If decadent, sweet treats are your thing, prepare to fall head over heels for Caramel Chocolate Chunk Brownies. Every bite of these brownies is an irresistible combination of fudgy chocolate, pools of gooey caramel, and melty chunks that create the perfect harmony of flavors and textures. This recipe is as easy as it is show-stopping—ideal for weeknight cravings, bake sales, or when you want to share a little love through chocolate (and, let’s be honest, caramel).
Ingredients You’ll Need
With just a handful of pantry staples and a swirl of luscious caramel, these brownies come together with minimal fuss. Each ingredient plays a special role in delivering the rich, gooey, and over-the-top deliciousness that makes Caramel Chocolate Chunk Brownies such a standout treat.
- Unsalted butter (1 cup, melted): The key to a fudgy texture and a deep, buttery flavor base.
- Granulated sugar (1½ cups): Sweetens the brownies and helps create that classic crackly top.
- Packed brown sugar (½ cup): Adds extra moisture and a caramel undertone to complement the caramel swirl.
- Large eggs (4): Give structure and chewiness while keeping the brownies moist.
- Vanilla extract (1 tablespoon): Lends warmth and rounds out the chocolate’s intensity.
- All-purpose flour (1 cup): Provides just enough structure to keep the brownies gooey without being cakey.
- Unsweetened cocoa powder (1 cup): Delivers deep chocolate richness—use a good-quality brand for best results.
- Salt (½ teaspoon): Enhances all the flavors and prevents the brownies from tasting too sweet.
- Semi-sweet or dark chocolate chunks (1 cup): Pools of melted chocolate take these brownies to the next level.
- Thick caramel sauce (½ cup, plus extra for drizzling): Creates gooey pockets throughout—make sure it’s a thick variety so it doesn’t disappear during baking.
- Flaky sea salt (optional): A sprinkle on top is the perfect finish, adding irresistible contrast and crunch.
How to Make Caramel Chocolate Chunk Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and line it with parchment paper, letting some overhang for easy brownie removal later. This little trick is a game-changer for neat, perfect brownie squares (and way less cleanup, too).
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until you have a glossy, smooth mixture. Add the eggs one by one, beating well after each addition. Finish by stirring in the vanilla extract. This blend is the cornerstone of your Caramel Chocolate Chunk Brownies’ gooey, luscious base.
Step 3: Combine the Dry Ingredients
Place a sifter over your mixing bowl and sift in the flour, cocoa powder, and salt. Folding these in gently—just until combined—makes sure your brownies stay luxuriously fudgy rather than cakey. Overmixing is the enemy here, so use a gentle touch!
Step 4: Fold in the Chocolate Chunks
Toss in those glorious semi-sweet or dark chocolate chunks, folding them through the batter. These melt into oozing pockets for extra bursts of chocolate in every bite—totally worth it.
Step 5: Layer and Swirl the Caramel
Pour half of the brownie batter into your prepared pan and smooth it out with a spatula. Then, drizzle the thick caramel sauce evenly over this base layer. Add the remaining brownie batter on top, spreading gently to cover the caramel. Don’t worry if some caramel peeks through—swirling edges make every piece special.
Step 6: Bake to Fudgy Perfection
Slide your pan into the oven and bake for 30 to 35 minutes. You want a toothpick inserted near the center to come out with a few moist crumbs (not totally clean!). This is the secret to truly gooey Caramel Chocolate Chunk Brownies. Let them cool completely in the pan before drizzling extra caramel and adding a sprinkle of flaky sea salt for that perfect sweet-salty finish.
How to Serve Caramel Chocolate Chunk Brownies
Garnishes
Turn your brownies into pure dessert bliss with a final flourish—drizzle a little extra caramel sauce over the top, and finish with a scattering of flaky sea salt. The salt not only looks sophisticated but also sharpens every sweet, buttery note in your Caramel Chocolate Chunk Brownies.
Side Dishes
Pair these brownies with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a few fresh berries. Each option balances the rich chocolate and caramel, making every plate feel restaurant-worthy—no reservation required!
Creative Ways to Present
Cut your brownies into bite-sized squares for parties, stack them into a tower for birthdays, or serve them warm in a bowl with caramel sauce and ice cream for an instant brownie sundae. However you slice them, Caramel Chocolate Chunk Brownies are always a showstopper.
Make Ahead and Storage
Storing Leftovers
Store any leftover brownies in an airtight container at room temperature for up to four days. They stay deliciously moist, and the caramel keeps them gooey even after a couple of days—if they last that long!
Freezing
Caramel Chocolate Chunk Brownies freeze beautifully. Wrap individual squares in plastic wrap and place them in a freezer bag for up to two months. Thaw at room temperature whenever a chocolate craving strikes.
Reheating
To enjoy your brownies warm and super gooey, microwave a square for 10–15 seconds. If you want to revive that just-baked aroma, pop them in a 300°F oven for about 5 minutes.
FAQs
Can I use store-bought caramel sauce for Caramel Chocolate Chunk Brownies?
Absolutely! High-quality, thick store-bought caramel sauces work great. Just avoid the thin, runny types, which can disappear into the batter while baking.
What’s the best way to cut brownies cleanly?
For perfect squares, let your brownies cool completely, then use a sharp knife wiped clean between cuts. Chilling them in the fridge makes slicing even easier.
Can I substitute chocolate chips for chunks?
Yes, chocolate chips work if you’re out of chunks, though chunks give more melty puddles and a more dramatic bite. Both will make your Caramel Chocolate Chunk Brownies delicious!
How do I make these brownies even more gooey?
For extra gooey brownies, pull them from the oven right when a toothpick comes out with moist crumbs and chill them before slicing. The time in the fridge sets the caramel without drying out the brownie.
What happens if I overbake these brownies?
Overbaked brownies will be more cakey and lose their fudgy center. Always check early—the goal is for the toothpick to have just a few moist crumbs, so err on the side of underbaking for maximum lusciousness!
Final Thoughts
There’s nothing quite like sharing Caramel Chocolate Chunk Brownies, whether you’re serving them to friends, family, or just treating yourself. With their gooey caramel ribbons and chunks of chocolate, they’re guaranteed to put a smile on every face. Give this recipe a try and create new memories one fudgy, caramel-filled bite at a time!
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Caramel Chocolate Chunk Brownies Recipe
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of these Caramel Chocolate Chunk Brownies. With a fudgy cocoa base, pockets of gooey caramel, and chunks of rich chocolate, these brownies are a delightful treat for any chocolate lover.
Ingredients
Brownie Batter:
- 1 cup unsalted butter (melted)
- 1½ cups granulated sugar
- ½ cup brown sugar (packed)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chunks
Additional:
- ½ cup thick caramel sauce (plus extra for drizzling)
- Flaky sea salt (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Mix Batter: In a large bowl, mix melted butter, granulated sugar, and brown sugar. Add eggs one at a time, then vanilla. Sift in flour, cocoa, and salt. Fold in chocolate chunks.
- Layer Batter: Pour half of the batter into the pan. Drizzle caramel sauce, then top with remaining batter.
- Bake: Bake for 30–35 minutes. Cool, drizzle with caramel and sea salt, then cut into squares.
Notes
- Use a thick caramel sauce to prevent sinking.
- For gooier brownies, slightly underbake and chill before slicing.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
