1-First Step: Preheat your oven to 350°F and grease a 9×13-inch pan with butter or cooking spray. This caramel brownies recipe easy starts with mise en place. Measure all ingredients ahead to keep things smooth. Line the pan with parchment for easy removal later. This prevents sticking and makes slicing clean.

2-Second Step: In a large bowl, melt 1 cup butter (microwave in 30-second bursts or stovetop). Stir in 2 cups sugar until combined. Add 4 room-temperature eggs one at a time, whisking well after each. Mix in 1 cup cocoa powder, 1.5 cups flour, 1 tsp vanilla, and 1 cup chocolate chips. Beat until smooth but do not overmix, preserving fudginess. Batter should be thick and glossy.

3-Third Step: For homemade caramel, place 1 can (14 oz) sweetened condensed milk in a saucepan over low heat. Stir occasionally for 1-2 hours until thick and golden. Alternatively, use store-bought thick caramel sauce chilled. This creates the caramel stuffed brownies recipe magic with perfect pockets. Cool slightly before using.

4-Fourth Step: Pour half the batter into the prepared pan, spreading evenly. Drizzle half the dulce de leche (about 3/4 cup) in ribbons across the top. Use a knife to swirl gently in figure-8 patterns, 3-4 passes max. Top with remaining batter, add more dulce de leche dollops, and swirl surface lightly. Avoid over-swirling to keep distinct layers.

5-Fifth Step: Bake at 350°F for 30-35 minutes. Edges set firm, but center stays fudgy, toothpick with moist crumbs. Cool completely in the pan on a wire rack, at least 2 hours. This sets the caramel without sinking. Chill 30 minutes for cleaner cuts if needed. Yields 24 bars. Pro tip: Sprinkle sea salt post-bake for salted caramel brownies.