These caramel brownies are filled with delicious Nutella and chewy Jersey Caramel candies, making them an amazingly easy treat! Spend 10 minutes prepping your brownies, let them cook in the oven and you have a batch of mouthwatering caramel brownies ready in just half an hour.
Whether you prefer caramel or chocolate, you'll love this delicious recipe! Looking for more? Try my Chocolate Caramel Slice, Chocolate Ripple Caramel Tarts or my 3 Ingredient Caramel Cheesecake Balls!
Chocolate, Caramel and Nutella Goodness
A while ago, I made my first batch of tasty Nutella brownies. They were delicious, and at the time, I thought they were the best thing ever. Rich, fudgy, and way too addictive, I ended up eating 4 pieces in just one sitting! Needless to say, I have made HEAPS of batches of Nutella brownies since then -- you could say that they've become my go-to brownie recipe.
Now, all of that being said, I just couldn't leave this easy dessert recipe alone. I decided I wanted to find a way to make my favourite brownie recipe even better! So today, I give you the BEST (for real this time) brownies ever. Chewy and delicious, my new and improved caramel brownies are packed with creamy Nutella and rich Jersey caramels.
Overall, I kept the classic Nutella brownie recipe the same; I simply added in a bag of Jersey caramel candies, cut in half. The first time I made this caramel brownie recipe, it was actually pretty late at night. So I popped them into the fridge overnight, and by the time I cut them in the morning, the caramel candies were chewy, a bit firm, and perfectly delicious! The brownie was super easy to slice -- and, I must say, caramel REALLY does take this simple brownie recipe to a whole new level.
Why You're Going To Love These Caramel Brownies
- Ready in just 35 minutes – Desserts don't get much easier than this! Ready in 35 minutes total, you only spend 10 minutes of active prep time. The most difficult part of this easy recipe is melting the chocolate -- careful not to burn!
- Easy to make ahead – If you're a late-night baker like me, then you will absolutely love this caramel brownie recipe! Take 10 minutes to prep, allow the brownies to bake for 25 minutes, then put them in the fridge to cool overnight. By the time you wake up, your caramel brownies will be the perfect texture and ready to slice and serve.
- Perfect for any occasion – I am all about anytime sweets. After all, who said you need a special occasion to enjoy your favourite treats anyway? These caramel brownies are easy enough for a lunchbox surprise or weeknight dessert, but they're also delicious enough for your next birthday party or special occasion!
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Dark chocolate – I prefer to use dark chocolate melts because they're easier to melt. Feel free to experiment with (or combine) white or milk chocolate, as well!
- Nutella – You simply can't have chocolate caramel Nutella brownies without the Nutella! But, if you happen to be in a pinch, you can always substitute a different hazelnut and cocoa spread.
- Caramels – Jersey Caramels are my favourite, but any soft and chewy caramel sweets will do. Make sure you chop the caramels in half so they don't overwhelm the brownies.
- Baking basics – Make sure you have a few pantry staples on hand, including unsalted butter, brown sugar, eggs and plain flour.
How To Make Caramel Brownies
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 – Prep
First preheat oven to 175 degrees Celsius fan-forced (347 degrees Fahrenheit). Then, while the oven is preheating, grease and line a 20-cm square cake tin with baking or parchment paper.
Step 2 – Melt Chocolate
Next place the chocolate melts and chopped butter into a microwavable safe bowl. Then heat on 50% power for 3 minutes (or until just melted) in 30 second bursts, stirring at each interval with a dry metal spoon.
Step 3 – Add Nutella
When the butter and the chocolate have melted, add the Nutella and stir through until completely combined.
NOTE: You can also melt the chocolate and butter in a saucepan if you prefer.
Step 4 – Mix Caramel Brownies Batter
Now add the brown sugar and vanilla essence to the caramel brownie mixture. Beat well and mix until full combined.
Step 5 – Stir In Eggs, Flour and Caramels
Next add in 2 whole eggs and 1 egg yolk, then beat well. After that, gently stir through the plain flour and jersey caramels until just combined (being careful not to over-mix).
Step 6 – Bake Caramel Brownies
Now pour the brownie batter into the prepared tin and bake for 25-30 minutes.
Step 7 – Cool And Serve
Remove the brownie from the oven and set aside to cool in the pan. After that, place the cooled brownie into the fridge for 2-3 hours (or overnight). Finally, cut into pieces and serve!
What To Serve With Chocolate Caramel Brownies
Serve your mouthwatering chocolate caramel brownies cold, or warm them up and serve with a scoop of vanilla ice-cream and a drizzle of salted caramel sauce.
Recipe Tips and FAQ
Yes! If needed, you can skip the cooling step. Keep in mind, however, your brownies will not slice quite as cleanly.
To avoid the caramels melting, ensure your oven temperature is not too high. If you think your oven runs a little hot, turn down the temperature slightly. It's also important not to overcook the brownies as this will cause the caramels to melt. Cook until rich, fudgy and moist on the inside (a skewer inserted into the middle should come out with a thick smear of brownie mixture on it).
Store your caramel brownies in an airtight container for up to a week! You can store these brownies at room temperature or keep them in the fridge.
Freeze the cooked brownies in an airtight container for up to 3 months. Allow to defrost before consuming.
More Dessert Recipes
Once your try these Chocolate Caramel Brownies, you'll be wanting to make more and more delicious dessert recipes!
Here are some of my most popular desserts:
- White Chocolate Mud Cake – Deliciously smooth and creamy, this simple, sweet cake is the perfect dessert for birthdays and special occasions! As an added bonus, my white chocolate mud cake is rich, decadent and the perfect canvas for decorating.
- No-Bake White Chocolate Raspberry Cheesecake – Whenever I crave an easy, delicious dessert, I almost always decide to make a classic, sweet, raspberry cheesecake. With only 20 minutes of prep time, this easy cheesecake recipe is great for any celebration!
- Easter Chocolate Ripple Cake – This 10-minute, no-bake recipe is a fun Australian dessert with a bit of a twist! Made using Arnott's chocolate ripple biscuits, this deliciously simple cake is topped with whipped cream and decorated with Easter eggs, making it a perfect, festive treat.
- Honeycomb & Chocolate Ice Cream Cake – This simple ice cream cake is always a favourite! Filled with chunks of gooey honeycomb and crunchy pieces of Oreo cookies, this two-layer ice cream cake is the perfect anytime dessert.
- Creamy Lemon Crumble Bars – This crunchy, creamy slice is one of my all-time favourite treats. The tartness of the lemon pairs perfectly with sugary sweetness, and it's the perfect treat to serve with a bit of custard or a scoop of ice cream!
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Caramel Brownies with Nutella & Jersey Caramels
Ingredients
- ¾ cup dark chocolate melts
- 115 g unsalted butter
- ½ cup Nutella
- 1 cup (150g) brown sugar
- 2 large eggs + 1 egg yolk at room temperature
- 1 tsp vanilla essence
- 1 cup (130g) plain flour
- 200 g Jersey Caramels or any soft/chewy caramel, chopped in half
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan-forced).
- Grease and line a 20cm square cake/slice tin with baking paper.
- Place the chocolate melts and chopped butter into a microwavable safe bowl.
- Heat on 50% power for 3 minutes (or until just melted) in 30 second bursts, stirring at each interval with a dry metal spoon.
- When the butter and the chocolate have melted, add the Nutella and stir through until completely combined.
- *Please note that you can also melt the chocolate and butter in a saucepan if you prefer.
- Add the brown sugar and vanilla essence and beat well.
- Add in the 2 whole eggs and 1 egg yolk and beat well.
- Gently stir through the plain flour and jersey caramels until just combined (being careful not to over-mix).
- Pour the brownie batter into the prepared tin and bake for 25-30 minutes.
- Remove the brownie from the oven and set aside to cool in the pan.
- Place the cooled brownie into the fridge for 2-3 hours (this step is not essential but will make it far easier to slice into neat pieces).
- Cut into pieces and serve.
- Serve cold or warm it up and serve with a scoop of vanilla ice-cream and a drizzle of salted caramel sauce.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan-forced). Grease and line a 20cm square cake/slice tin with baking paper.
- Place the chocolate and butter into the TM bowl and melt for 2 minutes, 100 degrees, Speed 2. Scrape down the sides of the bowl.
- Add the Nutella and mix together for 30 seconds, 100 degrees, Speed 2.
- Add the brown sugar and mix together for 10 seconds, Speed 4. Scrape down the sides and mix for a further 10 seconds on Speed 4.
- Add the vanilla essence and eggs and mix together for 20 seconds, Speed 4.
- Add the plain flour and mix together fore 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds.
- Stir through the Jersey Caramels.
- Pour the brownie batter into the prepared tin and bake for 25-30 minutes.
- Remove the brownie from the oven and set aside to cool in the pan.
- Place the cooled brownie into the fridge for 2-3 hours (this step is not essential but will make it far easier to slice into neat pieces).
- Cut into pieces and serve cold or warm it up and serve with a scoop of vanilla ice-cream and a drizzle of salted caramel sauce.
Notes
- It's best to chill the brownies overnight (or for a minimum of 4 hours) before cutting into slices.
- To avoid the caramels melting, ensure your oven temperature it not too high. Cook until only just cooked through (do not overcook). Test by inserting a skewer into the middle - if it comes out with a thick smear of brownie mixture, it's ready.
- If needed, you can skip the cooling step and serve immediately. Keep in mind, however, your brownies will not slice quite as cleanly.
- Store your caramel brownies in an airtight container for up to a week! You can store these brownies at room temperature or keep them in the fridge.
- Freeze the brownies in an airtight container for up to 3 months. Allow to defrost before consuming.
Nicole - Champagne and Chips
I just love the side profile of these brownies. You are a very clever lady!
Bake Play Smile
Oh thanks so much Nicole!
Mandy @ barbie bieberand beyond
Oh my gosh Lucy, you have just made every childhood fantasy come true!!