This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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:
Ok – this is probably silly, I’m not a baker :/
Would I use salted or unsalted butter?
I would use unsalted butter in this recipe!
this is a delicious recipe. it was given to me as ‘turtle bars’. uses the exact same ingredients but the top layer is not added. i choose to use an 18 oz cake mix, which i can’t find anymore so i use a recipe that allows me to add the missing amount. i add cocoa if needed. we also devoured this.
What weight box of cake mix? 18.25 oz or 15.25 oz?
15.25 ounces!
Question…iIf you line the pan with foil, do you butter or grease the foil before baking as you would just using the dish?
These look amazing!
I would spray the foil with some nonstick cooking spray!
Made this AGAIN and it was a big hit AGAIN. Great recipe! I used 2 boxes of chocolate fudge cake mix and doubled the evaporated milk, butter and flour. Increased first bake time to 8 minutes since there was a bit more cake. Top layer rolled out nicely between sheets of parchment paper. Increased second baking time to approximately 22 minutes. Takes several minutes to melt caramels and evaporated milk but so worth the time! Definitely easier to cut when they’ve been cooledcand refrigerated for awhile.
I only used one 5 oz can of evaporated milk for 1/3 cup in the caramels and 1/3 cup is the cake mix. I purchased two 5 oz cans to make the 10 oz the recipe calls for but I only used one. Does this sound correct?
So using a total of 2/3 cups evaporated milk in the recipe equals about 5.33 fluid ounces. So it’s definitely close to (1) 5-ounce can!
Have you tried freezing these? Do you know if they freeze well?
I haven’t but I think they will freeze fine! Just let them thaw overnight in your fridge. Let me know how they turn out!
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!!!
That sounds delicious! What a great idea!
I needed this recipe for my girls for Christmas box I wanted to make them with these in it. My mother who is now in the nursing home with Alzheimer’s used to make these brownies for them every year so it’s a surprise for them. They haven’t seen their Grandmother in years since we now live so far away and I know this will touch their hearts. Thank you so much. Have a Merry Christmas ?
Just made these this weekend, best brownies EVER! didn’t have German chocolate cake mix so used Devils food and they came out wonderful. I did make a sling out of parchment paper and they came out really easily
Wow, these brownies look amazing. I look forward to making these soon.
I’ve been making this recipe for years and every single time, it’s a huge hit! My friends and family are always asking me for the recipe. Also, M&Ms comes out with different colors for the various holidays, so I like to add them to the top layer for a splash of festive colors. People gobble them right up and there’s usually no left overs.
These are absolutely wonderful. I make two batches and so use one can of evaporated milk – no waste. I put pecans in one batch and not in the other. I grease a glass pan and use gloves to spread out batter – works very well. Hardest part is finding the caramels and unwrapping them – thank God for grandchildren.
Hate to ask but any idea about calories and carbohydrates?
PS These freeze extremely well – I always have some in my freezer.
They’re delicious but I still love the ones I made yesterday even BETTER! Their name is MARSHMALLOW CREME CRUNCH BROWNIES, which contain brownie on the bottom, peanut butter, marshmallow fluff and Rice Krispies!! The best brownies I’ve EVER EATEN! Theyre in Pinterest too!!!
Hey! I’ve made these many times before but now need to make them in advance of a dinner. Will they taste fine after 2 days in the fridge?
These will always be delicious! 😉
I had a recipe like this only it used two roll of refrigerated chocolate chip cookie dough and the caramel and extra chocolate chips were between the layers of cookie dough
it was a big hit can’t find the recipe