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Caramel brownies just got easier! Made with cake mix and melted caramel candies, they’re rich, gooey, egg-free, and so easy to make. This will be your new favorite shortcut dessert!
A Reader’s Review
Excellent! Every time I bring this somewhere it’s a big hit. Easy to make and delicious. They didn’t have the German chocolate cake at the store so I used the triple chocolate fudge mix. Came out amazing!!!
-Lorraine
The Ultimate Brownie Fix
- Gooey Caramel Center: Rich chocolate layers sandwich a buttery caramel middle for the ultimate caramel brownie indulgence.
- No Eggs Needed: Perfect if you’re egg free or just forgot to grab some at the store.
- Gluten-Free Friendly: Just swap in a gluten free chocolate cake mix and you’re good to go!
Ingredients for Caramel Brownies
- Cake Mix: I use a 15.25-ounce Duncan Hines German chocolate cake mix, but readers have reported that 13.25-ounce cake mixes will work just as well!
- Can I use a different Chocolate Cake Mix? Yes, you can use a different chocolate cake mix. German chocolate is lighter, so for a richer flavor, try devil’s food, triple chocolate, or dark chocolate.
- Chocolate Chips: You can use chocolate chips for a richer flavor. Milk chocolate works too, but may make the brownies a bit too sweet with the caramel.
- Caramel: Use soft or chewy caramel candies. I prefer either Werther’s chewy caramels or Kraft caramel squares, but any brand should work.
How to Make Caramel Brownies
The hardest part of making these chocolate caramel brownies? Not chowing down on all the caramels while you unwrap them!
- Make the Caramel Mixture: Preheat oven to 350ºF. Spray a 9×13-inch pan with nonstick spray and line with parchment, leaving a 1-inch overhang for easy removal (optional). In a small saucepan over low heat, melt unwrapped caramels with ⅓ cup evaporated milk. Stir until smooth, about 5 minutes. Remove from heat and let cool slightly.
- Make the Brownie Batter: Meanwhile, combine the cake mix, remaining ⅓ cup of evaporated milk, melted butter, and flour in a large bowl. Mix until fully combined.
- Bottom Layer: Press half of the brownie batter dough evenly into the bottom of the prepared pan with your fingers. It may look thin, but it will puff up! Bake for 6-8 minutes.
- Add Chocolate Chips: Remove the baking pan from the oven and sprinkle chocolate chips evenly over the hot brownie batter.
- Caramel Layer: Top evenly with the slightly cooled caramel.
- Add Top Layer & Bake: Crumble the remaining batter over the top of the caramel. Bake for an additional 18-20 minutes. Remove the brownies from the oven and let them cool completely, until the caramel is set. If needed, you can chill the brownies in the fridge to speed this up.
Alyssa’s Pro Tip
Topping the Brownies: Just crumble the remaining brownie batter over the top of the caramel! You won’t be able to spread it or fully cover the top, and that’s okay.
How to Store Leftover Caramel Brownies
- At Room Temp: Store these in an airtight container or covered tightly with plastic wrap at room temperature.
- In the Refrigerator: For firmer caramel or if your home is warm, store in the fridge for up to 7 days.
- Freeze: Cover the brownies in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Let them thaw at room temperature for a couple of hours before enjoying.
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Cake Mix Caramel Brownies
Start with a cake mix, swirl in caramel, and bake up the easiest fudgy brownies ever. Perfect for a Tuesday chocolate emergency.
Ingredients
- 1 (15.25-ounce) box german chocolate cake mix
- 14 ounces soft or chewy caramel candies unwrapped
- ⅔ cups evaporated milk divided
- ¾ cup melted salted butter
- 2 tablespoons all-purpose flour
- 12 ounces semi-sweet chocolate chips
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 1-inch overhang on either side for easy removal from the pan, if desired.
- Add the unwrapped caramels and ⅓ cup of evaporated milk to a small saucepan and heat over low heat. Stir until all of the caramels have melted and completely incorporated into the evaporated milk, about 5 minutes. Remove from the heat and set aside to cool slightly.
- Meanwhile, combine the cake mix, remaining ⅓ cup of evaporated milk, melted, butter, and flour in a large bowl until fully combined. Press half of the batter evenly into the bottom of the prepared pan with your fingers. It may look thin, but it will puff up! Bake for 6-8 minutes.
- Remove the baking pan from oven and sprinkle the chocolate chips evenly over the hot brownie batter. Top evenly with the slightly cooled caramel.
- Crumble the remaining brownie batter over the top of the caramel and bake for an additional 18-20 minutes.
- Remove the brownies from the oven and let them cool completely, until the caramel is set. If needed, you can chill the brownies in the fridge to speed this up.
Notes
Storage Instructions: Store in an airtight container at room temp, or refrigerate for firmer caramel (up to 7 days). To freeze, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 336kcalCarbohydrates: 33gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 29mgSodium: 143mgPotassium: 223mgFiber: 2gSugar: 25gVitamin A: 314IUVitamin C: 0.3mgCalcium: 80mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Easy Recipes That Use a Cake Mix
If you love the ease of cake mix desserts, you’re in for a treat! These recipes are quick, tasty, and perfect for when you want something sweet without the fuss. Here are a few more favorites made easy with cake mix:
We have been making this recipe in our family for over 30 years. It’s by far our go-to dessert and everywhere I have brought them people LOVE them.
I love this recipe however I’m always feeling like I did something wrong because it says a 10 ounce can of milk divided by two and when I use 1/3 a cup in the caramel and 1/3 and the cake mix, I still have plenty of leftover. Am I missing something? Either way it is 5 stars
You are not missing anything. In the ingredients section it just says one 10 ounce can divided. You will only use 2/3 of the can.
Love your carmel brownies but cake mix pkg is now 13.25 oz no longer 15.25. How should I change Ingredient amounts to accommodate the smaller pkg? Hope you can help me out. I had a runny sticky mess.
Hi Sue, thank you for pointing this out to me. I did some research and it looks like Betty Crocker cake mixes are now 13.25 oz, but Duncan Hines and Pillsbury are still 15.25 oz. Do you have access to those brands? I would have to do some research as to what I need to change to accommodate the smaller cake mix.
The Pilsbury brand made these SUPER yucky! I use Duncan Hines or Betty Crocker, even if they are less oz. It doesn’t make that big of a difference.
I am thinking about making these as the dessert for my kids’ celebratory end-of-school-start-of-summer dinner. Am I correct in thinking these don’t use egg? I just want to be sure.
That’s correct! Let me know how they turn out!