Caramel Chocolate Chunk Brownies

These brownies are pure decadence. Rich, fudgy, and loaded with gooey caramel and big chunks of chocolate. One bite and you’re in dessert heaven.

I made them for a cozy night in, and they were the star of the evening. The brownie base is super fudgy, the chocolate chunks melt right in, and that caramel swirl? Unreal.

They’re sweet, salty, and perfectly gooey in the middle. Every bite is melty, chewy, and packed with chocolatey goodness. You’ll want to hide the leftovers (if there are any).

Let’s get baking! These caramel chocolate chunk brownies are easy, indulgent, and totally worth it. Grab your whisk—your new favorite brownie is waiting.

Why You’ll Love This Recipe

• Layers of Texture: From the slight crunch of toasted walnuts to the silky caramel swirl and melted chunks of dark chocolate, every bite has something new.
• Naturally Rich: The buttery baking spread and dark chocolate add body and flavor, while brown sugar brings that slightly molasses-like warmth.
• Easy to Assemble: Melt, mix, swirl, and bake. No electric mixer, no water bath, and no unusual ingredients.
• Crowd-Pleaser: They keep well, travel well, and taste even better the next day. Great for bake sales, dinner parties, or weekend baking.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes (includes cooling chocolate)
Bake Time: 25–30 minutes
Total Time: Around 50 minutes

You’ll need a little time to melt the chocolate and let it cool slightly before mixing in the eggs. Don’t rush this part—hot chocolate can scramble the eggs.

Servings:
This recipe yields about 16 medium squares if you slice the pan 4×4. Smaller cuts work if you’re serving a crowd; larger squares make them feel indulgent.

Difficulty:
Beginner-friendly. The recipe has a few steps, but nothing complicated. It’s mostly about gentle folding and not overmixing.

Required Kitchen Tools

These are the tools I recommend for best results:

• Heat-safe bowl for melting chocolate and butter (microwave or stovetop-safe)
• Saucepan (if melting chocolate over the stove using a double boiler method)
• Large mixing bowl
• Whisk and rubber spatula
• Measuring scale or dry measuring cups and spoons
• 20cm (8-inch) square baking pan, lined with baking parchment
• Butter knife or skewer for swirling the caramel

Optional: Wire rack for cooling, and a sharp knife for clean cuts.

Ingredients for Caramel Chocolate Chunk Brownies

You’ll only need a few pantry staples and some good-quality chocolate and caramel. Here’s a detailed look:

• 150g buttery baking spread
  Use a baking spread with at least 70% fat. It keeps the brownies moist and soft without being greasy. Unsalted butter can also be used in equal amount.
• 200g dark chocolate, chopped
  Look for 70% cocoa solids or more. It gives a bittersweet base that balances the sweetness of the caramel. Don’t use chocolate chips here—they don’t melt the same way.
• 2 medium eggs, beaten
  Room temperature is key. Cold eggs can stiffen the batter or cause it to separate.
• 175g soft light brown sugar
  Adds both moisture and depth. The molasses content gives the brownie its chewy edge.
• 55g plain flour
  Keep the flour light to maintain that fudgy texture. Spoon and level if measuring by volume—too much flour will make the brownies cakey.
• 1 tsp baking powder
  Just enough to give a gentle lift so they don’t sink in the center.
• 55g walnut pieces (optional)
  These add texture and a slightly bitter crunch that pairs beautifully with the sweet caramel. Toast them lightly before adding if you want extra flavor.
• 4 tbsp Carnation caramel (or dulce de leche)
  Spoon this over the top and gently swirl it into the batter. It bakes into soft caramel pockets that don’t harden or crystallize.

Variations for Caramel Chocolate Chunk Brownies

You can personalize these brownies based on what’s in your pantry or your preferences:

• Nut-Free Version: Skip the walnuts entirely, or try adding chopped pretzels or sunflower seeds for crunch.
• Double Chocolate: Add 1/3 cup chocolate chips or chunks into the batter before baking.
• Salted Caramel: Sprinkle a small pinch of sea salt over the caramel swirl before baking.
• Coffee-Enhanced: Stir in 1 teaspoon of instant coffee granules to the batter to deepen the chocolate flavor without tasting like coffee.
• Gluten-Free: Use a 1:1 gluten-free flour blend that includes xanthan gum or binding agents. Avoid almond flour—it will alter texture too much.

How to Make Caramel Chocolate Chunk Brownies – Step-by-Step Instructions

1. Prep Your Pan and Ingredients

Preheat your oven to 180°C (350°F).
Line a 20cm square baking tin with baking parchment, leaving a slight overhang on two sides. This will make it easier to lift the brownies out later.

Tip: Chop your chocolate and walnuts before you begin. It helps to have everything ready.

2. Melt the Chocolate and Butter

In a heat-safe bowl, combine the chopped dark chocolate and buttery baking spread.
Melt them together gently over a pot of simmering water (double boiler method), or microwave in short 20-second bursts, stirring between each.

Once fully melted and glossy, set it aside to cool for about 5–10 minutes. You don’t want it hot when you add the eggs.

3. Whisk the Eggs and Sugar

In a large bowl, whisk the eggs and light brown sugar until just combined.
No need to overmix—just blend until smooth and a little foamy.

Tip: If your sugar is very clumpy, you can sift it beforehand to keep the batter smooth.

4. Combine Wet Ingredients

Slowly pour the cooled chocolate mixture into the egg mixture. Stir gently with a spatula until the batter looks uniform and dark.

Avoid using a whisk here—you don’t want to incorporate too much air or you’ll risk a cakier texture.

5. Add Dry Ingredients

Sift in the flour and baking powder.
Use a spatula to fold everything together until no flour streaks remain. Be careful not to overmix—stop as soon as it comes together.

If you’re using walnuts, fold them in now.

6. Pour and Swirl

Pour the brownie batter into your prepared pan. Use a spatula to spread it out evenly.
Spoon the Carnation caramel in small dollops across the top.

Using a butter knife or toothpick, gently swirl the caramel into the batter. Don’t overdo it—just a few figure-eights to mix some in while leaving some visible on top.

7. Bake and Cool

Place in the center of the oven and bake for 25 to 30 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Cool in the pan for at least 30 minutes. For neat slices, cool completely and refrigerate before cutting.

Serving and Decoration

Caramel Chocolate Chunk Brownies are delicious as-is, but here are a few ways to elevate the presentation:

• Dust lightly with cocoa powder or powdered sugar for a soft finish.
• Serve warm with a scoop of vanilla or coffee ice cream for dessert.
• Drizzle extra caramel or chocolate sauce over the top before serving.
• Add crushed walnuts or a pinch of sea salt on top for added texture and contrast.

Storing Caramel Chocolate Chunk Brownies

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: For longer storage (up to 5–6 days), keep them chilled in a sealed container.
• Freezer: Wrap individual brownies in plastic wrap and place in a freezer bag. They’ll keep well for up to 2 months. Thaw at room temperature or microwave in short bursts.

Tips and Tricks for Success

• Let the chocolate cool slightly before mixing with eggs to avoid curdling.
• Don’t overbake. The center should still look soft when it comes out of the oven. It will firm up as it cools.
• Use a metal pan for even baking. Glass pans tend to bake slower and may give undercooked centers.
• Clean knife between slices for neat cuts—especially if serving guests.

Nutrition

Nutrient	Per Serving (1 of 16)
Calories	~215 kcal
Total Fat	12g
Saturated Fat	6g
Carbohydrates	25g
Sugars	17g
Protein	3g
Fiber	1.5g
Sodium	65mg

Note: Values are estimates and can vary based on ingredients and portion sizes.

Caramel Chocolate Chunk Brownies FAQs

Can I use milk chocolate instead of dark chocolate?
You can, but the brownies will be noticeably sweeter and less intense. Stick with dark chocolate if you want balance.

What if I don’t have Carnation caramel?
You can use any thick caramel sauce or dulce de leche. Just avoid thin, pourable syrups—they’ll disappear during baking.

Why is my brownie dry or cakey?
Most likely, too much flour or overbaking. Spoon and level your flour carefully, and take them out when the center still looks slightly soft.

Can I freeze these brownies?
Yes! Wrap individually and freeze for up to 2 months. Thaw at room temperature or warm slightly before eating.

Do I need to toast the walnuts first?
Toasting brings out flavor but isn’t required. If you want a deeper nutty taste, toast the nuts in a dry pan for 5–7 minutes before adding.

Conclusion

These brownies are a go-to recipe when you need something rich, dependable, and satisfying without a lot of fuss. The swirl of caramel and chunks of chocolate give them character, while the base stays soft and flavorful. It’s the kind of recipe I make again and again—simple, flexible, and always loved.