Caramel Stuffed Brownies

Chocolate and caramel go together like peanut butter and jelly. It is undeniably one of the best flavor combinations out there. I posted the recipe for these Caramel Chocolate Chip Cookies and y’all were obsessed. So I knew I had to get back on the chocolate and caramel train, thus Caramel Stuffed Brownies were born.

I made a batch of these and asked my husband to try them. He took a bite and immediately said, “you need to throw those away.” It wasn’t because they were terrible, it’s because they were SO GOOD and he knew he’d keep munching on them if I didn’t get them out of our house ASAP. If you’re looking for a recipe that will keep you coming back for more, even after you’re full, this is the one!

I used my favorite Soft and Chewy Brownies Recipe and added my favorite caramel sauce (which I’ve used in several recipes before). This resulted in a gooey brownie with caramel dripping out of the layers. They are so good, y’all, I don’t even have the right words for them.

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Caramel Stuffed Brownies

Caramel Sauce

1. In a medium saucepan (I used this one) combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the sugar turns a medium amber color.
2. While the sugar cooks warm the heavy cream in the microwave or a small saucepan.
3. When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
4. Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool completely.

Brownies

1. Preheat your oven to 350 degrees (F). Spray a 9-inch square pan (I used this one) with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it much easier to remove the finished brownies from the pan.
2. In a medium bowl mix with a hand mixer (I used this one) combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
3. In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix or you will have a tougher texture to your end product
5. Fold the chocolate chips into the batter.
6. Pour half of the brownie batter into the pan. Spread the caramel over the batter and evenly cover. Pour the rest of the batter on top and cover the caramel. You can swirl the caramel into the batter if you would like.
7. Bake the brownies for 20-25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
8. Remove from oven and allow to cool.

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