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Oatmeal Caramel Truffle Brownies

These Oatmeal Caramel Truffle Brownies are rich, gooey, and layered with chewy oatmeal base, soft caramel filling, fudgy brownie layer, and silky chocolate ganache on top. A perfect indulgent dessert for chocolate and caramel lovers.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 36 brownies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Oatmeal Layer
  • 1 2/3 cups oats quick or old-fashioned
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup butter melted
Caramel Layer:
  • 11 oz caramels 1 bag, unwrapped
  • 14 oz sweetened condensed milk
  • 4 tablespoons butter
Brownie Layer:
  • 19.5 oz brownie mix 1 box
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3 tablespoons water
  • 1 cup mini chocolate chips
Ganache Frosting:
  • 2 cups semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line a 9×13 baking dish with parchment paper or grease lightly.
  3. Mix oats, flour, brown sugar, and baking soda in a bowl. Stir in melted butter.
  4. Press into pan and bake for 10 minutes.
  5. Melt caramels, butter, and condensed milk in a saucepan over medium-low heat.
  6. Stir until smooth.
  7. Pour over baked oatmeal base and let sit for 10 minutes.
  8. Prepare brownie mix with eggs, oil, and water.
  9. Fold in mini chocolate chips.
  10. Spread gently over caramel layer.
  11. Bake for 25–30 minutes at 350°F.
  12. Cool completely.
  13. Heat chocolate chips and cream on low heat until smooth.
  14. Pour over cooled brownies and spread evenly.
  15. Chill until set, then cut into bars.

Notes

  • Make sure to press the oatmeal layer firmly into the pan so it forms a solid base and holds all the layers nicely when cut.
  • Do not overbake the oatmeal crust—it only needs to be lightly set so it stays chewy, not hard.
  • When melting the caramel, always use low to medium-low heat and stir gently to keep it smooth and prevent burning or graininess.
  • Let the caramel cool slightly before pouring so it doesn’t melt into the base too much and disturb the layers.
  • The brownie batter should be spread gently on top of caramel to maintain distinct layers instead of mixing together.
  • Allow brownies to cool completely before adding ganache, otherwise the topping may become too thin and won’t set properly.
  • For clean, bakery-style cuts, chill the brownies before slicing and wipe the knife between each cut.