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Close-up cross-section of a 6-layer Caramel Brownie cut in half, revealing thick, fudgy chocolate layers, embedded chocolate bars, and warm, gooey caramel oozing out onto a wooden board.

6-layer Caramel Brownie

A decadent, show-stopping dessert featuring six distinct layers of graham crust, fudgy chocolate, toasted pecans, molten caramel, and flaky sea salt. A true masterpiece.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: Dessert
Calories: 380
Ingredients Method

Ingredients
  

  • 1.5 cups crushed graham crackers
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 box premium dark chocolate brownie mix (plus required eggs/oil)
  • 14 oz soft caramel candies, unwrapped
  • 0.33 cup heavy cream
  • 1 cup chopped pecans, toasted
  • 1 teaspoon flaky sea salt

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch metal baking pan with overhanging parchment paper.
  2. Mix crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of the pan and bake for 8 minutes.
  3. Prepare brownie batter. Pour exactly half the batter over the crust and bake for 15 minutes.
  4. Melt caramels and heavy cream in a saucepan over low heat until smooth. Remove brownie pan from oven, scatter pecans over the baked layer, and pour the warm caramel over the top.
  5. Gently spread the remaining raw brownie batter over the caramel layer to seal it in.
  6. Bake for an additional 20-25 minutes until the top is set. Remove and immediately sprinkle with flaky sea salt.
  7. Allow to cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing with a hot, clean knife.