We love our caramel brownie recipe, but it takes far too long. This caramel and nutella brownies recipe goes much faster and it’s not as crazy rich as the other recipe.
We especially like that the brownies are chewy. That’s a big deal at our house. We don’t want cake, we want chewy brownies!!! And the delicious nutella on top is way easier than frosting a brownie!
Is Butterscotch the Same As Caramel?
Butterscotch and caramel are two very different things.
Caramel is a mix of white granulated sugar, heavy whipping cream, butter, and a dash of vanilla.
Butterscotch, is made with brown sugar instead of granulated sugar.
Is Nutella Made With Hazelnuts?
Nutella is described as a chocolate and hazelnut spread, although it is mostly made of sugar and palm oil.
The ingredients do include hazelnuts.
How Long Will Brownies Keep?
Fresh brownies will keep up to 4 days at room temperature.
Brownies should be well wrapped in plastic or foil and left uncut for a longer storage period.
Caramel and Nutella Brownies
Caramel and Nutella Brownies
Ingredients:
Recipe adapted from Tasty Kitchen
- 1/2 cups All-purpose Flour
- 1/3 cups Cocoa Powder
- 1/4 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Sugar
- 4 tablespoons Unsalted Butter (Room Temperature)
- 2 whole Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/4 cups Evaporated Milk
- 3/4 Bag of unwrapped caramels
- 1/4 cups Nutella – Melted
Directions:
- Heat oven to 350 degrees.
- Into a mixing bowl, add flour, baking powder, salt and cocoa powder.
- Whisk together and set aside.
- In a mixer add sugar and butter; cream together.
- Add in eggs one at a time and mix well.
- Add in vanilla.
- Slowly add in your flour mixture until it’s well combined with the other ingredients. Batter should be thick and sticky.
- Spray an ovenproof dish {10 x 7} with cooking spray.
- Place a piece of parchment paper (slightly larger than your dish to allow for easy removal) inside. It will adhere to the bottom of the dish.
- Spray the top of parchment paper with cooking spray.
- Spread HALF of your brownie batter on top of the parchment paper.
- Slowly melt the evaporated milk and caramels together, stirring frequently.
- Take your caramel sauce and pour it over the brownie mixture.
- With a spoon gently spread.
- Place the remaining brownie batter on top, smoothing it out.
- Bake for approximately 30-40 minutes or until sides are firm.
- Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies.
This recipe is baked in a 10×7 baking pan. They make 6 large brownies.
All images and text ©.
My daughter made these and ohh my god brownie heaven – they are so delicious and this recipe is a definite keeper and being put into our recipe book of recipes that are requested on a regular basis and people ask for the recipe 😋🤗😋🤗
Aren’t they delicious?! I can’t even stop eating them when I make them! So glad you have found a keeper!
Mmm…..I'm going to make these for sure!
You are a strong woman to resist those! (Even for the sake of your babe!)
I'm trying not to eat this stuff any more– sort of like going to an art gallery for me… except that I honestly think I can taste these and feel the invisible pounds attaching to my hips as I type… ah well… looks delish!
there are no words for these brownies. i need them right now.
Oh my please please pass one of these over, my taste buds are begging.