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Milky Way Brownies

posted by Liz Berg on June 6, 2021 (updated 10/4/22)

Milky Way Brownies are perfect for the caramel lovers you know! The flavors of the classic candy bar are transformed into decadent brownies!

These Caramel Brownies are out of this world and my book club friends went crazy for them!!

3 milky way brownies on a white ceramic tray.

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like:

7 Milky Way Brownies Recipe

Why You Must Make

If you love Milky Way Candy Bars with their tasty combination of chocolate nougat, caramel, and milk chocolate, these brownies will win you over with your first bite.
There is no need to make homemade caramel! Just melt good quality storebought caramels with some cream and you’re set!
You only need a small slice to get your fix, so this is a perfect recipe for when you need to serve a crowd. Normally, a 9 x 13-inch pan will serve 24, but this recipe should serve 48!

The hubby doesn’t go ape for caramel as I do. I’ll always pick caramel sauce to drizzle on top of my vanilla ice cream over fudge or chocolate. Every single time. Though using BOTH fudge and caramel toppings is a spectacular idea. So when Mother’s Day rolled around, I figured I could make a treat just for me. I AM the mom in the household, so why not? And a dessert with chocolate and caramel-like these Milky Way Brownies would be ideal. And I know my mom would approve of these, too.

Ingredient Notes:

Pantry Staples – Table Salt, Sugar, All-Purpose Flour, Vegetable Oil
Baking powder – NOT baking soda. Baking powder often expires in your pantry. Check the expiration date before starting the recipe. Its lifespan is 6 months to a year.
Eggs – I use large eggs unless otherwise stated
Heavy Cream – Should have 36% butterfat
Butter – I used salted butter
Vanilla Extract – Never use imitation vanilla flavoring. The flavor is inferior.
Semi-Sweet Chocolate Chips – I typically keep Ghiradelli chocolate chips on hand
Marshmallow Creme – I use Kraft Jet-Puffed Marshmallow Creme
Cocoa Powder – Make sure to sift first
Soft Caramel Candy – I use Werther’s brand soft caramels. I used 3 5.5-ounce bags.

A stack of 2 Milky Way Brownies on a white plate.

How to Make

There will be a lot of bowls to wash, but for a special treat, they’re worth the effort. Here are the layers:

First, make the brownies. Be careful not to overbake by checking with a toothpick about 5 minutes before you think they’ll be done. Cool completely.
Next, make the chocolate nougat by first melting the chocolate chips with the cream, then mixing in the marshmallow cream. PRO-Tip: use a greased offset spatula to spread the sticky fluff over the brownies.
Then, melt the caramels with the cream, drizzle over the nougat, and spread quickly with a greased offset spatula.
Make the ganache with chocolate chips and oil. Spread over the caramel. You may use a cake frosting tool to make a pattern in the ganache or keep the top plain.

Tips for Serving

Cut these right before you plan to serve them and keep them chilled. The caramel starts to ooze after they are placed on a serving tray!
Serve small slices as they are extremely rich! You can always go back for seconds.
No need to garnish as these are pretty enough on their own!

2 milky way brownies on a square white plate.

Frequently Asked Questions

What’s in a Milky Way Candy Bar?

A Milky Way Bar has a thick layer of chocolate nougat with a thin layer of caramel on top and coated in milk chocolate.

What is Nougat?

The nougat (pronounced NOO-guht) that’s popular in southern Europe is a confection made of sugar, roasted nuts, and sometimes candied fruit. But in the US and UK, the nougat found in candy bars is made of sucrose and corn syrup and aerated with a whipping agent like egg whites.

What’s the Best Way to Slice Gooey Brownies?

First, line your baking pan with nonstick foil so they release easily from the pan. Then, before you slice them, pop the pan into the refrigerator until the caramel layer gets firm.
Next, remove the brownies, using the foil, to a cutting board. Due to the sticky nature of the caramel and fluff layers, it’s best to slice while they are chilled with a hot, dry knife. Wipe off and reheat the knife frequently.