Caramel Brownies are sweet, soft, chewy, buttery with deep caramel notes. A simple dessert recipe that’s perfectly rich, moist, indulgent, and ready in 30 minutes!
Technically, Caramel Brownies are really blondies. Blondies do not have cocoa in them, but brownies do. It was an error on my part that I didn’t realize until this post was already published.
This dessert recipe is gooey and sweet. It’s a lot like fudgy in texture; they’re moist, buttery, and creamy. They have a ‘crusty’ top that adds a nice crisp texture before you bite into the rich caramel.
CARAMEL BROWNIES
These bars are DELICIOUS warm with vanilla ice cream!
Caramel Brownies are quick and easy to make and great as lunch box treats. They dense and sturdy and hold up well in lunch boxes that may get banged around by your little ones.
CARAMEL BROWNIES
- The crisp top comes from beating the eggs until they foamy and fluffy. Don’t cut back on this step; that crackly top is so nice to bite into.
- I used pecans because I like pecans and I always have them on hand. You may use your favorite nut or whatever you have on hand.
- As well, I used 3/4 cup of pecans. You can use more, the batter could def hold up to 1 and 1/2 cups of nuts if you want more crunch and less buttery caramel.
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- This KitchenAid mixer is my favorite kitchen appliance.
- I prefer a 9×13 inch baking pan that also has a lid.
- A non-stick aluminum foil is my new favorite product. If you don’t have non-stick, but sure to spray your foil generously.
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
Caramel Brownies
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Save To Your Recipe BoxIngredients
- 4 large eggs room temperature
- 2 and ½ cups light brown sugar
- 1 and ½ teaspoons salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 cup all-purpose flour
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 325 degrees
- Line a 9 x 13 baking pan with aluminum foil and spray with non-stick spray.
- Spread chopped pecans evenly on bottom of the pan, set aside.
- In mixing bowl, beat eggs until they are thick and foamy about 5 minutes with a stand mixer. (It may take slightly longer with a handheld mixer.)
- Gradually add brown sugar and mix until well blended.
- Carefully pour batter over pecans in pan.
- Bake for 30-35 minutes.
- A 'crust' will form on top and the center will set when done.
Notes
Nutrition
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Keri says
These are delicious! I’ve also made them using King Arthur’s gluten free measure for measure flour and they are just as good! Just bake them a few minutes less.
Also, whenever I search for this recipe on this site, it never shows up…..?
Paula says
Thanks for the tip on gluten-free flour and thanks for letting me know about the search. I’ll look into that.
Barbara Harpe says
These look amazing and I wanted to verify that only 1 cup Plain flour to 2 1/4 cup of brown sugar. It seems there should be more flour. Thanks
Paula says
I know, it’s crazy but it is correct.
Wilson Beckett says
Not having a 9 x 13 baking pan, I used a glass baking dish with disastrous results. I am sure the aluminum foil blocked those photons from reaching the interior. The top was nice and done, but the insides were unbaked. I’ll try again with more pecans and cinnamon after I receive my newly ordered baking pans (much to the chagrin of my “NO MORE STUFF” wife.
Hady says
I started making them fora get together at a friend’s. they turned out so good that my daughter wanted them for herself. So I ended up make to more batches; one for tonight’s gathering and the second for lunch at my aunt’s.
I made a small alteration on the last two by incorporating the pecans in the batter rather than spreading them on the bottom. They are unbelievable.
Thanks Paula for sharing.
Hady
Steven Regalado says
Hello Paula,
I love your recipes.
I’m thinking of making your caramel brownies.
The recipe doesn’t call for any butter, is that correct.
Thanks
Steven
Paula says
I know it’s strange, but no they don’t have butter.