1 pre-made pie shell or pie dough

11 ounces caramel bits or candies (e.g., Kraft baking caramels)

1/4 cup heavy cream

3/4 cup unsalted butter, melted

3/4 cup granulated sugar

1/2 cup light brown sugar

2 large eggs

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon salt

1 teaspoon vanilla extract

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Preheat oven to 375°F (190°C).
If using pie dough, roll it out and place into a pie pan.
In a microwave-safe bowl, combine caramel bits with heavy cream. Microwave for 60 seconds, stir, then continue in 30-second increments until smooth. Refrigerate for 5 minutes to cool slightly.
In a large bowl, mix melted butter, granulated sugar, and brown sugar with a mixer for about 1 minute.
Add eggs, cocoa powder, vanilla extract, and salt. Mix well, scraping down the bowl.
Add flour and mix until just combined.
Spread half of the brownie batter into the pie crust.
Reserve a few tablespoons of caramel for topping. Pour the remaining caramel evenly over the batter.
Spoon the rest of the brownie batter over the caramel layer and gently spread with a spatula.
Bake for 50–60 minutes, until a toothpick inserted comes out mostly clean.
Cool completely, drizzle reserved caramel on top, and sprinkle with sea salt if desired.

Swap caramel for peanut butter, Nutella, or another spread for variety.

Use dark cocoa powder for richer chocolate flavor.

Add pecans, walnuts, or chocolate chips for extra texture.

Top with whipped cream or ice cream for an indulgent finish.

Store covered at room temperature up to 2 days or in the fridge up to 5 days.

Freeze slices tightly wrapped for up to 2 months.