24 Hour Caramel Brownies are homemade brownies with a layer of caramel baked in between and topped with chocolate morsels. But, 24 hours to wait before you can dive into these brownies? Yes. Is it worth it? YES. And if you happen to love over-the-top decadent brownie creations, try my Toasted Marshmallow Brownies!
Ingredients & Substitutions
There are two parts to this recipe–the layer of caramel and the brownies. You will need two 8-inch baking dishes lined with parchment paper, one for the caramel and one for the layered brownies.
Brownies: This recipe starts with my best brownie recipe. And then, a thick layer of homemade caramel is placed in between two brownie layers.
Butter: Unsalted Challenge butter is used in both the brownies and the caramel. I opted for Challenge Butter for the best results. Challenge Butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911. (I also used Challenge Butter in my Kentucky Butter Crunch Cake and Buttery Bubble Bread, which are two recipes you will have to try after you have made these brownies.)
Coffee: Whether you like coffee or not, caffeine does something amazing to brownies. Caffeine (specifically in dark coffee or espresso) enhances the flavor of chocolate and boosts the richness of the brownie without adding a coffee flavor. So simply put, the coffee makes your brownies taste brownier. Science. In a pinch, you could use decaf coffee as well, preferably one with a strong flavor. If you are unable to use coffee, you can use water.
Chocolate: Use semi-sweet chocolate morsels or chunks for both the brownie batter and to sprinkle on top of the brownies. You can also use semi-sweet chocolate morsels.
Do I Have to Wait 24 Hours to Enjoy These Brownies?
Well, as I have stated in the past, you don’t have to do anything. But, in this case, there is a reason the brownies are called 24 Hour Brownies. Chilling the brownies will help keep their form, thickness, and distinct layers when cut. In addition, I prefer the taste of the brownies after they have been chilled.
What If I Don’t Chill the Brownies?
If you just don’t have the patience to wait to cut into the ooey-gooey brownies (which I understand), this is your warning…the brownies will fall apart and end up flat. But, they are still definitely edible (SO YUM) but you need a spoon. If that is the consistency you want, just scoop the brownies into a bowl and enjoy! (But then promise you’ll refrigerate them and try them chilled, too…)
Just in case you don’t believe me on the ooey-gooey factor – here is a picture of the brownies that have NOT chilled. ⬇️ These were left out at room temperature for 6 hours.
How to Store 24 Hour Brownies
To store 24 Hour Brownies, store them in an airtight container. They will last up to 3-4 days. For longer storage, freeze the brownies for up to 3 months.
24 Hour Caramel Brownies
- ¾ cup (1 ½ sticks / 170 g) Challenge butter, unsalted
- ½ cup (100 g) granulated sugar
- 3 tablespoons light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon vanilla
- 3 tablespoons brewed coffee
- ¾ cup (150 g) granulated sugar
- 3 tablespoons Challenge butter, unsalted
- 1 ½ cups (265 g) semi-sweet chocolate morsels, or chunks
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ cup semi-sweet chocolate morsels, for sprinkling on top
- Line an 8×8-inch baking dish with parchment paper.
- In a medium saucepan over medium heat, add butter and sugar. Stir occasionally until butter is melted.
- Add corn syrup and condensed milk. Stir to combine.
- Bring the mixture to a boil and then reduce heat to low, stirring constantly.
- Simmer 10-15 minutes, stirring constantly until the caramel mixture reaches a deep golden color and thickens slightly.
- Remove the caramel from the heat and stir in the vanilla.
- Pour the caramel into an 8×8-inch baking dish that has been lined with parchment paper. You will want the parchment paper to go up and over the edges for easy removal. Place the dish in the freezer for 20-25 minutes as you prepare the brownie batter.
- Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper.
- Brew a cup of coffee. You will only need 3 tablespoons in this recipe. (Enjoy the rest!)
- In a medium saucepan, combine the sugar, butter, and coffee. Cook over medium heat until boiling.
- Remove from heat and stir in the chocolate morsels until melted and smooth. (Do not be worried if chocolate looks like it's seized; it will relax when the egg is added.)
- Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt. Mix until just combined.
- Pour half of the brownie batter into the lined baking dish (approximately 1 ¼ cups).
- Take the caramel out of the freezer. Using the edges of the parchment paper, remove the caramel from the pan and flip it over on top of the bottom layer of the brownie batter.
- Top the caramel layer with the remaining brownie batter. Sprinkle with chocolate morsels or chunks (optional).
- Bake 38-42 minutes or until edges start to pull away from the pan.
- Remove from oven and allow to cool to room temperature. Refrigerate overnight (don't skip this!) and serve cold.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.