Ultimate Double Chocolate Brownies with Caramels

Course: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 16 servings
Calories: 315kcal
Author: Lord Byron's Kitchen
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  • ¾ cup cocoa
  • ½ teaspoon baking soda
  • 2/3 cup melted butter, divided
  • ½ cup boiling water
  • 2 cups sugar
  • 2 large eggs
  • 1 1/3 cups flour
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ cup chopped pecans, optional
  • 1 cup chocolate chunks, milk, dark, or white
  • 30 Kraft individually wrapped caramels, unwrapped, reserve 6
  • 3 tablespoons milk


  • Before you get started, go ahead and preheat the oven to 350 degrees.
  • In a small sauce pan, place 24 of the caramels and the milk; on a very low setting, allow the caramels to melt, stirring very often to prevent burning. Once completely melted, lower the heat to simmer, continue to stir every minute or two.
  • Next, in a large bowl, whisk together the cocoa and the baking soda.
  • Stir in 1/3 cup melted butter and add 1/2 cup of boiling water and stir until well blended.
  • Next, stir in the sugar, eggs and the remaining butter.
  • Add the flour, vanilla, and salt and stir together.
  • Toss in the pecans if you decided to use them, along with the chocolate chunks. Stir to combine.
  • Pour the entire mixture into a greased or parchment lined 9x9 pan.
  • Fetch the melted caramel sauce and drizzle it over the chocolate brownie mixture. Use a butter knife to lightly drag the melted caramel through the brownie mixture.
  • Before you bake, push the remaining 6 caramel pieces, which have been quartered, just slightly into the batter, being sure leave a portion of the caramel piece uncovered by the batter.
  • Bake for 35-40 minutes.


Serving: 0g | Calories: 315kcal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 155mg | Potassium: 165mg | Fiber: 2g | Sugar: 30g | Vitamin A: 280IU | Calcium: 27mg | Iron: 1.9mg