Triple Caramel Chocolate Brownies. Chocolate Brownies with chewy triple caramel. These oven baked brownies are a delicious chewy caramel treat!
Fact: You will love these triple caramel chocolate brownies.
Best ever Triple Caramel Chocolate Brownie recipe!
Triple Caramel Chocolate Brownies are chewy, chocolatey and indulgent!
I might have to apologise to you in advance for this recipe as it is SO GOOD. This caramel chocolate brownie recipe is not one which is made with zucchini or sweet potatoes. This is the real deal, the good stuff. The dreamy, creamy, caramel chocolate combo that smells amazing and will have people asking for the recipe.
But that means it is not diet food or low sugar or any of the modern super terms we use for food. But they are super delicious so you can treat yo’self!
We go all out for this recipe. We use not one, not two, but triple caramel to ensure that these brownies are the best caramel chocolate brownies you will ever try!
I ended making this recipe many, many times, before sharing it with you as it had to be just right and it is now. I tried single caramel, double caramel but triple caramel turned out the best. Not to mention the practice runs enabled me to perfect the brownie batter to the exact fudgy rich chocolately good spot that we aim to hit in our brownie baking endeavours.
Triple Caramel Chocolate Brownies. The caramel is in the brownie, on top of the brownie and bursting out of the brownie
Triple Caramel Chocolate Brownie Instructions
- Line a baking dish with grease proof paper
- Make your brownie mix
- Add your caramel
Caramel and chocolate, a plain chocolate brownie will seem so boring after you have tried these!
Growing up, we didn’t eat or make brownies too often.
There is no particular reason why, we definitely had enough sweets and treats. But brownies were not coming from the oven in abundance.
As I have spent more time in the kitchen baking sweet recipes and sharing them, I have realised the joy a chocolate brownie can bring.
It needs to be chocolatey but not overly sweet, be moist but not a pudding and have a chewy fudgy texture. So much pressure for one little chocolate recipe!
The 1st few times I tasted home cooked brownies, I realised how amazingly delicious they can be and how many varieties there are.
I am the last person to tell you not to use a packet mix to make brownies, as I get it, time, life, kids, pets, family, work, school, partner, car, cleaning, washing, stuff happens. But I am here to walk you through the basics for beginners making brownies and they just might make your to do list.
Salted Caramel Brownies are insanely popular and I totally understand that. For this recipe, it is all about the caramel. No nuts, no salt and no buts.
Imagine your suprise when you bite into one of these brownies and caramel chocolate comes dripping out!
I thought about double chocolate, I contemplated triple chocolate, but testing and perfecting my recipe resulted in ridiculously good Triple Caramel Chocolate Brownies, so let’s get to it my friends!
Triple Caramel Chocolate Brownies use a combination of wet + dry ingredients
Wet Brownie Ingredients
- Dark chocolate melts (can use chips, unsweetened)
- Vanilla Essence
Dry Brownie Ingredients
- Dark Chocolate melts
- Plain Flour
- Cocoa Powder
- Brown sugar
- Chocolate Caramel
We melt our butter and chocolate, combine the eggs and vanilla essence, add our wet ingredients to our dry ingredients and stir to combine.
For our triple caramel, we use one type of caramel 2 different ways and a chocolate caramel one way.
These photos give you the big picture of our basic ingredients with our secret chocolate caramel in the baking steps. You will see that I use chocolate melts for my brownies. You can also use chocolate chips, it won’t make a huge difference as we are melting the chocolate anyway!
Caramels for Triple Caramel Brownies
When your brownie mixture is coming together it will start to harden quicker than you think it will. So you need to have the caramel prepped and ready to be added.
To prep your caramel, you need to take half of them and cut them into halves. Then take the other half of the caramel and cut them into quarters.
For your chocolate caramel block, you need to break the slab into individual pieces and set them aside until it is time to add them to the batter.
Beginners Guide to making brownies
- Combine your dry ingredients in a mixing bowl
- Melt your butter and chocolate, add vanilla extract and eggs
- Stir to combine wet and dry ingredients
Look at all of those delicious ingredients coming together!!
The wet brownie mix will be smooth and will thicken as you stir it till all of the ingredients are combined.
Single Caramel Brownies
In the step below, we have taken the cut caramel pieces and added to the chocolate brownie mix, then we stir to combine.
Double Caramel Brownies
Our second caramel is added when the chocolate caramel pieces are added and stirred into our brownie batter.
Triple Caramel Brownies
The step to add triple caramel to our chocolate brownies is when the final caramel pieces are pushed into our batter.
The brownie batter is thick and chunky and needs to be pushed into the corners of the baking tray using a spoon.
Triple Caramel Chocolate Brownies quick info:
About the recipe:
- The brownies will be hard on the outside of the tray and wobbly in the middle when ready
- Wait until they have fully cooled before cutting them
- Refrigerate overnight and cut the next day if time allows
- A sprinkle of sea salt at the end will result in salted caramel brownies
Your quick questions answered:
- Triple Caramel Chocolate Brownies are rich and fudgy
- The brownies will take 30 mins to cook in the oven
- The recipe will make enough for 16-20 brownies
- Make brownie bites by cutting brownies into 4 small squares
- This is an EASY chocolate brownie recipe
Troubleshooting baking brownies
There are some simple steps to keep in mind to ensure your brownies are perfectly cooked
- Test they are cooked by touching the outside edge of the brownie slab in the oven (hot, hot, hot)
- Let the brownies cool down completely before cutting them (trust me)
- Use a sharp knife rinsed under hot water in between cuts to ensure straight edged brownie pieces (trust me 2 times)
This recipe was inspired by The Best Gooey Salted Caramel Brownies by Tasty, their recipe was inspired by Something Swanky and I am guessing it was this recipe Salted Caramel Brownies, ERMAGAWD they both know how to do Salted Caramel Brownies right!!
Triple Caramel Chocolate Brownies
Triple Caramel Chocolate Brownies
- 250 grams butter Note 1
- 375 grams dark chocolate melts Note 2
- 3/4 cup brown sugar
- 4 eggs free range, very slightly whisked
- 1 tsp vanilla extract Note 3
- 3/4 cup plain flour Note 4
- 1/2 cup cocoa powder Note 4 (also)
- 450 grams caramel Note 5
- 200 grams caramel chocolate
Triple Caramel Chocolate Brownie
- Preheat oven to 200°c/400°F, gas 6
- Line a 20 cm x 20 cm square baking tray with grease proof paper Note 5
- Prep your caramel by separating them into 2 batches. For 1 batch, cut them into halves and halves again. For the other batch, cut only in half.
- Prep your caramel chocolate by breaking the block into individual pieces
- In a mixing bowl add your flour, cocoa powder and sugar
- In a heatproof bowl add butter and chocolate. Melt in the microwave on high for 1 minute. Remove and stir, repeat for another 30 seconds and stir again.
- Add vanilla essence to your melted chocolate mix
- Pour wet ingredients into bowl of dry ingredients
- Add eggs (Note 9)
- Stir to combine wet and dry ingredients till well mixed together
- Add the caramel quarters, stir till folded in
- Add chocolate caramel pieces stir till folded in (Note 7)
- Tip the brownie batter into your baking dish and use the back of a soup spoon to push the mix into the corners. You want it to be spread out and cover all of the visible paper underneath
- Push the caramel halves into the brownie batter (Note 8)
- Place baking dish in the oven and bake brownies for 30 minutes
- Remove from oven and wait till fully cooled before cutting (see tips above for cutting using a hot knife)
- Note 1: you can use either salted or unsalted butter
- Note 2: chocolate melts or chips are fine
- Note 3: vanilla essence is cheaper than vanilla extract. You can use that as a substitute for the more expensive vanilla extract
- Note 4: I don't sift my flour and cocoa powder as I find for this recipe it doesn't matter and I don't always have time for small details like that, neither, I assume do you, so don't sweat it, unsifted is totally fine
- Note 5: in Australia we have a candy called Jersey Caramels. They are the ones I use and LOVE. They have caramel outside with a white centre (you will see these in my photos).
- Note 6 My preference for brownies is a square baking tray. As it is then easy to cut in half, half again etc etc. But you can use a rectangular one or slice tray if you don't have a square one. Try to go for one in similar volume as you don't want the brownies to be too thin if your tray is huge or too thick if it is too small (then it really would be death by chocolate!!)
- Note 7: Try not to break the pieces of chocolate, you want them as big and chunky as they come. When you bite into the brownies and pull them back from your mouth you will understand this as the caramel chocolate oozes out.
- Note 8: Don't be too neat and tidy about this, random and haphazard is fine, we are cooking after all, enjoy the creativity!
- Note 9: consider this step as yolk pierced with a fork and slightly stirred with other eggs, but no fancy whisk or beaters needed
- Note 10: have a read of my tips for cooling the brownies before you cut them. I know it is extremely tempting to cut them when hot and fresh to see what caramel comes oozying out, BUT trust me, they will be neater and not break apart if you have a little patience and let them cool.
Do as I say, not as I do (ha, ha!)
I could be wrong in thinking that ‘Do as I say, not as I do’ is an expression people use. Those keen eyed of my readers will note that I have told you to wait for your brownies to cool before cutting them. But you may wonder why my edges are not superbly straight edged the way I describe to you, yours will be if you follow my above tips for how to cut brownies.
What can I say, omg they just looked and smelt sooooo good and tasty and ooey and gooey and chewy and chocolately and delicious, I just had to cut them to see inside…..before I cursed myself for not leaving them in the fridge overnight to cool.
Trust me, my friends, wait for them to cool!! I know it is hard and you can’t wait to taste them and gooble them all up, but the next day cutting thoughts will have you jump out of bed so fast you will have burnt off the triple caramel before you get to the brownies!!
What’s for dinner?
If this is a question often asked in your home, I know you will be looking for ideas to help answer it.
Don’t worry, I have you covered. You will find the answer to that question right here >> Make this for dinner .
For ALL of the Dessert Recipes on Sweet Caramel Sunday click here >>> Dessert Recipes
Ready to see your photos!
If you make these Triple Caramel Chocolate Brownies, I would love to hear about it!
Here is the pin Triple Chocolate Brownies where you can upload a photo of your fantastic brownies!
P.S. Hope these don’t put you into a food coma, but I admit there is every possibility they will!
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