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!
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.
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!
These 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. 🙂
A delicious chewy and rich brownie with caramel. Perfection!
- 1 box german chocolate cake mix
- 1 package Kraft caramels about 45, 14 oz.
- 1 can evaporated milk 10 oz., divided
- 3/4 cup butter melted
- 2 tablespoons flour
- 12 oz semi sweet chocolate chips I use jumbo
- 1/2 cup chopped pecans optional
Preheat the oven to 350. Grease a 9x13 pan and set aside.
Melt the caramel and ⅓ cup evaporated milk and stir in a small saucepan over low heat until melted and incorporated.
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.
Remove pan from oven and sprinkle chocolate chips over the top and pour the caramel over the chocolate chips.
Top with the remaining brownie batter on the top of the caramel and bake for an additional 15-18 minutes.
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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.