Caramel Brownies

A simple classic, these Caramel Brownies are a gooey, delicious way to make brownies from a cake mix. They only take a few ingredients and everyone loves them!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 28

Total Time 43

Servings brownies

Calories 314kcal

Author Deborah Harroun

Ingredients

Brownie Layer:

15.25 oz German chocolate cake mix (see notes)
1/2 cup evaporated milk
2 eggs
1/2 cup butter melted

Caramel Layer:

16 ounces caramels unwrapped
1/3 cup evaporated milk
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray or line with parchment paper.
In a bowl, combine the cake mix, 1/2 cup evaporated milk, butter, and eggs and mix well. Press two-thirds of the mix into the bottom of the prepared pan. The batter is thick and sticky, so you may need to gently press it in evenly with a spatula sprayed with cooking spray or with wet hands.
Bake the layer for 8 minutes in the preheated oven.
Meanwhile, melt the caramels with the 1/3 cup evaporated milk in a small saucepan over medium heat.
Gently spread the caramel mixture over the partially baked layer. Sprinkle the chocolate chips over the caramel. Drop spoonfuls of the remaining batter over the caramel layer.
Return the dish to the oven and continue to bake for 20 minutes, or until the brownie is set.
Let the brownies cool before slicing.

Notes

*I know that cake mixes have been shrinking over the years. This recipe has been retested with a 15.25 oz cake mix as of April 2024. There are a couple of brands that still have 15.25 oz cake mixes (Pillsbury & Duncan Hines). Betty Crocker is 13.25 oz. If you use the 13.25 oz, you’ll want to add 1/2 cup of flour in with the brownie mixture.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition