There’s nothing quite like biting into a rich, fudgy brownie, especially when there’s a hidden caramel layer. These Caramel Stuffed Brownies bring together two classics—chocolate and caramel—for a dessert that’s simple to make yet feels a little extra special.
In this recipe, we’ll walk through the layering technique that gives you that signature gooey center, along with some practical tips for the perfect bake. Whether you’re new to baking or a seasoned pro, these brownies are the perfect indulgence to share with friends or savor all to yourself.
Recipe Tips
- Caramel Melting Tips: When melting the caramels, add a touch more cream if the mixture seems too thick. This helps create a silky caramel layer that’s easier to cut through once baked. I use the Kraft America’s Classic individually wrapped caramels
- Chocolate Chips: For extra richness, add a handful of chocolate chips to the brownie batter. This takes the gooey factor to the next level!
- Baking pan: I HIGHLY suggest you use a metal baking pan. Metal pans cook baked goods more evenly than a glass pan and are super easy to transport the bars in (the one I tagged comes with a lid which is super convenient!)
- Chocolate: I found the only way to make these taste like an exact Ghirardelli copycat is to use their products! Their cocoa powder and baking chocolate can be found in most grocery stores in the baking aisle. You can also use a different brand if you prefer!
- Semi-sweet vs. bittersweet: Since these brownies are pretty sweet I prefer to use bittersweet chocolate in the recipe. It’s a deeper, richer chocolate taste and really makes these brownies incredible. If you’re a fan of another type of chocolate like semi-sweet or ever milk chocolate, you can use those too!
- Layering Trick: To make spreading the top layer easier, spoon dollops of the batter across the caramel layer, then gently connect them with a spatula.
- Testing for Doneness: When testing for doneness, insert a toothpick near the edge rather than the center. The caramel in the middle will remain gooey, even when the brownies are fully baked.
Storage Tips
- Room Temperature: Store these brownies at room temperature in an airtight container for up to 3 days. They’ll remain deliciously fudgy, though the caramel will firm up slightly over time.
- Refrigeration: If you prefer a firmer caramel center, store the brownies in the fridge for up to a week. Simply microwave each brownie for 10-15 seconds before eating to restore that gooey texture.
- Freezing: These brownies freeze well! Cut into squares and place in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 3 months. When ready to enjoy, let them thaw at room temperature or microwave briefly.
Ghirardelli cocoa powder is an unsweetened, natural cocoa powder. It’s not Dutch-processed, so it’s slightly acidic, with a rich chocolate flavor that’s great for baking. If you don’t have Ghirardelli, here are some other good options:
Alternatives to Ghirardelli Cocoa Powder
- Hershey’s Natural Unsweetened Cocoa – Readily available, unsweetened, and similar in flavor profile.
- Rodelle Baking Cocoa – A high-quality natural cocoa with a rich flavor.
- Guittard Cocoa Rouge – Offers a deep, robust chocolate flavor, unsweetened.
- Valrhona Cocoa Powder – A premium option with a deep color and intense flavor, unsweetened.
These alternatives should work well as direct substitutes!
Enjoying Your Caramel Stuffed Brownies
These Caramel Stuffed Brownies are a decadent treat perfect for any occasion. Whether you serve them warm with a scoop of vanilla ice cream or straight from the fridge with a hot cup of coffee, they’re bound to be a crowd-pleaser. Enjoy every gooey, chocolatey bite!
Caramel Stuffed Brownies
Ingredients
- 1 ½ cups salted butter melted
- ¼ cup vegetable oil
- 5 eggs room temperature
- 2 tsp vanilla extract
- 1 ¾ cup granulated sugar
- 1 ½ cups light brown sugar
- ½ tsp kosher salt
- 1 ½ cups all-purpose flour
- 1 ½ cups Ghirardelli cocoa powder or a different brand of unsweetened, natural cocoa powder
- 1 ½ cups bittersweet chocolate chips
- 11 oz caramel candies I use Kraft
- ¼ cup heavy cream
Instructions
For the caramel:
- Unwrap the caramels and add to a heat proof bowl along with the heavy cream. Microwave for 30 seconds, stir and repeat until completely melted and smooth. Set aside.
For the brownies:
- Preheat the oven to 350°. In a large bowl combine melted butter, oil, granulated sugar, brown sugar, eggs and vanilla extract. Whisk until the mixture turns lighter in color, about 3 minutes. Sift in flour, cocoa powder and salt. Mix lightly until just combined. Gently fold in 1 cup of the chocolate chips.
- Grease and line a 9×13 inch metal baking pan with parchment paper. Pour about ¾ of the batter into the prepared pan and spread evenly. Pour the caramel on top, spreading evenly, then top with the remaining brownie batter. Sprinkle on remaining chocolate chips. Bake for 35-40 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the over and let cool completely before cutting into!