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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:
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?
I have the same question
Should I use regular or self rising flour?
I just used regular all purpose flour.
Our family’s favorite! I think the fact that it’s a cake mix and not a brownie mix makes the texture particularly wonderful.
This is so good, but I do not suggest actually putting in the cake mix, it tastes SO MUCH better without it!
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!
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!
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.
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??
What kind of pan did you use? Glass or metal? And did you grease or flour it?
Thanks for the recipe as well! 🙂
I used a glass and I usually always add cooking spray in my pans for precaution or line with aluminum foil.
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!!
Yep I’m sure any would work great!
Yummy! Do you think I could substitute Devils Food cake mix for the German Chocolate?
Thank you!
Cyndie
Yes any would work great!
Suzanne of Simply Suzannes at Home
Oh my gosh! These look incredible!
A must on my “to do list” this week!
Thanks for sharing!
Suzanne
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)
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! 🙂
These look insanely delicious!! I would follow you around to asking the same thing 😉
YUM!!!! These look so awesome! Pinning!
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
Not a dumb question at all! Thanks for catching that for me! It is a 1/3 cup! 🙂
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!
I have an almost identical recipe! These are absolutely amazing!
1. I’m super jealous you’re going to Hawaii. Have a great time!
2. These brownies look fantastic! I’ve never thought to combine them with caramel. yum!
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
I used semi sweet! 🙂
How would it be to add salt to the caramel?