake. Pour the brownie batter into the prepared pan and bake the brownies for 20-25 minutes or until a toothpick inserted in the center comes out clean. 

Step 5- Add caramel layer. Remove the brownies from the oven and let them cool in the pan completely. Once cool, drizzle caramel sauce over the top, sprinkle with salt, and refrigerate until firm. Once firm, add extra chocolate on top, or enjoy as is. 

salted caramel brownies.

Recipe tips and variations

  • Warm up the caramel. Depending on how thick your caramel sauce is, it may be helpful to warm it up in a saucepan over medium heat until it’s smooth enough to spread over the brownies. 
  • Use a sharp knife. Since we’re adding a gooey caramel layer, getting the brownies out of the pan without making a mess may be tricky. I find it helpful to run a knife along the edges of the pan to loosen the brownies from the rim before slicing them into individual squares.
  • Sift the dry ingredients. Sifting ensures there are no clumps and guarantees light and fluffy brownies. 
  • Overlay parchment. When you line the baking pan with parchment paper, do yourself a favor and leave some sticking out from the sides. Trust me, this will make getting the brownies out of the pan way less messy. 
  • Make a caramel swirl. Instead of layering the caramel and then the chocolate, I like to add them at the same time, and then use a toothpick to swirl them together. It gives the brownies a fun marbling effect. 
  • Make them vegan. In need of vegan caramel brownies? Use vegan chocolate chips and swap the eggs for flax eggs. Each flax egg is made with 1 tablespoon of flaxseeds and 3 tablespoons of water. Let this sit for 10 minutes, then use it as you would an egg. 

Storage instructions

To store: Leftover brownies can be kept at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks.

To freeze: Place the cooled brownies in an airtight container and store them in the freezer for up to 6 months. 

caramel brownies recipe.

Frequently asked questions

Does salted butter make a difference in brownies?

Yes, salted butter makes a difference in brownies and all baking recipes. Because there are no set rules or regulations for how much salt goes into “salted butter,” it can be hard to know how salty the brownies will turn out. That’s why I always recommend using unsalted butter. 

Why do you put salt in brownies?

Like any baking recipe, adding salt is key to elevating the rest of the ingredients and making an overall more flavorful dessert.

More brownie recipes to try

gluten free caramel brownies

Caramel Brownies

5 from 51 votes
Make these caramel brownies once, and you’ll never want brownies any other way! They’re full of rich chocolate and gooey caramel. No flour needed!
Servings: 16 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes



  • Preheat the oven to 180C/350F. Line an 8 x 8 pan with greaseproof paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
  • In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together- The mixture should be silky smooth.
  • Transfer the mixture to a large mixing bowl and add your sugar, and mix well. Add your eggs, one at a time, and continue mixing. Add the rest of your ingredients and mix very well, until a smooth and silky batter remains.
  • Transfer the brownie batter to the lined pan. Bake the brownies for 20-25 minutes, or until the centre just comes out clean.
  • Remove brownies from the oven and let cool in the pan completely. Once cool, drizzle caramel sauce all over the top and refrigerate until firm. Once firm, add some extra chocolate on top or enjoy as it is.


TO STORE: Caramel brownies should be stored in the fridge, to maintain optimum freshness. They also have an even better texture once refrigerated. They will keep well for up to 2 weeks when stored in a sealable container.
TO FREEZE: Wrap brownie pieces in parchment paper and place them in a ziplock bag or freezer-friendly container. They will keep well frozen for up to 6 months. 


Serving: 1BrownieCalories: 183kcalCarbohydrates: 27gProtein: 2gFat: 9gSodium: 65mgPotassium: 28mgFiber: 1gSugar: 25gVitamin A: 72IUVitamin C: 0.1mgCalcium: 25mgIron: 0.3mgNET CARBS: 26g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published May 2020 but updated to include new information for your benefit.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I used to make these all the time but have recently switched to a ketogenic diet. Could xanthan gum be subbed in for the arrowroot and how much would be appropriate?

  2. Salted caramel is the BOMB DOT FREAKING COM. That’s coming from someone whose second home is a peanut butter jar. These brownies look amazing! And I think that if I were to travel to Vietnam, they would say banh mi made me do it. Even though banh mi isn’t actually a flavor, it is a concept of food that many restaurants and recipes are willing to undertake!

  3. I used to hate salted caramel. I don’t know what was wrong with me. Can you still get Vegemite chocolate? I’m dying to try it when I get back to Oz if so.

  4. I’m actually drinking salted caramel coffee right now haha but I wish I had one of these to go with it :(. I predict that you will make more delicious salted caramel foods in the future!!

  5. Sriracha has become huge lately. I don’t ever remember people making sriracha everything until maybe this year. I’m certainly not complaining!

  6. I love salted caramel and it’s on top of my ice cream to try list for after Christmas (because sugar overload here right now)
    I tried a salted caramel brownie at that market in London I told you about. It’s been a sugar coma experience that I happily balanced out with spicy Indian food later but I digress…
    I loved the concept and I was wondering how they got the liquid caramel into that brownie. Your method looks easy enough to achieve that. They go on my to try list for after Christmas. And if I fail with the ice cream I just make classic vanilla instead and crumble those on top 😀

  7. I love a good salted caramel treat, but I agree that it got a little oversaturated…at least here in the States. But it’s been a while, so I think I can come back around. And I’ll start with these brownies! They look so wonderfully fudgy and chewy…basically the perfect brownie! And I’m kinda loving the idea of a maple caramel sauce on top…never used maple in caramel before, so I clearly need to get on that.