Caramel M&M Brookies are the ultimate mashup dessert: fudgy brownie + chewy cookie + gooey caramel + crunchy M&M’s, all in one pan. You get a thick, layered bar with a soft, brownie-style base, a golden cookie top, pockets of melty caramel, and colorful candy crunch in every bite.

This recipe uses simple pantry ingredients to build two quick batters—one brownie, one cookie—that bake together into thick, decadent brookies. The caramel melts into ribbons through the bars, while the M&M’s add pops of color and texture, making them perfect for parties, bake sales, or anytime you want a dessert that feels over-the-top in the best way.

Perfect for sharing, gifting, or freezing for later, these Caramel M&M Brookies are the kind of treat that disappears fast and has everyone asking for the recipe.

Why You’ll Love This Recipe

Two Desserts in One – Fudgy brownie base + chewy cookie top.
Gooey Caramel Pockets – Soft, melty caramel in every slice.
Colorful & Fun – M&M’s add crunch, color, and chocolatey bites.
Perfect for Parties – Easy to slice, serve, and pack up for sharing.

Ingredients

For the Brownie Layer:

½ cup (1 stick / 115 g) unsalted butter, melted
¾ cup granulated sugar
¼ cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
½ cup unsweetened cocoa powder
¾ cup all-purpose flour
¼ tsp salt

For the Cookie Layer:

½ cup (1 stick / 115 g) unsalted butter, softened
½ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup chocolate chips (optional, for extra chocolate)
¾ cup M&M’s (plus extra for topping)

For the Caramel Layer:

20–25 soft caramel candies, unwrapped
2 tbsp heavy cream or milk

Instructions

Prep the Pan and Oven
Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Lightly grease the parchment.
Preheat your oven to 350°F (175°C).

Make the Brownie Layer

Mix the Wet Ingredients
In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.
Whisk in the eggs and vanilla until the mixture is glossy and slightly thickened.

Add the Dry Ingredients
Sift or whisk in cocoa powder, flour, and salt.
Stir just until no dry streaks remain—don’t overmix.

Spread in the Pan
Pour the brownie batter into the prepared pan and spread into an even layer.

Make the Caramel Layer

In a small microwave-safe bowl, combine the caramel candies and heavy cream/milk.
Microwave in 20–30 second bursts, stirring in between, until smooth and melted.
Set aside to cool slightly while you make the cookie dough.

Make the Cookie Layer

Cream Butter and Sugars
In another bowl, beat softened butter with brown sugar and granulated sugar until light and creamy.

Add Egg and Vanilla
Beat in the egg and vanilla until well combined.

Add Dry Ingredients
Stir in flour, baking soda, and salt just until combined.

Fold in Mix-Ins
Fold in chocolate chips (if using) and M&M’s.

Assemble the Brookies

Layer the Caramel
Drizzle or spoon the melted caramel gently over the brownie batter, leaving a small border around the edges if you can.

Add the Cookie Dough
Drop spoonfuls of cookie dough over the caramel and brownie layers.
Gently spread or press the dough to cover most of the surface (it’s okay if some caramel and brownie peek through).
Press a few extra M&M’s on top for a colorful finish.

Bake

Bake at 350°F (175°C) for 28–35 minutes, or until the top is golden and set and a toothpick inserted near the center comes out with a few moist crumbs (you don’t want wet batter).
If the top is browning too quickly, tent loosely with foil during the last 5–10 minutes.

Cool & Slice

Let the brookies cool completely in the pan on a wire rack—this helps the layers set and the caramel firm up.
Once cool, use the parchment overhang to lift the slab out and cut into bars or squares.

Nutritional Information

(Approximate per bar, 1 of 16)

Calories: ~260
Protein: 3g
Fat: 12g
Carbohydrates: 36g
Sugar: 26g
Fiber: 1g

Tips for Success

Don’t Overbake – Take them out when the center is just set; they’ll firm up as they cool and stay fudgy.
Cool Fully Before Cutting – The caramel needs time to set so the bars slice cleanly.
Use Parchment – Makes it much easier to lift and slice the brookies.
Customize the Mix-Ins – Swap in peanut M&M’s, mini M&M’s, or different chocolate chips if you like.

Why This Recipe Works

A fudgy brownie base gives structure and chocolate intensity, while the cookie dough layer bakes up chewy and slightly crisp on top. The melted caramel creates gooey ribbons between the layers, adding sweetness and a little stretch to each bite.

M&M’s add fun color and crunch, making the bars look as playful as they taste. Baked in one pan and cut into squares, these Caramel M&M Brookies are easy to share and guaranteed to satisfy both brownie and cookie lovers in one go.