Caramel Brownies (Flourless!) - The Big Man's World ® (2024)

Make these caramel brownies once, and you’ll never want brownies any other way! They’re full of rich chocolate and gooey caramel. No flour needed!

In my kitchen, we’re always scheming up new ways to make the best brownie recipe possible.

Some of our favorites lately have been strawberry brownies, pumpkin brownies, and these salted caramel brownies.

What starts out as an already decadent, rich brownie recipe is taken up a notch with a thick layer of creamy caramel. The two combine to make a truly outrageous dessert that’s fit for every occasion, from festivities to get-togethers or movie nights.

Recipe highlights

• Naturally gluten-free. These brownies have no gluten-derived ingredients, and they’re easy to make vegan with a few simple swaps.
• Amazing texture. The brownies are soft and chewy, and the caramel literally melts in your mouth. If you add the optional layer of melted chocolate on top, well, let’s just say portion control goes out the window!
• Foolproof. For how sophisticated these brownies look, they’re as easy to make as my traditional flourless brownies, especially if you buy the caramel sauce.

For more decadent recipes featuring the chocolate and caramel duo, try my caramel tart and caramel slice.

Ingredients needed

As I mentioned earlier, the ingredient list for these brownies is pretty simple. Here’s what you’ll need:

• Coconut oil. For richness and to get a gorgeous crinkly top on the brownies. I also tested them using unsalted butter and they were just as delicious!
• Chocolate chips. You can use either baker’s unsweetened chocolate or semi-sweet chocolate chips. I prefer using a chocolate bar as it tends to melt more smoothly.
• Sugar. I used white sugar, but you can use brown sugar, coconut sugar, or a sugar-free sweetener if preferred.
• Eggs. Room temperature eggs are best.
• Vanilla extract. Essential for good brownies.
• Cocoa powder. I used unsweetened cocoa powder, but you can use any high-quality cocoa powder.
• Arrowroot powder. To bind the ingredients together and give the brownies a better bite. This can be substituted for corn starch, but you’ll want to work quickly to prevent the corn starch from clumping.
• Caramel sauce. You can use store-bought caramel, but I made my own. My version is completely dairy-free, which is a bonus.
• Sea salt. For the salted, caramel of course! If you don’t have sea salt, kosher salt will work as well.

Find the printable recipe with measurements below.

How to make caramel brownies

Step 1- Prep work. Preheat the oven to 350F/180C. Line an 8 x 8-inch square baking pan with parchment paper and spray the paper lightly with cooking spray.

Step 2- Melt chocolate. In a microwave-safe bowl or on the stovetop, combine chopped chocolate with coconut oil and melt together until the mixture is silky smooth.

Step 3- Make the batter. Transfer the chocolate mixture to a large bowl and add sugar. Whisk well, then add the eggs and continue whisking. Add the remainder of the ingredients (except the caramel) and stir until a smooth batter remains.

Step 4- Bake. Pour the brownie batter into the prepared pan and bake the brownies for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 5- Add caramel layer. Remove the brownies from the oven and let them cool in the pan completely. Once cool, drizzle caramel sauce over the top, sprinkle with salt, and refrigerate until firm. Once firm, add extra chocolate on top, or enjoy as is.

Recipe tips and variations

• Warm up the caramel. Depending on how thick your caramel sauce is, it may be helpful to warm it up in a saucepan over medium heat until it’s smooth enough to spread over the brownies.
• Use a sharp knife. Since we’re adding a gooey caramel layer, getting the brownies out of the pan without making a mess may be tricky. I find it helpful to run a knife along the edges of the pan to loosen the brownies from the rim before slicing them into individual squares.
• Sift the dry ingredients. Sifting ensures there are no clumps and guarantees light and fluffy brownies.
• Overlay parchment. When you line the baking pan with parchment paper, do yourself a favor and leave some sticking out from the sides. Trust me, this will make getting the brownies out of the pan way less messy.
• Make a caramel swirl. Instead of layering the caramel and then the chocolate, I like to add them at the same time, and then use a toothpick to swirl them together. It gives the brownies a fun marbling effect.
• Make them vegan. In need of vegan caramel brownies? Use vegan chocolate chips and swap the eggs for flax eggs. Each flax egg is made with 1 tablespoon of flaxseeds and 3 tablespoons of water. Let this sit for 10 minutes, then use it as you would an egg.

Storage instructions

To store: Leftover brownies can be kept at room temperature, covered, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks.

To freeze: Place the cooled brownies in an airtight container and store them in the freezer for up to 6 months.

Frequently asked questions

More brownie recipes to try

• Coconut flour brownies– Fudgy, gooey, and surprisingly low-carb.
• Peanut butter brownies– Layered with rich brownies, creamy peanut butter, and melted chocolate.
• Cherry brownies– Rich chocolate mixed with sweet yet tart cherries.
• Black bean brownies– One of my favorite low-key healthy brownie recipes!
• Walnut brownies– Made in one bowl under 30 minutes.

Recipe originally published May 2020 but updated to include new information for your benefit.