Caramel Brownies

This summer has flown by!  Does it feel that way for anyone else?  I have already been in North Carolina for two months and it is time to fly back to Utah in two days!  I am excited to go back.  My life will be a whole lot easier not having to cook for a group of guys every night.  I am only going to have to be apart from the hubby for two weeks and then we are going to Hawaii!  I am so excited!  But when I get back to Utah, who am I going to have to eat all of my delicious treats?  Like these for example, they were gone in 2 minutes!

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When baking with caramel the hardest part is letting it completely cool.  It usually takes a few hours, and even helps putting them in the fridge right before cutting.  So I had my little five year old following me around all day asking me every 5 minutes if they were ready.

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I guess I don’t blame him.  The smell of fresh baked brownies filled the house and the caramel looked so amazing just oozing on top.  I think I secretly heard them whispering, eat me!

caramelbrownies2finalThese caramel brownies are to die for.  They are the best brownies I think that I have ever had.  They are rich, chewy, and the caramel and chocolate chips inside make them absolutely perfect.  I have made these so much I have the recipe memorized and I can’t believe that I haven’t made them for my blog until now.  I usually mix some pecans in the brownie batter, but I know my kids prefer them without.   Either way, you will not be disappointed by making these.  🙂

4.9 from 15 reviews
Caramel Brownies
 
Prep time
Cook time
Total time
 
A delicious chewy and rich brownie with caramel. Perfection!
Author:
Serves: 12
Ingredients
  • 1 box german chocolate cake mix
  • 14 oz package Kraft caramels, about 45
  • 10 oz can evaporated milk, divided
  • ¾ cup butter melted
  • 2 tablespoons flour
  • 12 oz semi sweet chocolate chips (I use jumbo)
  • ½ cup chopped pecans (optional)
Instructions
  1. Preheat the oven to 350. Grease a 9x13 pan and set aside.
  2. Melt the caramel and ⅓ cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
  3. In a mixing bowl combine cake mix, ⅓ cup evaporated milk, melted butter and flour. Press half of the mix into the 9x13 inch dish and bake for 6 minutes.
  4. Remove pan from oven and sprinkle chocolate chips over the top and pour the caramel over the chocolate chips.
  5. Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
  6. Remove from oven and let cool completely so that the caramel can set. I also find that if you let it cool and place in the fridge it helps to set up right before cutting.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Do you use milk chocolate or semi-sweet choc. chips? I made caramel brownies several years ago and they were the best!! Even better if you let them sit for a couple days before eating them. That was hard to do, they were delicious.

    Thanks

  2. These brownies sound great! Combining chocolate and caramel is inspired!

    Is the 1/3 evaporated milk in step 2 a third of the can, or 1/3 cup? Sorry for asking a dumb question.

    Love your blog.

    Thanks

      1. If it’s only a 1/3 of a cup, why not just use 5oz can of evaporated milk? The 5oz can comes out to be 2/3 of a cup. Which is what the recipe says it only requires. Just want to clarify that it wasn’t supposed to be 2/3 of a cup each, would make more sense with that equaling to the 10oz can.
        My brownies are in the oven now. I’m excited to see how they turn out!

  3. I have made these for many years and they are wonderful. Note, they should be cut into much smaller pieces they regular brownies due to being so rich. (That way you can eat more lol)

    1. Oh yeah! As soon as I was done photographing them I cut them all into fours! It also helps me feel better about eating a little square at a time! 🙂

  4. I love this recipe!! I’m wondering what it is, though, about German Chocolate cake mix? Can that be substituted for a different chocolate cake mix?
    Thanks so much!!

  5. Hi! I’ve made brownies before, but I’ve never made Caramel Brownies but I want to make them for my boyfriend on his birthday which is coming up soon. I have a question though, What is the purpose of the flour??

  6. I had trouble having enough batter from the cake mix to even press into a 8×8 pan, let alone a 9×13 pan. It made it really difficult to even cover the caramel. Can you please comment on this? Could I use 2 cake mixes? Thanks!

    1. Hmmm you could make two cake mixes… Although I didn’t run into this problem. Mine were still pretty thick and rich. Sorry it didn’t go as well!

    2. Regarding the batter:

      “Press half of the mix into the 9×13 inch dish .” This layer of batter will be VERY thin. I find that spreading the batter with greased fingertips or the back of a spoon works best. Make sure there are no holes in this layer of batter.

      “Top with the remaining brownie batter on the top of the caramel.” The easiest way to do this is to roll the remaining batter into balls a little smaller than a marshmallow. Then, flatten the balls between your palms and place on top of caramel. Not all of the caramel will be cover.

      A few other tips: I use only 1/2 cup butter (one stick.) I find this makes a less greasy brownie. I sprinkle some of the chocolate chips on top, along with 1/2 cup of chopped pecans.

  7. Our family’s favorite! I think the fact that it’s a cake mix and not a brownie mix makes the texture particularly wonderful.

  8. So the cake mix, is it just the empty the box or do I have to mix it with the water and eggs the box calls for first?

  9. This looks great! I can’t wait to try it! One question though: is it best to use a glass pan, metal pan, or aluminium baking tray?

  10. I make these all the time, but never used flour. I have a question do we have to use German chocolate cake mix?

  11. I made these for the 4th of July and they were a high hit. Everybody said they were amazing. I did not change a thing. Will be making these many more times.

  12. I used these for the 4th of July as well, and everybody hated them! (So I ate them all for myself) :). Okay, maybe, I didn’t serve any to the kids, but I DID eat them all for myself!

  13. I never have used flour & I have never had a complaint. When making the batter you only add one stick of butter & 1/3 cup of evaporated milk. Hope this helps

    1. I’ve read the above questions and answers and they have cleared up some of my concerns. One more concern: when using the German Chocolate cake mix do you also use the packet of nuts, coconut and dry ingredients that are in the box with the cake mix?? If so do you just pour in the packet and stir them together with the dry cake mix?
      Thanks. Can’t wait to taste the batch I just made. Yum!

  14. I’ve read the above questions and answers and they have cleared up some of my concerns. One more concern: when using the German Chocolate cake mix do you also use the packet of nuts, coconut and dry ingredients that are in the box with the cake mix?? If so do you just pour in the packet and stir them together with the dry cake mix?
    Thanks. Can’t wait to taste the batch I just made. Yum!

  15. THESE ARE AMAZING! Although, the 10 oz can of milk makes no sense…one 5 oz can works perfectly fine. I have the other 5 oz can that I never even opened. Guess I’ll have to make em again 🙂

  16. I’d had this recipe and lost it about 30 years ago (don’t you DARE do the math!!! Lol) and have been searching for it ever since. So I’m thrilled to see it again! Thank you for posting this. 🙂 Surprisingly, it brought back a lot of memories revolving around this recipe.

  17. Anyone else have trouble spreading the batter on top of the chocolate chips and melted caramel? It’s very thick batter ….

  18. Do you follow directions from the back of the cake mix as well as the milk butter or just the milk and butter?

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