Craving rich, fudgy brownies but don’t want to turn on the oven? These No-Bake Caramel Brownies are your dreamy solution! Made with gooey caramel, a decadent chocolate base, and crunchy nuts, this indulgent treat is easy to whip up and perfect for hot days or last-minute dessert needs. Best part? No baking required—just chill and enjoy!
Ingredients:
For the brownie base:
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2 cups crushed chocolate graham crackers or digestive biscuits
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1 cup chocolate chips (semi-sweet or dark)
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1/2 cup unsalted butter
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1/4 cup unsweetened cocoa powder
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1/4 cup powdered sugar
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1 tsp vanilla extract
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Pinch of salt
For the caramel layer:
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1 cup soft caramel candies (or caramel baking bits)
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2 tbsp heavy cream
Topping (optional):
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1/2 cup chocolate chips, melted (for drizzle)
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1/4 cup chopped nuts (pecans or walnuts)
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Sea salt flakes
Instructions:
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Prepare the pan:
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. -
Make the brownie base:
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In a heat-safe bowl, melt the chocolate chips and butter together in the microwave in 30-second intervals, stirring until smooth.
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Stir in cocoa powder, powdered sugar, vanilla, and salt.
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Mix in crushed graham crackers or biscuits until a thick, sticky dough forms.
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Press the mixture evenly into the prepared pan. Chill in the fridge for 20 minutes.
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Prepare the caramel layer:
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In another bowl, microwave the caramel candies and cream together in 20–30 second intervals, stirring until smooth and pourable.
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Pour over the chilled brownie base and spread evenly. Chill again for 20–30 minutes.
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Add topping (optional):
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Drizzle melted chocolate over the top and sprinkle with chopped nuts and sea salt, if using.
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Chill for an additional 15 minutes to set.
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Slice and serve:
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Lift brownies out using the parchment overhang. Cut into squares and enjoy!
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Tips:
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Store in the fridge for up to 5 days.
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Swap nuts for pretzels or mini marshmallows for a twist!
Let me know if you want a peanut butter version or gluten-free adaptation!